Spicy Salmon Sushi Bake
A flavorful and easy-to-make dish combining the best of sushi with the comfort of a casserole, perfect for parties or cozy nights in.
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.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, place in the oven at 350°F (175°C) for about 10-15 minutes.
