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Spicy Salmon Sushi Bake

A warm, comforting dish that combines all the flavors of traditional sushi with easy preparation. Perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sushi Base
  • 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 Topping
  • 1 lb fresh salmon fillet (skinless and diced) Use fresh, high-quality salmon
  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha sauce Adjust to taste
  • 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

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to the package instructions. Typically, this involves rinsing the rice under cold water, combining it with water in a rice cooker or pot, and cooking until tender.
  3. In a mixing bowl, combine the rice vinegar, sugar, and salt. Stir until dissolved.
  4. Once the rice is ready, fluff it with a fork and gently fold in the vinegar mixture.
  5. Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
Mixing and Baking
  1. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spicy flavor to your liking.
  2. Spread the salmon mixture evenly over the rice in the baking dish.
  3. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
  4. 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.
  5. Serve warm, scooping out the bake with a spoon, and enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes. Can freeze unbaked components separately for up to one month.