Spicy Salmon Sushi Bake
350kcal
Ingredients
For the sushi rice
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the salmon topping
- 1 lb fresh salmon fillet (skinless and diced)
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce or to taste
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped, plus extra for garnish)
- 1 sheet nori (cut into small strips)
- Tobiko (optional for garnish) optional
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions. Usually, this involves rinsing the rice under cold water, then combining it with water in a rice cooker or pot and cooking until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Feel free to adjust the spiciness to your preference.
- Spread the salmon mixture evenly over the rice in the baking dish.
Baking
- Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
- Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm, scooping out the bake with a spoon, and enjoy!
Nutrition
Serving1gCalories350kcalCarbohydrates45gProtein20gFat10gSaturated Fat1.5gSodium600mgFiber2gSugar2g
Notes
Ingredient Substitutions: You can swap the salmon for cooked or canned tuna or crab meat for a different flavor. Tofu can be used for a vegetarian option. Optional Variations: Add avocado slices on top for creaminess or some sesame seeds for added texture. You can also incorporate your favorite vegetables, like diced cucumber or bell peppers, into the salmon mixture. Storage or Reheating Tips: Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through.