Spicy Salmon Sushi Bake

Bertha Jones

A delightful fusion dish that captures the essence of sushi with warm, fluffy sushi rice and spiced salmon, perfect for any weeknight dinner or gathering.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Fusion, Japanese

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

For the sushi base

2 cups sushi rice (uncooked) Rinse before cooking
2.5 cups water For cooking rice
1/4 cup rice vinegar To season the rice
2 tablespoons sugar To sweeten the rice
1 teaspoon salt To season the rice

For the salmon mixture

1 lb fresh salmon fillet (skinless and diced) Can substitute with other fish
1/2 cup mayonnaise Use plant-based mayo for a non-dairy option
2 tablespoons Sriracha sauce Adjust to taste
1 teaspoon sesame oil
1/2 cup green onions (chopped + extra for garnish)
1 sheet nori (cut into small strips) For garnish
Tobiko Optional for garnish

Method

Preparation

Preheat your oven to 375°F (190°C).
Cook the sushi rice according to package instructions.
In a bowl, mix rice vinegar, sugar, and salt until dissolved.
Once the rice is cooked, fluff it and gently fold in the vinegar mixture.
Spread the rice at the bottom of a baking dish and allow it to cool slightly.
In a separate bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until combined.
Spread the salmon mixture evenly over the rice.

Baking

Bake in the oven for about 25-30 minutes or until salmon is cooked and the top is slightly golden.
Let it cool for a few minutes; garnish with green onions, nori strips, and tobiko.
Serve warm, scooping with a spoon.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 3gSodium: 500mgFiber: 2gSugar: 4g

Notes

For added flavor, serve with pickled ginger and wasabi, or pair with a green salad. Store leftovers in an airtight container for up to 3 days.

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