Spicy Salmon Sushi Bake
A comforting and easy dish that combines the flavors of sushi into a warm, baked delight, perfect for cozy nights and meal prep.
Ingredients
For the Sushi Rice
- 2 cups sushi rice (uncooked) A must for that perfect sticky texture.
- 2.5 cups water Rinse well before cooking.
- 1/4 cup rice vinegar For that tangy kick.
- 2 tablespoons sugar Balances the vinegar and adds sweetness.
- 1 teaspoon salt Enhances all the other flavors.
For the Salmon Mixture
- 1 lb fresh salmon fillet (skinless and diced) High protein meal.
- 1/2 cup mayonnaise Adds creaminess to the topping.
- 2 tablespoons Sriracha sauce Adjust according to your preference.
- 1 teaspoon sesame oil Adds a nutty flavor.
- 1/2 cup green onions (chopped, plus extra for garnish) Adds freshness and crunch.
- 1 sheet nori (cut into small strips) Gives that sushi feel.
- to taste tobiko (optional for garnish) Adds extra briny goodness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Rinse sushi rice under cold water at least three times to wash away the starchy coating. Cook in a rice cooker with 2.5 cups of water.
- Combine rice vinegar, sugar, and salt in a small bowl while the rice is cooking, and stir until dissolved.
- Once cooked, fluff the rice with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly in a baking dish and slightly cool.
- In another bowl, combine diced salmon, mayonnaise, Sriracha, sesame oil, and green onions.
- Spread the salmon mixture over the sushi rice evenly.
Baking
- Bake in the preheated oven for 25-30 minutes until cooked through and slightly golden on top.
Serving
- Let cool slightly, then garnish with extra green onions, nori strips, and tobiko if using.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to three days. To reheat, microwave until heated through.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 1gSugar: 2g
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