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Spicy Salmon Sushi Bake

Spicy Salmon Sushi Bake: Comfort Food with a Twist

This Spicy Salmon Sushi Bake combines rich flavors and comforting textures, perfect for sharing at any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Layer
  • 2 cups Sushi Rice Rinse under cold water to avoid gummy texture.
  • 2 cups Water Essential for cooking the rice.
  • 3 tablespoons Rice Vinegar Stir into hot rice for absorption.
  • 2 tablespoons Sugar Balances flavors.
  • 1 teaspoon Salt Enhances overall flavor.
For the Salmon Topping
  • 1 pound Fresh Salmon Fillet Can substitute with tuna or cooked shrimp.
  • 1/2 cup Mayonnaise Provides creaminess.
  • 2 tablespoons Sriracha Sauce Adjust spice to taste.
  • 1 tablespoon Sesame Oil Adds nutty flavor.
  • 3 pieces Green Onions Reserve some for garnish.
For the Garnishes
  • 2 sheets Nori Cut into strips.
  • 1/4 cup Tobiko Optional for texture and color.

Equipment

  • Baking Dish
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions and let it rest, covered, for 10 minutes.
  3. Mix together rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm rice once it has rested.
  4. Spread the seasoned rice evenly in a greased baking dish and let it cool slightly.
  5. Combine diced fresh salmon, mayonnaise, sriracha, sesame oil, and finely chopped green onions in a mixing bowl until evenly mixed.
  6. Spread the salmon mixture evenly over the rice layer in the baking dish.
  7. Bake for 25-30 minutes, or until fully cooked and the top is lightly golden.
  8. Garnish with sliced green onions, nori strips, and optional tobiko. Serve warm with soy sauce and pickled ginger.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 750mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Consider storing leftovers in an airtight container for up to 3 days in the fridge, or freeze unsliced portions for up to 2 months.

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