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Spicy Salmon Sushi Bake

A delicious one-pan dinner that combines the flavors of sushi with the comfort of home cooking.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sushi base
  • 2 cups sushi rice (uncooked)
  • 2.5 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
For the salmon topping
  • 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)
  • Tobiko (optional for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to package instructions.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt; stir until dissolved.
  4. Fluff cooked rice and gently fold in the vinegar mixture.
  5. Spread rice in the bottom of a baking dish and let cool slightly.
Assembly
  1. In another bowl, mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined.
  2. Spread the salmon mixture evenly over the rice in the baking dish.
Baking
  1. Bake for 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
  2. Garnish with extra green onions, nori strips, and tobiko if desired.
  3. Serve in big scoops and enjoy!

Notes

This dish can keep well in the fridge for about 3 days. Cover tightly. You can adjust the spice level by adding more Sriracha or drizzling spicy mayo on top.