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–+ servings

Spicy Salmon Sushi Bake

A delightful and satisfying dish that combines the great taste of sushi without the need for rolling, perfect for families and gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 2 cups cooked sushi rice
  • 1 tablespoon rice vinegar
  • ½ teaspoon sugar
  • ½ teaspoon salt
For the Salmon Mixture
  • 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
For Garnishing
  • 2 sheets roasted seaweed (nori), cut into small squares
  • 2 green onions thinly sliced
  • 1 tablespoon toasted sesame seeds

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish.
  2. 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.
  3. In another bowl, mix flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil until well combined.
Baking
  1. Spread the spicy salmon mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese on top.
  2. Bake for 18-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
Serving
  1. Garnish with green onions and toasted sesame seeds. Serve warm with roasted seaweed squares for scooping.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 750mgFiber: 1gSugar: 1g

Notes

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. 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.

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