why make this recipe
Spicy Salmon Sushi Bake is an easy and delicious dish that brings the flavors of sushi to your home. It combines tender salmon with creamy sauce, all served over fluffy sushi rice. This recipe is great for gatherings, and you can customize the spiciness to match your taste. Plus, it’s easy to prepare and bake, making it perfect for a weeknight dinner.
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)
- to taste tobiko (optional for garnish)
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions. Typically, you rinse the rice under cold water, then combine it with water in a rice cooker or pot and cook 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 a 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 liking.
- 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
Serve the Spicy Salmon Sushi Bake warm, straight from the oven. You can scoop it out onto plates or bowls. It pairs well with a side of pickled ginger or a simple salad. For extra crunch, add some crispy tempura or seaweed snacks on the side.
how to store Spicy Salmon Sushi Bake
To store leftovers, let the bake cool completely. Then, cover it with plastic wrap or transfer it to an airtight container. It can be stored 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 thoroughly before cooking to remove excess starch. This helps keep the rice fluffy.
- You can adjust the amount of Sriracha based on how spicy you want your bake. If you prefer it milder, start with less and taste-test before baking.
- For added flavor, consider mixing in a teaspoon of lime juice with the salmon mixture.
variation
You can swap out the fresh salmon for other kinds of seafood like tuna or shrimp. For a vegetarian version, replace the salmon with tofu or roasted vegetables.
FAQs
Can I use leftover cooked salmon?
Yes, you can use leftover cooked salmon. Just flake it into smaller pieces and mix it with the mayonnaise and other ingredients.
What can I serve with Spicy Salmon Sushi Bake?
This dish is great on its own, but you can serve it with miso soup or a simple cucumber salad for a refreshing side.
Can I freeze Spicy Salmon Sushi Bake?
It’s best enjoyed fresh, but you can freeze it before baking. Just thaw it in the refrigerator, then bake as directed. It may lose some texture when reheated.
Spicy Salmon Sushi Bake
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions. Typically, rinse the rice under cold water, then combine it with water in a rice cooker or pot and cook 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 a 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 liking.
- 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.