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Spicy Salmon Sushi Bake fresh out of the oven, ready to serve.

Spicy Salmon Sushi Bake

A crowd-pleasing, comforting sushi bake made with seasoned sushi rice and a spicy salmon mixture, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sushi rice
  • 2 cups sushi rice (uncooked) Use real sushi rice for stickiness.
  • 2.5 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
For the salmon mixture
  • 1 lb fresh salmon fillet (skinless and diced)
  • 1/2 cup mayonnaise Avoid overloading to prevent sogginess.
  • 2 tablespoons Sriracha sauce Adjust to taste.
  • 1 teaspoon sesame oil
  • 1/2 cup green onions (chopped, plus extra for garnish) Reserve some for garnish.
  • 1 sheet nori (cut into small strips)
  • to taste tobiko (optional for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to the package instructions, rinsing it under cold water and then combining it with water in a rice cooker or pot, cooking until tender.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
  4. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
  5. Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
Mixing the Salmon
  1. In another bowl, mix together the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
Baking
  1. Spread the salmon mixture evenly over the rice in the baking dish.
  2. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
  3. Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
  4. Serve warm, scooping out the bake with a spoon, and enjoy!

Notes

Don't overload the mayo to prevent sogginess. Always taste for spice before baking.