Spicy Salmon Sushi Bake (Print Version)
A baked fusion dish combining fresh salmon, sushi rice, and spicy mayo topped with nori and tobiko for authentic Japanese flavors.
# Ingredients:
→ Rice Base
01 -
2 cups sushi rice, uncooked
02 -
2.5 cups water
03 -
¼ cup rice vinegar
04 -
2 tablespoons sugar
05 -
1 teaspoon salt
→ Salmon Topping
06 -
1 lb fresh salmon fillet, skinless and diced
07 -
½ cup mayonnaise
08 -
2 tablespoons Sriracha sauce, or to taste
09 -
1 teaspoon sesame oil
10 -
½ cup green onions, chopped, plus extra for garnish
→ Garnish
11 -
1 sheet nori, cut into small strips
12 -
tobiko, to taste (optional)
# Steps to Follow:
01 -
Preheat your oven to 375°F (190°C).
02 -
Rinse the sushi rice under cold water. Combine it with water in a rice cooker or pot and cook until tender.
03 -
In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
04 -
Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
05 -
Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
06 -
In a bowl, mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined. Adjust spiciness to taste.
07 -
Spread the salmon mixture evenly over the rice in the baking dish.
08 -
Bake in the preheated oven for 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
09 -
Remove from the oven and let it cool slightly. Garnish with green onions, nori strips, and tobiko if desired. Serve warm and enjoy.
# Additional Notes:
01 -
You can substitute the salmon with cooked crab or shrimp if preferred.
02 -
For a milder flavor, reduce the amount of Sriracha sauce.
03 -
This dish can be served with soy sauce on the side for dipping.