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Spicy Salmon Sushi Bake

This comforting, shareable dish layers seasoned sushi rice with a creamy, spicy salmon topping, baked until warm and golden, perfect for casual dinners or potlucks.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main 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) Use sushi-grade or very fresh salmon.
  • 1/2 cup mayonnaise Adjust to taste for creaminess.
  • 2 tablespoons Sriracha sauce Adjust for spice level.
  • 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)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to the package instructions, typically rinsing it under cold water, then combining it with water and cooking until tender.
  3. 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.
  4. Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
Mixing
  1. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
  2. Spread the salmon mixture evenly over the rice in the baking dish.
Baking
  1. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
  2. 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.

Notes

Serve warm with small plates and spoons for scooping. Offer toasted sesame seeds, extra Sriracha, pickled ginger, and soy sauce on the side. Not recommended for freezing as mayo and rice can change consistency. Best reheated in the oven.