Spicy Salmon Sushi Bake

$- 2 cups sushi rice - 2 1/2 cups water - 1/2 cup mayonnaise - 2 tablespoons sriracha (adjust to taste for spiciness) - 1 lb fresh salmon fillet, skin removed - 1 tablespoon soy sauce - 1 avocado, sliced thin - 2 green onions, finely chopped - 1 tablespoon sesame seeds, toasted - 1 sheet of nori, cut into strips (for garnish) - Optional: pickled ginger and extra sriracha for serving If you want to change things up, try these swaps: - Use brown rice instead of sushi rice for a nuttier flavor. - Swap out salmon for crab or shrimp if you prefer. - Try Greek yogurt instead of mayonnaise for a lighter option. - Use chili garlic sauce instead of sriracha for more heat. Fresh ingredients make a big difference in this dish. Here’s how to choose the best: - Look for sushi rice that is shiny and has a plump shape. - Choose salmon that smells fresh, not fishy. The flesh should be bright and firm. - Pick ripe avocados that yield slightly when you press them. - Use green onions that have bright green tops. Avoid any wilting or browning. - Buy mayonnaise that has no preservatives for the best flavor. Using fresh ingredients will help your Spicy Salmon Sushi Bake shine! {{ingredient_image_2}} To start, rinse 2 cups of sushi rice in cold water. Use a fine-mesh sieve to wash away the extra starch. Keep rinsing until the water is clear. This step helps the rice become sticky and perfect for sushi. Next, put the rinsed rice in a medium pot. Add 2 1/2 cups of water. Bring it to a boil over medium-high heat. Once it boils, lower the heat, cover, and let it simmer for 20 minutes. After 20 minutes, turn off the heat but keep the lid on. Let it sit for 10 more minutes to finish steaming. While the rice cooks, prepare the salmon. Take 1 pound of fresh salmon fillet and remove the skin. Season it with 1 tablespoon of soy sauce on both sides. Line a baking sheet with parchment paper and place the salmon on it. Bake in your preheated oven at 350°F (175°C) for about 12-15 minutes. The salmon should be fully cooked and flake easily with a fork. Once done, take it out and let it cool for a few minutes. After the salmon cools, flake it into small pieces using a fork. In a bowl, mix the flaked salmon with half of the spicy mayo you made earlier. This adds flavor to the salmon. Now, take a large baking dish and spread the sushi rice evenly across the bottom. Press it down gently with a spatula to make a flat layer. Next, add the salmon mixture on top of the rice and spread it out evenly. Drizzle the remaining spicy mayo over the salmon layer. Bake the dish again for 10-15 minutes until the top is golden and slightly crispy. After baking, let it cool for a few minutes. Slice it into squares, then top each square with avocado slices, green onions, and sesame seeds. Finish with nori strips for a nice touch. Serve warm with pickled ginger and more sriracha on the side. To get the best texture in your Spicy Salmon Sushi Bake, follow these steps: - Rinse the sushi rice until the water runs clear. This removes excess starch. - Cook the rice on low heat and let it steam with the lid on for 30 minutes. This gives the rice a sticky and chewy texture. - Flake the salmon gently after baking. This keeps it tender and moist. These small details make a big difference in your final dish. Here are some common mistakes to watch out for: - Don’t skip rinsing the rice. This can result in gummy rice. - Avoid overcooking the salmon. It should flake easily but not be dry. - Make sure you let the sushi bake cool slightly before cutting. This helps it hold its shape better. Staying aware of these mistakes can save you from a kitchen disaster. Want to take your dish to the next level? Try these flavor boosts: - Add more sriracha for extra heat in your spicy mayo. - Mix in some lime juice with the salmon for a zesty kick. - Top it with fresh herbs like cilantro or basil for a fresh taste. These enhancements can elevate your dish and impress your guests. Pro Tips Use Short Grain Sushi Rice: Short grain rice is stickier and holds together better than long grain, making it perfect for sushi bake. Adjust the Spice Level: Feel free to customize the amount of sriracha in the mayonnaise to suit your taste; start with less and add more as needed. Let the Bake Rest: Allow the sushi bake to cool for a few minutes before cutting; this helps it set and makes serving easier. Garnish for Color: Add vibrant garnishes like sliced radishes or microgreens to enhance the presentation and add freshness. {{image_4}} You can switch up the fish in this recipe. Try using cooked shrimp for a tasty twist. Tuna works well too, especially when mixed with the spicy mayo. If you prefer white fish, cod or halibut can be great options. These changes keep the dish exciting without losing the flavor. For a vegetarian version, replace the salmon with marinated tofu. Firm tofu holds up well in the bake. You can also use mushrooms to add a meaty texture. If you want a vegan option, make the spicy mayo with vegan mayonnaise. You’ll still enjoy the same creamy, spicy kick without any animal products. Feel free to adjust the flavors to suit your taste. Adding more sriracha gives extra heat. You can also mix in a bit of lime juice for brightness. To add depth, consider a sprinkle of garlic powder or a dash of sesame oil. These easy tweaks help you create a dish that’s truly your own. To keep your Spicy Salmon Sushi Bake fresh, store leftovers in an airtight container. Let it cool to room temperature before sealing. Place it in the fridge for up to three days. Make sure to cover it well to prevent any odors from affecting the taste. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the sushi bake in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 15 to 20 minutes or until warm throughout. You can also microwave it on a microwave-safe plate for 1 to 2 minutes. Just check that it is heated evenly. If you want to save some for later, you can freeze it. Cut the sushi bake into squares before freezing. Wrap each square tightly in plastic wrap and then place them in a freezer bag. It can last for up to two months. To enjoy, thaw it in the fridge overnight before reheating. This method keeps the flavors and texture intact. You can prepare this dish ahead of time. Cook the sushi rice and bake the salmon. Let them cool, then store them separately in the fridge. When ready to serve, combine the salmon with the spicy mayo. Spread the rice in your baking dish, add the salmon, and bake it just before serving. This way, you keep the flavors fresh! Yes, you can use cooked salmon. Shredded cooked salmon works well too. Just make sure to mix it with the spicy mayo just like with raw salmon. This will keep the creamy texture and enhance the flavor. The overall dish will still taste great! This dish pairs well with various sides. You can serve it with: - Pickled ginger - Extra sriracha for spice - A fresh salad for crunch - Edamame for a protein boost - Seaweed salad for added flavor These sides complement the sushi bake and make for a fun meal! This blog post shared how to create a delicious Spicy Salmon Sushi Bake. We covered the key ingredients and gave you tips on fresh options. The step-by-step instructions made preparing sushi rice and baking salmon easy. I also shared tricks to get the right texture and avoid common mistakes. In the end, you can tailor this dish to your taste. Try alternative proteins or flavors for a fun twist. With proper storage and reheating advice, enjoy your sushi bake anytime. Now, you’re ready to impress your friends and family!$

A delicious and easy-to-make sushi bake featuring salmon, sushi rice, and a spicy mayo topping.

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Course Main Course

Cuisine Japanese

Servings 4

Calories 400 kcal

Ingredients

2 cups sushi rice
2.5 cups water
0.5 cups mayonnaise
2 tablespoons sriracha
1 lb fresh salmon fillet, skin removed
1 tablespoon soy sauce
1 whole avocado, sliced thin
2 green onions finely chopped
1 tablespoon sesame seeds, toasted
1 sheet nori, cut into strips
to taste pickled ginger
to taste extra sriracha

Instructions

Preheat your oven to 350°F (175°C).
Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch. In a medium-sized pot, combine the rinsed rice with 2 1/2 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes. After 20 minutes, remove from heat without lifting the lid and let it sit for an additional 10 minutes to finish steaming.
In a mixing bowl, combine the mayonnaise and sriracha, stirring well until smooth and fully blended. Set the spicy mayo aside for later use.
While the rice is resting, prepare the salmon. Season the salmon fillet with soy sauce on both sides. Place the seasoned salmon onto a baking sheet lined with parchment paper. Bake in the preheated oven for approximately 12-15 minutes, or until the salmon is fully cooked and flakes easily with a fork. Once done, remove it from the oven and allow it to cool for a few minutes.
After the salmon has cooled, flake it into small pieces using a fork or your hands. In a bowl, combine the flaked salmon with half of the spicy mayo, mixing gently until well coated.
In a large baking dish, evenly spread the cooked sushi rice across the bottom. Using a spatula, gently press the rice down to create an even layer.
Evenly distribute the salmon mixture over the layer of rice, making sure to cover it completely. Then, drizzle the remaining spicy mayo over the top of the salmon layer.
Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the top is slightly crispy and has turned a lovely golden color.
Once baked, remove the dish from the oven and let it cool for a few minutes before slicing into squares for serving.
Top each square with slices of avocado, a sprinkle of chopped green onions, and a few sesame seeds for added flavor and texture. Garnish with nori strips for a beautiful presentation.
Serve warm, accompanied by pickled ginger and additional sriracha on the side for those who enjoy an extra kick.

Notes

Serve warm with pickled ginger and extra sriracha for an added kick.

Keyword bake, easy, salmon, spicy, sushi