Description
A warm and comforting twist on traditional sushi, this Spicy Salmon Sushi Bake features salmon in a creamy spicy sauce, baked to perfection for an easy dinner option.
Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- 1 teaspoon salt
- 1 pound salmon fillet (skinless, deboned)
- ½ cup mayonnaise
- 2 tablespoons sriracha sauce (adjust for spice preference)
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 sheet nori (seaweed), cut into strips
- Optional: avocado slices and pickled ginger for garnish
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- In a medium pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce to low heat, cover, and simmer for about 18–20 minutes until the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.
- While the rice is cooking, cut the salmon into small, even cubes.
- In a bowl, combine the mayonnaise, sriracha sauce, soy sauce, and sesame oil. Mix well until smooth.
- In a baking dish, layer the cooked rice at the bottom, then top with the cubed salmon. Drizzle the spicy mayonnaise sauce over the top and sprinkle with chopped green onions.
- Preheat your oven to 350°F (175°C) and bake for 20–25 minutes until heated through and slightly golden.
- Once done, remove from the oven, let cool for a minute, and serve warm with nori strips, avocado slices, and pickled ginger. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg