Spicy Salmon Sushi Bake
A fast and delicious dish that provides the feel of sushi without the hassle of rolling, this Spicy Salmon Sushi Bake is perfect for gatherings and weeknight dinners.
Ingredients
For the Sushi Base
- 2 cups sushi rice (uncooked) Rinse before cooking
- 2.5 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Topping
- 1 lb fresh salmon fillet (skinless and diced) Use fresh salmon for best flavor
- ½ cup mayonnaise
- 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)
- to taste tobiko (optional for garnish)
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.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
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.
- 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
- Serve warm, scooping out the bake with a spoon, and enjoy!
Notes
Press rice gently into the dish so it holds when scooped. If you like a crunchy top, broil for 1-2 minutes at the end. Store leftovers in the fridge and consume within 2 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
