Why Make This Recipe

Spicy Salmon Sushi Bake is a delicious and unique twist on traditional sushi. It offers the wonderful flavors of sushi in a baked, easy-to-serve dish. This recipe is perfect for gatherings or a cozy family dinner. Plus, cooking it in a baking dish means less time rolling sushi and more time enjoying the meal!

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)
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 right from the oven. It pairs well with soy sauce and extra Sriracha for those who enjoy more heat. You can offer some sides like pickled ginger and wasabi to complete the sushi experience!

How to Store Spicy Salmon Sushi Bake

If you have leftovers, let the dish cool completely. Cover it with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 2-3 days. To reheat, place it in the oven at a low temperature until warmed through.

Tips to Make Spicy Salmon Sushi Bake

For creamier texture, consider adding more mayonnaise to the salmon mixture.
Adjust the amount of Sriracha based on your spice preference.
Make sure to fluff the rice gently to avoid breaking the grains.

Variation

You can use other types of fish, like tuna or cooked shrimp, instead of salmon if you prefer. Adding veggies like avocado or cucumber in the salmon mixture can also enhance the dish’s flavor and texture.

FAQs

1. Can I use leftover rice for this recipe?
Yes, leftover rice works well, but ensure it’s flavored with rice vinegar before using.

2. Is this recipe gluten-free?
By using gluten-free soy sauce and ensuring your ingredients are gluten-free, this dish can be made gluten-free.

3. How spicy is this dish?
The spice level can be adjusted by increasing or decreasing the Sriracha sauce used in the recipe. Start with a little and taste as you mix!

Enjoy creating and sharing this easy and tasty Spicy Salmon Sushi Bake with your family and friends!