Spicy Salmon Sushi Bake Recipe

Introduction

This Spicy Salmon Sushi Bake is a delightful twist on traditional sushi, combining all the flavors in an easy-to-make casserole. Perfect for sharing or a cozy night in, it offers the creamy, spicy salmon topping over seasoned sushi rice with a satisfying bake.

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)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Rinse the sushi rice under cold water until the water runs clear. Combine it with 2.5 cups of water in a rice cooker or pot and cook until tender.
3. Step 3: In a small bowl, stir together rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
4. Step 4: Spread the seasoned rice evenly in the bottom of a baking dish and let it cool slightly.
5. Step 5: In another bowl, combine the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix well and adjust the spiciness to your liking.
6. Step 6: Spread the salmon mixture evenly over the rice layer in the baking dish.
7. Step 7: Bake in the preheated oven for 25-30 minutes, until the salmon is cooked through and the top is lightly golden.
8. Step 8: Remove from the oven and let it cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if desired.
9. Step 9: Serve warm, scooping out with a spoon. Enjoy your spicy salmon sushi bake!

Tips & Variations

• Use fresh, high-quality salmon for the best flavor and texture.
• Adjust the Sriracha amount to make it milder or spicier to suit your taste.
• Try substituting mayonnaise with Japanese Kewpie mayo for a richer, creamier finish.
• Add diced avocado or cucumber on top after baking for extra freshness and crunch.
• For a gluten-free option, ensure your Sriracha and soy products are certified gluten-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. To keep the rice from drying out, cover it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use thawed frozen salmon. Make sure it is fully thawed and patted dry before dicing to avoid excess moisture in the bake.

Is it possible to make this recipe ahead of time?

Yes, you can assemble the sushi bake up to the baking step and keep it covered in the refrigerator for a few hours before baking. Bake just before serving for the best texture.

Spicy Salmon Sushi Bake Recipe

Print Recipe

★★★★★

4.8 from 71 reviews

This Spicy Salmon Sushi Bake is a comforting and flavorful twist on traditional sushi. Featuring layers of seasoned sushi rice topped with a creamy, spicy salmon mixture, baked to perfection and garnished with fresh green onions, nori strips, and optional tobiko. Perfect for sushi lovers craving an easy-to-make home-delivered flavor experience.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Japanese-American Fusion

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)

Garnishes

• 1 sheet nori, cut into small strips
• Tobiko (optional, to taste)

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) to prepare it for baking the sushi casserole.
2. Cook Rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 2.5 cups water using a rice cooker or on the stovetop until tender and fully cooked.
3. Season Rice: In a mixing bowl, combine rice vinegar, sugar, and salt, stirring 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. Layer Rice: Spread the seasoned rice evenly in the bottom of a baking dish and allow it to cool slightly to set the base.
5. Prepare Salmon Mixture: In another bowl, combine the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix thoroughly to create a creamy and spicy topping. Adjust the amount of Sriracha to your desired spice level.
6. Assemble Bake: Evenly spread the salmon mixture over the bed of sushi rice in the baking dish.
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 from the oven and let it cool for a few minutes. Garnish with additional chopped green onions, nori strips, and tobiko if using for an authentic touch.
9. Serve: Serve warm by scooping portions with a spoon, enjoying the spicy and creamy sushi bake.

Notes

• Use fresh, high-quality salmon for the best flavor and safety.
• You may adjust the Sriracha quantity based on your preferred spice level.
• For a milder version, substitute Sriracha with a sweet chili sauce or omit entirely.
• Ensure the rice has cooled slightly before adding the salmon mixture to prevent the mayo from separating.
• Tobiko is optional but adds a nice salty crunch and visual appeal.
• This dish can be refrigerated and reheated but is best enjoyed fresh.

Keywords: spicy salmon sushi bake, sushi casserole, baked sushi, salmon recipes, spicy sushi, easy sushi bake, Japanese fusion recipes