Spicy Salmon Sushi Bake
A delicious twist on traditional sushi, combining fresh salmon, creamy mayonnaise, and spicy Sriracha, all baked together for an easy-to-make dish perfect for gatherings.
Ingredients
For the rice
- 2 cups sushi rice (uncooked) Make sure to rinse before cooking.
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the topping
- 1 lb fresh salmon fillet (skinless and diced) You can use cooked salmon instead if preferred.
- 1/2 cup mayonnaise For a creamier texture, add more.
- 2 tablespoons Sriracha sauce Adjust to taste.
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped) Plus extra for garnish.
- to taste tobiko (optional for garnish)
- 1 sheet nori (cut into small strips)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions.
- 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 a baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined.
- Spread the salmon mixture evenly over the rice in the baking dish.
Baking
- 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!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at low temperature until heated through.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 650mgFiber: 1gSugar: 2g
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