Description
An easy-to-make Spicy Salmon Sushi Bake that combines the flavors of sushi with the comfort of a warm, baked dish. Perfect for family dinners or gatherings.
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).
- Rinse the sushi rice under cold water until the water runs clear. Combine with water in a rice cooker or pot and cook until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Fluff the cooked rice and fold in the vinegar mixture. Let cool slightly.
- In another bowl, mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined.
- Spread the seasoned rice evenly in a baking dish, layer the salmon mixture over it.
- Bake in the preheated oven for about 25-30 minutes until cooked through and golden.
- Let cool, garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm by scooping out portions directly from the dish.
Notes
Make-ahead by cooking the rice a day before. Use an air fryer for a crispier top if preferred. Customize with toppings like avocado slices or cucumber.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg