Description
A delightful twist on traditional sushi, this Spicy Salmon Sushi Bake combines creamy salmon and sushi rice for a warm, flavorful dish perfect for sharing.
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)
- Tobiko (optional for garnish)
Instructions
- Cook sushi rice per package instructions, rinsing until water runs clear. Combine with measured water in a rice cooker or pot, and cook until tender, about 20 minutes.
- Fluff the rice with a fork and gently fold in the mixture of rice vinegar, sugar, and salt.
- Spread the seasoned rice evenly in a baking dish and let it cool slightly.
- In a mixing bowl, combine diced salmon with mayonnaise, Sriracha, sesame oil, and chopped green onions.
- Spoon the salmon mixture over the rice and spread evenly.
- Place in a preheated oven at 375°F (190°C) and bake for 25-30 minutes, until salmon is cooked and top is golden.
- Remove from the oven, cool for a few minutes, and garnish with extra green onions, nori strips, and optional tobiko. Serve warm.
Notes
Use high-quality salmon for the best flavor. Adjust Sriracha to cater to your spice preference and try different toppings for added texture.
