Description

Spicy Salmon Sushi Bake is a warm, deconstructed sushi roll layered with seasoned rice, creamy spicy salmon, and topped with fresh garnishes. It’s an easy and comforting alternative to traditional sushi, perfect for family dinners or gatherings.

Ingredients

2 cups sushi rice

2½ cups water

¼ cup rice vinegar

2 tbsp sugar

1 tsp salt

1 lb fresh salmon fillet, skinless and boneless

¼ cup mayonnaise

2 tbsp sriracha sauce (adjust to taste)

1 tsp sesame oil

½ cup green onions, chopped

½ cup cucumber, diced

¼ cup nori sheets, cut into strips

Soy sauce, for serving

Additional chopped green onions

Sliced avocado

Sesame seeds

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Instructions

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil, then reduce to a simmer and cover for about 20 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice. Set aside to cool slightly.
Preheat the oven to 375°F (190°C). Season the salmon fillet with salt and pepper. Bake for 15-18 minutes, depending on thickness, until the salmon is cooked through. Once done, remove the skin and flake the salmon into a bowl.
To the flaked salmon, add the mayonnaise, sriracha sauce, sesame oil, chopped green onions, and diced cucumber. Mix until well combined.
In a baking dish, spread the seasoned sushi rice evenly as the base layer. Top with the spicy salmon mixture, spreading it out evenly. Sprinkle the nori strips over the top.
Place the assembled dish in the preheated oven and bake for 10 minutes.
Remove from the oven and top with additional chopped green onions, sliced avocado, and sesame seeds. Serve warm with soy sauce on the side.

Notes

Use cooked shrimp or crab in place of salmon for a different flavor profile.
Adjust the amount of sriracha to suit your preferred spice level.
For a vegetarian option, replace the seafood with sautéed mushrooms and tofu.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven at 300°F (150°C) for about 10 minutes until warmed through.
This dish is not recommended for freezing due to texture changes upon thawing.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Japanese-American Fusion

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 750mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 20g
Cholesterol: 60mg