why make this recipe

Spicy Salmon Sushi Bake is a delicious and easy way to enjoy sushi flavors without the hassle of rolling sushi. It’s perfect for gatherings, potlucks, or just a rewarding dinner at home. This dish combines creamy salmon with the rich taste of sushi rice, and it’s baked to create a warm, comforting meal. Plus, it’s customizable based on your spice preference!

how to make Spicy Salmon Sushi Bake

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)
Tobiko (optional for garnish)

Directions:

Preheat your oven to 375°F (190°C).
Cook the sushi rice according to the package instructions. Usually, you rinse it under cold water, then combine it with water in a rice cooker or pot and cook 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.
In another bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined. Adjust the spiciness to your liking.
Spread the salmon mixture evenly over the rice in the baking dish.
Bake in the preheated oven for about 25-30 minutes until the salmon is cooked through and the top is slightly golden.
Once baked, remove it from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
Serve warm by scooping out with a spoon, and enjoy!

how to serve Spicy Salmon Sushi Bake

Serve the Spicy Salmon Sushi Bake warm in the baking dish. You can scoop it out onto individual plates. For added flavor, consider serving it with soy sauce or pickled ginger on the side. It’s also great topped with more green onions or nori for a fresh crunch.

how to store Spicy Salmon Sushi Bake

To store any leftovers, let the dish cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. You can keep it in the fridge for up to 2-3 days. When ready to eat, reheat in the oven or microwave until warmed through.

tips to make Spicy Salmon Sushi Bake

Make sure to rinse the sushi rice well before cooking; this helps achieve the perfect sticky texture.
Adjust the amount of Sriracha based on your heat preference. Start with less and add more if you like it spicier!
Letting the rice cool slightly before adding the toppings will ensure the salmon doesn’t cook too quickly in the oven.

variation (if any)

You can easily modify this recipe by adding different vegetables like avocado or cucumber for more crunch. Substituting the salmon with tuna or even a vegetarian option like tofu can also work well.

FAQs

1. Can I use leftover cooked salmon for this recipe?
Yes! Leftover cooked salmon works great in this recipe. Just flake it into small pieces and mix it with the other ingredients.

2. Is it possible to make this dish gluten-free?
Yes, make sure to use gluten-free soy sauce or omit it altogether. Also, verify that your mayonnaise is gluten-free.

3. Can I freeze Spicy Salmon Sushi Bake?
It’s best to eat it fresh, but you can freeze it if needed. Just ensure it’s tightly wrapped. Thaw in the fridge and reheat in the oven for best results.