Spicy Salmon Sushi Bake

why make this recipe

A Spicy Salmon Sushi Bake is a fun and delicious twist on traditional sushi. It’s easy to make and perfect for both sushi lovers and those trying it for the first time. You can enjoy all the flavors of sushi without needing to roll it up. This recipe is great for gatherings or a family meal. Plus, it’s baked, which makes it less work and a bit more comforting!

how to make Spicy Salmon Sushi Bake

Ingredients:

2 cups sushi rice (uncooked)
2.5 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1 lb fresh salmon fillet (skinless and diced)
1/2 cup mayonnaise
2 tablespoons Sriracha sauce (or to taste)
1 teaspoon sesame oil
1/2 cup green onions (chopped, plus extra for garnish)
1 sheet nori (cut into small strips)
tobiko (optional for garnish)

Directions:

Preheat your oven to 375°F (190°C).
Cook the sushi rice according to the package instructions. Usually, this means rinsing it under cold water and then cooking it with 2.5 cups of water in a rice cooker or pot until tender.
In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
When the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined. You can adjust the spiciness based on your taste.
Spread the salmon mixture evenly over the rice in the baking dish.
Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
Once baked, remove it from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if you like.
Serve warm, scooping out the bake with a spoon, and enjoy!

how to serve Spicy Salmon Sushi Bake

Serve your Spicy Salmon Sushi Bake in a large dish, allowing everyone to scoop their own portions. It pairs well with pickled ginger and soy sauce. You can also serve it with a side of cucumber salad or seaweed salad for a refreshing balance.

how to store Spicy Salmon Sushi Bake

To store leftovers, let the bake cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, warm it in the oven at a low temperature until heated through.

tips to make Spicy Salmon Sushi Bake

Make sure to rinse the sushi rice thoroughly to remove excess starch for better texture.
You can add more or less Sriracha depending on how spicy you want it.
If you’re not a fan of salmon, feel free to substitute it with cooked shrimp or crab.

variation

Try adding avocado slices or cucumber to the salmon mixture for an added fresh flavor. If you like, you can use mango or other vegetables for a fruity twist to your bake.

FAQs

Q: Can I use cooked salmon instead of raw?
A: Yes, you can use cooked salmon. Just ensure it’s flaked into small pieces for even mixing.

Q: Is this recipe gluten-free?
A: Yes, as long as you choose gluten-free ingredients like rice vinegar and mayonnaise, this recipe can be gluten-free.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the sushi rice and salmon mixture the day before. Just assemble and bake it when you are ready to serve.