Spicy Salmon Sushi Bake
A comforting casserole that captures the fresh flavors of sushi, combining creamy salmon with spicy Sriracha on a bed of seasoned sushi rice.
Ingredients
For the Rice
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Mixture
- 1 lb fresh salmon fillet (skinless and diced)
- ½ cup mayonnaise
- 2 tablespoons Sriracha sauce (or to taste)
- 1 teaspoon sesame oil
- ½ cup green onions (chopped, plus extra for garnish)
For Garnish
- 1 sheet nori (cut into small strips) for garnish
- Tobiko (to taste, optional for garnish)
Instructions
Preparation
- Prep your workspace and gather all your ingredients.
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rinsed rice with 2.5 cups of water and cook according to package instructions.
- While the rice cooks, mix rice vinegar, sugar, and salt in a bowl until dissolved.
- Fluff the cooked rice and gently mix in the vinegar mixture.
- Spread the rice in a baking dish to cool.
- In a separate bowl, combine diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions.
- Spread the salmon mixture evenly over the cooled rice.
Cooking
- Preheat your oven to 375°F (190°C).
- Bake the dish for about 25-30 minutes, or until cooked through and lightly golden.
- Let cool for a few minutes before garnishing with green onions, nori, and tobiko.
Serving
- Scoop out portions and serve warm.
Notes
Customize spice levels and add toppings as desired. Store leftovers in an airtight container for up to 3-4 days in the fridge.