why make this recipe
Spicy Salmon Sushi Bake is a delicious and easy way to enjoy sushi flavors without the need for rolling individual pieces. It combines the flavors of salmon, creamy mayonnaise, and spicy Sriracha into a warm and satisfying dish. This recipe is perfect for potlucks, family dinners, or a cozy night in. Plus, it is fun to scoop up with roasted seaweed!
how to make Spicy Salmon Sushi Bake
Ingredients
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- 12 oz skinless salmon fillet, cooked and flaked
- ¼ cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ cup shredded mozzarella cheese
- 2 sheets roasted seaweed (nori), cut into small squares
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Directions
- Preheat the oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish.
- In a bowl, combine cooked sushi rice, rice vinegar, sugar, and salt. Mix well and press the rice evenly into the bottom of the prepared baking dish.
- In another bowl, mix flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil until well combined.
- Spread the spicy salmon mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese on top.
- Bake for 18-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
- Garnish with green onions and toasted sesame seeds. Serve warm with roasted seaweed squares for scooping.
how to serve Spicy Salmon Sushi Bake
Serve Spicy Salmon Sushi Bake warm, garnished with green onions and toasted sesame seeds. It makes a great main dish or snack. Pair it with roasted seaweed squares for a fun and interactive way to enjoy it.
how to store Spicy Salmon Sushi Bake
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat in the oven or microwave before serving again.
tips to make Spicy Salmon Sushi Bake
- Use fresh, high-quality salmon for the best flavor.
- Adjust the amount of Sriracha to your taste for spiciness.
- Make sure to press the rice down well in the baking dish for a nice base.
variation
You can add vegetables like avocado or cucumber to the salmon mixture for added crunch. For a vegetarian option, replace the salmon with cooked mushrooms or tofu mixed with similar seasonings.
FAQs
Can I use canned salmon instead of fresh?
Yes, canned salmon works well and saves preparation time. Just drain and flake it before mixing.
What if I don’t have sushi rice?
You can use any short-grain rice as a substitute, but the texture may be different.
Can I make this dish ahead of time?
Yes, you can prepare it a day in advance, cover it tightly, and bake it just before serving.
Spicy Salmon Sushi Bake
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delicious and easy way to enjoy sushi flavors without the need for rolling individual pieces, featuring salmon, creamy mayonnaise, and spicy Sriracha.
Ingredients
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- 12 oz skinless salmon fillet, cooked and flaked
- ¼ cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ cup shredded mozzarella cheese
- 2 sheets roasted seaweed (nori), cut into small squares
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish.
- In a bowl, combine cooked sushi rice, rice vinegar, sugar, and salt. Mix well and press the rice evenly into the bottom of the prepared baking dish.
- In another bowl, mix flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil until well combined.
- Spread the spicy salmon mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese on top.
- Bake for 18-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
- Garnish with green onions and toasted sesame seeds. Serve warm with roasted seaweed squares for scooping.
Notes
Use fresh, high-quality salmon for the best flavor. Adjust the amount of Sriracha to your taste for spiciness. Make sure to press the rice down well in the baking dish for a nice base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg