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Spicy Salmon Sushi Bake

An easy and delicious dish that combines the flavors of sushi in a comforting baked form, perfect for gatherings or a cozy night in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 cups sushi rice (uncooked) 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) Ensure it's sushi-grade if eating raw.
  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha sauce (or to taste) Adjust spiciness to preference.
  • 1 teaspoon sesame oil
  • 1/2 cup green onions (chopped, plus extra for garnish) Reserve some for garnish.
For Garnish
  • 1 sheet nori (cut into small strips)
  • to taste 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 it under cold water, combine it with water, and cook until tender.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Fluff the cooked rice 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.
Combining Ingredients
  1. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust spiciness to preference.
  2. Spread the salmon mixture evenly over the rice in the baking dish.
Baking
  1. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
  2. Remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
Serving
  1. Serve warm, scooping out the bake with a spoon. It pairs well with extra nori strips and a sprinkle of green onions on top. Consider serving with pickled ginger and soy sauce.

Notes

To store leftovers, let the sushi bake cool completely. Cover tightly or transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a preheated oven or microwave until warmed through.