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Spicy Salmon Sushi Bake

A creamy, spicy casserole that combines fresh salmon, mayonnaise, and sushi rice for an easy and delightful dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Japanese
Calories: 450
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)
  • Tobiko (optional for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to package instructions.
  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 with mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
  7. Spread the salmon mixture evenly over the rice in the baking dish.
  8. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
  9. Once baked, remove from the oven and let it cool for a few minutes.
  10. Garnish with additional green onions, nori strips, and tobiko if desired.
  11. Serve warm and enjoy!

Notes

Use fresh salmon for the best flavor. Adjust the Sriracha to match your spice tolerance. For extra texture, consider adding toasted sesame seeds on top right before serving. Leftovers keep well in the fridge for about 3 days or in the freezer for up to 2 months. Reheat in the oven or microwave.