Spicy Salmon Sushi Bake
A warm, comforting dish combining sushi rice with spicy salmon and toppings, perfect for family gatherings and cozy evenings.
Ingredients
For the sushi base
- 2 cups sushi rice Look for short-grain for that perfect stickiness.
- 2.5 cups water For cooking the rice.
For the salmon mixture
- 1 lb salmon (skinless) Fresh is best, but you can use canned if you’re in a pinch.
- 1/2 cup mayonnaise Japanese Kewpie mayo adds richness; regular mayo will work too.
- 2 tablespoons Sriracha Adjust according to your spice preference.
- 2 teaspoons soy sauce For depth and umami—light or regular works fine here.
- 1 sheet nori (seaweed) This brings the sushi feel; you can use more for garnishing.
For garnish
- 1 cup green onions Chopped for a fresh, peppery bite.
- sesame seeds Toasted, for garnish and a nutty crunch.
Instructions
Preparation
- Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice with water in a rice cooker or pot and cook according to package instructions.
- Cut the salmon into bite-sized pieces. In a bowl, combine the diced salmon with mayonnaise, Sriracha, and soy sauce. Mix gently, letting the flavors meld together.
Assembly
- Preheat your oven to 350°F (175°C). Once the rice is ready, transfer half to a baking dish, spreading it into an even layer.
- Spoon the spicy salmon mixture over the rice, spreading it evenly.
- Top with the remaining sushi rice and lightly press down to compact it.
Baking
- Place the dish in the preheated oven and bake for 15-20 minutes, or until the top is golden and bubbly.
Serving
- Once out of the oven, sprinkle with chopped green onions and sesame seeds. Let it rest for a few minutes, then slice into squares and serve warm.
Notes
Healthier swaps include Greek yogurt for mayonnaise. For a seasonal twist, add chopped avocado or cucumber. A splash of lime juice adds brightness.