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–+ servings

Spicy Salmon Sushi Bake

A warm, shareable casserole that captures the beloved flavors of spicy salmon rolls, perfect for busy weeknights and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the rice
  • 2 cups sushi rice (uncooked)
  • 2.5 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
For the salmon mixture
  • 1 lb fresh salmon fillet (skinless and diced)
  • 1/2 cup mayonnaise use Japanese mayo like Kewpie for extra umami
  • 2 tablespoons Sriracha sauce or to taste
  • 1 teaspoon sesame oil
  • 1/2 cup green onions (chopped) plus extra for garnish
  • 1 sheet nori (cut into small strips) optional for garnish
  • Tobiko optional for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Rinse the sushi rice under cold water until the water runs mostly clear.
  3. Combine rinsed rice and 2.5 cups water in a rice cooker or pot. Cook until tender, then let rest for 10 minutes.
  4. Whisk rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the hot rice. Fluff with a fork and let cool slightly.
  5. Spread the seasoned rice in an even layer across the bottom of a 9×13-inch baking dish. Let it cool for a few minutes to prevent the toppings from melting.
  6. In a bowl, combine diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions. Taste and adjust heat.
  7. Spread the salmon mixture evenly over the rice layer.
Baking
  1. Bake for 25 to 30 minutes, or until the salmon is cooked through and the top has a light golden color.
  2. Let rest for a few minutes. Garnish with extra green onions, nori strips, and tobiko. Serve warm, scooping portions with a spoon.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 55gProtein: 22gFat: 12gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 1g

Notes

If you prefer a lighter binder, swap half the mayo for Greek yogurt. For a budget version, cooked canned salmon can work, but drain and flake well, then reduce bake time. To make this gluten-free, ensure your Sriracha or additional sauces are gluten-free.

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