why make this recipe
Making Easy Spicy Salmon Sushi Bake is a fantastic way to enjoy sushi flavors without the fuss of rolling individual pieces. It’s perfect for a family dinner or a get-together with friends. The dish combines tender salmon, creamy spicy mayo, and fluffy sushi rice, creating a comforting and delicious meal. Plus, it’s easy to customize with your favorite toppings!
how to make Easy Spicy Salmon Sushi Bake
Ingredients:
- 2 cups sushi rice
- 2 1/4 cups water
- 1 pound salmon fillet
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 avocado, sliced
- 1/4 cup green onions, sliced
- Nori sheets, cut into strips
- Sesame seeds (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice with water according to package instructions.
- While the rice cooks, season the salmon with salt and pepper and bake in the oven for about 15-20 minutes, until cooked through. Flake the salmon into pieces.
- In a bowl, mix together the mayonnaise, sriracha, and soy sauce.
- Once the rice is cooked, spread it evenly into a baking dish. Layer the flaked salmon on top of the rice, then drizzle the spicy mayo mixture over.
- Bake in the oven for about 10-15 minutes, until heated through.
- Garnish with avocado slices, green onions, and sesame seeds.
- Serve with nori strips for wrapping, if desired.
how to serve Easy Spicy Salmon Sushi Bake
Serve the Easy Spicy Salmon Sushi Bake warm, straight from the oven. You can place a scoop on a plate and enjoy it as is or wrap it in nori sheets for a fun and interactive way to eat. Make sure to add extra toppings like avocados and green onions for added flavor and texture!
how to store Easy Spicy Salmon Sushi Bake
If you have leftovers, place them in an airtight container in the fridge. It should be good for up to three days. To reheat, warm it in the microwave or oven until heated through.
tips to make Easy Spicy Salmon Sushi Bake
- Make sure to rinse the sushi rice well to remove excess starch; this helps with the texture.
- You can customize the spiciness by adjusting the sriracha amount in the mayo mixture.
- Fresh herbs like cilantro or dill can add a nice flavor twist as a garnish.
variation
You can easily switch proteins in this recipe. Try using cooked crab meat or shrimp if you want a different flavor. You can also add vegetables like cucumbers or bell peppers for extra crunch.
FAQs
Can I use frozen salmon?
Yes, you can use frozen salmon! Just make sure to thaw it completely before baking.What if I don’t have sushi rice?
You can use any short-grain rice as a substitute. However, the texture and flavor may vary slightly.Is this recipe suitable for meal prep?
Absolutely! It’s great for meal prep. Just store individual portions in containers, and it heats up well for lunches or dinners throughout the week.
Easy Spicy Salmon Sushi Bake
Ingredients
For the sushi bake
- 2 cups sushi rice Rinse well before cooking.
- 2 1/4 cups water Use for cooking the rice.
- 1 pound salmon fillet Can use frozen salmon, thawed.
- 1/4 cup mayonnaise For the spicy mayo.
- 2 tablespoons sriracha Adjust for spice preference.
- 1 tablespoon soy sauce
- 1 medium avocado Sliced for garnish.
- 1/4 cup green onions Sliced for garnish.
- sheets Nori Cut into strips for serving.
- tablespoons Sesame seeds Optional garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice with water according to package instructions.
- While the rice cooks, season the salmon with salt and pepper and bake in the oven for about 15-20 minutes, until cooked through. Flake the salmon into pieces.
- In a bowl, mix together the mayonnaise, sriracha, and soy sauce.
Assembly
- Once the rice is cooked, spread it evenly into a baking dish.
- Layer the flaked salmon on top of the rice, then drizzle the spicy mayo mixture over.
- Bake in the oven for about 10-15 minutes, until heated through.
- Garnish with avocado slices, green onions, and sesame seeds.