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Spicy Salmon Sushi Bake

A delicious fusion dish that brings the vibrant flavors of sushi into a comforting casserole with salmon, spicy Sriracha, and fluffy sushi rice.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: dinner, Main Course
Cuisine: Fusion, Japanese

Ingredients
  

For the Rice Base
  • 2 cups sushi rice (uncooked)
  • 2.5 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
For the Salmon Mixture
  • 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 to taste, optional for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to package instructions, usually rinsing under cold water, then combining with water in a rice cooker or pot until tender.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Fluff the cooked rice with a fork and gently fold in the vinegar mixture.
  4. Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
Combining and Baking
  1. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
  2. Spread the salmon mixture evenly over the rice in the baking dish.
  3. Bake in preheated oven for about 25-30 minutes, or until salmon is cooked through and the top is slightly golden.
  4. Once baked, remove from the oven and let cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
  5. Serve warm, scooping out the bake with a spoon, and enjoy!

Notes

Enhance the flavor with a splash of lemon juice before serving. Customize by adding vegetables like avocado for an even creamier texture. Serve with a side of seaweed salad for a complete meal experience.