Spicy Salmon Sushi Bake
A delightful fusion of flavors combining flaked salmon, spicy sriracha, and creamy mayonnaise over fluffy sushi rice, baked to perfection.
Ingrédients
For the sushi base
- 2 cups sushi rice Rinsed until the water runs clear
- 2.5 cups water
- 1/4 cup rice vinegar Can be substituted with apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the salmon mixture
- 1 pound salmon fillet, cooked and flaked Use marinated salmon for extra flavor
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter version
- 2 tablespoons sriracha Adjust for spice level
- 1/4 cup green onions, chopped For garnish and flavor
For assembly and garnish
- 1 sheet nori, cut into strips For garnish
- to taste sesame seeds For garnish
Instructions
Preparation
- Start by gathering all your ingredients. Rinse the sushi rice under cold water until the water runs clear.
- In a rice cooker, combine the rinsed sushi rice and water. Cook according to the manufacturer’s instructions.
- Once the sushi rice is cooked, transfer it to a large bowl. In a separate small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in.
Mixing the Salmon
- In another bowl, combine the flaked salmon, mayonnaise, sriracha, and chopped green onions. Mix thoroughly until all ingredients are well incorporated.
Baking
- Preheat your oven to 350°F (175°C). Spread the seasoned sushi rice evenly in a baking dish.
- Top the rice layer with the salmon mixture, spreading it evenly.
- Bake in the preheated oven for 15-20 minutes, until heated through and the top is slightly golden and bubbling.
Garnishing and Serving
- Once out of the oven, immediately garnish with nori strips and sesame seeds.
- Let it cool for a few minutes before serving warm directly from the baking dish.
Notes
Best when served warm. Can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months. Reheat in a 350°F (175°C) oven.