Spicy Salmon Sushi Bake Recipe

Introduction

Spicy Salmon Sushi Bake is a flavorful twist on traditional sushi, served warm and perfect for sharing. This easy-to-make dish layers seasoned sushi rice with a creamy, spicy salmon topping, then bakes it to perfection. It’s a crowd-pleaser that combines comfort food with vibrant Japanese flavors.

Ingredients

• 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)
• tobiko to taste (optional for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Cook the sushi rice according to the package instructions, typically rinsing it under cold water, then combining it with water in a rice cooker or pot, and cooking until tender.
3. Step 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. Step 4: Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
5. Step 5: In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
6. Step 6: Spread the salmon mixture evenly over the rice in the baking dish.
7. Step 7: Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
8. Step 8: 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.
9. Step 9: Serve warm, scooping out the bake with a spoon, and enjoy!

Tips & Variations

• Use fresh, high-quality salmon for the best flavor and texture.
• To make it milder, reduce the Sriracha or omit it entirely.
• For extra crunch, sprinkle toasted sesame seeds on top before serving.
• Swap salmon for cooked shrimp or crab meat for a different seafood twist.
• Serve with soy sauce or pickled ginger on the side for added authenticity.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain texture. Avoid microwaving as it may make the rice mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon as long as it is fully thawed and patted dry before mixing with the other ingredients to avoid excess moisture.

Is this dish safe to eat since the salmon is baked and not fully cooked like traditional sushi?

The salmon is baked thoroughly in the oven, making it safe to eat as it reaches a cooked temperature. This dish differs from raw sushi by serving cooked fish.

Spicy Salmon Sushi Bake Recipe

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4.6 from 134 reviews

A delicious and easy-to-make Spicy Salmon Sushi Bake combining tender sushi rice infused with seasoned vinegar, topped with a creamy, spicy salmon mixture baked to perfection. This casserole-style sushi is perfect for a comforting meal or entertaining guests.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Rice Base

• 2 cups sushi rice (uncooked)
• 2.5 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

Salmon Topping

• 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)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the sushi bake.
2. Cook Rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 2.5 cups of water in a rice cooker or pot until tender.
3. Season Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture to evenly season the rice.
4. Prepare Rice Base: Spread the seasoned rice evenly at the bottom of a baking dish and allow it to cool slightly to prevent mixing with the topping.
5. Mix Salmon Topping: In a separate bowl, combine the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions. Mix thoroughly, adjusting the Sriracha to achieve your preferred spice level.
6. Assemble Bake: Evenly spread the spicy salmon mixture over the rice layer in the baking dish, making sure to cover it completely.
7. Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the salmon is cooked through and the top has a slight golden color.
8. Garnish: Remove the bake from the oven and let it cool for a few minutes. Garnish with additional chopped green onions, nori strips, and tobiko if using.
9. Serve: Serve the spicy salmon sushi bake warm by scooping portions with a spoon and enjoy your flavorful dish!

Notes

• Use fresh sushi-grade salmon for the best flavor and safety.
• Adjust Sriracha sauce according to your spice tolerance.
• Allow the rice to cool slightly before adding the salmon topping to prevent mixing flavors prematurely.
• For a crunchier topping, broil for 2-3 minutes at the end, watching carefully to avoid burning.
• Tobiko (flying fish roe) is optional but adds authentic flavor and texture.

Keywords: Spicy Salmon Sushi Bake, sushi casserole, baked sushi, spicy salmon recipe, easy sushi bake, Japanese cuisine, sushi rice bake