Description
A delightful fusion of traditional sushi and casserole, this Spicy Salmon Sushi Bake combines fresh salmon, creamy mayo, and Sriracha for a flavor-packed dish that’s perfect for any gathering.
Ingredients
Scale
- 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
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice as per the package instructions, typically rinsing and boiling it until tender.
- In a bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Once the rice is ready, fluff it and carefully fold in the vinegar mixture.
- Spread the flavored rice evenly at the bottom of a baking dish and allow to cool slightly.
- In another bowl, mix the diced salmon with mayonnaise, Sriracha, sesame oil, and green onions until everything is well combined. Taste and adjust the spiciness if desired.
- Spread the salmon mixture over the rice layer evenly.
- Bake in the preheated oven for 25-30 minutes, until the salmon is cooked through and the top has slightly golden spots.
- Let it cool for a few minutes, then garnish with additional green onions, nori strips, and tobiko if you choose.
- Scoop out and serve warm.
Notes
Quality sushi-grade salmon is recommended for the best flavor. Adjust Sriracha based on desired spiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Keywords: sushi, salmon, bake, casserole, easy dinner, family-friendly