Spicy Salmon Sushi Bake
A delightful twist on traditional sushi, this Spicy Salmon Sushi Bake combines rich, flaky salmon with creamy mayo and spicy sriracha over a bed of seasoned sushi rice, perfect for gatherings and family dinners.
Ingredients
For the Rice
- 2 cups sushi rice Rinse under cold water
- 2.5 cups water For cooking the rice
- ⅓ cup rice vinegar To season the rice
- 2 tablespoons sugar Sweetens the vinegar mixture
- 1 teaspoon salt To season the rice
For the Salmon Mixture
- 8 ounces salmon, cooked and flaked Can substitute with shrimp or crab
- ¼ cup mayonnaise Can use light or gluten-free mayo
- 2 tablespoons sriracha Adjust for spice preference
- 1 teaspoon sesame oil Adds flavor to the mixture
Toppings and Garnish
- 1 sheet nori, cut into strips For garnish
- to taste Green onions, for garnish Chopped
Instructions
Preparation
- Start by rinsing the sushi rice under cold water until the water becomes clear.
- Combine the rinsed sushi rice and 2 1/2 cups of water in a pot. Bring it to a boil over medium heat.
Cooking the Rice
- Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 20 minutes.
Mixing the Vinegar
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Combining Rice and Vinegar
- Once the rice is cooked, carefully stir in the vinegar mixture while fluffing the rice. Let the rice cool slightly.
Preparing Salmon Mixture
- In a separate bowl, combine the flaked salmon, mayonnaise, sriracha, and sesame oil. Mix thoroughly.
Assembling the Bake
- Spread the prepared sushi rice evenly across the bottom of a baking dish.
- Layer the salmon mixture over the rice, spreading it gently to cover the surface.
Baking
- Preheat your oven to 350°F. Place the baking dish in the oven and bake for approximately 15 minutes.
Garnishing
- Remove the dish from the oven and garnish with nori strips and chopped green onions.
Serving
- Let it cool slightly before slicing into squares. Serve warm.
Notes
For enhanced flavor, consider marinating the salmon before mixing. It can be frozen for up to three months.