I’ve always been a sucker for sushi, and this Spicy Salmon Sushi Bake turned out to be a delightful twist on the traditional rolls. With the kids back-to-school and our schedules packed, this bake is my weeknight hero. It serves the family-style satisfaction of sushi, minus the rolling.
Check out one of my other favorites, Crescent Roll Breakfast for a delightful morning treat.
Why you’ll love this recipe
- Easy to Prepare: Forget intricate sushi rolls; this bakes up beautifully with minimal fuss.
- Quick Cooking Time: Ready in just under an hour. Weeknight dinner? Sorted!
- Amazing Texture: Creamy, spicy salmon atop fluffy rice—pure comfort in every bite.
- Power-Packed Flavor: Thanks to Sriracha and sesame oil. Vibrant and lively.
- Crowd-Pleaser: Perfect for family and friends, and customizable for picky eaters.
Ingredients
- 2 cups sushi rice uncooked
- 2.5 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet skinless and diced
- ½ cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 teaspoon sesame oil
- ½ cup green onions chopped
- 1 sheet nori cut into small strips
- Tobiko optional for garnish
Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions.
- 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!
Recipe tips & variations
- Want to switch it up? Try adding some thinly sliced avocado after baking!
- Heat seeker? Up the Sriracha for an extra kick.
- Avoiding carbs? Substitute the rice with quinoa.
- How about a vegetarian version? Swap fish with tofu for equally amazing results.
Storage & reheating
This Spicy Salmon Sushi Bake keeps well in the fridge for up to 3 days. Just cover it tightly. For reheating, the oven is best to maintain texture—about 10 minutes at 350°F should do it. Flavors intensify overnight, so it might taste even better the next day!
FAQs
Can I use canned salmon for this recipe?
Absolutely! Fresh is always best, but canned salmon works in a pinch. Just drain it well before mixing.
What’s a good side to serve with this bake?
I often pair it with an Asian-inspired salad—some crispy greens, a light soy dressing, topped with sesame seeds. Yum!
Is this dish kid-friendly?
Yes, indeed! My kids love it, especially when I dial down the Sriracha and add some cooked edamame on the side.
Can I freeze the sushi bake?
I wouldn’t recommend it. The texture of the rice changes after freezing. It’s best fresh or from the fridge.
Recipes you may like
Enjoy your Spicy Salmon Sushi Bake tonight, and let me know how yours turns out. Don’t forget to save this recipe to revisit later—bon appétit!
Spicy Salmon Sushi Bake
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: Pescatarian
Description
Delightful twist on traditional sushi rolls, this Spicy Salmon Sushi Bake is easy to prepare and perfect for family dinners.
Ingredients
- 2 cups sushi rice uncooked
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet skinless and diced
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 teaspoon sesame oil
- 1/2 cup green onions chopped
- 1 sheet nori cut into small strips
- Tobiko optional for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions.
- 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
- Want to switch it up? Try adding some thinly sliced avocado after baking!
- Heat seeker? Up the Sriracha for an extra kick.
- Avoiding carbs? Substitute the rice with quinoa.
- How about a vegetarian version? Swap fish with tofu for equally amazing results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Japanese
Nutrition
- Serving Size: 1 portion
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg