Spicy Salmon Sushi Bake
A delicious twist on traditional sushi, this Spicy Salmon Sushi Bake is perfect for gatherings and packed with flavor. It's an easy, hearty dish that introduces sushi flavors to those hesitant about raw fish.
Ingredients
For the Rice
- 2 cups sushi rice (uncooked) Rinse thoroughly before cooking.
- 2.5 cups water For cooking the sushi rice.
- 1/4 cup rice vinegar For seasoning the rice.
- 2 tablespoons sugar To balance the flavors.
- 1 teaspoon salt For seasoning the rice.
For the Salmon Mixture
- 1 lb fresh salmon fillet (skinless and diced) Can substitute with cooked salmon if preferred.
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce Adjust to taste for spice preference.
- 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.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions, usually rinsing it under cold water and then cooking with water until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt, stirring 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 the baking dish and allow it to cool slightly.
Mixing
- In another bowl, mix diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spice according to your preference.
Baking
- 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 extra green onions, nori strips, and tobiko if desired.
Serving
- Serve warm, scooping out the bake with a spoon, and enjoy!
Notes
To store leftovers, let the bake cool completely. Cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It will keep in the refrigerator for about 2-3 days. To reheat, warm it in the oven at a low temperature until heated through.