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Spicy Salmon Sushi Bake

A delicious and easy baked dish that combines the flavors of sushi without the hassle of rolling. Perfect for gatherings and customizable to suit your taste.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 cups sushi rice (uncooked) Rinse before cooking
  • 2.5 cups water For cooking the rice
  • 1/4 cup rice vinegar For seasoning the rice
  • 2 tablespoons sugar To sweeten the vinegar mixture
  • 1 teaspoon salt
For the Salmon Mixture
  • 1 lb fresh salmon fillet (skinless and diced) Use sushi-grade salmon for best results
  • 1/2 cup mayonnaise For creaminess
  • 2 tablespoons Sriracha sauce Adjust to taste
  • 1 teaspoon sesame oil
  • 1/2 cup green onions (chopped, plus extra for garnish) Add for flavor
  • 1 sheet nori (cut into small strips) For layering and garnish
  • to taste tobiko Optional for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a pot or rice cooker, combine 2 cups of sushi rice with 2.5 cups of water. Rinse the rice under cold water and follow the package instructions to cook until tender. Fluff with a fork once cooked.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until sugar and salt dissolve.
  4. Gently fold the vinegar mixture into the cooked rice. Allow it to cool slightly.
  5. In another bowl, mix diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined.
Assembly and Baking
  1. Spread the seasoned rice evenly at the bottom of a baking dish.
  2. Layer the salmon mixture over the rice evenly.
  3. Bake in the preheated oven for about 25-30 minutes until the salmon is fully cooked and the top is slightly golden.
  4. Let it cool for a few minutes before garnishing with additional green onions, nori strips, and tobiko if desired.
Serving
  1. Serve warm directly from the baking dish, scooping portions with a spoon. Pair with soy sauce or extra Sriracha.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven covered with foil to maintain moisture. Consider adding vegetables for freshness or try different proteins.