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Spicy Salmon Sushi Bake

A delightful twist on classic sushi, this Spicy Salmon Sushi Bake is easy to prepare and perfect for sharing. The dish combines wholesome ingredients and features delicious flavors of salmon and spicy mayo.
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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: 350
Ingredients Method Notes

Ingredients
  

For the Rice Base
  • 2 cups sushi rice (uncooked) Make sure to rinse thoroughly before cooking.
  • 2.5 cups water For cooking the sushi rice.
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
For the Salmon Mixture
  • 1 lb fresh salmon fillet (skinless and diced)
  • 1/2 cup mayonnaise Use gluten-free if needed.
  • 2 tablespoons Sriracha sauce Adjust according to spice preference.
  • 1 teaspoon sesame oil
  • 1/2 cup green onions (chopped, plus extra for garnish)
For Garnish
  • 1 sheet nori (cut into small strips)
  • Tobiko Optional for garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to the package instructions until tender.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
  4. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
  5. Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
Mixing the Salmon
  1. In another bowl, mix diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
  2. Spread the salmon mixture evenly over the rice in the baking dish.
Baking
  1. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
  2. Once baked, remove from the oven and let it cool for a few minutes.
  3. Garnish with additional green onions, nori strips, and optional tobiko.

Notes

Best served warm, with optional sides like pickled ginger or wasabi. Store leftovers in an airtight container in the refrigerator for up to 3 days.