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Delicious Spicy Salmon Sushi Bake served in a dish, garnished with green onions

Spicy Salmon Sushi Bake

A warm, creamy, spicy salmon dish that you scoop over rice, mixing pantry items with fresh salmon for a delicious, easy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sushi Rice
  • 2 cups sushi rice (uncooked)
  • 2.5 cups water
  • 1/4 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.
  • 1/2 cup mayonnaise Can replace with Greek yogurt for a lighter option.
  • 2 tablespoons Sriracha sauce Adjust to taste.
  • 1 teaspoon sesame oil
  • 1/2 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.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
Cooking
  1. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
  2. Spread the salmon mixture evenly over the rice in the baking dish.
  3. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
  4. 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
  1. 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.

Notes

Cool the bake to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) or microwave in short bursts. Dice the salmon small for even cooking. Taste the mix before baking to adjust heat.