Description
A creamy, spicy salmon sushi bake that combines traditional sushi flavors in a simple casserole, perfect for gatherings.
Ingredients
Scale
- 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 (or to taste)
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped, plus extra for garnish)
- 1 sheet nori (cut into small strips)
- Tobiko (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice by rinsing it under cold water and cooking with 2.5 cups of water in a rice cooker or pot.
- Prepare the sushi rice mixture by whisking together the rice vinegar, sugar, and salt and folding it into the warm rice.
- Assemble the base by spreading the seasoned rice evenly across the bottom of a baking dish.
- Create the salmon mixture by combining diced salmon, mayonnaise, Sriracha, sesame oil, and green onions in a bowl.
- Spread the salmon mixture evenly over the rice in the baking dish.
- Bake for 25-30 minutes until the salmon is cooked through and the top is slightly golden.
- Finish by garnishing with additional green onions, nori strips, and tobiko.
- Serve generous spoonfuls, and enjoy!
Notes
This dish can be made ahead. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 50mg