This Easy Spicy Salmon Sushi Bake is a fun twist on sushi! It combines flaky salmon, creamy sauce, and rice, all baked until warm and delicious. Perfect for sharing! 🐟
I love making this dish for friends because it’s so simple, and who doesn’t love a warm, cheesy sushi? Just mix, layer, and bake—no rolling needed! You’ll be hooked! 🌟
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice gives the right texture and stickiness. Can’t find sushi rice? Use short-grain or medium grain rice, just make sure to rinse it before cooking to get rid of excess starch.
Salmon: Fresh salmon is delicious here! If you want alternatives, try canned salmon or even cooked imitation crab for a different flavor. Just make sure it’s cooked before adding!
Mayonnaise: Japanese mayo like Kewpie has a unique flavor, but regular mayo works too. You can swap it for yogurt for a lighter version, though it may change the creaminess.
Sriracha: Adjust the amount based on your spice preference. If you want less heat, use a mild chili sauce or even a spicy mayo as a substitute.
Avo & Nori: They’re great for texture and flavor! If avocado isn’t ripe, you can skip it or replace it with sliced radish for freshness. For nori, you can use seaweed snacks from the store if you have them.
How Do I Get My Salmon Mixture Just Right?
Mixing the salmon with mayo and sauces is crucial for flavor and creaminess. Start by finely chopping your salmon to help it mix well. Then, gently fold in the mayo and Sriracha until fully combined. Taste your mixture! If it feels too heavy, add a dash more soy sauce or a squeeze of lime to brighten it up.
- Make sure all your ingredients are mixed thoroughly so every bite is tasty!
- Keep adjusting the Sriracha to your liking, especially if you’re serving those who prefer milder flavors!
Easy Spicy Salmon Sushi Bake
Ingredients You’ll Need:
- 2 cups cooked sushi rice
- 1 tbsp rice vinegar
- 1 tsp sugar
- 8 oz fresh salmon fillet, skin removed and chopped
- 1 cup mayonnaise (preferably Japanese mayo like Kewpie)
- 2-3 tbsp Sriracha sauce (adjust to taste)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- 2 green onions, thinly sliced
- 1/2 cup cucumber, finely diced
- 1 sheet nori (seaweed), crushed or cut into small bits
- 1 ripe avocado, sliced
- 1 tsp black and white sesame seeds for garnish
- Eel sauce or unagi sauce for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to bake, totaling around 30 minutes from start to finish. A quick and simple process that delivers fantastic flavors with minimal effort!
Step-by-Step Instructions:
1. Prepare the Rice:
Preheat your oven to 375°F (190°C). In a bowl, combine the cooked sushi rice with rice vinegar and sugar. Gently mix with a rice paddle or spoon until the rice is evenly seasoned. Spread the rice evenly in a greased 8×8 inch baking dish or any similar-sized oven-safe dish.
2. Make the Salmon Mixture:
In another bowl, mix the chopped salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil until well combined and creamy. This mixture should be flavorful and slightly spicy. Taste it and adjust the Sriracha to reach your preferred heat level.
3. Assemble and Bake:
Carefully spread the salmon mixture evenly over the rice layer. If you’re using cheese, sprinkle the shredded mozzarella or Monterey Jack cheese evenly on top. Bake uncovered for about 15 minutes, or until the salmon is cooked through and the cheese is bubbly and slightly browned.
4. Add Final Touches:
After removing from the oven, let it cool for a couple of minutes. Drizzle eel sauce (if using) and any extra Sriracha mayo over the top. Then, garnish with sliced avocado, diced cucumber, sliced green onions, crushed nori, and the sesame seeds—this adds a lovely crunch and extra flavor.
5. Serve and Enjoy:
Cut into squares and serve warm. Enjoy your delicious sushi bake with soy sauce or extra spicy mayo on the side for dipping. This dish is perfect for sharing or as a cozy individual meal!
Dig in and enjoy this creamy, spicy, and satisfying sushi bake that is incredibly easy to prepare and share with loved ones!
FAQ for Easy Spicy Salmon Sushi Bake
Can I Use Cooked Salmon Instead of Raw?
Absolutely! Using cooked salmon is a great way to save time. Just shred or chop it into small pieces and mix it with the mayonnaise and sauces. Bake until heated through, and you’ll still have a delicious dish!
Is There a Gluten-Free Option for This Recipe?
Yes! To make this sushi bake gluten-free, substitute regular soy sauce with tamari or a gluten-free soy sauce alternative. Make sure to check that the other ingredients, like mayonnaise, are also gluten-free!
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the rice and salmon mixture ahead of time, storing them separately in the fridge. When you’re ready to eat, assemble everything and bake it for a fresh, warm dish!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, pop it in the microwave or oven until warmed through, adding a splash of soy sauce or a bit of mayonnaise for moisture if needed!
