Spicy Salmon Sushi Bake (Print-Friendly Version)
Layers of spicy salmon, creamy mayo, and sushi rice baked until golden. A flavorful, shareable dish for easy gatherings.
# Ingredients List:
→ Sushi Rice
01 -
2 cups uncooked sushi rice
02 -
2.5 cups water
03 -
0.25 cup rice vinegar
04 -
2 tablespoons granulated sugar
05 -
1 teaspoon salt
→ Salmon Layer
06 -
450 grams fresh salmon fillet, skinless and diced
07 -
0.5 cup mayonnaise
08 -
2 tablespoons Sriracha sauce, or to taste
09 -
1 teaspoon sesame oil
10 -
0.5 cup green onions, chopped, plus extra for garnish
→ Garnish
11 -
1 sheet nori, cut into small strips
12 -
Tobiko, to taste, optional
# How to Make It:
01 -
Preheat the oven to 190°C (375°F).
02 -
Rinse the uncooked sushi rice thoroughly under cold water. Combine rice and water in a rice cooker or pot and cook until tender according to package instructions.
03 -
In a mixing bowl, combine rice vinegar, granulated sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff with a fork and gently fold in the vinegar mixture.
04 -
Spread the prepared sushi rice evenly at the bottom of a baking dish. Allow it to cool slightly.
05 -
In a separate bowl, combine diced salmon fillet, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix until ingredients are well incorporated. Adjust Sriracha for desired spice level.
06 -
Evenly spread the salmon mixture over the prepared rice layer in the baking dish.
07 -
Place the assembled dish in the preheated oven and bake for 25-30 minutes, or until the salmon is cooked through and the topping is lightly golden.
08 -
Remove from oven and let cool briefly. Garnish with additional green onions, strips of nori, and optional tobiko. Serve warm, scooped with a spoon.
# Extra Tips:
01 -
Salmon can be substituted with cooked crab or shrimp if desired.
02 -
Reduce the amount of Sriracha sauce for a milder flavor.
03 -
Serve with soy sauce on the side for extra seasoning.