Name: Spicy Salmon Sushi Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese Fusion
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)

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Introduction

This Spicy Salmon Sushi Bake is a delicious twist on classic sushi, offering all the flavors in a warm, comforting casserole form. Perfect for sharing or meal prepping, it combines tender sushi rice with a spicy salmon topping baked to perfection.

The image shows several pieces of sushi arranged in two rows on a wooden board placed on a white marbled surface. Each sushi piece has two layers: a base layer of white rice with visible grains and a top layer of lightly seared pink salmon with a glossy, caramelized texture. The salmon is garnished with small bright orange fish roe, dark and white sesame seeds, and thinly sliced green onions. A shiny, dark sauce is drizzled over the top, adding a glossy effect and some drips on the wooden board. In the background, there are three small white bowls filled with different dark sauces, slightly out of focus. 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, to taste)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cook the sushi rice according to the package instructions. Usually, 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 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 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 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 portions with a spoon, and enjoy!

Tips & Variations

For extra crunch, sprinkle toasted sesame seeds on top before serving.
Use cream cheese in place of mayonnaise for a richer texture.
Adjust the Sriracha amount to make the dish milder or spicier according to your taste.
Try mixing crab or cooked shrimp with the salmon for a seafood variety.
If you don’t have sushi rice, use short-grain rice as a substitute for better texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain the texture. Avoid microwaving directly, as it can make the rice mushy.

How to Serve

The image shows several square pieces of sushi neatly arranged on a wooden board. Each piece has three main layers: a bottom layer of white sticky rice, a middle layer of light pink grilled salmon with a slightly charred glaze, and a top layer decorated with bright orange fish roe, green chopped scallions, and sprinkled black and white sesame seeds. A dark, glossy sauce is drizzled over the sushi and pooling on the wooden board beneath. In the blurry background, there are a white bowl of dark soy sauce and a black bowl with crushed red pepper flakes, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw salmon for this recipe?

The salmon is baked in the oven during the cooking process, so raw diced salmon is used initially but becomes fully cooked in the bake. Avoid using pre-cooked salmon to maintain the right texture and flavor.

Is there a substitute for tobiko if I can’t find it?

If tobiko is unavailable, you can use masago or simply omit it. It adds a nice texture and color but isn’t essential to the dish.