Why make this recipe
This Spicy Salmon Sushi Bake is fast, tasty, and great for a group. It uses simple ingredients and gives the feel of sushi without rolling. If you want an easy fish dish that people love, try this recipe. For a similar take, see this helpful guide on a quick sushi bake recipe.
This recipe mixes cooked sushi rice with a spicy salmon topping and bakes it in one dish. It makes good weeknight food or a potluck dish. You can change the heat and garnish to match your taste. For more ideas on serving and flavor, check this variation page.
How to make Spicy Salmon Sushi Bake
Follow these steps to make the 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)
- to taste tobiko (optional for garnish)
Directions :
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions, typically rinsing it under cold water, then combining it with water in a rice cooker or pot, and cooking until tender.
- 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.
- Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
- 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 from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm, scooping out the bake with a spoon, and enjoy!
For another full recipe walk-through, you can view this step-by-step guide.
How to serve Spicy Salmon Sushi Bake
Serve warm in the baking dish or spoon into bowls. Add extra nori strips or small sheets so people can wrap bites. A side salad or pickled ginger works well. For serving ideas with baked salmon, see simple baked salmon sides.
How to store Spicy Salmon Sushi Bake
Cool the bake to room temperature, then cover and chill in the fridge. Use within 2 days for best taste. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warm. Do not leave fish at room temperature for long.
Tips to make Spicy Salmon Sushi Bake
- Use fresh salmon for the best flavor.
- Taste the spicy mayo and add Sriracha a little at a time.
- Press rice gently into the dish so it holds when scooped.
- If you like a crunchy top, broil for 1-2 minutes at the end.
- For a different side, try crunchy wings or veggies from this recipe idea: crispy oven wings tips.
Variation (if any)
- Make it milder: reduce Sriracha and add a bit more mayo.
- Make it richer: mix in cream cheese or more mayo.
- Make it fancy: top with tobiko, sesame seeds, or thin cucumber slices.
FAQs
Q: Can I use frozen salmon?
A: Yes. Thaw it fully and pat dry before dicing and mixing.
Q: Is it safe to bake raw salmon this way?
A: Yes. Baking at 375°F for 25-30 minutes cooks the salmon through.
Q: Can I make this without rice?
A: Yes. You can serve the salmon mix over salad or cauliflower rice.
Q: How spicy is it?
A: You control the heat. Start with less Sriracha and add more to taste.
Conclusion
This Spicy Salmon Sushi Bake is easy to make and feeds a crowd. If you want another take on the method, read the full how-to at How to Make Salmon Sushi Bake – FeedMi Recipes. For a creamy spicy mayo variation, see Easy Salmon Sushi Bake with Creamy Spicy Mayo. If you want extra tips on topping and presentation, check Spicy Salmon Sushi Bake – The Food Blog. For another home cook’s version, visit Spicy Salmon Sushi Bake – Something Nutritious. To learn a simple, easy recipe walk-through, try How to Make An Easy Spicy Salmon Sushi Bake Recipe – Pamela Salzman.
Spicy Salmon Sushi Bake
Ingredients
For the Sushi Base
- 2 cups sushi rice (uncooked) Rinse before cooking
- 2.5 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Topping
- 1 lb fresh salmon fillet (skinless and diced) Use fresh salmon for best flavor
- ½ cup mayonnaise
- 2 tablespoons Sriracha sauce Adjust to taste
- 1 teaspoon sesame oil
- ½ cup green onions (chopped) Plus extra for garnish
- 1 sheet nori (cut into small strips)
- to taste tobiko (optional for garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions, typically rinsing it under cold water, then combining it with water in a rice cooker or pot, and cooking until tender.
- 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.
- Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
Baking
- 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 from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
Serving
- Serve warm, scooping out the bake with a spoon, and enjoy!