Spicy Salmon Sushi Bake Recipe

If you’re looking for a delicious and comforting twist on traditional sushi, this Spicy Salmon Sushi Bake is calling your name! This dish combines the classic flavors of sushi into a warm, shareable bake that’s perfect for family gatherings or a cozy night in. Imagine scooping creamy, spicy salmon over a bed of perfectly cooked sushi rice, all while enjoying the enticing aroma wafting from your oven.

Not only is it incredibly tasty, but it’s also a fun way to bring the flavors of sushi to the table without the hassle of rolling each piece. Whether you’re hosting a casual get-together or simply craving something satisfying, this recipe stands out with its blend of textures and vibrant flavors that everyone will love.

This is what the finished dish looks like when perfectly baked.

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)
• to taste tobiko (optional for garnish)

Here are the fresh ingredients you’ll need to get started on your sushi bake.

Directions

1. Preheat your oven to 375°F (190°C).
2. Prepare the sushi rice according to the package instructions. This typically involves rinsing it under cold water, adding it to a rice cooker or pot with the specified amount of water, and cooking until tender.
3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are 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 a baking dish and allow it to cool slightly.
5. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined. Adjust the spiciness to your preference.
6. Spread the salmon mixture evenly over the layer of rice in the baking dish.
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. 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. Serve warm, scooping out the bake with a spoon, and enjoy!

Tips & Variations

• Ingredient substitutions: If you don’t have sushi rice, you can use short-grain rice as a substitute. For a lighter version, swap out mayonnaise for Greek yogurt.
• Optional variations: Add diced avocado to the salmon mixture for a richer flavor, or incorporate other toppings like cucumber or jalapeños for extra crunch and spice.
• Storage or reheating tips: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through.

Recipe Information

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 4-6
• Difficulty level: Easy

Spicy Salmon Sushi Bake

420kcal

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Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

A delicious and comforting twist on traditional sushi, this Spicy Salmon Sushi Bake combines the classic flavors of sushi into a warm, shareable dish perfect for family gatherings or cozy nights in.

Servings 5 servings

Course Dinner, Main Course

Cuisine Asian, Japanese

Ingredients

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For the sushi rice

• ▢ 2 cups sushi rice (uncooked)
• ▢ 2.5 cups water for cooking the sushi rice
• ▢ 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 garnishing

• ▢ 1 sheet nori (cut into small strips)
• ▢ to taste tobiko (optional for garnish)

Method

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Preparation

1. Preheat your oven to 375°F (190°C).
2. Prepare the sushi rice according to the package instructions, usually by rinsing it under cold water, then cooking it in a rice cooker or pot with the specified amount of water.
3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
4. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
5. Spread the rice evenly at the bottom of a baking dish and allow it to cool slightly.

Mixing

1. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined. Adjust the spiciness to your preference.

Baking

1. Spread the salmon mixture evenly over the layer of rice in the baking dish.
2. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
3. 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.
4. Serve warm, scooping out the bake with a spoon, and enjoy!

Nutrition

Serving1gCalories420kcalCarbohydrates45gProtein22gFat18gSaturated Fat3gSodium560mgFiber1gSugar2g

Notes

Ingredient substitutions: If you don't have sushi rice, you can use short-grain rice as a substitute. For a lighter version, swap out mayonnaise for Greek yogurt. Optional variations: Add diced avocado to the salmon mixture for a richer flavor, or incorporate other toppings like cucumber or jalapeños for extra crunch and spice. Storage or reheating tips: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through.

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