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Spicy Salmon Sushi Bake Recipe

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4.8 from 132 reviews

This Spicy Salmon Sushi Bake is a delicious and easy-to-make twist on traditional sushi, combining sushi rice with a creamy, spicy salmon topping baked to perfection. Perfect for sushi lovers looking for a comforting casserole-style dish that is flavorful and simple to prepare at home.

Ingredients

Rice Base

  • 2 cups sushi rice, uncooked
  • 2.5 cups water
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

Salmon Topping

  • 1 lb fresh salmon fillet, skinless and diced
  • ½ cup mayonnaise
  • 2 tablespoons Sriracha sauce (or to taste)
  • 1 teaspoon sesame oil
  • ½ cup green onions, chopped (plus extra for garnish)

Garnishes

  • 1 sheet nori, cut into small strips
  • Tobiko (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the salmon sushi dish.
  2. Cook Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice with 2.5 cups of water in a rice cooker or pot and cook until tender, about 15-20 minutes.
  3. Prepare Vinegar Mixture: In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt are completely dissolved to create the sushi vinegar seasoning.
  4. Season Rice: Once the rice is cooked, fluff it gently with a fork and fold in the vinegar mixture evenly to season the rice without mashing the grains.
  5. Assemble Rice Layer: Spread the seasoned rice evenly at the bottom of a baking dish and allow it to cool slightly to prevent the topping from cooking prematurely.
  6. Make Salmon Mixture: In a separate bowl, combine the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix thoroughly and adjust the spiciness level to your preference.
  7. Top Rice with Salmon Mix: Spread the salmon mixture evenly over the rice base in the baking dish, creating a uniform layer.
  8. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, until the salmon is cooked through and the top is slightly golden and bubbly.
  9. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if using. Serve warm, scooping out portions with a spoon.

Notes

  • Make sure to rinse the sushi rice thoroughly to remove excess starch for the best texture.
  • You can adjust the amount of Sriracha to make the bake more or less spicy according to your taste.
  • Using fresh, sashimi-grade salmon ensures the best flavor and texture in the dish.
  • Letting the rice cool slightly before layering helps prevent the salmon from cooking prematurely when placed in the baking dish.
  • Tobiko adds a nice crunch and pop of flavor but can be omitted if unavailable.
  • This dish can be refrigerated and reheated, but is best enjoyed fresh for optimal texture.

Find it online: https://oliviabakes.com/spicy-salmon-sushi-bake-recipe/