Spicy Salmon Sushi Bake
A comforting and slightly spicy dish, this Spicy Salmon Sushi Bake combines sushi rice, fresh salmon, and a zesty mayo-Sriracha mix, perfect for a cozy dinner or anytime you crave something delicious.
Ingredients
For the sushi base
- 2 cups sushi rice (uncooked) Rinse before cooking.
- 2.5 cups water For cooking the sushi rice.
- 1/4 cup rice vinegar
- 2 tablespoons sugar To sweeten the vinegar mixture.
- 1 teaspoon salt
For the salmon topping
- 1 lb fresh salmon fillet (skinless and diced) Can substitute with frozen, thawed gently.
- 1/2 cup mayonnaise Use your preferred brand.
- 2 tablespoons Sriracha sauce Adjust to taste.
- 1 teaspoon sesame oil Use sparingly.
- 1/2 cup green onions (chopped, plus extra for garnish)
- 1 sheet nori (cut into small strips)
- to taste tobiko (optional for garnish) Can be omitted.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions.
- 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.
Making the topping
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
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.
- Serve warm, scooping out the bake with a spoon, and enjoy!
Notes
If you prefer a crunchy top, broil for 1-2 minutes at the end but do NOT leave the room. This dish pairs well with something carby like honey wheat bread.