Short introduction
Spicy Salmon Sushi Bake is a delightful twist on traditional sushi, offering all the great flavors of sushi without the need for rolling. It’s an easy-to-make dish that combines the taste of fresh salmon with creamy mayonnaise and spicy Sriracha, creating a baked version that’s both satisfying and delicious. This dish is perfect for sushi lovers wanting a more accessible version that is ideal for sharing!
Why you’ll love it
The Spicy Salmon Sushi Bake is packed with numerous benefits. First, it’s a healthier option than many take-out dishes. The fresh salmon is rich in omega-3 fatty acids, which are good for your heart and brain. The sushi rice provides energy and is gluten-free. Plus, this dish is surprisingly easy to prepare, making it perfect for both novice cooks and those experienced in the kitchen. It’s great for gatherings or as a cozy weeknight dinner, plus you can easily adjust 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
If you don’t have sushi rice, you can use short-grain rice or jasmine rice—or even quinoa for a healthier twist. For the salmon, you can substitute it with cooked shrimp or crab if you prefer. The Sriracha can be replaced with another hot sauce or omitted altogether for a milder flavor. If you like avocado, you can add diced avocado to the salmon mixture for a creamy consistency.
Step-by-step
Step 1: Prepare the rice
Preheat your oven to 375°F (190°C). Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, typically using a rice cooker or pot with 2.5 cups of water, until tender.
Step 2: Season the rice
In a mixing bowl, combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Stir until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture. This will add flavor and stickiness to the rice.
Step 3: Assemble the bake
Spread the seasoned rice evenly at the bottom of a baking dish and allow it to cool slightly. In another bowl, mix the diced 1 lb salmon fillet, 1/2 cup mayonnaise, 2 tablespoons Sriracha sauce, 1 teaspoon sesame oil, and 1/2 cup chopped green onions until well combined. Adjust the spiciness to your preference.
Step 4: Bake the dish
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.
Step 5: Garnish and serve
Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and optional tobiko. Serve warm, scooping out the bake with a spoon, and enjoy!
Success tips
- Ensure the rice is cooked properly; it should be tender but not mushy.
- If you prefer a crispier top, you can broil the dish for an additional 2-3 minutes after baking, but watch it closely to prevent burning.
- Common mistakes include not rinsing the rice enough, leading to gummy rice, or overbaking the salmon, making it dry.
How to serve
Spicy Salmon Sushi Bake is best served warm, right out of the oven. You can scoop it into bowls or serve it directly from the baking dish for a more casual setting. Add a side of pickled ginger and wasabi for an authentic sushi experience.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place the dish in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual servings if you’d prefer a quicker option.
Frequently Asked Questions
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Make sure to thaw it completely before cooking, and pat it dry to avoid excess moisture.
2. Can I prepare this dish in advance?
Yes, you can prepare the rice and salmon mixture a few hours in advance, then assemble and bake it when ready to serve.
3. What can I substitute for mayonnaise?
You can use Greek yogurt or a vegan mayonnaise for a lighter option.
4. Is this dish spicy?
The level of spiciness depends on how much Sriracha you add. You can adjust it to your liking to make it milder or hotter.
5. Can I add vegetables to the bake?
Absolutely! Feel free to mix in some chopped bell peppers, cucumbers, or other veggies into the salmon mixture for added flavor and nutrition.
Conclusion
The Spicy Salmon Sushi Bake is a fantastic dish to enjoy with family and friends. It’s a delightful blend of flavors and textures, all baked together for a comforting and satisfying meal. Give this recipe a try, and don’t be surprised if it becomes a favorite!
Links to related recipes
- Spicy Tuna Sushi Bake: Another variation for those who love tuna.
- Homemade Sushi Rolls: For those who want to try their hand at traditional sushi.
- Salmon Poke Bowl: A fresh take on salmon served over rice with colorful toppings.
Spicy Salmon Sushi Bake
Ingredients
For the rice
- 2 cups sushi rice (uncooked) Can substitute with short-grain or jasmine rice.
- 2.5 cups water Used to cook the sushi rice.
- ¼ cup rice vinegar Adds flavor and stickiness.
- 2 tablespoons sugar For seasoning the rice.
- 1 teaspoon salt For seasoning the rice.
For the salmon mixture
- 1 lb fresh salmon fillet (skinless and diced) Can substitute with cooked shrimp or crab.
- ½ cup mayonnaise Can use Greek yogurt or vegan mayonnaise as a lighter option.
- 2 tablespoons Sriracha sauce Adjust to taste for spiciness.
- 1 teaspoon sesame oil Adds flavor to the mixture.
- ½ cup green onions (chopped) Plus extra for garnish.
- 1 sheet nori (cut into small strips) For garnish.
- Tobiko Optional for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Rinse 2 cups of sushi rice under cold water until the water runs clear.
- Cook the rice according to package instructions using 2.5 cups of water until tender.
Seasoning the rice
- In a mixing bowl, combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Stir until dissolved.
- Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
Assembling the bake
- Spread the seasoned rice evenly at the bottom of a baking dish and allow it to cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions until well combined.
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.
Garnishing and serving
- Once baked, remove from oven and let it cool for a few minutes.
- Garnish with additional green onions, nori strips, and optional tobiko.
- Serve warm, scooping out the bake with a spoon.