Spicy Salmon Sushi Bake Recipe

why make this recipe

Spicy Salmon Sushi Bake is a delicious and easy dish that combines the flavors of sushi in a cozy, baked format. It’s perfect for gatherings, potlucks, or even a simple dinner at home. You get the taste of fresh salmon and sushi rice without the need for rolling or precision cutting. This recipe is simple to prepare and always impresses!

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 :

1. Preheat your oven to 375°F (190°C).
2. Cook the sushi rice according to the package instructions. Typically, you rinse it under cold water, then combine it with water in a rice cooker or pot, and cook until tender.
3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
4. Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
5. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
6. Spread the salmon mixture evenly over the rice in the baking dish.
7. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
8. Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
9. Serve warm, scooping out the bake with a spoon, and enjoy!

how to serve Spicy Salmon Sushi Bake

Serve the Spicy Salmon Sushi Bake warm. You can scoop it out directly from the baking dish and place it on plates. It pairs well with pickled ginger and extra soy sauce on the side. Everyone can customize their serving with additional toppings such as more green onions or nori strips.

how to store Spicy Salmon Sushi Bake

If you have leftovers, let them cool completely before storing. Place the leftovers in an airtight container and store them in the refrigerator for up to 3 days. To reheat, place the bake in the oven at 350°F (175°C) until warmed through.

tips to make Spicy Salmon Sushi Bake

• Rinse the sushi rice well to remove excess starch. This step helps keep the rice fluffy.
• Adjust the amount of Sriracha sauce based on your spice preference.
• Feel free to add veggies like diced cucumbers or avocado to the salmon mixture for extra flavor and crunch.

variation

You can easily switch up the type of fish used in this recipe. Instead of salmon, try using cooked crab meat or shrimp. For a vegetarian version, use diced avocado and replace the fish with thin slices of grilled tofu.

FAQs

Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to fully thaw it and pat it dry before dicing.

What can I use instead of sushi rice?
If you can’t find sushi rice, short-grain rice works well as a substitute. Just adjust the water ratio slightly if needed.

Can I make this ahead of time?
Yes, you can prepare the rice and salmon mixture ahead of time. Just assemble everything in the baking dish, cover it, and refrigerate. Bake it when you’re ready to serve.

Spicy Salmon Sushi Bake

A delicious and easy baked dish that combines the flavors of sushi with fresh salmon and sushi rice, perfect for gatherings or a cozy dinner at home.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Fusion, Japanese

Calories: 400

Ingredients Method Notes

Ingredients

  

For the rice

• 2 cups sushi rice (uncooked) Rinse well to remove excess starch
• 2.5 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For the salmon mixture

• 1 lb fresh salmon fillet (skinless and diced) Can use frozen salmon if fully thawed and patted dry
• 1/2 cup mayonnaise
• 2 tablespoons Sriracha sauce Adjust to taste for spiciness
• 1 teaspoon sesame oil
• 1/2 cup green onions (chopped) Plus extra for garnish

For garnish

• 1 sheet nori (cut into small strips)
• to taste tobiko (optional) For an added touch of flavor

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Cook the sushi rice according to the package instructions.
3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
4. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
5. Spread the rice evenly at the bottom of the baking dish and let it cool slightly.

Cooking

1. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
2. Spread the salmon mixture evenly over the rice in the baking dish.
3. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.

Serving

1. Once baked, remove from the oven and let it cool for a few minutes.
2. Garnish with additional green onions, nori strips, and tobiko if desired.
3. Serve warm, scooping out the bake with a spoon, and enjoy!

Notes

If you have leftovers, let them cool completely before storing. Place leftovers in an airtight container and store in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through. Feel free to add veggies like diced cucumbers or avocado for extra flavor and crunch.