Name: Spicy Salmon Sushi Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 2 cups sushi rice (uncooked); 2.5 cups water; ¼ cup rice vinegar; 2 tablespoons sugar; 1 teaspoon salt; 1 lb fresh salmon fillet (skinless and diced); ½ cup mayonnaise; 2 tablespoons Sriracha sauce (or to taste); 1 teaspoon sesame oil; ½ cup green onions (chopped, plus extra for garnish); 1 sheet nori (cut into small strips); Tobiko (optional, for garnish)

Jump to Recipe

Introduction

Spicy Salmon Sushi Bake is a delightful twist on traditional sushi, combining the flavors of fresh salmon with creamy, spicy sauce baked to perfection. It’s an easy, crowd-pleasing dish that’s perfect for sharing or enjoying as a comforting meal at home.

The image shows a wooden board on a white marbled surface with a row of sushi cubes, each made of three layers: at the bottom is white rice, in the middle a slice of firm, light pink fish, and on top a thick layer of bright orange cooked salmon mixed with sauce. The top layer is garnished with small red fish roe, green sliced scallions, and sprinkled black and white sesame seeds. There are drops of dark soy sauce around the sushi on the board. A small white bowl with soy sauce and a woman's hand holding one piece with chopsticks are visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sushi rice, uncooked
2.5 cups water
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1 lb fresh salmon fillet, skinless and diced
½ cup mayonnaise
2 tablespoons Sriracha sauce (or to taste)
1 teaspoon sesame oil
½ cup green onions, chopped, plus extra for garnish
1 sheet nori, cut into small strips
Tobiko, to taste (optional, for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2.5 cups of water in a rice cooker or pot, and cook until tender following the package instructions.
Step 3: In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until fully dissolved. Once the rice is cooked, fluff it gently with a fork and fold in the vinegar mixture evenly.
Step 4: Spread the seasoned rice evenly on the bottom of a baking dish and let it cool slightly.
Step 5: In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined. Adjust the amount of Sriracha to suit your preferred spice level.
Step 6: Spread the salmon mixture evenly over the rice layer in the baking dish.
Step 7: Bake in the preheated oven for 25 to 30 minutes, or until the salmon is fully cooked and the top has a slight golden color.
Step 8: Remove from the oven and let it cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if using.
Step 9: Serve warm, scooping out portions with a spoon, and enjoy your spicy salmon sushi bake!

Tips & Variations

For extra crunch, sprinkle toasted sesame seeds on top before serving.
Substitute the fresh salmon with cooked shrimp or crab meat for a different seafood flavor.
If you prefer less spice, reduce the Sriracha or replace it with a milder hot sauce.
Use a non-stick baking dish or line the dish with parchment paper for easier serving and cleanup.

Storage

Store leftover sushi bake in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain texture. Avoid microwaving if possible, as it can make the rice chewy.

How to Serve

The image shows a row of sushi pieces on a wooden board, each piece having three layers: a base of white rice, a thick middle layer of light orange cooked salmon topped with dark red-orange fish roe, green chopped scallions, white sesame seeds, and a drizzle of dark soy sauce. The sushi is arranged closely, with small dishes of dipping sauce in the background on a white marbled surface. A woman's hand holds a pair of chopsticks picking up one piece. The colors are vibrant, with a mix of white, orange, green, dark brown, and red-orange. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Make sure to thaw and pat them dry before dicing and mixing into the sauce to avoid excess moisture.

Is sushi rice necessary, or can I use other rice?

Sushi rice is preferred for its sticky texture that holds the bake together well, but you can substitute with other short-grain rice varieties if needed. Long-grain rice will not provide the same texture.