Spicy Salmon Sushi Bake Recipe
Short introduction
Spicy Salmon Sushi Bake is a flavorful and easy-to-make dish that combines the best of sushi with the comfort of a casserole. This recipe is a great option for anyone who loves sushi but prefers a simpler, baked version that’s packed with delicious ingredients. No need for rolling sushi! Just layer everything in a baking dish and pop it in the oven. It’s perfect for parties, family dinners, or a cozy night in.
Why you’ll love it
Making a Spicy Salmon Sushi Bake brings numerous benefits to your table. This dish is not only flavorful but also filled with protein from the salmon and healthy fats from mayonnaise and sesame oil. Plus, it’s quick to prepare and can easily serve a crowd. The combination of textures—creamy salmon on a bed of fluffy rice—will keep everyone coming back for seconds. The best part? You can customize the spice level to suit your taste!
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)
Substitutions & key variations
You can easily make substitutions in this recipe to suit your dietary preferences. If you want a healthier option, substitute mayonnaise with Greek yogurt or avocado. If you are allergic to salmon, try using cooked shrimp or crab meat. For a vegetarian version, replace the salmon with mushrooms or tofu marinated in soy sauce. Adjust the level of Sriracha according to your spice tolerance, or omit it entirely for a milder flavor.
Step-by-step
Step 1: Prepare the Rice
Preheat your oven to 375°F (190°C). Start by cooking the sushi rice according to package instructions. Rinse the rice under cold water to remove excess starch, then combine it with water in a rice cooker or pot. Cook until the rice is tender.
Step 2: Season the Rice
Once the rice is cooked, fluff it with a fork. In a mixing bowl, combine rice vinegar, sugar, and salt, stirring until the sugar is dissolved. Gently fold the vinegar mixture into the warm rice, ensuring every grain is coated. Spread the seasoned rice evenly at the bottom of a baking dish and let it cool slightly.
Step 3: Prepare the Salmon Mixture
In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until thoroughly combined. Taste and adjust the spiciness if needed.
Step 4: Assemble and Bake
Spread the salmon mixture evenly over the cooled rice layer 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.
Step 5: Cool and Garnish
Once baked, remove it from the oven and let it cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if desired.
How to serve
Serve Spicy Salmon Sushi Bake warm, scooping it out with a spoon. It pairs well with a side salad or steamed veggies. You can serve it directly in the baking dish at the table for a casual vibe, or plate it nicely for a more polished presentation.
Storage & reheating
Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave individual portions for quick reheating.
Success tips
- Ensure the sushi rice is cooked well and sticky enough to hold together.
- Avoid overcooking the salmon; it should be flaky but still moist.
- Keep an eye on the top during baking to prevent burning. A light golden color is the goal.
Frequently Asked Questions
1. Can I make this dish ahead of time? Yes, you can prepare the layers ahead of time. Simply store the rice and salmon mixture separately in the fridge and bake just before serving.
2. Is this recipe spicy? The spiciness level depends on how much Sriracha you add. Adjust to your preference!
3. Can I freeze this Spicy Salmon Sushi Bake? It is best served fresh, but you can freeze it before baking. Thaw it in the refrigerator overnight before baking.
4. What can I serve with this bake? It pairs nicely with a side of steamed vegetables or a simple salad.
Nutrition notes / equivalents
This dish offers a great balance of protein, carbs, and healthy fats. The salmon provides omega-3 fatty acids, making it a nutritious choice for any meal.
Conclusion + CTA
Spicy Salmon Sushi Bake is a simple, delicious, and satisfying dish that brings the flavors of sushi to your home without the fuss of traditional rolling. It’s versatile, quick to bake, and perfect for gatherings. Try it today to impress your family and friends!
Links to related recipes
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Spicy Salmon Sushi Bake
Ingredients
For the Rice
- 2 cups sushi rice (uncooked) Rinse under cold water to remove excess starch.
- 2.5 cups water For cooking the sushi rice.
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Mixture
- 1 lb fresh salmon fillet (skinless and diced)
- ½ cup mayonnaise Can be substituted with Greek yogurt or avocado.
- 2 tablespoons Sriracha sauce Adjust to taste for spiciness.
- 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 package instructions. Rinse the rice under cold water to remove excess starch, then combine it with water and cook until tender.
- Fluff the cooked rice with a fork. In a mixing bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Gently fold this mixture into the warm rice and spread evenly in a baking dish.
Assembly
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
- Spread the salmon mixture evenly over the seasoned 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.
- Remove from the oven, let it cool for a few minutes, and garnish with extra green onions, nori strips, and tobiko if desired.