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Spicy Salmon Sushi Bake

A creamy, spicy salmon dish that's baked to perfection, offering a delightful and easy sushi experience without the need for rolling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Rice and Base
  • 2 cups sushi rice (uncooked) Use Japanese sushi rice for best results
  • 2.5 cups water For cooking the sushi rice
  • 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) Adjust based on heat preference
  • 1 teaspoon sesame oil
  • 1/2 cup green onions (chopped, plus extra for garnish) Reserve some for garnish
Garnishes
  • 1 sheet nori (cut into small strips)
  • 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 by rinsing it under cold water and combining it with water in a rice cooker or pot until tender.
  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 the baking dish and let it cool slightly.
Mixing and Baking
  1. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
  2. Spread the salmon mixture evenly over the rice in the baking dish.
  3. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
Serving
  1. Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
  2. Serve warm, scooping out the bake with a spoon, and enjoy!

Notes

For spiciness, adjust the Sriracha. Use sushi rice for the best texture, and avoid rushing cooling to prevent mushiness. Store leftovers in an airtight container for 3-4 days.