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Delicious spicy salmon sushi bake served in a dish

Spicy Salmon Sushi Bake

A warm and cozy sushi bake that combines rich salmon, creamy mayonnaise, and a kick of Sriracha for a delightful dish perfect for family meals or gatherings.
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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: 380
Ingredients Method Notes

Ingredients
  

For the Sushi Rice
  • 2 cups sushi rice (uncooked)
  • 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 (or to taste)
  • 1 teaspoon sesame oil
  • 1/2 cup green onions (chopped, plus extra for garnish)
  • 1 sheet nori (cut into small strips) for garnish
  • 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, typically rinsing it under cold water and then combining with 2.5 cups of water.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
  4. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
  5. Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
  6. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
  7. 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. Once baked, remove from the oven and let it cool for a few minutes.
Serving
  1. Garnish with additional green onions, nori strips, and tobiko if desired.
  2. Serve warm, scooping out the bake with a spoon.

Notes

Leftover Spicy Salmon Sushi Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through, or microwave in short intervals. Choose high-quality, fresh salmon for the best flavor. Adjust Sriracha based on heat preference. Sprinkle panko breadcrumbs on top before baking for added texture. Ensure the rice cools slightly before adding salmon to prevent mushiness.