Spicy Salmon Sushi Bake is a vibrant, comforting dish that puts a delicious twist on traditional sushi flavors, making it perfect for gatherings or a cozy weeknight dinner. This bake combines the rich taste of salmon with creamy mayonnaise and spicy Sriracha, nestled atop fluffy sushi rice. Family-approved and oh-so-easy to whip up, it’s a heartwarming meal that will leave everyone at the table asking for seconds.
Why You’ll Love This Dish
There’s something truly special about the Spicy Salmon Sushi Bake that elevates it beyond a simple dinner. It’s not just quick to prepare but also packs in layers of flavor that make it comforting and satisfying. This dish is the perfect way to indulge in sushi without the fuss of rolling it up. Whether you’re hosting a family potluck or looking for an easy weeknight meal, this bake is sure to impress.
"This dish has quickly become a family favorite! We love the kick from the Sriracha and the creamy texture. It’s simple, yet feels special!" – A happy home cook
How This Recipe Comes Together
Making Spicy Salmon Sushi Bake is a breeze and can be done in just a few steps. You will enjoy the delightful combination of picking fresh ingredients and layering them to create a beautiful bake. The main components involve cooking sushi rice, preparing a zesty salmon mixture, and baking it all together until it’s golden and bubbly. It’s a fabulous way to enjoy sushi flavors in a comforting, casserole-style dish.
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What You’ll Need
Gather these items to make your Spicy Salmon Sushi Bake shine:
- 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)
- To taste tobiko (optional for garnish)
Feel free to swap fresh salmon for another protein, like shrimp or crab, if you’re looking to mix it up!
Directions to Follow
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions. Typically, rinse the rice under cold water, then combine it with water in a rice cooker or pot until tender.
- 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 a baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
- 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.
- Serve warm, scooping out the bake with a spoon, and enjoy!
Best Ways to Enjoy It
This Spicy Salmon Sushi Bake is versatile when it comes to serving. Pair it with a simple cucumber salad dressed in rice vinegar or pickled ginger on the side for a refreshing contrast. A drizzle of extra Sriracha or some soy sauce can elevate the dish even further.
Keeping Leftovers Fresh
After enjoying your spicy creation, you might have some leftovers. This dish can be stored in an airtight container in the fridge for up to 3 days. If you want to preserve it longer, consider freezing the baked dish for up to a month. Reheat in the oven at 350°F until warmed through, ensuring it stays delicious.
Helpful Cooking Tips
To elevate this dish, consider using sushi-grade salmon from a trusted source. If you prefer a milder flavor, reduce the Sriracha, or try a sweet chili sauce instead. Keep an eye on the baking time, as ovens can vary; a shorter bake keeps the salmon tender.
Flavor Swaps
Feel free to get creative! If you’re a fan of avocado, consider adding diced avocado to the salmon mixture for a creamier texture. Similarly, swap the green onions for finely chopped chives or add a sprinkle of furikake for extra flavor.
Your Questions Answered
How long does it take to prepare?
You can whip this up in about 15 minutes and let it bake for 25-30 minutes.
Can I make this gluten-free?
Yes, ensure your mayonnaise and any sauces used are gluten-free.
What’s the best way to reheat leftovers?
Reheat uncovered in the oven at 350°F to retain the bake’s crusty top while warming the inside.
Enjoy the vibrant flavors of this Spicy Salmon Sushi Bake with your loved ones. It’s a delightful dish that captures the spirit of comfort food, proving that delicious meals don’t have to be complicated. Happy cooking!
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Spicy Salmon Sushi Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A vibrant and comforting dish that combines the rich taste of salmon with creamy mayonnaise and spicy Sriracha, all baked over fluffy sushi rice.
Ingredients
- 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)
- To taste tobiko (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to package instructions, rinsing and then combining it with water until tender.
- In a bowl, combine rice vinegar, sugar, and salt until dissolved.
- Fluff the cooked rice with a fork and fold in the vinegar mixture.
- Spread the rice in a baking dish and let cool slightly.
- Mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions in another bowl.
- Spread the salmon mixture over the rice in the baking dish.
- Bake for 25-30 minutes until the salmon is cooked through and the top is golden.
- Let cool slightly, then garnish with green onions, nori strips, and tobiko if desired.
- Serve warm.
Notes
For a milder flavor, reduce Sriracha or substitute with sweet chili sauce. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg