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Spicy Salmon Sushi Bake

A delicious and convenient way to enjoy sushi flavors without the fuss of rolling, combining tender salmon with creamy mayo and a kick from Sriracha, all baked with sushi rice.
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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: 400
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) Ensure fresh for the best flavor.
  • 1/2 cup mayonnaise
  • 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)
  • Tobiko (optional for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to package instructions, usually rinsing under cold water, then combining with water in a rice cooker or pot 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.
Mixing the salmon
  1. In another bowl, mix 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.
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 oven and let it cool for a few minutes.
  3. Garnish with additional green onions, nori strips, and tobiko if desired.
Serving
  1. Serve warm, scooping out the bake with a spoon, and enjoy!

Notes

To store leftovers, let the bake cool completely. Transfer to an airtight container and place in the refrigerator. It will stay fresh for up to 3 days. Reheat by baking until warmed through. Variations can include swapping salmon for shrimp or crab, or using baked tofu for a vegetarian option.