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Spicy Salmon Sushi Bake

A creamy and comforting dish featuring baked salmon on a fluffy bed of sushi rice, perfect for family dinners and gatherings.
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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 (adjust to taste)
  • 1 teaspoon sesame oil
  • 1/2 cup green onions (chopped + 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 package instructions.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
  4. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
  5. Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
Cooking
  1. In another bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined.
  2. Spread the salmon mixture evenly over the rice in the baking dish.
  3. 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. Remove from the oven and let it cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if desired.
  2. Serve warm, scooping it out with a spoon.

Notes

This dish can be customized with different toppings like avocado or crunchy panko. It stores well in the fridge for about 3-4 days and can be frozen for up to a month.