Spicy Salmon Sushi Bake Recipe

Introduction

This Spicy Salmon Sushi Bake is a delicious and easy-to-make twist on traditional sushi. Featuring tender sushi rice layered with a creamy, spicy salmon mixture, it’s perfect for sharing at gatherings or enjoying a comforting meal at home.

Ingredients

• 2 cups sushi rice (uncooked)
• 2.5 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 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)
• Tobiko (optional for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Cook the sushi rice according to the package instructions, rinsing it under cold water first. Combine the rinsed rice with water in a rice cooker or pot and cook until tender.
3. Step 3: In a mixing bowl, stir together the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
4. Step 4: Spread the rice evenly at the bottom of a baking dish and allow it to cool slightly.
5. Step 5: In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined. Adjust the spiciness to your taste.
6. Step 6: Spread the salmon mixture evenly over the rice layer in the baking dish.
7. Step 7: Bake in the preheated oven for 25-30 minutes, until the salmon is cooked through and the top has a slight golden color.
8. Step 8: Remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
9. Step 9: Serve warm, scooping out portions with a spoon and enjoy!

Tips & Variations

• Use fresh, high-quality salmon for the best flavor and texture.
• Adjust the amount of Sriracha to control the heat level.
• For a creamier texture, add a little more mayonnaise.
• Try adding diced avocado on top after baking for a fresh contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked salmon instead of raw?

Yes, you can use cooked salmon if you prefer, but the texture and flavor will be slightly different. Add cooked salmon to the mayonnaise mixture and bake as directed.

What can I substitute for Sriracha if I don’t have it?

You can substitute Sriracha with other hot sauces like chili garlic sauce or a mix of hot chili flakes and a bit of tomato paste for a similar spicy kick.

Spicy Salmon Sushi Bake Recipe

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★★★★★

5 from 67 reviews

This Spicy Salmon Sushi Bake combines tender sushi rice layered with a creamy, spicy salmon mixture, baked to perfection in the oven. A flavorful, easy-to-make twist on traditional sushi that’s perfect for gatherings or a cozy meal at home.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Japanese Fusion

Ingredients

Scale 1x2x3x

Rice

• 2 cups sushi rice (uncooked)
• 2.5 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

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)

Garnish

• 1 sheet nori (cut into small strips)
• tobiko (optional for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for the baking process.
2. Cook Sushi Rice: Rinse the sushi rice under cold water until water runs clear. Combine the rinsed rice with 2.5 cups water in a rice cooker or pot, and cook until tender according to package instructions.
3. Prepare Vinegar Mixture: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once rice is cooked, fluff it gently with a fork and fold in the vinegar mixture evenly to season the rice.
4. Spread Rice: Spread the seasoned sushi rice evenly in the bottom of a baking dish and allow it to cool slightly to help maintain texture during baking.
5. Make Salmon Mixture: In a separate bowl, combine diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix well, adjusting Sriracha to your preferred level of spiciness.
6. Layer Salmon Mixture: Spread the spicy salmon mixture evenly over the bed of rice in the baking dish, ensuring full coverage.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the salmon is fully cooked and the top edges are lightly golden.
8. Garnish and Serve: Remove the dish from the oven, let it cool for a few minutes. Garnish the top with extra chopped green onions, nori strips, and a sprinkle of tobiko if desired. Serve warm by scooping portions out with a spoon.

Notes

• Use fresh, high-quality salmon for the best flavor and texture.
• Adjust the amount of Sriracha sauce to control the heat level of the bake.
• Letting the rice cool slightly before adding the salmon mixture helps maintain a firmer texture.
• Tobiko adds a nice crunch and visual appeal but is optional.
• This dish can be reheated in the oven or microwave but is best enjoyed fresh.

Keywords: Spicy Salmon, Sushi Bake, Baked Sushi, Japanese Recipe, Salmon Bake, Spicy Sushi, Easy Dinner, Seafood Bake