Why Make This Recipe

Spicy Salmon Sushi Bake is an easy and delicious way to enjoy sushi flavors without rolling. It’s perfect for gatherings or a cozy night in. The combination of tender salmon, creamy mayonnaise, and a hint of heat from Sriracha makes each bite tasty. Plus, you can adjust the spice level to suit your taste, making it a great dish for everyone to enjoy.

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, this involves rinsing the rice under cold water, then cooking it with water in a rice cooker or pot 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 sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
Spread the salmon mixture evenly over the rice in the baking dish.
Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
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.
Serve warm, scooping out the bake with a spoon, and enjoy!

How to Serve Spicy Salmon Sushi Bake

You can serve Spicy Salmon Sushi Bake warm right from the oven. It’s great with a side of pickled ginger, soy sauce, or wasabi for dipping. Use a spoon to scoop out portions and plate them for easier serving. Garnishing with extra green onions and nori strips makes it look beautiful too!

How to Store Spicy Salmon Sushi Bake

If you have leftovers, store them in an airtight container in the fridge. The dish will stay fresh for up to 2-3 days. When you’re ready to eat, you can reheat it in the oven or microwave until warm.

Tips to Make Spicy Salmon Sushi Bake

Rinse the sushi rice well before cooking to remove excess starch. This will keep the rice from becoming too sticky.
You can add more or less Sriracha depending on your spice preference.
For a creamy texture, use full-fat mayonnaise.
Make sure to let the dish cool for a few minutes before serving to avoid burns.

Variation

You can easily modify this recipe by adding vegetables like avocado, cucumber, or carrots into the salmon mixture for added texture and flavor. You can also substitute tuna or shrimp if you prefer.

FAQs

1. Can I use brown rice instead of sushi rice?
While you can use brown rice, it will have a different texture and flavor. Make sure to adjust the cooking time as brown rice takes longer to cook.

2. Is it necessary to bake the dish?
Yes, baking helps meld the flavors together and cooks the salmon. However, if you prefer a raw preparation, you can serve the salmon mixture over the rice without baking.

3. Can I freeze Spicy Salmon Sushi Bake?
It’s best to eat it fresh, but if you must, you can freeze the baked dish. Just make sure to store it in a freezer-safe container. Reheat thoroughly before eating.