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Spicy Salmon Sushi Bake

Spicy Salmon Sushi Bake: A Cozy, Flavor-Loaded Delight

Spicy Salmon Sushi Bake is a quick, flavorful dish that fuses creamy, spicy flavors with flaky fish, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 2 cups Sushi Rice Rinse well to remove excess starch.
  • 2 cups Water 1:1 ratio works best.
  • 1/4 cup Rice Vinegar Essential for flavor.
  • 1 tablespoon Sugar Balances the vinegar acidity.
  • 1 teaspoon Salt Adjust to preference.
For the Topping
  • 1 pound Fresh Salmon Fillet Diced for even cooking.
  • 1/2 cup Mayonnaise Use low-fat if preferred.
  • 3 tablespoons Sriracha Sauce Adjust based on spice tolerance.
  • 1 tablespoon Sesame Oil Optional.
  • 4 stalks Green Onions Chopped, for garnish.
For Garnish
  • N/A Nori Optional.
  • N/A Tobiko Optional but recommended.

Equipment

  • Rice cooker
  • Baking dish
  • Fine mesh strainer
  • Wooden spatula

Method
 

Step-by-Step Instructions
  1. Rinse sushi rice under cold water until water runs clear. Cook rice according to package instructions and let rest off heat for 10 minutes.
  2. Combine rice vinegar, sugar, and salt in a small bowl; stir until dissolved. Fold into the warm rice gently.
  3. In another bowl, combine salmon, mayonnaise, Sriracha, sesame oil, and green onions. Mix thoroughly until well combined.
  4. Spread sushi rice evenly in a greased baking dish. Spoon the salmon topping over the rice evenly.
  5. Preheat oven to 375°F (190°C) and bake dish for 25-30 minutes until the salmon is cooked and the top is golden.
  6. Allow to cool slightly, garnish with green onions, nori, and tobiko. Serve warm with soy sauce and pickled ginger.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Pat the salmon dry before mixing to avoid excess moisture. Allow rice to rest after cooking for better texture.

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