Description
This Spicy Salmon Sushi Bake is a deliciously creamy and flavorful twist on traditional sushi. Combining tender sushi rice seasoned with rice vinegar, topped with a zesty, spicy salmon mixture baked to perfection, this dish is perfect for an easy weeknight dinner or a crowd-pleasing appetizer. Garnished with fresh green onions, nori strips, and optional tobiko, it offers a delightful fusion of textures and flavors reminiscent of sushi rolls in a convenient casserole format.
Ingredients
Scale
Rice Base
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Salmon Topping
- 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)
Garnishes
- 1 sheet nori (cut into small strips)
- Tobiko (to taste, optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the sushi bake mixture later.
- Cook Sushi Rice: Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch. Combine rinsed rice with 2.5 cups water in a rice cooker or pot and cook according to package instructions until tender.
- Prepare Rice Seasoning: In a mixing bowl, stir together 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until fully dissolved. Gently fold this mixture into the cooked rice to evenly season the rice without mashing it.
- Assemble Rice Layer: Spread the seasoned rice evenly across the bottom of a baking dish. Allow it to cool slightly to help set the base before adding the salmon topping.
- Mix Salmon Topping: In a separate bowl, combine the diced 1 lb salmon fillet with 1/2 cup mayonnaise, 2 tablespoons Sriracha sauce (adjust to taste for spiciness), 1 teaspoon sesame oil, and 1/2 cup chopped green onions. Mix well until all ingredients are fully incorporated.
- Layer Salmon Mixture: Evenly spread the salmon mixture over the cooled rice layer in the baking dish to create a uniform topping.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the salmon is cooked through and the top surface is slightly golden and bubbly.
- Garnish and Rest: Remove the sushi bake from the oven and let it cool slightly for a few minutes. Garnish with extra chopped green onions, nori strips, and tobiko if desired to add color and extra flavor.
- Serve: Serve warm by scooping portions from the casserole dish with a spoon. Enjoy the creamy, spicy salmon sushi bake as a comforting fusion dish.
Notes
- You can substitute mayonnaise with a vegan mayo alternative to make this dairy-free.
- Adjust Sriracha quantity based on preferred heat level.
- Use fresh sushi-grade salmon for best safety and flavor.
- This dish can be served as is or paired with a side of pickled ginger or seaweed salad.
- Leftovers can be refrigerated and reheated, but texture of the rice may slightly change.
- For a gluten-free option, ensure Sriracha and mayonnaise brands used do not contain gluten.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 55 mg
Keywords: Spicy salmon sushi bake, sushi casserole, baked sushi, spicy salmon recipe, easy sushi bake, Japanese fusion dish
