Spicy Salmon Sushi Bake
This Spicy Salmon Sushi Bake Recipe is a delightful and easy way to enjoy homemade sushi-inspired flavors in a comforting, bake-style dish.
Ingredients
For the sushi rice
- 2 cups sushi rice (uncooked) Rinse thoroughly to achieve the perfect texture.
- 2.5 cups water
- 0.25 cups rice vinegar Creates a sweet and tangy seasoning.
- 2 tablespoons sugar Stir until dissolved.
- 1 teaspoon salt Enhances flavor.
For the salmon mixture
- 1 pound fresh salmon fillet (skinless and diced) Use the freshest salmon available for best flavor.
- 0.5 cups mayonnaise Provides creaminess.
- 2 tablespoons Sriracha sauce Adjust according to your spice preference.
- 1 teaspoon sesame oil
- 0.5 cups green onions (chopped, plus extra for garnish) Adds freshness.
Optional garnishes
- 1 sheet nori (cut into small strips) For added texture and flavor.
- to taste tobiko Optional for garnish.
Instructions
Preparation
- Preheat your oven to 375 degrees Fahrenheit.
- Rinse two cups of sushi rice under cold water, combine with two and a half cups of water in a rice cooker or pot, and cook until tender.
- Mix one quarter cup of rice vinegar, two tablespoons of sugar, and one teaspoon of salt in a bowl until dissolved.
- Once the rice is cooked, fluff it and fold in the vinegar mixture.
Assembly and Baking
- Spread the seasoned rice evenly at the bottom of a baking dish.
- Combine one pound of diced salmon, half a cup of mayonnaise, two tablespoons of Sriracha, one teaspoon of sesame oil, and half a cup of chopped green onions in a separate bowl.
- Spread the salmon mixture evenly over the rice.
- Bake for about 25 to 30 minutes until the top turns golden and the salmon is cooked through.
Serving
- Let it cool for a few minutes, garnish with extra green onions, nori, and tobiko if desired, and serve warm.
Notes
For the best results, thoroughly rinse sushi rice. Adjust the amount of Sriracha based on your spice preference. Fresh salmon provides the best flavor and texture. To serve a crowd, consider making a double batch.