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Spicy Salmon Sushi Bake: Your New Comfort Food Favorite

A comforting Spicy Salmon Sushi Bake that combines flavor and ease, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Casserole
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 2 cups Sushi Rice Use short-grain rice for the best texture.
  • 1/4 cup Rice Vinegar Substitute with apple cider vinegar for a different tang.
  • 2 tablespoons Sugar Adjust sweetness to taste.
  • 1 teaspoon Salt Enhances overall taste.
For the Salmon Mixture
  • 1 pound Fresh Salmon (diced) Ensure it’s fresh for the best taste.
  • 1/2 cup Mayonnaise Replace with Greek yogurt for a lighter option.
  • 2 tablespoons Sriracha Adjust according to your spice preference.
  • 1 tablespoon Sesame Oil
  • 2 stalks Green Onions (sliced) Can be replaced with chives or shallots if needed.
For the Garnish
  • 1/2 cup Nori Strips Optional for added texture.
  • 1/4 cup Tobiko Optional for garnish.

Equipment

  • baking dish
  • Pot for cooking rice

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C).
  2. Prepare the sushi rice according to the package instructions, typically rinsing it well and cooking for about 15 minutes.
  3. In a small bowl, mix rice vinegar, sugar, and salt until fully dissolved, carefully fold this mixture into the warm sushi rice.
  4. Transfer the seasoned rice into the bottom of a baking dish, spreading it evenly.
  5. In a separate bowl, combine diced salmon, mayonnaise, Sriracha, sesame oil, and sliced green onions, stirring until well incorporated.
  6. Once your rice base has cooled, evenly spread the salmon mixture over the top of the rice layer.
  7. Place the baking dish in your preheated oven and bake for 25-30 minutes.
  8. Remove the dish from the oven and let it cool slightly for about 5-10 minutes before garnishing.
  9. Scoop out portions and serve warm.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 42gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Leftovers can be stored in an airtight container for 3-4 days or frozen for 2-3 months.

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