Name: Spicy Salmon Sushi Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese-inspired
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)

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Introduction

Spicy Salmon Sushi Bake is a delightful twist on traditional sushi, combining creamy, spicy salmon with perfectly seasoned rice in a warm, comforting casserole. It’s easy to prepare and perfect for sharing with family or friends.

The dish is presented in a white rectangular baking dish with a visible handle, placed on a wooden board over a white marbled surface. It has two main layers visible: a bottom layer of white rice and a thick top layer of a creamy, orange-colored mixture with shredded texture, likely containing crab or seafood. The orange layer is topped with dark seaweed flakes and green chopped scallions, adding contrast and texture. There are also thin, slightly toasted red sauce lines drizzled over the orange layer, giving it a striped pattern. A section of the top layer is scooped out, revealing the white rice below. In the background is a stack of white bowls containing dark green seaweed sheets. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cook the sushi rice according to the package instructions. Typically, rinse the rice under cold water, combine it with water in a rice cooker or pot, and cook until tender.
Step 3: 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.
Step 4: Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
Step 5: In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined. Adjust the spiciness to your preference.
Step 6: Spread the salmon mixture evenly over the rice in the baking dish.
Step 7: Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
Step 8: Remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
Step 9: Serve warm, scooping out the bake with a spoon, and enjoy!

Tips & Variations

For a milder version, reduce the amount of Sriracha or substitute with a sweet chili sauce.
Try adding diced avocado on top after baking for a creamy contrast.
If fresh salmon is unavailable, use cooked shrimp or canned crab meat as alternatives.
Using a non-stick baking dish helps to prevent sticking and makes serving easier.

Storage

Store leftover sushi bake in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven until warmed through. Avoid overheating to preserve the texture and flavor of the salmon and rice.

How to Serve

A woman's hand is holding a small piece of food wrapped in dark green seaweed, with layers including white rice at the bottom, topped by an orange creamy mixture with bits of cooked salmon or crab, small green onion pieces, and black sesame seeds scattered on top. In the background, there is a white rectangular baking dish on a white marbled surface, partially filled with the same layered dish showing white rice at the bottom and the orange creamy topping with green onions and black sesame seeds on top. Behind the baking dish, a white scalloped plate holds more dark green seaweed sheets. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure to fully thaw and drain any excess moisture before dicing and mixing with the other ingredients for best results.

Is it necessary to use sushi rice?

Sushi rice is recommended because of its sticky texture, which helps the bake hold together. However, you can substitute with any short-grain rice if needed, though the texture will be different.