Spicy Salmon Sushi Bake
A comforting and easy-to-prepare sushi bake combining seasoned rice and creamy spicy salmon, perfect for feeding a crowd or meal-prepping.
Ingredients
For the sushi rice
- 2 cups sushi rice (uncooked) Short-grain sushi rice is best.
- 2.5 cups water Adjust water based on rice cooker instructions.
- 1/4 cup rice vinegar Use mild rice vinegar for best flavor.
- 2 tablespoons sugar For seasoning the rice.
- 1 teaspoon salt To enhance flavor.
For the salmon mixture
- 1 lb fresh salmon fillet (skinless and diced) Sushi-grade if serving less cooked.
- 1/2 cup mayonnaise Use Japanese mayo like Kewpie for richer flavor.
- 2 tablespoons Sriracha sauce Adjust to taste for spiciness.
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped) Plus extra for garnish.
- 1 sheet nori Cut into small strips for garnish.
- to taste Tobiko Optional garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly oil a 9x9-inch baking dish.
- Rinse the sushi rice under cold water until the runoff is mostly clear.
- Cook the rice with 2.5 cups water according to your pot or rice cooker instructions.
- In a small bowl, whisk rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice.
- Spread the seasoned rice evenly in the prepared baking dish.
Assembly
- In a medium bowl, mix diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions until evenly coated.
- Spread the salmon mixture evenly over the seasoned rice.
Baking
- Bake for 25-30 minutes, until the salmon is cooked through and the top is lightly golden.
- If desired, broil for 1-2 minutes at the end for a crispy top—watch closely.
- Let the dish rest for 5-10 minutes before garnishing.
Serving
- Garnish with extra green onions, nori strips, and tobiko if desired. Serve warm.
Notes
For extra flavor, serve with pickled ginger, extra Sriracha, and sesame seeds. This dish can be assembled ahead of time and baked when ready.