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This spicy salmon sushi bake transforms traditional hand-rolled sushi into a convenient, family-style dish that delivers all the flavors you love without the fuss. Perfect for when those sushi cravings hit but you don't want to spend hours rolling individual pieces.
I created this recipe after a particularly expensive sushi takeout night. My family now requests this bake almost weekly as it satisfies our sushi cravings while costing a fraction of restaurant prices.
Ingredients
- Sushi rice: The foundation of this dish that provides the authentic sticky texture. Look for short-grain Japanese rice specifically labeled for sushi.
- Fresh salmon: Select bright pink fillets with a clean ocean smell. Wild-caught offers the best flavor but farm-raised works well too.
- Mayonnaise: Creates the creamy base for the spicy topping. Use Japanese Kewpie mayo if available for extra umami.
- Sriracha sauce: Adds the signature heat. The fresher your bottle, the more vibrant the flavor will be.
- Rice vinegar: Essential for authentic sushi rice flavor. Don't substitute with other vinegars as the flavor profile is unique.
- Sesame oil: A little goes a long way in adding nutty depth. Always use toasted sesame oil for maximum impact.
- Nori sheets: Optional but recommended for the complete sushi experience. Look for packages labeled as roasted for best flavor.
Step-by-Step Instructions
- Prepare the rice:
- Rinse the sushi rice thoroughly until water runs clear. This removes excess starch and prevents gumminess. Cook according to package directions, typically 18-20 minutes at a gentle simmer until all water is absorbed.
- Season the rice:
- Combine rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the hot cooked rice using a cutting motion to avoid crushing the grains. The rice should glisten slightly.
- Prepare the salmon mixture:
- Flake the salmon into bite-sized pieces. Combine with mayonnaise, Sriracha, soy sauce, and sesame oil until evenly coated. The mixture should be creamy but still show distinct pieces of salmon.
- Assemble the bake:
- Spread the seasoned rice evenly in your baking dish, pressing gently to create a solid base. Layer the salmon mixture on top, ensuring even coverage for consistent flavor in every bite.
- Bake to perfection:
- Place in a preheated 375°F oven for exactly 20-25 minutes. Watch carefully toward the end as you want the top to get slightly golden but not dried out. The dish should be heated through with the salmon fully cooked.
- Garnish and serve:
- Allow to cool slightly before sprinkling with green onions and black sesame seeds. The contrast of colors makes this dish visually stunning. Cut into squares and serve while still warm.
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My favorite part of this recipe is watching guests realize they can enjoy sushi flavors without the intimidation factor. My daughter who previously claimed to dislike seafood now requests this dish for her birthday dinner each year.
Perfect Rice Technique
The secret to this dish is properly prepared sushi rice. After cooking, let the rice rest covered for a full 10 minutes before seasoning. This allows the moisture to distribute evenly throughout the grains. When adding the vinegar mixture, use a wide, shallow bowl and a gentle folding motion rather than stirring, which can make the rice mushy. Fan the rice as you fold to create the signature glossy texture that distinguishes great sushi rice from ordinary rice.
Make It Your Own
This recipe welcomes creative variations. Try adding a layer of sliced avocado before baking, or incorporate cream cheese for a Philadelphia roll inspiration. For seafood lovers, mix in some cooked crabmeat or shrimp with the salmon. Vegetarians can substitute the salmon with a mixture of diced tofu seasoned with the same spicy mayo mixture and add extra vegetables like cucumber, carrot, or bell pepper. The base recipe remains the same, allowing endless customization.
Serving Suggestions
Serve this sushi bake with small squares of nori for wrapping individual portions, recreating the hand roll experience. Accompany with traditional sushi condiments like pickled ginger, wasabi, and additional soy sauce for dipping. For a complete meal, pair with a simple miso soup and a cucumber salad dressed with rice vinegar and sesame oil. This creates a balanced Japanese-inspired feast that feels like restaurant dining at home.
Common Queries
- → How do I adjust the spiciness?
Increase or decrease the Sriracha to match your taste, adding gradually until you reach your preferred level of heat.
- → Can I use a different fish?
Yes, cooked tuna or cooked crab work as great alternatives to salmon, providing different flavor profiles.
- → Is this dish served hot or cold?
It’s best served warm from the oven, but leftovers can be enjoyed chilled or gently reheated.
- → What can I serve on the side?
Try pickled ginger, wasabi, or a light side salad to complement the baked sushi flavors.
- → Do I need to use nori sheets?
Nori is optional but adds great texture and taste. Use pieces to scoop up portions for added crunch.
- → How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to two days. Reheat until warmed through before serving.