Name: Spicy Salmon Sushi Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese Fusion
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 (optional for garnish)

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Introduction

This Spicy Salmon Sushi Bake is a flavorful and easy-to-make dish that brings the taste of sushi to your oven. Perfect for sharing, it combines tender sushi rice with a creamy, spicy salmon topping baked to golden perfection.

The image shows several pieces of sushi arranged in two rows on a wooden board, each piece having two main layers; the bottom layer is glossy white rice with distinct grains, and the top is a thick, pinkish-orange slice of seared salmon with a slightly charred texture. Each salmon layer is topped with bright orange fish roe, small green chopped scallions, thin dark green seaweed strips, and scattered sesame seeds. A dark brown sauce is drizzled over the sushi and pools on the wooden board. In the background, there is a white bowl filled with soy sauce and a blurred white bowl with spices, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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)
To taste tobiko (optional for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cook the sushi rice according to the package instructions. Typically, rinse it under cold water, then combine it with water in a rice cooker or pot, and cook until tender.
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.
Step 4: Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
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.
Step 6: Spread the salmon mixture evenly over the rice in the baking dish.
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.
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.
Step 9: Serve warm, scooping out the bake with a spoon, and enjoy!

Tips & Variations

For a milder dish, reduce the amount of Sriracha or substitute with a mild chili sauce.
You can substitute salmon with cooked shrimp or crab meat for variety.
Use a non-stick baking dish or lightly oil the dish to prevent sticking.
Add a sprinkle of toasted sesame seeds on top for extra texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain texture. Avoid microwaving for best results.

How to Serve

The image shows a row of sushi pieces arranged on a wooden board. Each piece has three layers: a bottom layer of white sticky rice, a thick middle layer of pink grilled salmon with visible grill marks, and a top layer adorned with bright orange fish roe, chopped green herbs, and a drizzle of dark brown sauce. White and black sesame seeds are sprinkled on top, adding texture. The sushi pieces are neatly lined up in two rows with shiny sauce dripping onto the board. In the background, there are small white bowls filled with dark soy sauce and a light brown dipping sauce, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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. Fresh salmon is preferred for the best taste and texture.

Is this dish suitable for meal prep?

Absolutely. It can be prepared ahead of time and baked just before serving. It reheats well, making it great for easy lunches or dinners.