Name: Spicy Salmon Sushi Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese-American
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 (to taste, optional for garnish)

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Introduction

Spicy Salmon Sushi Bake is a delightful twist on traditional sushi, combining the flavors of fresh salmon, creamy spicy sauce, and perfectly seasoned sushi rice baked to perfection. It’s an easy, crowd-pleasing dish that brings the best of sushi into a comforting casserole form.

This image shows a row of eight pieces of grilled salmon sushi arranged neatly on a wooden board. Each piece has three main layers: a base layer of sticky white rice, a thick, slightly charred pink salmon layer on top, and a vibrant orange layer of fish roe garnished with chopped green onions and sesame seeds. There is a drizzle of dark sauce over the salmon pieces adding shine and extra texture. The wooden board sits on a white marbled surface, and there are three small white bowls around it, two filled with dark soy sauce and one with a light sauce. The focus is sharp on the sushi, making them look fresh and colorful. 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. Rinse the rice under cold water, then 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 seasoned 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 layer in the baking dish.
Step 7: Bake in the preheated oven for 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 extra flavor, you can add a splash of soy sauce to the salmon mixture before baking.
If fresh salmon isn’t available, sushi-grade smoked salmon can be a tasty alternative.
Adjust the amount of Sriracha according to your heat preference, or substitute with another hot sauce you like.
Try adding diced cucumbers or avocado as a fresh topping for added texture.

Storage

Store any leftover sushi bake in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) for about 10 minutes or until warmed through to keep the texture. Avoid microwaving to preserve the crispiness of the top layer.

How to Serve

The image shows a close-up of several sushi pieces arranged in two rows on a wooden board. Each piece has a bottom layer of white sushi rice, topped with a thick slice of grilled salmon that has a slightly charred texture. On top of the salmon, there are small bright orange fish eggs, thinly sliced green onions, and herbs scattered finely. A dark glossy sauce is drizzled over and around the sushi pieces on the wooden board, adding a shiny effect. In the background, there are blurred bowls, including a white bowl filled with dark soy sauce. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is preferred because of its sticky texture, which helps hold the bake together. Using regular rice may result in a less cohesive dish, but it can still work in a pinch.

Is it safe to bake raw salmon in this recipe?

Yes, baking the salmon mixture thoroughly at 375°F (190°C) for 25-30 minutes ensures it is fully cooked and safe to eat.