Description
A delicious and easy-to-make Spicy Salmon Sushi Bake that combines the flavors of sushi in a warm, baked dish.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound fresh salmon fillet, skin removed
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce (adjust for spice preference)
- 1 teaspoon soy sauce
- 1 avocado, sliced
- 1/4 cup green onions, chopped
- 1 sheet nori, cut into strips
- Sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot, and cook according to package instructions.
- Once the rice is cooked, transfer it to a large bowl. In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved. Pour this mixture over the warm rice and gently fold to combine. Let the rice cool slightly.
- While the rice is cooling, prepare the salmon. In a medium bowl, flake the salmon with a fork. Add the mayonnaise, sriracha, and soy sauce, mixing until well combined.
- In a greased 9×13 inch baking dish, spread the sushi rice evenly across the bottom. Top with the spicy salmon mixture, spreading it evenly over the rice.
- Bake in the preheated oven for 15-20 minutes, or until the top is slightly golden and heated through.
- Remove from the oven and let cool for a few minutes. Top with sliced avocado, chopped green onions, and nori strips. Sprinkle sesame seeds on top for garnish.
- Serve warm, and enjoy your sushi bake!
Notes
- For a vegetarian option, substitute the salmon with marinated tofu or a mix of sautéed vegetables.
- Add a drizzle of extra sriracha or a sprinkle of wasabi for an extra kick!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg