Spicy Salmon Sushi Bake (Print-Friendly Version)
Baked salmon layered with spicy cream and sushi rice, ideal for sharing or a comforting meal.
# Ingredients You’ll Need:
→ Rice Mixture
01 -
2 cups uncooked sushi rice
02 -
2.5 cups water
03 -
¼ cup rice vinegar
04 -
2 tablespoons sugar
05 -
1 teaspoon salt
→ Salmon Topping
06 -
1 lb skinless fresh salmon fillet, diced
07 -
½ cup mayonnaise
08 -
2 tablespoons Sriracha sauce, adjust to taste
09 -
1 teaspoon sesame oil
10 -
½ cup chopped green onions, plus extra for garnish
11 -
1 sheet nori, cut into small strips
12 -
Tobiko, optional for garnish
# How to Make It:
01 -
Set the oven temperature to 375°F (190°C) to prepare for baking.
02 -
Rinse the sushi rice under cold water, then combine with 2.5 cups water in a rice cooker or pot. Cook until tender following package instructions.
03 -
In a bowl, mix rice vinegar, sugar, and salt until fully dissolved. Fluff the cooked rice and gently fold in the vinegar mixture for seasoning.
04 -
Spread the seasoned rice evenly in the bottom of a 9x13 inch baking dish and allow it to cool slightly.
05 -
Combine diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions in a separate bowl. Adjust spiciness as preferred.
06 -
Evenly distribute the salmon mixture over the rice layer in the baking dish.
07 -
Bake in the preheated oven for 25 to 30 minutes until the salmon is cooked through and the surface is slightly golden.
08 -
Remove from oven, let cool for a few minutes, then garnish with additional green onions, nori strips, and optional tobiko. Serve warm.
# Extra Tips:
01 -
Substitute cooked crab or shrimp for salmon to vary the dish. Reduce Sriracha for milder heat. Soy sauce can be served alongside.