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Spicy Salmon Sushi Bake

An easy and tasty dish that brings sushi flavors to your kitchen without the need for rolling, perfect for gatherings and family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Sushi Rice
  • 2 cups sushi rice (uncooked) Make sure to rinse thoroughly before cooking.
  • 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 Adjust to taste for spiciness.
  • 1 teaspoon sesame oil
  • 1/2 cup green onions (chopped) Plus extra for garnish.
  • 1 sheet nori (cut into small strips) For garnish.
  • Tobiko Optional for garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to the package instructions. Rinse the rice under cold water, then combine it with water in a rice cooker or pot, and cook until tender.
  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. Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
Mixing
  1. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
Baking
  1. Spread the salmon mixture evenly over the 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.
Serving
  1. 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.
  2. Serve warm by scooping out the bake with a spoon, and enjoy!

Notes

Store any leftover Spicy Salmon Sushi Bake in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or microwave until warmed through.