Spicy salmon sushi bake is a delightful twist on traditional sushi. This dish combines the rich flavors of salmon with a creamy and spicy topping, all layered over perfectly cooked sushi rice. It’s simple to make and perfect for gatherings or cozy family dinners.
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Why make this recipe
This sushi bake is not only delicious but also easy to prepare. It’s a great way to enjoy the flavors of sushi without needing to roll each piece. The combination of textures—from the creamy salmon topping to the fluffy rice—makes every bite satisfying. Plus, it’s customizable to your spice level, making it suitable for everyone.
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)
- To taste tobiko (optional for garnish)
Directions :
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions. Typically, rinse it under cold water and then combine it with water in a rice cooker or pot until tender.
- In a mixing bowl, combine the 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 spice level to your liking.
- 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 it from the oven and let it cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if desired.
- Serve warm, using a spoon to scoop out the bake, and enjoy!
Spicy Salmon Sushi Bake
A delightful twist on traditional sushi, combining rich salmon flavors with a creamy and spicy topping over sushi rice.
- Total Time: 45 minutes
- Yield: 4 servings 1x
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)
- To taste tobiko (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions.
- In a mixing bowl, combine the 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.
- Spread the salmon mixture evenly over the rice in the baking dish.
- Bake for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
- Once baked, remove it from the oven and let it cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if desired.
- Serve warm and enjoy!
Notes
To store leftovers, allow the sushi bake to cool completely. Cover tightly and refrigerate for 2-3 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
How to serve Spicy Salmon Sushi Bake
Serve the spicy salmon sushi bake warm. You can place it on the table for everyone to scoop out their portions. Pair it with soy sauce or additional Sriracha for those who like extra spice.
How to store Spicy Salmon Sushi Bake
To store leftovers, allow the sushi bake to cool completely. Then, cover it tightly with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for 2-3 days. Reheat in the oven or microwave before serving.
Tips to make Spicy Salmon Sushi Bake
- Make sure to rinse the sushi rice well before cooking. This helps remove excess starch and results in fluffier rice.
- Feel free to adjust the amount of Sriracha depending on how spicy you want the dish.
- Adding more green onions can enhance the flavor and freshness of the bake.
Variations
If you’re not a fan of salmon, you can substitute it with other seafood like shrimp or crab. You can also experiment with adding vegetables like avocado or cucumber for extra texture.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare it a day in advance. Just assemble the ingredients and store them separately. Bake it when you’re ready to serve.
2. Is it possible to make it gluten-free?
Yes, ensure that the soy sauce and any other ingredients you use are gluten-free.
3. Can I use cooked salmon instead of raw?
Absolutely! You can use leftover cooked salmon. Just mix it into the topping as directed.
Conclusion
Spicy salmon sushi bake is an excellent dish for any occasion. It’s simple to prepare, full of flavor, and sure to please a crowd. Try making it for your next get-together or a cozy night in! Enjoy the delightful mix of textures and flavors that make this dish a favorite.
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