Description
Spicy Salmon Sushi Bake is a delightful twist on traditional sushi, layered in a casserole dish with sushi rice and a creamy, spicy salmon topping. Baked to perfection, this dish combines savory, tangy, and spicy flavors, making it an ideal choice for casual dinners or entertaining guests with minimal effort.
Ingredients
Rice Base
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Salmon Topping
- 1 lb fresh salmon fillet, skinless and diced
- ½ cup mayonnaise
- 2 tablespoons Sriracha sauce (or to taste)
- 1 teaspoon sesame oil
- ½ cup green onions, chopped (plus extra for garnish)
Garnishes
- 1 sheet nori, cut into small strips
- Tobiko (optional, to taste, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the sushi casserole.
- Cook Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine rinsed rice with 2.5 cups water in a rice cooker or pot and cook until tender.
- Prepare Vinegar Mixture: In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt have dissolved completely.
- Mix Rice with Vinegar: When the rice is done, fluff it gently with a fork, then fold in the vinegar mixture carefully to season the rice evenly.
- Layer Rice in Baking Dish: Spread the seasoned sushi rice evenly at the bottom of a 9x13 inch baking dish. Allow it to cool slightly before adding the topping.
- Prepare Salmon Mixture: In a separate bowl, combine the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix thoroughly and adjust spice level to your preference.
- Assemble and Bake: Spread the spicy salmon mixture evenly over the rice in the baking dish. Place the dish in the preheated oven and bake for 25 to 30 minutes until the salmon is cooked through and the top has started to turn golden.
- Garnish and Serve: Remove the bake from the oven and allow it to cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if using. Serve warm, scooping portions with a spoon.
Notes
- You can substitute the fresh salmon with cooked crab or shrimp for variation.
- Adjust the Sriracha to reduce the spice if you prefer a milder flavor.
- Serve with soy sauce on the side for dipping to enhance the sushi flavor profile.
