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Spicy Salmon Sushi Bake

A fun and easy way to enjoy sushi flavors without rolling by hand, this baked dish combines fresh salmon, creamy mayo, and sushi rice for a delicious meal.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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, to taste)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to the package instructions.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
  4. Once the rice is cooked, fluff it and gently fold in the vinegar mixture.
  5. Spread the rice evenly in a baking dish and let it cool slightly.
  6. In another bowl, mix diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
  7. Spread the salmon mixture evenly over the rice.
  8. Bake for about 25-30 minutes, or until the salmon is cooked through and lightly golden.
  9. Remove from the oven and let cool slightly. Garnish with green onions, nori strips, and tobiko if desired.
  10. Serve warm, scooping with a spoon.

Notes

Rinse the sushi rice properly to remove excess starch. Adjust Sriracha based on spice preference. This dish is great for meal prep.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Pescatarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 24g
  • Cholesterol: 60mg

Keywords: sushi, salmon, bake, rice, spicy