Salmon Sushi Bake Savory Spicy Heaven
This Salmon Sushi Bake offers all the satisfaction of sushi without the rolling. Layers of seasoned sushi rice and savory salmon, topped with creamy spicy mayo, are baked to golden perfection. It's a textural symphony and flavor explosion perfect for a weeknight dinner or special occasion.
Equipment
- Baking dish (9x13 inch)
- Mixing Bowls
- Rice cooker or saucepan
- Measuring cups and spoons
- Knife
- Cutting board
- Spatula
Ingredients
- 2 cups sushi rice
- 2 cups water
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound salmon fillet, skinless and boneless
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- ½ cup Japanese mayonnaise Kewpie
- 1-2 tablespoons Sriracha
- 2 green onions, thinly sliced
- 2 tablespoons sesame seeds
- 1 avocado, sliced optional
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to package directions or in a rice cooker.
- While the rice is still warm, gently mix in the rice vinegar, sugar, and salt.
- Cut the salmon fillet into small cubes.
- In a bowl, combine the salmon with soy sauce and sesame oil.
- In a separate bowl, mix together the mayonnaise and Sriracha. Adjust the amount of Sriracha to your desired level of spiciness.
- Spread the seasoned sushi rice evenly in a baking dish.
- Top with the marinated salmon.
- Drizzle the spicy mayo over the salmon.
- Bake in a preheated oven at 375°F (190°C) until the salmon is cooked through and the topping is golden brown, about 15-20 minutes.
- Garnish with green onions and sesame seeds. If desired, add slices of avocado.
- Serve immediately and enjoy!
Notes
For a less spicy version, reduce the amount of Sriracha or omit it altogether. If you don't have rice vinegar, you can use white wine vinegar or apple cider vinegar in a pinch. For a vegan option, substitute the salmon with marinated tofu or mushrooms. Overcooked salmon will be dry and tough, so be sure to check for doneness regularly. Using long-grain rice will result in a mushy and less flavorful bake. Stick to sushi rice for the best results. The rice vinegar mixture is crucial for the signature sushi flavor. Don't skip this step! You can store leftovers in an airtight container in the refrigerator for up to 2 days.