why make this recipe
Spicy Salmon Sushi Bake is a delightful and satisfying dish that combines the great taste of sushi without the need for rolling. It’s perfect for anyone who loves sushi but wants something easier to prepare. This recipe is great for families, gatherings, or just a cozy night in. It offers a unique blend of flavors, with the spiciness of Sriracha balanced by the creamy mayonnaise. Plus, it’s a fun dish to share!
how to make Spicy Salmon Sushi Bake
Ingredients:
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- 12 oz skinless salmon fillet, cooked and flaked
- ¼ cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ cup shredded mozzarella cheese
- 2 sheets roasted seaweed (nori), cut into small squares
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Directions:
- Preheat the oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish.
- In a bowl, combine cooked sushi rice, rice vinegar, sugar, and salt. Mix well and press the rice evenly into the bottom of the prepared baking dish.
- In another bowl, mix flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil until well combined.
- Spread the spicy salmon mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese on top.
- Bake for 18-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
- Garnish with green onions and toasted sesame seeds. Serve warm with roasted seaweed squares for scooping.
how to serve Spicy Salmon Sushi Bake
Serve Spicy Salmon Sushi Bake warm, right out of the oven. Use the roasted seaweed squares to scoop up the bake for a fun and interactive dining experience. This dish can also be enjoyed on its own or with a side of pickled ginger.
how to store Spicy Salmon Sushi Bake
To store any leftovers, let the dish cool completely, then place it in an airtight container. You can keep it in the fridge for up to 3 days. To reheat, place the bake in the oven at 350°F (175°C) for about 10 minutes, or until warm.
tips to make Spicy Salmon Sushi Bake
- Make sure the sushi rice is sticky enough to hold together. It should be slightly warm when you press it into the baking dish.
- Adjust the Sriracha to your taste if you prefer it more or less spicy.
- For a fun twist, try adding other toppings like avocado or cucumber before baking.
variation (if any)
You can easily customize this recipe by adding your favorite seafood, like cooked shrimp or crab, in place of salmon. For a vegetarian option, consider using a mixture of sautéed vegetables and tofu instead.
FAQs
1. Can I use canned salmon instead of fresh?
Yes, canned salmon works well and saves time. Just drain it and flake it before mixing.
2. How can I make this dish less spicy?
Reduce the amount of Sriracha or omit it completely. You can also replace it with a mild sauce or mix in some cream cheese for creaminess.
3. Can I make this ahead of time?
Yes, you can prepare the rice and salmon mixture a day in advance. Store them separately in the fridge and assemble before baking for best results.
Spicy Salmon Sushi Bake
Ingredients
Method
- Preheat the oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish.
- In a bowl, combine cooked sushi rice, rice vinegar, sugar, and salt. Mix well and press the rice evenly into the bottom of the prepared baking dish.
- In another bowl, mix flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil until well combined.
- Spread the spicy salmon mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese on top.
- Bake for 18-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
- Garnish with green onions and toasted sesame seeds. Serve warm with roasted seaweed squares for scooping.