Spicy Salmon Sushi Bake
A delicious fusion dish that combines the beloved flavors of sushi into a comforting and easy-to-make bake, perfect for family gatherings and casual weeknight dinners.
Ingredients
For the rice
- 2 cups sushi rice (uncooked) Soaked for 30 minutes before cooking for best texture
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the salmon topping
- 1 lb fresh salmon fillet (skinless and diced) Use sushi-grade salmon for best flavor
- 1/2 cup mayonnaise Greek yogurt can be used as a lighter option
- 2 tablespoons Sriracha sauce Adjust to taste for desired spice level
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped, plus extra for garnish)
- 1 sheet nori (cut into small strips) Optional for garnish
- to taste Tobiko Optional for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Rinse the sushi rice under cold water, then combine it with water in a rice cooker or pot and cook until tender.
- In a mixing bowl, whisk together rice vinegar, sugar, and salt until dissolved.
- Once the rice is cooked, fluff it gently with a fork and fold in the vinegar mixture.
- Spread the seasoned rice evenly in the base of a baking dish, allowing it to cool slightly.
- In another bowl, mix the diced salmon with mayonnaise, Sriracha, sesame oil, and green onions. Adjust the spice level as desired.
Baking
- Spread the salmon mixture evenly over the sushi rice in the baking dish.
- Bake for approximately 25-30 minutes or until the salmon is cooked through and the top is slightly golden.
Serving
- Once baked, let it cool for a few minutes. Garnish with extra green onions, nori strips, and optional tobiko.
- Serve warm, scooping out portions to enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or oven, but freezing is not recommended as it can affect the rice texture. Customize the recipe by substituting ingredients as needed or trying different toppings.