Description

Spicy Salmon Sushi Bake is a delicious twist on traditional sushi that brings the vibrant flavors of Japan straight to your oven. This crowd-pleaser combines seasoned sushi rice with a creamy, spicy salmon mixture topped with melted cheese for an indulgent meal. Perfect for weeknights and gatherings alike, this dish is both comforting and impressive, making it an ideal option for any occasion. Its simple preparation allows you to enjoy a flavorful dinner without the fuss of rolling sushi, while the ability to customize toppings means everyone can have their favorite flavors.

Ingredients

Scale

2 cups cooked sushi rice
1 tablespoon rice vinegar
½ teaspoon sugar
½ teaspoon salt
12 oz skinless salmon fillet, cooked and flaked
¼ cup mayonnaise
2 tablespoons Sriracha sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
½ cup shredded mozzarella cheese
2 sheets roasted seaweed (nori), cut into small squares
2 green onions, thinly sliced

Instructions

Preheat oven to 400°F (200°C) and grease an 8×8-inch baking dish.
In a bowl, mix cooked sushi rice with rice vinegar, sugar, and salt. Press evenly into the bottom of the prepared dish.
In another bowl, combine flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil until well blended.
Spread the salmon mixture over the rice layer and top with shredded mozzarella cheese.
Bake for 18-20 minutes until the cheese is bubbly and golden. Let cool slightly before serving.
Garnish with sliced green onions and serve warm with roasted seaweed squares.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 15g
Cholesterol: 55mg

Keywords: For added texture, try incorporating avocado or fresh herbs like cilantro as toppings. Adjust the Sriracha based on your spice preference; start small if you're unsure. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.