Easy Spicy Salmon Sushi Bake
A simple, comforting bake that captures the delicious flavors of sushi without the hassle of rolling. Perfect for cozy evenings and gatherings.
Ingredients
Base Ingredients
- 2 cups sushi rice Rinsed under cold water
- 2.5 cups water
Salmon Mixture
- 1 pound salmon, cooked and flaked Ensure fully cooked, can be baked, grilled, or poached
- 0.5 cup mayonnaise Can substitute with vegan mayo or avocado
- 2 tablespoons sriracha sauce Adjust to taste
- 2 tablespoons soy sauce Use tamari for gluten-free
- 1 tablespoon rice vinegar
- 0.5 teaspoon salt
Garnish
- 1 sheet nori, cut into strips
- 2 green onions chopped
Instructions
Preparation
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rinsed sushi rice and water in a pot and bring it to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes.
- While the rice is cooking, prepare and flake the cooked salmon.
Making the Salmon Sauce
- In a bowl, mix the flaked salmon, mayonnaise, sriracha, soy sauce, rice vinegar, and salt until well combined.
Baking
- Preheat the oven to 350°F (175°C).
- Spread the cooked sushi rice evenly in a baking dish.
- Layer the salmon mixture over the rice evenly.
- Bake for about 20 minutes, until heated through and slightly bubbly.
Garnishing and Serving
- Remove from oven and let cool for a few moments.
- Garnish with nori strips and chopped green onions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F for about 15 minutes. Freezing is also possible; consume within 2-3 months.