I am excited to share my Spicy Salmon Sushi Bake Recipe with you. This dish is a fun twist on traditional sushi, offering a warm and creamy delight with a kick. It’s perfect for a family dinner or a weekend gathering with friends.
Growing up, my Dad James would often take us out for sushi, and we always loved the spicy salmon rolls. Now, I can recreate that special taste right in my kitchen!
What You’ll Need
- sushi rice (uncooked)
- water
- rice vinegar
- sugar
- salt
- fresh salmon fillet (skinless and diced)
- mayonnaise
- Sriracha sauce (or to taste)
- sesame oil
- green onions (chopped, plus extra for garnish)
- nori (cut into small strips)
- tobiko (optional for garnish)
My Trusted Kitchen Tools
Using the right tools makes cooking easier and more fun. For this dish, I recommend:
- A rice cooker or pot
- A sharp knife for dicing salmon
- Mixing bowls for prepping ingredients
- A baking dish for the final bake
- A fork for fluffing rice
Bringing It All Together
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions, rinsing it under cold water, then combining it with water and cooking until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
- Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
- Spread the salmon mixture evenly over the rice in the baking dish.
- Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
- Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm, scooping out the bake with a spoon, and enjoy!
Making It Your Own (Swaps & Ideas)
You can easily adapt this recipe. Try swapping out salmon for cooked shrimp or crab. If you want a vegetarian option, consider using grilled vegetables or tofu mixed with the sauces. You can also play with the level of spice by adjusting the amount of Sriracha.
How We Love to Serve It
I love serving this dish warm, right from the oven. It pairs wonderfully with a side of pickled ginger or miso soup. Set out extra nori strips and tobiko for those who want to add more flavor and texture.
A Few Tips For Success
- Make sure to rinse the sushi rice well until the water runs clear. This step helps achieve the perfect sticky texture.
- Let the rice cool slightly before adding the vinegar mixture to avoid making it mushy.
- Keep an eye on the bake while it’s cooking to ensure it doesn’t over-bake.
Saving Some For Later
If you have leftovers, store them in an airtight container in the refrigerator. The sushi bake can last up to 3 days. To reheat, warm it in the oven until it’s heated through.
From My Kitchen to Yours
I hope you find joy in making this Spicy Salmon Sushi Bake. It brings back wonderful memories and offers a fun approach to sushi! Please share your experiences and any variations you come up with; I love hearing from you.
Your Questions, Answered
Can I use different types of fish for the Spicy Salmon Sushi Bake?
Yes, you can! Feel free to swap salmon for cooked shrimp, crab, or even tofu for a vegetarian option. Just ensure to adjust cooking times as needed.
What if I can’t find sushi rice?
If sushi rice is not available, you can use short-grain rice or jasmine rice. Keep in mind that the texture may be different but should still work well for this recipe.
How do I make it spicier for the Spicy Salmon Sushi Bake?
To add more heat, increase the amount of Sriracha sauce or include extra chili flakes in the salmon mixture. Adjust to your personal taste!
Print
Spicy Salmon Sushi Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A warm and creamy twist on traditional sushi, perfect for family dinners or gatherings.
Ingredients
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet (skinless and diced)
- 1/2 cup mayonnaise
- 2–3 tablespoons Sriracha sauce (or to taste)
- 1 tablespoon sesame oil
- 4 green onions (chopped, plus extra for garnish)
- 4 sheets nori (cut into small strips)
- 2 tablespoons tobiko (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions, rinsing it under cold water, then combining it with water and cooking until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
- Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
- Spread the salmon mixture evenly over the rice in the baking dish.
- Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
- Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm and enjoy!
Notes
You can swap out salmon for shrimp or crab for variations. Adjust Sriracha for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: sushi bake, salmon, spicy recipe, easy dinner, family meal