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–+ servings
Spicy Salmon Sushi Bake

Spicy Salmon Sushi Bake: Comforting Flavor in Every Bite

Experience the delightful fusion of flavors in this Spicy Salmon Sushi Bake, perfect for gatherings and customizable to your spice preferences.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 squares
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice
  • 2 cups Sushi Rice Rinsed thoroughly
  • 2.5 cups Water For cooking the rice
For the Seasoning
  • 0.25 cups Rice Vinegar Enhances flavor
  • 2 tablespoons Sugar Balances acidity
  • 1 teaspoon Salt Enhances overall taste
For the Salmon Mixture
  • 1 pound Fresh Salmon Fillet Skinless and diced
  • 0.5 cups Mayonnaise Adjust for richness
  • 1-3 tablespoons Sriracha Sauce Adjust according to spice preference
  • 1 teaspoon Sesame Oil For nutty aroma
  • 0.25 cups Green Onions Chopped, reserve some for garnish
For the Toppings
  • 1 sheets Nori Used for garnish
  • 1 tablespoon Tobiko Optional for garnish

Equipment

  • pot
  • Baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Rinse sushi rice under cold water until clear. Combine with water in a pot and boil, then simmer covered for 18-20 minutes.
  2. Mix rice vinegar, sugar, and salt in a bowl until dissolved; this will season your sushi rice.
  3. Fluff cooked rice and fold in vinegar mixture; spread into greased baking dish.
  4. In a mixing bowl, combine salmon, mayonnaise, sriracha, sesame oil, and green onions.
  5. Spread salmon mixture over rice, bake at 375°F for 25-30 minutes until golden.
  6. Let cool slightly, garnish with green onions, nori, and tobiko before serving warm.

Nutrition

Serving: 1squareCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months, reheat after thawing.

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