Description
A delicious twist on traditional sushi, this Spicy Salmon Sushi Bake combines all the flavors of sushi in a simple, baked dish that’s perfect for sharing.
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
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions, rinsing under cold water and then cooking in water until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff it and gently fold in the vinegar mixture.
- Spread the seasoned rice evenly in a baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Adjust the spiciness to your liking.
- Spread the salmon mixture evenly over the rice in the baking dish.
- Bake in the preheated oven for about 25-30 minutes, until the salmon is cooked through and the top is golden.
- Once baked, let it cool for a few minutes and garnish with extra green onions, nori strips, and tobiko if desired.
- Serve warm, spooning out the bake into plates or bowls and enjoy!
Notes
For a vegetarian variation, use grilled vegetables or tofu in place of salmon. Leftovers can be stored in the fridge for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese