Spicy Salmon Sushi Bake
A cozy and creamy dish that combines flavorful salmon with sushi rice, perfect for family dinners.
Ingredients
For the sushi rice
- 2 cups sushi rice (uncooked) Rinse well before cooking
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the salmon mixture
- 1 lb fresh salmon fillet (skinless and diced)
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter version
- 2 tablespoons Sriracha sauce Adjust based on spice preference
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped) Plus extra for garnish
- 1 sheet nori (cut into small strips)
- to taste tobiko Optional for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions, typically rinsing it under cold water, then combining it with water in a rice cooker or pot, and cooking until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
Mixing
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
Baking
- Spread the salmon mixture evenly over the rice in the baking dish.
- Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
Serving
- Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm, scooping out the bake with a spoon, and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, place individual portions in freezer-safe containers. Reheat in the oven for best results.