This Easy Spicy Salmon Sushi Bake is a fun twist on traditional sushi! It mixes creamy salmon, spicy mayo, and rice baked to perfection, all in one dish.
It’s perfect for serving a crowd or just for a cozy night in—no rolling required! I love scooping it right from the dish with a spoon. Yum! 🍣
Key Ingredients & Substitutions
Sushi Rice: This sticky rice is essential for that sushi feel. If you can’t find sushi rice, use arborio or short-grain rice, but you may not achieve the same stickiness.
Salmon: Fresh salmon is best for flavor. If you want a budget-friendly option, use canned salmon instead—just drain and flake it! You could also use other fish like cooked shrimp or crab.
Japanese Mayonnaise: It has a richer flavor than regular mayo. If unavailable, regular mayo works, but you might consider adding a bit of sugar for similar flavor. Try adding a touch of lime juice or rice vinegar for acidity.
Sriracha Sauce: This gives it a spicy kick! If you prefer less heat, use a milder sauce like sweet chili sauce or wasabi mayo mixed in. Adjust according to your taste!
How Do I Get the Perfectly Cooked Rice?
Cooking sushi rice just right is key to this dish. Rinsing removes excess starch, preventing it from becoming gummy. Here’s how to get perfectly cooked rice:
- Rinse 2 cups of sushi rice under cold water until the water runs clear. This takes away extra starch.
- Combine the rinsed rice and 2 1/2 cups water in a rice cooker or pot.
- Cook according to your rice cooker’s instructions or bring to a boil, then reduce to low heat, cover, and cook for about 18-20 minutes until tender.
- Let the rice rest for 10 minutes off the heat before mixing in vinegar.
Following these steps leads to rice that’s fluffy and sticky, perfect for holding everything together in your bake!
Easy Spicy Salmon Sushi Bake
Ingredients You’ll Need:
For the Sushi Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Mixture:
- 12 oz fresh salmon fillet (skin removed)
- 1/2 cup mayonnaise (preferably Japanese mayo)
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For Topping:
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 sheets nori (seaweed), cut into strips or crumbled
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 35-40 minutes to cook. In total, you’ll spend around 50-55 minutes to have this delicious sushi bake ready to serve!
Step-by-Step Instructions:
1. Preparing the Oven and Rice:
First, preheat your oven to 375°F (190°C). Meanwhile, rinse the sushi rice under cold water until the water runs clear to remove extra starch. Combine the rinsed rice and water in a rice cooker or a pot, cooking until the rice is tender. Once done, let it cool slightly.
2. Seasoning the Rice:
In a small bowl, mix the rice vinegar, sugar, and salt until it dissolves. Gently stir this mixture into the cooked rice. This adds flavor and gives the rice that signature sushi taste. Set the seasoned rice aside.
3. Baking the Salmon:
Place the salmon fillet on a baking sheet lined with parchment paper or foil. Drizzle with soy sauce and sesame oil, then bake for about 12-15 minutes, or until the salmon is cooked through. Once done, let it cool slightly and then flake the salmon using a fork.
4. Making the Spicy Mixture:
In a mixing bowl, combine the flaked salmon with the mayonnaise and sriracha sauce until everything is well mixed. Adjust the sriracha to your spice preference.
5. Assembling the Bake:
Spread the seasoned sushi rice evenly into a greased 8×8 inch baking dish to form your base. Next, spread the spicy salmon mixture evenly over the rice. Finally, sprinkle the shredded cheese over the salmon layer.
6. Baking and Garnishing:
Now, bake your dish in the preheated oven for 15-20 minutes, or until the cheese is melted and golden. Once it’s out of the oven, garnish with nori strips, sliced green onions, and sesame seeds for a crunchy touch.
7. Serving:
Serve warm, scooping portions to enjoy this delightful sushi bake! It’s like having sushi but in a cozy casserole form—perfect for sharing!
Enjoy your delicious and easy spicy salmon sushi bake!
FAQ for Easy Spicy Salmon Sushi Bake
Can I Use Different Types of Fish?
Absolutely! If you’re not a fan of salmon, you can substitute it with cooked shrimp, crab meat, or even canned tuna. Just ensure it’s well-drained if using canned options!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or oven until heated through. Adding a splash of water can help keep it moist while reheating!
Can I Make This Ahead of Time?
Yes, you can prepare the dish in advance! Assemble everything up to the baking step, cover tightly with plastic wrap, and refrigerate. When ready to bake, just pop it in the oven. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
What Can I Serve With This Dish?
This sushi bake pairs wonderfully with a simple salad or steamed vegetables for a complete meal. For an authentic touch, serve with soy sauce, pickled ginger, and wasabi on the side!
