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Spicy Salmon Sushi Bake

A warm, comforting dish that combines creamy salmon and sushi rice, with a kick of Sriracha, baked to perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Sushi Rice
  • 2 cups sushi rice (uncooked)
  • 2.5 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
For the Salmon Mixture
  • 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)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to the package instructions. Rinse it under cold water, combine it with water in a rice cooker or pot, and cook until tender.
  3. 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.
  4. Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
Mixing
  1. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
Baking
  1. Spread the salmon mixture evenly over the rice in the baking dish.
  2. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
Serving
  1. 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.
  2. Serve warm, scooping out the bake with a spoon, and enjoy!

Notes

Use day-old rice for better texture. Add veggies like avocado for extra flavor. Don’t overbake; you want your salmon flaking nicely.