Spicy Salmon Sushi Bake
This easy-to-make sushi bake features seasoned sushi rice topped with a creamy, spicy salmon mixture, baked until golden and bubbly. Serve with nori sheets for a delicious deconstructed sushi experience.
Equipment
- Small bowl
- Medium bowl
- 8x8 inch baking dish
- Oven
Ingredients
Salmon Mixture
- 2 cups Cooked Salmon flaked
- 1/2 cup Mayonnaise Japanese mayo like Kewpie recommended
- 2-4 tablespoons Sriracha to taste
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Soy Sauce
Sushi Rice
- 2 cups Sushi Rice uncooked
- 1/4 cup Rice Vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
Garnish & Serving
- 1/4 cup Green Onions thinly sliced
- 1 tablespoon Sesame Seeds toasted
- Nori Sheets for serving
- Avocado thinly sliced
- Cucumber finely diced
- Masago or Tobiko fish roe
Instructions
Rice Preparation
- Rinse sushi rice until water is clear, then cook according to package directions and let rest for 10 minutes.
- Whisk together rice vinegar, sugar, and salt, then gently fold into warm rice and press into an 8x8 inch baking dish.
Salmon Layer
- Combine flaked salmon, mayonnaise, Sriracha, sesame oil, and soy sauce; mix until creamy.
- Spread the salmon mixture evenly over the seasoned rice layer in the baking dish.
Baking & Serving
- Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden and bubbly, optionally broiling for 1-2 minutes.
- Garnish with green onions and sesame seeds, then serve warm with nori sheets and optional avocado, cucumber, masago, or tobiko.
Notes
For extra flavor, consider adding a drizzle of unagi sauce (eel sauce) or a sprinkle of furikake over the top before serving. Adjust the Sriracha to your preferred spice level. Fresh avocado and cucumber add a refreshing crunch, while fish roe provides an authentic sushi experience.