why make this recipe
This spicy salmon sushi bake mixes cooked sushi rice and a creamy spicy salmon topping. It cooks fast and feeds a group. If you like simple meals that taste like sushi without rolling, this is a good choice. You can also read an easy spicy salmon sushi bake for more ideas.
introduction
This recipe makes a warm, creamy, spicy salmon dish that you scoop over rice. It uses common pantry items and fresh salmon. If you want a slightly different twist on the same idea, check this alternate spicy salmon sushi bake for another method.
how to make Spicy Salmon Sushi Bake
Follow simple steps: cook sushi rice, mix vinegar seasoning, layer rice, mix salmon with spicy mayo, spread over rice, and bake until set. Use fresh salmon and taste the mix before baking so you can adjust heat. For a lighter bake method, see how other cooks do a baked healthy salmon for technique ideas.
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)
For a crunchy topping idea, you can look at a crispy parmesan salmon bake to get ideas for adding texture.
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!
how to serve Spicy Salmon Sushi Bake
Scoop into bowls or on plates. Add nori strips and extra green onion on top. Serve with pickled ginger or soy sauce if you like. You can also serve it with sides like salads or simple fries; some people pair it with a crunchy side like crispy oven baked chicken wings for a party.
how to store Spicy Salmon Sushi Bake
Cool the bake to room temperature before storing. Put it in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts. Do not leave raw fish out for long before cooking.
tips to make Spicy Salmon Sushi Bake
- Use fresh salmon and dice it small so it cooks evenly.
- Taste the spicy mayo mix before baking and adjust Sriracha to your heat level.
- Let the rice cool a little before adding the salmon so it does not overcook.
- Use a shallow baking dish for even cooking.
- Garnish with nori and green onion for texture and color.
variation (if any)
- Make it milder: reduce Sriracha or use spicy mayo mix on the side.
- Add crunch: top with panko mixed with a little butter and broil a minute.
- Make it with canned salmon if fresh is not available (drain well).
- Use avocado slices on top after baking for creaminess.
FAQs
Q: Can I use frozen salmon?
A: Yes. Thaw fully and pat dry before dicing. Do not use fish that stayed at room temperature too long.
Q: Is this safe to eat warm rather than raw like sushi?
A: Yes. The salmon cooks in the oven so it is safe to eat warm.
Q: Can I make this ahead?
A: You can assemble and store in the fridge, then bake when ready. Bake time may be a few minutes longer if very cold.
Q: Can I skip the mayonnaise?
A: You can use Greek yogurt or a mix of yogurt and a little oil for a lighter option.
Q: What can I serve with this for a party?
A: Simple sides like salad, cucumber slices, or roasted vegetables work well.
Conclusion
For a clear step-by-step guide, see this How to Make Salmon Sushi Bake – FeedMi Recipes which shows the full process.
If you want another version with creamy spicy mayo, check this Easy Salmon Sushi Bake with Creamy Spicy Mayo | What Great Grandma Ate.
For a full recipe write-up and tips, read this Spicy Salmon Sushi Bake – The Food Blog.
If you prefer step photos and notes, visit this Spicy Salmon Sushi Bake – Something Nutritious.
For another simple home-cook method, see this How to Make An Easy Spicy Salmon Sushi Bake Recipe – Pamela Salzman.
Spicy Salmon Sushi Bake
Ingredients
For the Sushi Rice
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Mixture
- 1 lb fresh salmon fillet (skinless and diced) Use fresh salmon for best flavor.
- ½ cup mayonnaise Can replace with Greek yogurt for a lighter option.
- 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) For garnish.
- to taste tobiko (optional for garnish) Use as a topping.
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.
Cooking
- 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.
Serving
- Scoop into bowls or on plates. Add nori strips and extra green onion on top. Serve with pickled ginger or soy sauce if you like.