Name: Spicy Salmon Sushi Bake-Easy & Delicious Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6-8 servings
Ingredients: 2 cups sushi rice (uncooked); 2.5 cups water; 1/4 cup rice vinegar; 2 tablespoons sugar; 1 teaspoon salt; 1 lb fresh salmon fillet (skinless and diced); 1/2 cup mayonnaise; 2 tablespoons Sriracha sauce (or to taste); 1 teaspoon sesame oil; 1/2 cup green onions (chopped, plus extra for garnish); 1 sheet nori (cut into small strips); tobiko (optional for garnish)

Spicy Salmon Sushi Bake Recipe are you dreaming of those irresistible, creamy, and slightly spicy flavors you crave from your favorite sushi rolls, but with a comforting, baked twist? Get ready to ditch the rolling mats and embrace pure, unadulterated deliciousness! This dish is an absolute showstopper, a vibrant explosion of taste and texture that has quickly become a beloved favorite in kitchens everywhere. What makes this Spicy Salmon Sushi Bake Recipe so special? It’s the perfect marriage of tender, flaky salmon, rich and savory sushi rice, and a luscious, spicy mayo topping that bakes into a golden, irresistible crust. It’s the ultimate comfort food, designed for sharing (or not!), and remarkably easy to whip up even on a busy weeknight. Prepare to fall head over heels for this ingenious way to enjoy sushi flavors!

Ingredients:

2 cups sushi rice (uncooked)
2.5 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1 lb fresh salmon fillet (skinless and diced)
1/2 cup mayonnaise
2 tablespoons Sriracha sauce (or to taste)
1 teaspoon sesame oil
1/2 cup green onions (chopped, plus extra for garnish)
1 sheet nori (cut into small strips)
to taste tobiko (optional for garnish)

Preparing the Sushi Rice

The foundation of any great sushi bake is perfectly cooked sushi rice. I like to start by rinsing the rice thoroughly under cold running water. This step is crucial for removing excess starch, which will prevent the rice from becoming gummy and ensure it has that distinct, slightly chewy texture. Continue rinsing until the water runs clear.

In a medium saucepan, combine the rinsed sushi rice with 2.5 cups of fresh water. Bring this to a boil over medium-high heat, then immediately reduce the heat to low, cover the pot tightly, and let it simmer for 15 minutes. It’s important not to lift the lid during this time, as the steam is what cooks the rice perfectly. After 15 minutes, remove the pot from the heat and let it stand, still covered, for another 10 minutes. This resting period allows the rice to absorb any remaining moisture evenly.

While the rice is resting, prepare the sushi vinegar mixture. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are completely dissolved. Once the rice has finished steaming, gently transfer it to a large, shallow bowl or a traditional sushi oke (if you have one). Drizzle the vinegar mixture evenly over the hot rice. Using a rice paddle or a wooden spoon, gently “cut” through the rice and fold it to distribute the vinegar without mashing the grains. Fan the rice as you mix; this helps it cool down quickly and gives it a glossy finish. Aim for the rice to be at room temperature before you proceed to the next step.

Creating the Spicy Salmon Mixture

Now for the star of our Spicy Salmon Sushi Bake: the salmon! I prefer using fresh salmon fillets, ensuring they are skinless and then dicing them into bite-sized pieces, about 1/2 inch cubes. This size ensures they cook through quickly and distribute evenly throughout the bake.

In a medium bowl, combine the diced salmon with the mayonnaise. This acts as our creamy binder. Next, add the Sriracha sauce. The amount of Sriracha is completely up to your spice preference; I usually start with 2 tablespoons and add more if I’m feeling adventurous. Stir in the sesame oil for an extra layer of nutty flavor and aroma, and then mix in about half of the chopped green onions. Gently toss everything together until the salmon is well coated in the spicy mayo mixture. Be careful not to overmix, as we don’t want to break down the salmon too much.

Assembling and Baking the Sushi Bake

It’s time to assemble our delicious creation! Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little oil. This prevents any sticking and makes for easier cleanup.

Spread half of the prepared sushi rice evenly across the bottom of the baking dish, pressing it down gently to create a solid base. Try to get an even layer so that every bite has a good rice-to-topping ratio.

Next, spoon the spicy salmon mixture evenly over the layer of rice. Again, spread it out so that there are no large clumps and the salmon is distributed as uniformly as possible. This ensures that each spoonful of the bake will have that delightful spicy salmon goodness.

Now, spread the remaining sushi rice over the salmon mixture. Gently pat this top layer of rice down. This creates a beautiful, cohesive bake that will hold its shape when served.

The Finishing Touches and Serving

For an extra burst of flavor and texture, I like to sprinkle the remaining chopped green onions over the top layer of rice. This adds a fresh, pungent bite that complements the richness of the salmon. If you’re using it, scatter the small nori strips over the top as well; they will crisp up slightly in the oven and add a lovely oceanic hint.

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is lightly golden brown and the salmon is cooked through and slightly flaked. You’ll likely see some bubbling around the edges, which is a good sign that everything is heating up nicely.

Once it’s out of the oven, let the sushi bake rest for about 5-10 minutes before serving. This allows it to set slightly, making it easier to scoop. If you’re feeling fancy, garnish with a sprinkle of tobiko (flying fish roe) for a pop of color and a delightful briny crunch. Serve hot, scooping generous portions into bowls. It’s delicious on its own, or you can serve it with soy sauce, pickled gin extractger, and wasabi on the side, just like traditional sushi.

Conclusion:

And there you have it – your very own Spicy Salmon Sushi Bake Recipe! This delightful dish offers all the incredible flavors of sushi without the intricate rolling process. It’s a fantastic weeknight meal that’s both satisfying and surprisingly easy to assemble. The creamy, spicy salmon topping paired with the perfectly cooked rice creates a harmonious bite every time. We hope you enjoyed making and devouring this delicious creation!

For serving suggestions, this Spicy Salmon Sushi Bake Recipe is excellent on its own, or you can jazz it up with some extra garnishes. Consider a sprinkle of toasted sesame seeds, finely chopped green onions, a drizzle of extra spicy mayo, or even some crispy fried onions for added texture. It also pairs wonderfully with a side of pickled gin extractger or a light cucumber salad.

Feeling adventurous? Don’t hesitate to experiment with variations! You could swap the salmon for cooked crab meat or even seasoned tofu for a vegetarian twist. Add some finely diced bell peppers or corn to the rice layer for an extra burst of flavor and color. The possibilities are endless, so make this Spicy Salmon Sushi Bake Recipe your own!

Frequently Asked Questions:

Can I make this Spicy Salmon Sushi Bake Recipe ahead of time?

Yes, absolutely! You can assemble the Spicy Salmon Sushi Bake Recipe a few hours in advance and store it covered in the refrigerator. When you’re ready to bake, you might need to add a few extra minutes to the cooking time to ensure it’s heated through.

What kind of rice is best for this Spicy Salmon Sushi Bake Recipe?

Sushi rice, also known as short-grain Japanese rice, is ideal for this Spicy Salmon Sushi Bake Recipe. It has a sticky texture that holds together well and absorbs the flavors beautifully. Make sure to rinse it thoroughly before cooking for the best results.