This Spicy Salmon Sushi Bake is a fun and easy twist on sushi! With layers of creamy salmon, rice, and a kick of spice, it’s perfect for sharing at any gathering.
Who knew making sushi could be this simple? I love pouring it all together and then baking. It feels like a sushi party on a plate! 🎉
What I enjoy most is how quick it comes together. Serve it warm with a sprinkle of green onions, and you’ll be the star of the meal without the fuss of rolling. Yum!
Key Ingredients & Substitutions
Sushi Rice: This is the star of the dish. Sushi rice has the perfect stickiness for shaping and holding together beautifully. You could substitute with short-grain rice if sushi rice isn’t available, but aim for a similar texture.
Salmon: Fresh, skinless, boneless salmon works best, giving you a tender and tasty dish. If salmon isn’t your thing, feel free to use cooked shrimp or canned tuna instead.
Kewpie Mayonnaise: This Japanese mayo has a rich flavor that’s hard to beat. If you can’t find it, regular mayo is fine, or you could add a bit of sesame oil for a twist.
Sriracha: Adjust this ingredient to your taste preference—more for spiciness or less for a milder flavor. You could swap it for another hot sauce, like gochujang, for a different kick!
Nori Sheets: These are used for serving and rolling the sushi bake. If you want a gluten-free option, use rice paper wrappers instead!
How Do I Make Sure the Sushi Rice Turns Out Just Right?
Cooking sushi rice perfectly requires a little care. Rinsing the rice is key to removing excess starch, which helps it cook evenly and keeps it from becoming too sticky.
- Rinse under cold water until the water runs clear.
- Use a rice cooker if possible for consistent results, or simmer covered on low for 18 minutes.
- Let the rice rest covered after cooking to steam and soften further.
- When adding the vinegar mixture, be gentle and fold it in; this keeps the grains intact.
Watching your rice is one of the best parts of this recipe! Enjoy the process and the delicious outcome. Happy cooking!
How to Make 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 tbsp sugar
- 1 tsp salt
For the Salmon Mixture:
- 1 lb fresh salmon fillet, skinless and boneless
- 1/4 cup mayonnaise (preferably Japanese Kewpie)
- 2 tbsp sriracha (or to taste)
- 1 tbsp soy sauce
For the Toppings:
- 1/2 cup green onions, chopped
- 1/2 cup cucumbers, finely diced
- 1/2 cup red bell pepper, finely diced
- 1 avocado, sliced (for topping)
- Nori sheets (for serving)
- Furikake seasoning (optional, for garnish)
How Much Time Will You Need?
This Spicy Salmon Sushi Bake takes about 30 minutes of active prep time, plus 15-20 minutes of baking. Make sure to set aside an additional 10 minutes for the sushi rice to rest after cooking. In total, you can expect to spend about 50-60 minutes before enjoying this delicious dish!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This is important to make sure your rice is nice and sticky! In your rice cooker or a pot, combine the rinsed rice and 2 1/2 cups of water. Cook according to the rice cooker instructions, or bring to a boil, cover, and simmer on low heat for about 18 minutes until the water is absorbed and the rice is tender. Once it’s done, remove it from heat and let it sit covered for an additional 10 minutes. This resting time helps the rice finish cooking.
2. Season the Rice:
While the rice is resting, mix together rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved. After the resting period, transfer the rice to a large bowl and gently fold in the vinegar mixture. Be careful not to mash the rice, just mix until it’s nicely coated. Let it cool to room temperature while you prepare the salmon.
3. Prepare the Salmon Mixture:
Preheat your oven to 375°F (190°C) so it’s nice and hot for baking! In a medium bowl, combine the fresh salmon, mayonnaise, sriracha, and soy sauce. Mix everything well, breaking the salmon into smaller pieces as you go. This will give your bake a lovely, creamy texture!
4. Layer the Ingredients:
Grab a baking dish (about 9×9 inches) and spread the cooled sushi rice evenly across the bottom. Then, take your salmon mixture and spread it evenly on top of the rice. It’s all about those beautiful layers!
5. Bake the Dish:
Now it’s time to pop your dish into the oven! Bake it for 15-20 minutes or until you can see the salmon is cooked through and the top has a lovely golden color. Your kitchen will smell amazing!
6. Garnish:
Once it’s out of the oven, add a sprinkle of chopped green onions, diced cucumbers, and red bell pepper on top. Decorate with slices of avocado, and if you like, sprinkle some furikake seasoning for extra flavor!
7. Serve:
Cut the bake into squares and serve it warm alongside some nori sheets. To enjoy, scoop a portion onto a piece of nori, roll it up, and dive in! This dish is perfect for sharing with friends and family – enjoy your Spicy Salmon Sushi Bake!
Can I Substitute the Salmon with Another Fish?
Absolutely! You can use other fish like tuna or a mild white fish such as cod or halibut. Just make sure to adjust the cooking time as different fish may have varying cooking requirements.
How Can I Make This Recipe Spicy?
If you want to add more heat, increase the amount of sriracha in the salmon mixture or add a dash of chili oil. For an extra kick, consider mixing in some chopped jalapeños or red pepper flakes!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, covered with foil to keep it moist. Avoid microwaving if possible, as it can make the rice gummy.
Can I Prepare the Sushi Rice in Advance?
Yes, you can cook the sushi rice a day ahead! Just let it cool completely before storing in an airtight container in the fridge. When ready to use, allow it to sit at room temperature for about 30 minutes to warm slightly before seasoning and assembling your sushi bake.
