Description
Looking for a delicious dinner idea? Try this Spicy Salmon Sushi Bake Recipe for a flavorful twist on traditional sushi. Discover now!
Ingredients
- Japanese short-grain rice, rinsed thoroughly
- Water
- Rice vinegar
- Sugar
- Salt
- Furikake seasoning, plus more for garnish
- Fresh salmon fillets, skin removed
- Kewpie mayonnaise (Japanese mayonnaise)
- Sriracha sauce (adjust to taste)
- Soy sauce
- Sesame oil
- Green onions, finely chopped
- Tobiko or masago (flying fish roe), optional
- Avocado, sliced
- Cucumbers, thinly sliced
- Additional green onions
- Sesame seeds
- Nori sheets, cut into strips
- Spicy mayo (mayonnaise + sriracha)
Instructions
- Step 1: Prepare the Rice Rinse the short-grain rice thoroughly under cold water until the water runs clear, about 3-4 times. This removes excess starch for perfectly textured rice. Transfer the rinsed rice to your rice cooker or heavy-bottomed pot and add the water. If using a rice cooker, simply switch it on. For stovetop cooking, bring to a boil, then reduce to a simmer, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let it stand, covered, for 10 minutes.
- Step 2: Season the Rice While the rice cooks, prepare your sushi vinegar by mixing rice vinegar, sugar, and salt in a small saucepan. Heat gently until the sugar dissolves, then cool slightly. Transfer the cooked rice to a large wooden or glass bowl (metal can react with the vinegar), and drizzle the vinegar mixture over the rice while fanning it simultaneously to cool it quickly. This creates the signature glossy texture of sushi rice. Gently fold in the vinegar mixture using a cutting motion.
- Step 3: Prepare the Salmon Mixture Preheat your oven to 375°F (190°C). Cut the salmon into small chunks and place in a food processor. Pulse briefly 3-4 times until chopped but still maintaining some texture—don’t create a paste! In a medium bowl, combine the chopped salmon with Kewpie mayonnaise, sriracha, soy sauce, sesame oil, and most of the green onions (save some for garnish). Gently fold in the tobiko if using.
- Step 4: Assemble and Bake Grease a 9×13-inch baking dish with a thin layer of oil. Spread the seasoned rice evenly in the bottom of the dish, pressing down gently. Sprinkle the furikake seasoning over the rice layer. Spread the salmon mixture evenly on top of the rice. Bake in the preheated oven for 15-20 minutes until the top is slightly golden and bubbling at the edges.
- Step 5: Garnish and Serve Remove your **Spicy Salmon Sushi Bake** from the oven and let it cool slightly. Drizzle with spicy mayo, then top with sliced avocado, cucumber, remaining green onions, sesame seeds, and nori strips. Slice into squares and serve immediately, allowing everyone to customize their portions with additional toppings as desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg