Spicy Salmon Sushi Bake Recipe

Introduction

Spicy Salmon Sushi Bake is a delicious and easy-to-make twist on traditional sushi. This comforting casserole combines fresh salmon, spicy mayo, and seasoned sushi rice baked to perfection. It’s a crowd-pleaser that’s perfect for family dinners or casual gatherings.

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)
• To taste tobiko (optional for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Cook the sushi rice according to the package instructions. Typically, rinse the rice under cold water, then combine it with water in a rice cooker or pot, and cook until tender.
3. Step 3: In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Fluff the cooked rice with a fork and gently fold in the vinegar mixture.
4. Step 4: Spread the seasoned rice evenly at the bottom of a baking dish and let it cool slightly.
5. Step 5: In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined. Adjust the spiciness to your preference.
6. Step 6: Spread the salmon mixture evenly over the rice in the baking dish.
7. Step 7: Bake in the preheated oven for 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
8. Step 8: Remove the dish from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
9. Step 9: Serve warm, scooping out the bake with a spoon, and enjoy!

Tips & Variations

• Use canned or cooked crab meat instead of salmon for a different seafood flavor.
• For a milder dish, reduce the amount of Sriracha or replace it with a sweet chili sauce.
• Add a layer of cream cheese between the rice and salmon mixture to enhance creaminess.
• Use leftover cooked rice if you don’t have sushi rice, but note the texture will be different.
• Top with toasted sesame seeds for extra crunch and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. Avoid overcooking on reheating to keep the salmon tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon but be sure to fully thaw it, pat dry, and dice before mixing with the other ingredients.

Is this recipe gluten-free?

This recipe is naturally gluten-free if you use gluten-free mayonnaise and Sriracha sauce. Always check labels to be sure.

Spicy Salmon Sushi Bake Recipe

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★★★★★

4.8 from 136 reviews

A delicious and easy-to-make Spicy Salmon Sushi Bake combining tender sushi rice with creamy, spicy salmon baked to perfection. This comforting dish brings the flavors of sushi into a warm, casserole-style experience, perfect for gatherings or a satisfying weeknight meal.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Japanese Fusion

Ingredients

Scale 1x2x3x

Rice Mixture

• 2 cups sushi rice (uncooked)
• 2.5 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

Salmon Mixture

• 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)

Garnishes

• 1 sheet nori (cut into small strips)
• tobiko (optional, for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the sushi bake.
2. Cook Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice with 2.5 cups of water in a rice cooker or pot. Cook until the rice is tender and fully cooked.
3. Season Rice: In a bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, fluff it gently with a fork. Fold in the vinegar mixture carefully to season the rice evenly.
4. Prepare Baking Dish: Spread the seasoned rice evenly at the bottom of a baking dish. Allow it to cool slightly to set a base layer.
5. Mix Salmon Topping: In a separate bowl, combine diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix thoroughly, adjusting Sriracha to taste for desired spiciness.
6. Assemble Bake: Evenly spread the salmon mixture over the layer of rice in the baking dish, creating a uniform top layer.
7. Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes. Bake until the salmon is cooked through and the top is slightly golden and bubbling.
8. Garnish and Cool: Remove from the oven and let it cool for a few minutes. Garnish with additional chopped green onions, nori strips, and tobiko if using.
9. Serve: Serve warm by scooping out portions with a spoon and enjoying the spicy, creamy sushi bake.

Notes

• To achieve the best sushi rice texture, rinse thoroughly before cooking.
• Adjust Sriracha amount according to your heat preference.
• Tobiko adds an authentic crunchy texture and visual appeal but is optional.
• You can substitute salmon with cooked crab or tuna for variation.
• Leftovers can be refrigerated and are best eaten within 2 days for freshness.

Keywords: Spicy Salmon Sushi Bake, sushi casserole, baked sushi, salmon recipe, Japanese-inspired dish, spicy mayo salmon, easy sushi bake