Why Make This Recipe

A Spicy Salmon Sushi Bake combines the joy of sushi with the comfort of a home-cooked meal. It simplifies the sushi experience, allowing everyone to enjoy a delicious dish without rolling individual sushi pieces. This recipe brings together fresh salmon, creamy textures, and a spicy kick, making it a perfect dish for gatherings or a cozy night in. Plus, it’s baked to perfection, making it both easy and satisfying!

How to Make Spicy Salmon Sushi Bake

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)
To taste tobiko (optional for garnish)

Directions

Preheat your oven to 375°F (190°C).
Cook the sushi rice according to the package instructions, typically rinsing it under cold water, then combining it with water in a rice cooker or pot, and cooking until tender.
In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
Spread the salmon mixture evenly over the rice in the baking dish.
Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
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.
Serve warm, scooping out the bake with a spoon, and enjoy!

How to Serve Spicy Salmon Sushi Bake

Serve the Spicy Salmon Sushi Bake warm, allowing everyone to scoop portions with a spoon. It pairs wonderfully with a side of pickled ginger and additional Sriracha for those who enjoy extra heat. This dish is perfect for sharing – making it a great option for gatherings, potlucks, or laid-back family dinners.

How to Store Spicy Salmon Sushi Bake

If you have leftovers, store the Spicy Salmon Sushi Bake in an airtight container in the refrigerator. It can last for up to 2-3 days. To reheat, pop it in the oven at a low temperature until warmed through, ensuring it remains moist.

Tips to Make Spicy Salmon Sushi Bake

Make sure to rinse the sushi rice thoroughly to remove excess starch, which helps achieve a better texture.
Adjust the spiciness by adding more or less Sriracha based on your taste preference.
For a crunchy topping, consider adding panko breadcrumbs mixed with a little oil before baking.
Feel free to add your favorite ingredients, such as avocado chunks or cucumber slices, to customize the bake.

Variation

You can switch out the salmon for other proteins, such as crab, shrimp, or tofu for a vegetarian version. Each option can bring a unique flavor while keeping the dish fun and approachable.

FAQs

Can I use other types of rice?
While sushi rice works best for texture, you can try using jasmine or basmati rice. However, they may yield a different consistency.

Can I prepare this dish ahead of time?
Yes, you can assemble the sushi bake ahead of time and refrigerate it before baking. Just remember to bake it fresh when you’re ready to serve for the best taste and texture.

Can I freeze Spicy Salmon Sushi Bake?
Yes, you can freeze the bake before baking it. Once it’s assembled, cover it tightly with foil or plastic wrap. When ready to bake, let it thaw in the fridge overnight before baking as instructed.