Spicy Salmon Sushi Bake: A Cozy Twist on Family Dinners

A Spicy Salmon Sushi Bake that transforms sushi into a creamy casserole, perfect for family dinners and gatherings.

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Prep Time 20

Cook Time 30

Resting Time 10

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Base

1 cup sushi rice or other short-grain rice
1.25 cups water for cooking rice
3 tablespoons rice vinegar or apple cider vinegar
1 tablespoon sugar adjust based on taste
1 teaspoon salt essential for seasoning

For the Topping

8 ounces fresh salmon fillet or cooked crab/shrimp
½ cup mayonnaise use vegan mayo for dairy-free
3 tablespoons sriracha sauce adjust for spice level
1 teaspoon sesame oil or olive oil as substitute
2 stalks green onions or substitute with chives/shallots

For Garnishing

nori optional
tobiko optional

Equipment

baking dish
medium pot
small bowl

Method

Directions

Preheat your oven to 375°F (190°C).
Rinse sushi rice under cold water until clear, then boil with water, cover, and simmer for 18-20 minutes.
Let the rice rest for 10 minutes, then mix with rice vinegar, sugar, and salt.
Spread the seasoned rice in a greased baking dish.
Mix salmon, mayonnaise, sriracha, sesame oil, and green onions in a bowl.
Spread the salmon mixture over the rice evenly.
Bake for 25-30 minutes or until golden brown and bubbly.
Garnish with green onions, nori, and tobiko before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Perfect for leftovers, this dish stores well in the fridge for up to 3 days and can be frozen for up to 2 months.

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