introduction
Spicy Salmon Sushi Bake is a comforting, shareable twist on sushi that layers seasoned sushi rice with a creamy, spicy salmon topping and bakes everything until warm and slightly golden. It’s easy to assemble and perfect for casual dinners or potlucks. For extra tips and variations, see the detailed spicy salmon sushi bake page.
why make this recipe
- Fast to prepare and great for feeding a crowd without rolling individual sushi.
- Balances textures and flavors: vinegared rice, rich salmon, spicy mayo, and crunchy nori.
- Flexible—easily adjust spice, use other seafood or add toppings like tobiko for color and pop.
how to make Spicy Salmon Sushi Bake
This recipe layers seasoned sushi rice in a baking dish and tops it with a spiced salmon-mayo mixture before baking until set. The steps are forgiving, so you can tweak spice level, mayo ratio, or garnish choices to suit tastes.
Ingredients :
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 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)
- to taste tobiko (optional for garnish)
Directions :
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions, typically rinsing it 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. Adjust the spiciness to your preference.
- Spread the salmon mixture evenly over the rice in the baking dish.
- 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!
how to serve Spicy Salmon Sushi Bake
Serve warm straight from the baking dish with small plates and spoons for scooping. Offer toasted sesame seeds, extra Sriracha, pickled ginger, and soy sauce on the side. Scoop onto nori strips or crisped wonton chips for a handheld option.
how to store Spicy Salmon Sushi Bake
- Refrigerator: Cool completely, cover tightly, and store up to 2 days. Best reheated in a 350°F (175°C) oven until warmed through to avoid soggy rice.
- Freezer: Not recommended for best texture—mayo and rice change consistency when frozen.
- Reheat gently to preserve texture; a microwave works in short bursts but oven reheating yields a better crust.
tips to make Spicy Salmon Sushi Bake
- Use sushi-grade or very fresh salmon and keep it cold until mixing.
- Adjust Sriracha to taste; you can substitute with chili mayo or add a dash of gochujang for depth.
- For creamier filling, fold in a little more mayo; for lighter, reduce mayo and add finely diced cucumber for crunch.
- Press rice evenly for consistent layers and slightly compact the top to hold the salmon mixture.
- If you like a browned top, broil for 1–2 minutes at the end—watch closely to prevent burning.
variation (if any)
- Spicy Tuna Bake: Substitute diced tuna for salmon.
- California-style: Mix imitation crab with mayo and a touch of wasabi.
- Veggie Sushi Bake: Use diced avocado, cucumber, and seasoned tofu or roasted mushrooms instead of fish.
- Add a layer of cream cheese mixed with scallions under the salmon for a richer profile.
FAQ
Q: Can I use frozen salmon?
A: Yes—thaw it completely, pat dry, and drain any excess moisture before dicing and mixing.
Q: Is it safe to bake raw salmon for this dish?
A: Yes, baking at 375°F until the salmon is cooked through ensures safety; use fresh, high-quality fish.
Q: Can I make this ahead?
A: Assemble rice and salmon topping separately and store covered in the fridge; assemble and bake just before serving for best texture.
Conclusion
If you’d like a step-by-step visual guide or alternate measurement tips, this How to Make Salmon Sushi Bake – FeedMi Recipes walkthrough complements the recipe above and can help refine technique and presentation.
Spicy Salmon Sushi Bake
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions, typically rinsing it under cold water, then combining it with water 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. Adjust the spiciness to your preference.
- Spread the salmon mixture evenly over the rice in the baking dish.
- 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.
