Go Back
–+ servings

Spicy Salmon Sushi Bake

A delightful fusion of creamy, spicy salmon baked over seasoned sushi rice, perfect for cozy nights or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the sushi base
  • 2 cups sushi rice (uncooked)
  • 2.5 cups water For cooking the sushi rice.
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
For the salmon topping
  • 1 lb fresh salmon fillet (skinless and diced) Ensure it's fresh and properly thawed if using frozen.
  • 1/2 cup mayonnaise Feel free to use alternatives for a lighter option.
  • 2 tablespoons Sriracha sauce Adjust to taste for spice level.
  • 1 teaspoon sesame oil
  • 1/2 cup green onions (chopped, plus extra for garnish) Can add more for garnish.
  • 1 sheet nori (cut into small strips) For garnishing.
  • Tobiko (optional for garnish) Add for decoration if desired.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to the package instructions, rinsing it under cold water until clear, then cooking it with water in a rice cooker or pot until tender.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
  4. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
  5. Spread the rice evenly in the bottom of your baking dish and let it cool slightly.
Mix and Bake
  1. In another bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined. Adjust the spice level as needed.
  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. Remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and optional tobiko.
  5. Serve warm, using a spoon to scoop out servings, and enjoy!

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 1gSugar: 2g

Notes

Pairs well with pickled ginger and a refreshing cucumber salad. For leftovers, store in an airtight container in the fridge for about 3 days. Reheat in the oven for the best results.

Tried this recipe?

Let us know how it was!