Why Make This Recipe
Spicy Salmon Sushi Bake is an excellent dish for anyone who loves sushi without all the fuss. This recipe brings together the wonderful flavors of sushi in an easy-to-make baked format. It’s perfect for gatherings or family dinners where you want to impress without spending hours in the kitchen. Plus, who wouldn’t want to enjoy the deliciousness of salmon, rice, and a spicy sauce all in one hearty bake?
How to Make Spicy Salmon Sushi Bake
Ingredients:
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet (skinless and diced)
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (or 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)
Directions:
- 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!
How to Serve Spicy Salmon Sushi Bake
This dish is best served warm. You can scoop it directly out of the baking dish using a spoon and place it on plates. Add extra garnishes like green onions or nori strips on top for a nice look and additional flavor. It pairs well with pickled ginger and soy sauce on the side, giving you that authentic sushi experience.
How to Store Spicy Salmon Sushi Bake
If you have leftovers, allow the dish to cool completely before covering it with plastic wrap or transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again.
Tips to Make Spicy Salmon Sushi Bake
- Make sure to rinse the sushi rice well before cooking to remove excess starch, which helps achieve a fluffy texture.
- Adjust the Sriracha sauce in the salmon mixture according to your heat preference.
- For a little crunch, consider adding tempura flakes or panko breadcrumbs on top before baking.
Variation
If you’re in the mood for something different, try adding avocado slices or cucumber for a fresh twist. You can also substitute shrimp or crab for the salmon if you prefer seafood variations.
FAQs
1. Can I use cooked salmon instead of raw?
Yes, you can use cooked salmon for this recipe. Just flake it and mix it with the mayonnaise and spices, then continue with the baking steps.
2. Is this dish gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free mayonnaise and ensure your ingredients do not contain gluten.
3. Can I make this sushi bake ahead of time?
Yes, you can prepare the rice and salmon mixture ahead of time and store them separately in the refrigerator. When you’re ready, assemble and bake for a quick meal!
Spicy Salmon Sushi Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and easy-to-make baked version of sushi that combines flavors of salmon, rice, and a spicy sauce, perfect for gatherings or family dinners.
Ingredients
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet (skinless and diced)
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (or 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)
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
Serve warm with pickled ginger and soy sauce for an authentic sushi experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
