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Delicious Spicy Salmon Sushi Bake recipe topped with creamy sauce and green onions

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
Cook Time 30 minutes
Total Time 45 minutes
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.