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Spicy Salmon Sushi Bake

A delicious and easy casserole that combines creamy, spicy salmon with seasoned sushi rice, offering sushi flavors without the need to roll.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sushi Rice
  • 2 cups sushi rice (uncooked) Rinse until the water runs clear.
  • 2.5 cups water For cooking rice.
  • 1/4 cup rice vinegar Enhances flavor.
  • 2 tablespoons sugar Balances the acidity.
  • 1 teaspoon salt For seasoning.
For the Salmon Topping
  • 1 lb fresh salmon fillet (skinless and diced) Ensure it's cut into uniform pieces.
  • 1/2 cup mayonnaise Adds creaminess.
  • 2 tablespoons Sriracha sauce Adjust to taste for desired spiciness.
  • 1 teaspoon sesame oil For aroma.
  • 1/2 cup green onions (chopped) Plus extra for garnish.
  • 1 sheet nori Cut into small strips for garnish.
  • to taste tobiko Optional for garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the sushi rice according to the package instructions, rinsing it under cold water, then combining it with water and cooking until tender.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Fluff the cooked rice with a fork and gently fold in the vinegar mixture.
  4. Spread the seasoned rice evenly at the bottom of the baking dish and let it cool slightly.
  5. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined. Adjust spiciness to your preference.
  6. Spread the salmon mixture evenly over the cooled rice in the baking dish.
Baking
  1. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
Serving
  1. Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
  2. Serve warm, scooping out the bake with a spoon.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. For reheating, warm single servings in the oven or covered skillet to retain moisture.