Spicy Salmon Sushi Bake Recipe

Introduction

This Spicy Salmon Sushi Bake is a delicious twist on traditional sushi, perfect for sharing at home. It combines tender sushi rice with a creamy, spicy salmon topping, baked to golden perfection for a comforting and flavorful dish.

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

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: 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.
3. Step 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. Step 4: Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
5. Step 5: In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
6. Step 6: Spread the salmon mixture evenly over the rice in the baking dish.
7. Step 7: Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
8. Step 8: 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.
9. Step 9: Serve warm, scooping out the bake with a spoon, and enjoy!

Tips & Variations

• For a milder version, reduce the amount of Sriracha or substitute with a sweet chili sauce.
• Use imitation crab or cooked shrimp instead of salmon for a different seafood flavor.
• Gently press the rice when spreading to help it hold its shape during baking.
• Adding a sprinkle of toasted sesame seeds on top before baking adds extra texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, being careful not to overcook the salmon. This dish is best enjoyed fresh but can be eaten cold if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure it is fully thawed and patted dry before mixing to avoid excess moisture in the bake.

Is it necessary to use sushi rice?

Sushi rice works best because of its sticky texture, which helps the bake hold together. Short-grain rice can be substituted if sushi rice is unavailable, but avoid long-grain varieties.

Spicy Salmon Sushi Bake Recipe

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★★★★★

4.7 from 61 reviews

This Spicy Salmon Sushi Bake is a deliciously creamy and spicy casserole dish that combines perfectly cooked sushi rice with a flavorful mix of fresh salmon, mayonnaise, Sriracha, and sesame oil. Baked to golden perfection and garnished with green onions, nori, and tobiko, this easy-to-make recipe brings sushi flavors to your oven for a comforting and satisfying meal.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Japanese-American fusion

Ingredients

Scale 1x2x3x

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)
• 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)

For Garnish

• 1 sheet nori (cut into small strips)
• Tobiko (optional, for garnish)

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking the salmon sushi bake.
2. Cook sushi rice: Rinse the sushi rice under cold water until the water runs clear. Combine rinsed rice with 2.5 cups of water in a rice cooker or a pot and cook until tender following package instructions.
3. Prepare vinegar seasoning: In a bowl, mix together rice vinegar, sugar, and salt until completely dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture to season the rice evenly.
4. Layer the rice: Spread the seasoned sushi rice evenly at the bottom of a baking dish. Allow the rice to cool slightly before adding the next layer.
5. Make salmon mixture: In a separate bowl, combine the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix thoroughly, adjusting the amount of Sriracha to your preferred spice level.
6. Spread salmon layer: Evenly spread the spicy salmon mixture over the cooled sushi rice in the baking dish.
7. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the salmon is fully cooked and the top has turned slightly golden.
8. Garnish and cool: Remove the bake from the oven and let it cool for a few minutes. Garnish with additional chopped green onions, nori strips, and tobiko if using.
9. Serve: Serve the sushi bake warm by scooping portions onto plates and enjoy the layered sushi flavors in a comforting baked form.

Notes

• Use fresh, high-quality salmon for the best flavor and safety.
• You can adjust the spiciness by modifying the amount of Sriracha.
• Allowing the rice to cool slightly before layering prevents it from becoming mushy.
• Tobiko is optional but adds a nice texture and flavor contrast.
• Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.

Keywords: spicy salmon sushi bake, sushi casserole, baked sushi, spicy salmon recipe, sushi rice bake