Spicy Salmon Sushi Bake
A cozy, one-pan dish that combines the delicious flavors of sushi with a comforting baked casserole. Creamy, spicy, and topped with salmon, this recipe is family-friendly and easy to prepare.
Ingredients
For the Rice Base
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Filling
- 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) Optional for garnish
- to taste Tobiko Optional for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to package instructions, usually rinsing under cold water and combining it with water in a rice cooker or pot until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
- Once the rice cooks, fluff it with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly in the bottom of a baking dish and let it cool slightly.
Filling and Baking
- In another bowl, mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined. Adjust the spiciness to your desire.
- Spread the salmon mixture evenly over the rice in the baking dish.
- Place in the preheated oven and bake for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
Serving
- Once baked, let it cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko, if desired.
- Scoop out with a spoon and enjoy!
Notes
This dish keeps well in the fridge for up to three days and can be frozen for up to a month. Add a splash of water before covering it for moisture when reheating.