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This spicy salmon sushi bake is perfect for casual gatherings when you want the comfort of sushi without all the rolling and fuss. The creamy, spicy salmon pairs beautifully with tangy sushi rice and crisp toppings for an irresistible dish that comes together easily in your oven.
The first time I baked this for friends, it vanished before I could grab seconds. It is now a potluck mainstay and a weeknight craving for my family.
Ingredients
- Sushi rice: Gives the dish its signature sticky texture and subtle flavor. Make sure to choose short-grain Japanese rice for the best results
- Water: Necessary for cooking the rice evenly. Filtered water can improve taste if your tap water has off flavors
- Rice vinegar: Delivers brightness and tang. Choose unseasoned rice vinegar for full control over the seasoning
- Sugar: Balances out the acidity of the vinegar. Fine granulated sugar dissolves best
- Salt: Sharpens the other flavors. Sea salt or kosher salt will blend in smoothly
- Fresh salmon: Essential for flavor and texture. Look for bright, firm fillets with no overt fishy smell
- Mayonnaise: Creates rich creaminess. Choose Japanese mayonnaise if available for extra flavor
- Sriracha: Brings a lively, spicy kick. Check freshness for that signature chili heat
- Sesame oil: Adds nutty depth. Try toasted sesame oil for a more intense aroma
- Green onions: Make the final dish pop with freshness and color. Look for vibrant green stalks
- Cucumber: Offers crunch and keeps the bake tasting light. Persian or English cucumbers tend to be crisp and less seedy
- Nori sheets: Give the dish true sushi flavor. Try toasting them lightly for even more aroma
- Soy sauce: Serves as a dipping companion to deepen the umami flavors. Use a lower sodium version if desired
Step-by-Step Instructions
- Preparing the Sushi Rice:
- Rinse your rice under cold water several times so the water runs clear. Place the rinsed rice and measured water in a pot or rice cooker. If using a pot, bring the water to a boil then cover and reduce to low heat. Let simmer undisturbed for twenty minutes. Turn off the heat and rest covered for another ten minutes so the grains finish cooking and absorb moisture.
- Making the Spicy Salmon Mixture:
- While your rice cooks, place fresh salmon pieces into a medium mixing bowl and add mayonnaise sriracha and sesame oil. Use a fork or spatula to mash and mix until you have a cohesive mixture. Adjust the spice with more sriracha if you like extra heat. Set aside while assembling.
- Assembling the Sushi Bake:
- In a small bowl combine rice vinegar sugar and salt. Gently fold the mixture into the warm cooked sushi rice using a slicing motion so the grains do not break up. Spread the seasoned rice evenly into a greased nine by thirteen inch baking dish pressing lightly with a spatula. Spread the spicy salmon mixture on top in an even layer.
- Baking the Dish:
- Preheat your oven to three hundred seventy five degrees Fahrenheit. Place the assembled bake in the oven and cook for twenty to twenty five minutes until the salmon is cooked through and golden in spots. Remove the dish and let it cool for a few minutes before finishing with chopped green onions diced cucumber and nori strips.
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The cucumber is my personal favorite because it adds such a satisfying crunch. My kids love getting involved in sprinkling the toppings and there is always a little competition for the crispiest nori bites.
Storage Tips
Once your sushi bake is fully cooled transfer any leftovers to an airtight container. It will keep well in the fridge for up to two days. When ready to eat reheat briefly in the oven or microwave until warmed through. For the best texture reheat without adding the fresh toppings until serving.
Ingredient Substitutions
If you cannot find fresh salmon cooked canned salmon or even cooked shrimp makes a tasty substitute. Greek yogurt can replace some of the mayo for less richness. If you want a smokier flavor try adding a dash of smoked paprika to the spicy salmon mixture.
Serving Suggestions
This dish is naturally the star but it also works beautifully with simple sides like a cabbage salad or miso soup. Cut into squares and scoop with extra nori strips for a fun hand held appetizer at parties. Drizzle with extra sriracha or unagi sauce for those who like more heat or sweetness.
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With its mix of savory creamy spicy and fresh this salmon sushi bake is a shortcut to sushi night with maximum reward and minimal fuss. I love how easily it adapts to what I have on hand and every time it is on the table conversation turns to second helpings. Try it with your own spin and make this new classic your own.
Frequently Asked Questions
- → How do I keep the sushi rice from being too sticky?
Rinse the rice several times until the water runs clear before cooking. This removes excess starch and ensures fluffy grains ideal for layering.
- → Can I make this with canned salmon?
Yes, canned salmon works as a convenient alternative. Drain well and flake before mixing with mayonnaise and sriracha for even flavor.
- → What other toppings can I add?
Feel free to top with avocado slices, sesame seeds, or an extra drizzle of spicy mayo for added richness and color.
- → Is it possible to prepare this ahead of time?
Assemble the layers in advance, then bake just before serving for best results. Store unbaked in the fridge, covered, up to one day.
- → How do I serve sushi bake?
Spoon portions onto plates or use nori strips to scoop. Serve with soy sauce on the side for dipping.