Spicy Salmon Sushi Bake Recipe
Introduction
This Spicy Salmon Sushi Bake is a comforting twist on traditional sushi, combining layers of tender salmon and seasoned rice with a creamy, spicy mayo. It’s an easy-to-make dish that’s perfect for sharing or a cozy night in.
Ingredients
- 2 cups cooked sushi rice
- 1 lb fresh salmon, diced
- 1/2 cup spicy mayo (mayonnaise mixed with sriracha to taste)
- 4 sheets of seaweed (nori), cut into strips for serving
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it.
- Step 2: Spread the cooked sushi rice evenly in the bottom of the dish.
- Step 3: Layer the diced salmon evenly over the rice.
- Step 4: Spread the spicy mayo evenly on top of the salmon layer.
- Step 5: Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the top is slightly browned.
- Step 6: Remove from oven and let it cool slightly before serving with seaweed strips.
Tips & Variations
- Use sushi-grade salmon for the best flavor and safety.
- Add sliced green onions or sesame seeds on top before baking for extra texture.
- Mix a little soy sauce into the rice for added umami.
- Substitute spicy mayo with wasabi mayo for a different kick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, but avoid overheating to keep the salmon tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, but make sure to fully thaw and pat the salmon dry before using to ensure even cooking and good texture.
What can I serve with Spicy Salmon Sushi Bake?
It pairs well with fresh salad, pickled ginger, or a simple cucumber salad for a refreshing balance.
PrintSpicy Salmon Sushi Bake Recipe
This Spicy Salmon Sushi Bake is a delicious, fusion-inspired casserole that combines the flavors of sushi with the ease of baking. Featuring tender salmon layered over seasoned sushi rice and topped with a creamy, spicy mayo, it’s baked to perfection and served with crispy seaweed for an irresistible handheld treat. Perfect for sushi lovers looking for a quick, comforting dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Japanese Fusion
Ingredients
Rice Base
- 2 cups sushi rice, cooked and cooled
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Toppings
- 12 ounces fresh salmon fillet, skin removed and cut into chunks
- 1/3 cup Japanese mayonnaise
- 2 tablespoons Sriracha hot sauce (adjust to taste)
To Serve
- 4 sheets nori (seaweed), cut into squares for serving
Instructions
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. While still warm, mix in rice vinegar, sugar, and salt, folding gently to combine. Allow it to cool to room temperature.
- Make the Spicy Mayo: In a small bowl, combine Japanese mayonnaise and Sriracha, mixing until smooth. Adjust the spiciness to preference by adding more or less Sriracha.
- Assemble the Bake: Spread the sushi rice evenly in a greased baking dish (about 8×8 inches). Layer the salmon chunks evenly over the rice. Drizzle or spread the spicy mayo mixture over the top of the salmon, covering it completely.
- Bake the Sushi Bake: Preheat the oven to 375°F (190°C). Bake the dish for 15-20 minutes, or until the salmon is cooked through and the spicy mayo is slightly browned and bubbling.
- Serve: Remove from the oven and let it cool slightly. Serve warm by scooping portions onto nori squares, folding or rolling the nori around the sushi bake like hand rolls, or enjoy with chopsticks.
Notes
- Use fresh, sushi-grade salmon for the best flavor and safety.
- If you prefer less spice, reduce the amount of Sriracha or omit it entirely.
- This dish can be customized with additional toppings like sliced avocado, cucumber, or scallions.
- Leftovers can be refrigerated for up to 2 days; reheat gently before serving.
- For a gluten-free version, ensure that your Sriracha and mayonnaise are gluten-free.
Keywords: Salmon sushi bake, spicy salmon casserole, sushi casserole, baked sushi, spicy mayo salmon
