Spicy Salmon Sushi Bake Recipe
This Spicy Salmon Sushi Bake combines the beloved flavors of sushi in a simple casserole dish that is easy to make and share. Baked to perfection with a creamy, spicy topping, this dish is perfect for gatherings or a cozy dinner at home.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 rice cooker or pot for cooking rice
- 1 Saran wrap or foil
- 1 spoon for mixing
- 1 oven
Ingredients
- 2 cups sushi rice uncooked
- 2.5 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet skinless and diced
- ½ cup mayonnaise
- 2 tablespoons Sriracha sauce or 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
- 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!
Notes
You can substitute the salmon with cooked crab or shrimp if preferred.
For a milder flavor, reduce the amount of Sriracha sauce.
This dish can be served with soy sauce on the side for dipping.