Easy Spicy Salmon Sushi Bake
A convenient baked version of sushi that combines the flavors of creamy salmon, spicy mayo, and fluffy rice, perfect for family dinners or gatherings.
Ingrédients
Base Ingredients
- 2 cups sushi rice Rinse under cold water until water runs clear.
- 2 1/2 cups water For cooking sushi rice.
- 1 lb salmon fillet Season lightly with salt before baking.
Sauce Ingredients
- 1/2 cup mayonnaise Can be substituted with Greek yogurt for a lighter option.
- 2 tablespoons sriracha sauce Adjust based on heat preference.
- 1 tablespoon soy sauce Use tamari for a gluten-free option.
- 1/2 teaspoon salt
Toppings
- 1/4 cup green onions, chopped For garnish.
- 1/4 cup breadcrumbs For crunch.
- 1 tablespoon sesame seeds For garnish.
Instructions
Preparation
- Gather all your ingredients.
- Rinse the sushi rice under cold water in a fine mesh strainer until the water runs clear.
Cooking the Base
- Combine the rinsed sushi rice and 2 1/2 cups of water in a rice cooker and cook according to manufacturer's instructions.
- Preheat your oven to 400°F (200°C) while the rice is cooking.
Baking the Salmon
- Season the salmon fillet lightly with salt and bake in the preheated oven for 15-20 minutes, or until it flakes easily.
- Remove from oven and let cool slightly.
Mixing the Sriracha Mayo
- In a medium bowl, mix together mayonnaise, sriracha sauce, and soy sauce until smooth.
Assembly
- Spread the cooked rice evenly in a baking dish and press down gently.
- Flake the cooked salmon and layer it evenly on top of the rice.
- Pour the spicy mayo mixture over the flaked salmon evenly.
- Sprinkle chopped green onions, breadcrumbs, and sesame seeds on top.
Final Baking
- Bake the assembled dish in the oven for an additional 10-15 minutes, until the top is golden brown.
- Allow it to cool slightly before serving.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. For longer storage, freeze in portions.