Spicy Salmon Sushi Bake Recipe

Introduction

This Spicy Salmon Sushi Bake is a comforting and flavorful twist on traditional sushi, baked to perfection in your oven. It combines tender sushi rice with a creamy, spicy salmon topping, making it an easy and crowd-pleasing dish for any occasion.

Ingredients

• 2 cups sushi rice, uncooked
• 2.5 cups water
• ¼ cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 lb fresh salmon fillet, skinless and diced
• ½ cup mayonnaise
• 2 tablespoons Sriracha sauce (or to taste)
• 1 teaspoon sesame oil
• ½ cup green onions, chopped, plus extra for garnish
• 1 sheet nori, cut into small strips
• Tobiko, to taste (optional for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Cook the sushi rice according to package instructions. Usually, rinse the rice under cold water, then combine with water in a rice cooker or pot and cook until tender.
3. Step 3: In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
4. Step 4: Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
5. Step 5: Spread the rice evenly at the bottom of your baking dish and let it cool slightly.
6. Step 6: 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.
7. Step 7: Spread the salmon mixture evenly over the rice in the baking dish.
8. Step 8: Bake in the preheated oven for 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
9. Step 9: Remove from the oven and let it cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if desired.
10. Step 10: Serve warm, scooping out portions with a spoon and enjoy!

Tips & Variations

• Substitute salmon with cooked crab or shrimp for a different seafood twist.
• Reduce the amount of Sriracha for a milder flavor.
• Serve with soy sauce on the side for dipping to enhance the umami taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain texture and flavor. Avoid microwaving to keep the sushi rice from getting too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure it is fully thawed and patted dry before mixing with the other ingredients to prevent excess moisture.

Is this dish suitable for meal prep?

Absolutely! This sushi bake holds up well and can be prepared ahead of time. Just store it properly in the fridge and reheat when ready to eat.

Spicy Salmon Sushi Bake Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

This Spicy Salmon Sushi Bake is a delightful fusion dish that layers seasoned sushi rice with a creamy, spicy salmon mixture, baked to perfection for a warm, comforting twist on traditional sushi flavors. It’s easy to prepare, packed with flavors from Sriracha, sesame oil, and tangy rice vinegar, and topped with green onions, nori strips, and optional tobiko for garnish. Perfect for sushi lovers looking for an effortless casserole-style meal.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Japanese Fusion

Ingredients

Scale 1x2x3x

Rice

• 2 cups sushi rice uncooked
• 2.5 cups water
• ¼ cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

Salmon Mixture

• 1 lb fresh salmon fillet skinless and diced
• ½ cup mayonnaise
• 2 tablespoons Sriracha sauce or to taste
• 1 teaspoon sesame oil
• ½ cup green onions chopped, plus extra for garnish

Garnishes

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

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) to get it ready for baking the sushi bake.
2. Cook Sushi Rice: Rinse the sushi rice under cold water to remove excess starch, then combine with 2.5 cups of water in a rice cooker or pot. Cook the rice until tender and fluffy.
3. Prepare Vinegar Mixture and Season Rice: In a small bowl, stir together rice vinegar, sugar, and salt until fully dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture to season the rice evenly.
4. Spread Rice in Baking Dish: Transfer the seasoned rice to the bottom of a baking dish, spreading it out evenly. Allow it to cool slightly so it sets before adding the salmon mixture.
5. Make Salmon Mixture: In another bowl, combine the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix thoroughly, adjusting the amount of Sriracha according to your spice preference.
6. Layer Salmon Mixture: Spread the prepared salmon mixture evenly over the layer of rice in the baking dish.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the salmon is cooked through and the top turns slightly golden.
8. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish the bake with extra green onions, strips of nori, and tobiko if desired. Serve warm by scooping out portions with a spoon and enjoy.

Notes

• You can substitute the salmon with cooked crab or shrimp if preferred for a different seafood flavor.
• To reduce heat, use less Sriracha sauce or omit it for a mild version.
• Serving the dish with soy sauce on the side adds extra umami and complements the sushi bake well.

Keywords: salmon sushi bake, spicy salmon casserole, baked sushi rice, easy sushi bake, Japanese fusion recipe, spicy seafood bake