Spicy Salmon Sushi Bake
A creamy and spicy dish that brings warmth and comfort, perfect for family gatherings.
Ingredients
For the Rice
- 2 cups sushi rice This sticky rice is essential for that authentic sushi texture.
- 2 cups water For cooking the rice.
For the Salmon Topping
- 1 lb fresh salmon Skinless and boneless—choose wild-caught if possible for the best flavor.
- 1/2 cup mayonnaise Use Japanese Kewpie mayo for an extra creamy texture.
- 2 tablespoons Sriracha Adjust based on your heat preference.
- 1 tablespoon soy sauce For a hint of umami.
- 1 tablespoon rice vinegar This adds a subtle tang that ties the flavors together.
- 1 one avocado Sliced, for a silky topping.
- green onions Chopped, for garnish and crunch.
- nori sheets Crumble or cut into strips for serving.
- sesame seeds Toasted, for a nutty finish.
Instructions
Preparation
- Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
- Combine rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil over medium heat, then reduce to a simmer and cover until all the water is absorbed (about 15 minutes).
- Preheat your oven to 350°F (175°C) and place the salmon on a lined baking tray. Bake for 12-15 minutes until the salmon flakes easily with a fork.
Mixing Sauce
- In a medium bowl, mix the mayonnaise, Sriracha, soy sauce, and rice vinegar until smooth. Taste and adjust the heat to your liking.
Assembly
- Once the rice is done, fluff it with a fork before mixing in half of the sauce you’ve just made.
- In a baking dish, layer the rice mixture first, followed by the baked salmon. Flake the salmon evenly over the rice, then drizzle the remaining sauce on top.
- Bake the assembled dish for another 10-15 minutes, until the top is golden and bubbly.
- Remove from the oven and allow it to cool for a few minutes. Top with sliced avocado, chopped green onions, and a sprinkle of toasted sesame seeds.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F for about 15 minutes.