Spicy Salmon Sushi Bake (Print-Friendly Recipe)
A creamy, spicy salmon and sushi rice dish baked to golden perfection, perfect for sharing or cozy dinners.
# Ingredients List:
→ Rice Base
01 -
2 cups uncooked sushi rice
02 -
2.5 cups water
03 -
1/4 cup rice vinegar
04 -
2 tablespoons sugar
05 -
1 teaspoon salt
→ Topping
06 -
454 g fresh salmon fillet, skinless, diced
07 -
120 ml mayonnaise
08 -
2 tablespoons Sriracha sauce (adjust to taste)
09 -
1 teaspoon sesame oil
10 -
1/2 cup chopped green onions, plus more for garnish
11 -
1 sheet nori, cut into small strips
12 -
Tobiko, to taste (optional garnish)
# How to Make It:
01 -
Set oven temperature to 375°F (190°C) to warm while preparing ingredients.
02 -
Rinse sushi rice under cold water until water runs clear. Combine rinsed rice and 2.5 cups water in a rice cooker or pot. Cook until tender.
03 -
In a bowl, mix rice vinegar, sugar, and salt until fully dissolved.
04 -
Once rice is cooked, fluff with a fork and fold in the vinegar mixture gently to coat evenly. Spread rice in an even layer on the bottom of a 9x13 inch baking dish. Allow to cool slightly.
05 -
In a separate bowl, combine diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Adjust the level of spiciness according to preference.
06 -
Evenly spread the salmon mixture over the cooled rice layer in the baking dish.
07 -
Place the assembled dish in the preheated oven. Bake for 25 to 30 minutes or until salmon is fully cooked and the top is lightly golden.
08 -
Remove from oven and let rest for a few minutes. Garnish with additional green onions, nori strips, and tobiko if using. Serve warm using a spoon.
# Extra Information:
01 -
For milder heat, reduce Sriracha sauce. Substitute salmon with cooked crab or shrimp if preferred. Soy sauce pairs well as a dipping option.