Description
This Spicy Salmon Sushi Bake combines sushi flavors in a cozy casserole, perfect for sharing at weeknight dinners, potlucks, or as an indulgent appetizer.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse sushi rice under cold water until the water runs clear. Cook rice with water until tender per package instructions.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Fluff the rice and fold in the vinegar mixture. Spread it evenly in a baking dish and let cool.
- In a separate bowl, combine diced salmon, mayonnaise, Sriracha, sesame oil, and green onions. Mix gently and taste for spiciness.
- Spread the salmon mixture over the rice layer and smooth the top.
- Bake for 25–30 minutes, until the salmon is cooked through and the top is slightly golden. Broil for 1–2 minutes for a charred finish, watching carefully.
- Remove from the oven, garnish with green onions, nori strips, and tobiko if using, and serve warm.
Notes
Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg