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- 2 cups sushi rice - 1 lb fresh salmon, skinless and diced - 2 tablespoons sriracha - 2 tablespoons mayonnaise - 1 tablespoon rice vinegar - 1 tablespoon sugar - 1 teaspoon salt - 1 avocado, sliced - 1 cucumber, thinly sliced - ½ cup green onions, finely chopped - 1 tablespoon sesame seeds - Nori sheets, cut into squares for serving The main ingredients form the heart of this dish. Sushi rice brings the perfect sticky texture. Fresh salmon adds a rich flavor. Sriracha gives it a spicy kick, while mayonnaise makes it creamy. Additional ingredients enhance the dish. Rice vinegar adds tang, while sugar and salt balance the flavors. Toppings like avocado and cucumber add freshness, and green onions provide a nice crunch. Sesame seeds finish it off with a nutty touch. Finally, nori sheets are essential for serving. They allow you to wrap each bite, making it fun to eat. You can customize your sushi bake with these ingredients to suit your taste. Enjoy your cooking! {{ingredient_image_1}} First, rinse the sushi rice under cold water. Keep rinsing until the water runs clear. This step removes extra starch and helps the rice cook better. Next, place the rice in a rice cooker and add 2 ½ cups of water. Cook the rice according to the rice cooker instructions. Once it finishes, let it sit for 10 minutes. This resting time helps the rice to firm up. While the rice cools, mix the vinegar, sugar, and salt in a small bowl. Stir these together until they dissolve. Once the rice is warm, gently fold this mixture into it. This adds flavor and gives the rice a nice shine. Set the seasoned rice aside to cool completely. Now, let's make the spicy salmon mixture. In a large bowl, combine the diced salmon, sriracha, mayonnaise, and soy sauce. Use a spoon to mix everything well. Make sure the salmon gets coated evenly. This mixture is what gives the bake its bold flavor. Preheat your oven to 375°F (190°C). In a baking dish, spread the seasoned sushi rice evenly on the bottom. Make sure it covers the whole dish. Next, spoon the spicy salmon mixture on top of the rice. Spread it out evenly so every bite has salmon. Place the baking dish in the preheated oven. Bake for 15 to 20 minutes. You want the salmon to be cooked through and the top to become slightly golden. Keep an eye on it to avoid overcooking. Once the bake is done, take it out of the oven. Let it cool for a few minutes. Now, it's time to add some toppings! Layer on sliced avocado, cucumber, and chopped green onions. Don’t forget to sprinkle sesame seeds on top for crunch. Cut the bake into squares and serve it warm with nori sheets. These make for easy wrapping and add a fun touch! To make great sushi rice, rinse it well. Rinse the sushi rice under cold water until it runs clear. This removes excess starch. You want fluffy rice, not sticky rice. Use a rice cooker for best results. Combine 2 cups of sushi rice with 2 ½ cups of water. Cook it according to the rice cooker’s instructions. After cooking, let it sit for 10 minutes. This resting time helps the rice firm up. Then, mix in rice vinegar, sugar, and salt while it's warm. If you love heat, sriracha is your friend. Start with 2 tablespoons in your spicy salmon mix. If you want less heat, use less sriracha. You can always add more later. Taste as you mix. This way, you can control the spice level. Make it milder for kids or guests who prefer less heat. Serving matters! Slice the sushi bake into squares. Use nori sheets as fun wraps. Cut the nori into squares for easy handling. Place a square of sushi bake on a nori piece. Then, add your favorite toppings like avocado or cucumber. Roll it up and enjoy! This adds a nice touch and makes eating fun. Pro Tips Use Fresh Ingredients: Always opt for the freshest salmon and vegetables for the best flavor and texture in your sushi bake. Adjust Spiciness: Feel free to modify the amount of sriracha in the salmon mixture to match your spice tolerance or preference. Cooling the Rice: Allow the seasoned sushi rice to cool completely before layering; this helps it hold together better when baked. Experiment with Toppings: Try adding other toppings like pickled ginger or sesame oil for an extra layer of flavor. {{image_2}} You can switch up the protein in your Spicy Salmon Sushi Bake. Try using shrimp or crab for a different taste. If you want a lighter option, consider using cooked chicken. For sauces, you can replace sriracha with gochujang or even a spicy garlic sauce. Each option adds a unique flavor while keeping the dish delicious. If you want a vegetarian take, tofu works great. Use firm tofu and cube it. Marinate the tofu with soy sauce, a bit of sriracha, and mayonnaise. You can also add vegetables, like bell peppers or carrots. This gives the bake a fresh crunch and keeps it filling. To elevate your dish, think about toppings. Consider adding jalapeños for heat or pickled ginger for a tangy kick. A sprinkle of furikake brings umami to the mix. You can also drizzle extra mayonnaise or sriracha on top after baking. These extras make the bake even more exciting and flavorful. To keep your Spicy Salmon Sushi Bake fresh, store leftovers properly. First, let it cool to room temperature. Then, place the leftovers in an airtight container. This helps lock in flavor and moisture. You can keep it in the fridge for up to three days. Make sure to cover it well to avoid any drying out. When you want to enjoy leftovers, reheating is key. The best way is to use the oven. Preheat your oven to 350°F (175°C). Place the sushi bake in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes. Check that it’s warmed through before serving. If you want to save some for later, freezing works well. Cut the sushi bake into portions. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This way, you can pull out just what you need. It can stay frozen for up to three months. When ready to eat, let it thaw in the fridge overnight before reheating. To make sushi rice, start with 2 cups of sushi rice. Rinse the rice under cold water until the water runs clear. This removes excess starch. Next, combine the rinsed rice with 2 ½ cups of water in a rice cooker. Cook it according to the manufacturer's instructions. After cooking, let the rice sit for 10 minutes. This step helps it steam and become fluffy. Now, mix 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt in a small bowl. Stir until dissolved. Gently fold this mixture into the warm rice. This adds flavor and makes the rice sticky, perfect for sushi. Yes, you can prepare parts of the Spicy Salmon Sushi Bake ahead of time. Make the sushi rice and let it cool. You can store it in the fridge for up to one day. For the spicy salmon mixture, combine the diced salmon, sriracha, mayonnaise, and soy sauce in advance as well. Store this mixture in the fridge until you are ready to bake. Just remember to layer the rice and salmon mixture right before baking. This will ensure it stays fresh and delicious. You can pair Spicy Salmon Sushi Bake with several tasty side dishes. A fresh salad with mixed greens and a light vinaigrette works well. Serve some pickled vegetables for a tangy crunch. Edamame is also a great choice. It adds protein and a nice texture. If you want something warm, miso soup is a lovely option. Don't forget the nori sheets! They are perfect for wrapping each bite of the sushi bake. Enjoy your meal! In this post, I covered how to make a delicious Spicy Salmon Sushi Bake. You learned about the essential ingredients, like sushi rice and fresh salmon, and the key steps to prepare and bake it. I shared tips for perfecting the rice and ideas for customizing flavor. Remember, feel free to adjust the spice and explore variations, like vegetarian options. This dish is simple and fun to make, whether for a meal or a gathering. Enjoy your sushi bake and impress your friends and family!

Spicy Salmon Sushi Bake

A delicious and easy-to-make sushi bake featuring spicy salmon and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 6

Ingredients
  

  • 2 cups sushi rice
  • 2.5 cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 lb fresh salmon, skinless and diced
  • 2 tablespoons sriracha
  • 2 tablespoons mayonnaise (preferably Kewpie)
  • 1 tablespoon soy sauce
  • 1 unit avocado, sliced
  • 1 unit cucumber, thinly sliced
  • 0.5 cup green onions, finely chopped
  • 1 tablespoon sesame seeds
  • 1 unit Nori sheets, cut into squares for serving

Instructions
 

  • Prepare Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the rice and water, then cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes.
  • Season Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently stir this mixture into the cooked sushi rice while it's still warm. Set aside to cool.
  • Make Spicy Salmon Mixture: In a large bowl, combine the diced salmon, sriracha, mayonnaise, and soy sauce. Mix well to ensure the salmon is evenly coated.
  • Layer the Bake: Preheat your oven to 375°F (190°C). In a baking dish, spread the seasoned sushi rice evenly on the bottom. Top with the spicy salmon mixture, spreading it out evenly over the rice.
  • Bake: Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the top is slightly golden.
  • Garnish and Serve: Remove the baking dish from the oven and let it cool slightly. Top with sliced avocado, cucumber, chopped green onions, and sprinkle with sesame seeds.
  • Serve with Nori: Cut into squares and serve warm with nori sheets for wrapping each bite.

Notes

Adjust sriracha for desired spiciness.
Keyword bake, salmon, sushi