Spicy Salmon Sushi Bake
A delightful casserole that fuses sushi flavors with the convenience of a warm bake, perfect for sharing.
Ingredients
For the sushi rice
- 2 cups sushi rice (uncooked) Rinse well before cooking.
- 2.5 cups water For cooking sushi rice.
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the salmon mixture
- 1 lb fresh salmon fillet (skinless and diced)
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce Adjust to taste.
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped) Plus extra for garnish.
- to taste tobiko (optional for garnish)
For garnish
- 1 sheet nori (cut into small strips)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions.
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
Mixing the Salmon
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
Baking
- Spread the salmon mixture evenly over the rice in the baking dish.
- Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
- Once baked, remove from the oven and let it cool for a few minutes.
- Garnish with additional green onions, nori strips, and tobiko if desired.
Serving
- Serve warm, scooping out the bake with a spoon, and enjoy!
Notes
Make sure to rinse the sushi rice well before cooking to remove excess starch for better texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.