Spicy Salmon Sushi Bake Recipe

If you’re craving sushi but want an easier, more approachable way to enjoy those beloved flavors, the Spicy Salmon Sushi Bake is your new go-to dish! This delightful recipe brings together aromatic sushi rice, tender salmon, and a spicy, creamy kick, all baked to perfection. It’s an ideal meal for gatherings and family dinners, perfect for impressing your guests while keeping preparation simple and stress-free.

Whether you’re hosting a casual get-together or enjoying a cozy night in, this sushi bake allows everyone to indulge in a delicious, shareable dish without the need for intricate rolling skills. Plus, the comfort of a warm, baked casserole will make this dish a quick favorite among friends and family.

This is what the finished dish looks like when perfectly baked.

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)
• to taste tobiko (optional for garnish)

Gather your ingredients to get started on this delicious dish.

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the sushi rice according to the package instructions; typically, this involves rinsing the rice under cold water, then combining it with water in a rice cooker or pot until tender.
3. In a mixing bowl, combine the 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.
4. Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
5. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
6. Spread the salmon mixture evenly over the rice in the baking dish.
7. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
8. 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.
9. Serve warm, scooping out the bake with a spoon, and enjoy!

Tips & Variations

• Ingredient substitutions: If you prefer, you can use cooked shrimp or a combination of seafood as alternatives to salmon. For a vegetarian option, try using diced tofu or vegetables.
• Optional variations: Add a drizzle of spicy mayo on top before serving for an extra kick or include a layer of avocado for creaminess.
• Storage or reheating tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quick meal.

Recipe Information

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 6
• Difficulty level: Easy

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Spicy Salmon Sushi Bake

450kcal

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Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

A simpler and delicious way to enjoy sushi flavors with baked salmon, sushi rice, and a spicy creamy sauce.

Servings 6 servings

Course Dinner, Main Course

Cuisine Fusion, Japanese

Ingredients

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For the rice

• ▢ 2 cups sushi rice (uncooked) Rinse before cooking
• ▢ 2.5 cups water For cooking the rice
• ▢ 1/4 cup rice vinegar
• ▢ 2 tablespoons sugar
• ▢ 1 teaspoon salt

For the salmon mixture

• ▢ 1 lb fresh salmon fillet (skinless and diced) Ensure skin is removed
• ▢ 1/2 cup mayonnaise
• ▢ 2 tablespoons Sriracha sauce Adjust to taste
• ▢ 1 teaspoon sesame oil
• ▢ 1/2 cup green onions (chopped) Plus extra for garnish
• ▢ 1 sheet nori (cut into small strips)
• ▢ to taste tobiko Optional for garnish

Method

Prevent Sleep ModePrevent Sleep Mode

Preparation

1. Preheat your oven to 375°F (190°C).
2. Cook the sushi rice according to the package instructions; typically, this involves rinsing the rice under cold water, then combining it with water in a rice cooker or pot until tender.
3. In a mixing bowl, combine the 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.
4. Spread the rice evenly at the bottom of a baking dish and let it cool slightly.

Mixing and Baking

1. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
2. Spread the salmon mixture evenly over the rice in the baking dish.
3. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
4. 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.
5. Serve warm, scooping out the bake with a spoon, and enjoy!

Nutrition

Serving1gCalories450kcalCarbohydrates45gProtein25gFat20gSaturated Fat3gSodium800mgFiber2gSugar3g

Notes

Ingredient substitutions: Use cooked shrimp or a combination of seafood as alternatives to salmon. For a vegetarian option, try using diced tofu or vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quick meal.

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