Spicy Salmon Sushi Bake
An easy, comforting dish that replicates sushi flavors in a baking dish, ideal for weeknight dinners or casual gatherings.
Ingredients
For the sushi base
- 2 cups sushi rice (uncooked) Rinse well before cooking
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the salmon topping
- 1 lb fresh salmon fillet (skinless and diced) Pat dry before dicing
- 1/2 cup mayonnaise Can be substituted with Greek yogurt for a lighter option
- 2 tablespoons Sriracha sauce Adjust to taste for desired spiciness
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped, plus extra for garnish)
- 1 sheet nori (cut into small strips) Optional for garnish
- to taste Tobiko Optional for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to package directions: rinse under cold water, then cook with 2.5 cups water until tender.
- In a small bowl, stir rice vinegar, sugar, and salt until dissolved. Once the rice is done, fluff it and fold in the vinegar mixture gently.
- Spread the seasoned rice evenly across the bottom of a baking dish. Allow to cool slightly.
- In another bowl, mix diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions until combined.
- Spread the salmon mixture evenly over the rice layer.
Baking
- Bake for 25–30 minutes, until the salmon is cooked through and the top is lightly golden.
- Remove from the oven and let cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if desired.
- Serve warm, scooping portions with a spoon.
Notes
Cool leftovers to room temperature, cover and refrigerate for up to 2 days. Reheat in the oven or microwave as needed. Do not freeze.