Spicy Salmon Sushi Bake
This spicy salmon sushi bake combines the flavors of a sushi roll into a comforting casserole, perfect for sharing with a crowd.
Ingredients
For the rice
- 2 cups sushi rice (uncooked) Short-grain is best for stickiness.
- 2.5 cups water For cooking rice.
- 1/4 cup rice vinegar Can reduce to 3 tbsp if you prefer less tang.
- 2 tablespoons sugar Balances the vinegar.
- 1 teaspoon salt For the rice seasoning.
For the salmon topping
- 1 lb fresh salmon fillet, skinless and diced Use sushi-grade if you plan to lightly sear or if someone prefers rare; otherwise fully cook.
- 1/2 cup mayonnaise Japanese mayo (Kewpie) adds umami; regular mayo works too.
- 2 tablespoons Sriracha Adjust spiciness to taste.
- 1 teaspoon sesame oil Small amount goes a long way for aroma.
- 1/2 cup green onions, chopped Plus extra for garnish.
- 1 sheet nori, cut into small strips For garnish.
- tobiko optional flying fish roe Adds briny pops.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the drain runs clear. Combine rice and 2.5 cups water in a rice cooker or pot; cook according to your cooker or bring to a boil, reduce to low, cover, and simmer for 15–18 minutes until water is absorbed. Let rest for 10 minutes.
- Meanwhile, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the hot rice and fluff with a fork. Spread the rice evenly on the bottom of a 9×13-inch baking dish and let it cool slightly.
Layering
- In a bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions. Taste and adjust Sriracha for desired heat.
- Spread the salmon mixture evenly over the rice layer. Smooth the top lightly with a spatula.
Baking
- Bake for 25–30 minutes, until the salmon is cooked through and the top is slightly golden. If you like a browned top, place under a hot broiler for 1–2 minutes — watch closely to avoid burning.
- Remove from oven and rest for a few minutes. Garnish with extra green onions, nori strips, and tobiko if using. Serve warm, scooping portions into bowls or onto plates.
Notes
Refrigerate leftovers within 2 hours of baking. Store in an airtight container for up to 3 days. To freeze, portion into single-serve airtight containers and freeze for up to 1 month.