Spicy Salmon Sushi Bake
A delightful and accessible dish that combines seasoned sushi rice with creamy, spicy salmon, perfect for weeknight dinners and special gatherings.
Ingredients
For the sushi rice
- 2 cups sushi rice (uncooked) Rinse thoroughly before cooking.
- 2.5 cups water Used for cooking the sushi rice.
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the salmon mixture
- 1 lb fresh salmon fillet (skinless and diced)
- 1/2 cup mayonnaise Can be substituted with Greek yogurt for a lighter version.
- 2 tablespoons Sriracha sauce Adjust to taste.
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped, plus extra for garnish)
For assembly
- 1 sheet nori (cut into small strips) For garnish.
- Tobiko (optional for garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice by rinsing it under cold water, then combine it with water in a rice cooker or pot and cook until the rice is tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt, stirring until dissolved.
- Once cooked, fluff the rice with a fork and gently fold in the vinegar mixture.
Assembly
- Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
- In another bowl, mix diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until combined. Adjust spice levels according to your preference.
- Spread the salmon mixture evenly over the rice in the baking dish.
Baking
- Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
- Garnish with additional green onions, nori strips, and tobiko if desired.
Serving
- Serve warm, scooping out the bake with a spoon, and enjoy!
Notes
If you have leftovers, store in an airtight container in the fridge for up to three days and reheat thoroughly before serving. Avoid freezing as the texture of the rice may not hold up well after thawing.