Savory Spicy Salmon Sushi Bake That'll Wow Your Taste Buds

This Spicy Salmon Sushi Bake combines creamy, spicy salmon and fluffy rice for a delightful twist on sushi in a cozy casserole.

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Prep Time 30

Cook Time 30

Resting Time 10

Total Time 1 10

Servings: 6 servings

Course: Dinner

Cuisine: Japanese

Calories: 421

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Base

2 cups Sushi Rice Rinse thoroughly for fluffiness.
2.5 cups Water Essential for cooking the sushi rice.
0.25 cups Rice Vinegar Adds tangy zip.
2 tablespoons Sugar Balances acidity.
1 teaspoon Salt Brings out flavors.

For the Salmon Mixture

1 pound Fresh Salmon Fillet Select high-quality.
0.5 cups Mayonnaise Can substitute with Greek yogurt.
2-3 tablespoons Sriracha Sauce Adjust to heat preference.
1 teaspoon Sesame Oil Optional for nuttiness.
2 pieces Green Onions Reserve some for garnishing.

For Garnishing (Optional)

Nori Sheets Adds a crispy texture.
Tobiko Sprinkle on top for color.

Equipment

Medium-sized pot
mixing bowl
baking dish
Rice paddle or fork

Method

Step-by-Step Instructions

Thoroughly rinse sushi rice and combine with water in a pot. Bring to boil, then reduce heat and simmer for 18-20 minutes. Let rest for 10 minutes.
Combine rice vinegar, sugar, and salt in a bowl until dissolved.
Fluff the rice, fold in the vinegar mixture, and spread in a baking dish.
Mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions in a bowl.
Spread the salmon mixture over the rice evenly.
Preheat oven to 375°F (190°C) and bake for 25-30 minutes.
Allow to cool, garnish with green onions, nori, and tobiko, and serve.

Nutrition

Serving: 1servingCalories: 421kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 73mgSodium: 642mgPotassium: 570mgFiber: 1gSugar: 3gVitamin A: 900IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.

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