Name: Spicy Salmon Sushi Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese Fusion
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, to taste)

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Introduction

Spicy Salmon Sushi Bake is a delicious and easy-to-make dish that combines the flavors of sushi in a warm, baked casserole form. This recipe brings together tender salmon, flavorful sushi rice, and a spicy mayo sauce for an irresistible meal that’s perfect for sharing.

The image shows several square sushi pieces arranged in rows on a wooden board. Each sushi piece has a bottom layer of white sticky rice, a middle layer of slightly seared pink salmon, and a top layer covered with a glossy, dark brown sauce. On top of the salmon, there are small bright orange fish eggs, sprinkled black and white sesame seeds, and finely chopped green onions. Small droplets of dark sauce are on the board around the sushi. In the background, there are two white bowls with dark dipping sauce, and a pair of wooden chopsticks placed on a white ceramic holder. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cook the sushi rice according to package instructions. Usually, rinse under cold water, then cook with water in a rice cooker or pot until tender.
Step 3: In a mixing bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Once rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
Step 4: Spread the rice evenly at the bottom of your baking dish and let it cool slightly.
Step 5: In another bowl, mix diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust spiciness as preferred.
Step 6: Spread the salmon mixture evenly over the rice in the baking dish.
Step 7: Bake in the preheated oven for 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
Step 8: Remove from oven and cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if desired.
Step 9: Serve warm by scooping out portions with a spoon, and enjoy!

Tips & Variations

For milder heat, reduce the amount of Sriracha or substitute with a milder chili sauce.
Use canned or cooked crab meat instead of salmon for a different seafood twist.
To add extra texture, sprinkle toasted sesame seeds on top before baking.
Make individual portions using ramekins for easier serving and presentation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through to maintain texture and flavor.

How to Serve

This image shows a row of square sushi pieces placed on a wooden board. Each sushi has two layers: a thick bottom layer of white rice with a slightly sticky texture, and a top layer of cooked salmon with a light pink and slightly seared surface. The salmon is covered with a glossy dark sauce that drips slightly on the sides. On top of each piece, there are scattered small green onion slices and white sesame seeds, along with a small heap of bright red fish roe adding a pop of color. In the background, there are two white bowls filled with dark soy sauce, and a pair of wooden chopsticks rests on the left side on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw it completely and pat dry before dicing to prevent excess moisture in the bake.

Is it necessary to use sushi rice?

Sushi rice is preferred for its sticky texture that holds the bake together well, but you can substitute with short-grain rice if needed.