why make this recipe
This Easy Spicy Salmon Sushi Bake is a delicious twist on traditional sushi. It’s simple to make and perfect for family dinners or gatherings. The creamy, spicy topping brings flavor while the baked sushi rice base keeps everything together. Plus, it’s a baked dish, so you don’t have to roll anything, making it more convenient for everyone!
how to make Easy Spicy Salmon Sushi Bake
Ingredients:
- 2 cups short-grain sushi rice
- 2 1/2 cups water (for cooking rice)
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 lb fresh skinless, boneless salmon fillets
- Salt, to taste
- Black pepper, to taste
- 1/2 cup mayonnaise
- 2-3 tablespoons sriracha sauce (adjust to taste)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Optional: Nori sheets for serving
- Optional: Soy sauce or tamari for gluten-free option
Directions:
- Cook 2 cups of short-grain sushi rice with 2 1/2 cups water according to package instructions. Once cooked, transfer the rice to a large bowl.
- Gently fold in 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt into the rice. Allow the rice to cool slightly while you prepare the salmon.
- Lightly season 1 lb of fresh salmon fillets with salt and black pepper. Bake in a preheated oven at 375°F (190°C) for about 10-12 minutes or pan-sear until just cooked through. Flake the salmon into bite-sized chunks and set aside.
- In a bowl, mix 1/2 cup mayonnaise with 2-3 tablespoons sriracha sauce. Adjust the amount of sriracha to your preferred spice level.
- Lightly grease a baking dish. Spread the prepared sushi rice evenly across the bottom. Layer the flaked salmon over the rice.
- Evenly spread the spicy mayo mixture on top of the salmon layer.
- Place the assembled dish into a preheated oven at 375°F (190°C) and bake for 10-15 minutes, until the topping is bubbly and lightly golden on top.
- Remove from the oven and sprinkle with sliced green onions and toasted sesame seeds. Serve warm, optionally with nori sheets for wrapping and soy sauce or tamari on the side.
how to serve Easy Spicy Salmon Sushi Bake
Serve this sushi bake fresh from the oven. Cut it into squares or scoop it onto plates. For added fun, wrap it in nori sheets and dip it in soy sauce or tamari. It’s great as a main dish or as part of a sushi party spread!
how to store Easy Spicy Salmon Sushi Bake
Store any leftovers in an airtight container in the refrigerator. It should last for about 2-3 days. To reheat, place it in the oven at a low temperature until warmed through.
tips to make Easy Spicy Salmon Sushi Bake
- Use fresh ingredients for the best flavor, especially the salmon.
- Adjust the level of sriracha to match your spice preference.
- If you want it creamier, add a bit more mayonnaise to the spicy mix.
- You can add other toppings like avocado or cucumber to the sushi bake if you like.
variation
For a different flavor, you can substitute the salmon with cooked shrimp or crab meat. You can also try adding vegetables like diced cucumbers or shredded carrots for more texture and color.
FAQs
1. Can I use brown rice instead of sushi rice?
Yes, but the texture and cooking time may vary. Sushi rice is stickier and gives a better result for this recipe.
2. Is this recipe suitable for meal prep?
Absolutely! It’s perfect for meal prep. Just cook, store in portions, and reheat when ready.
3. Can I freeze the leftovers?
Yes, you can freeze the sushi bake. Make sure to store it in airtight containers. Thaw it overnight in the fridge before reheating.
Easy Spicy Salmon Sushi Bake
Ingredients
For the sushi rice
- 2 cups short-grain sushi rice Use short-grain for best texture.
- 2.5 cups water For cooking rice.
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the salmon topping
- 1 lb fresh skinless, boneless salmon fillets Season with additional salt and black pepper to taste.
- 1/2 cup mayonnaise
- 2-3 tablespoons sriracha sauce Adjust to taste for spice level.
- 2 pieces green onions Thinly sliced.
- 1 tablespoon toasted sesame seeds
Optional serving
- Nori sheets For wrapping, optional.
- Soy sauce or tamari For gluten-free option.
Instructions
Preparation of Rice
- Cook 2 cups of short-grain sushi rice with 2 1/2 cups water according to package instructions. Once cooked, transfer the rice to a large bowl.
- Gently fold in 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt into the rice. Allow the rice to cool slightly while you prepare the salmon.
Cooking the Salmon
- Lightly season 1 lb of fresh salmon fillets with salt and black pepper. Bake in a preheated oven at 375°F (190°C) for about 10-12 minutes or pan-sear until just cooked through. Flake the salmon into bite-sized chunks and set aside.
Assembling the Bake
- In a bowl, mix 1/2 cup mayonnaise with 2-3 tablespoons sriracha sauce. Adjust the amount of sriracha to your preferred spice level.
- Lightly grease a baking dish. Spread the prepared sushi rice evenly across the bottom. Layer the flaked salmon over the rice.
- Evenly spread the spicy mayo mixture on top of the salmon layer.
Baking
- Place the assembled dish into a preheated oven at 375°F (190°C) and bake for 10-15 minutes, until the topping is bubbly and lightly golden on top.
Serving
- Remove from the oven and sprinkle with sliced green onions and toasted sesame seeds. Serve warm, optionally with nori sheets for wrapping and soy sauce or tamari on the side.