Description
Whip up an easy spicy salmon sushi bake. This simple dinner idea brings all the sushi flavors you love right to your kitchen, no rolling required!
Ingredients
Scale
- Sushi Bake Base:
- 2 cups uncooked short-grain sushi rice
- 2.5 cups water
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- Spicy Salmon Filling:
- 1 lb fresh salmon fillet, skinless
- 1/2 cup Kewpie mayonnaise
- 2–4 tbsp Sriracha (to taste)
- 1 tbsp low-sodium soy sauce
- Toppings & Garnish:
- 1 ripe avocado, sliced
- 2 green onions, thinly sliced
- Nori sheets (seaweed snacks), for serving
- Optional: toasted sesame seeds, furikake
- Optional Flavor Boosters:
- Extra Sriracha for drizzling
- Unagi sauce for drizzling
Instructions
- Prep Your Rice, Mama:: First things first, get that sushi rice cooked! Rinse it really well until the water runs clear; honestly, this makes all the difference for that perfect sticky, fluffy texture. Then cook it according to package directions. While it’s still warm, gently fold in the rice vinegar, a pinch of sugar, and a bit of salt. I remember the smell of the vinegar hitting the warm rice, it’s such a comforting kitchen aroma. Don’t overmix, though, or you’ll smash those lovely grains!
- Flake That Salmon:: Now for the star of our Easy Spicy Salmon Sushi Bake! Bake or pan-sear your salmon fillet until it’s cooked through and flakes easily. I usually just pop it in the oven at 400°F (200°C) for about 12-15 minutes. Once it’s cool enough to handle, use a fork to flake it into small, bite-sized pieces. I always make sure to get rid of any stray bones at this stage; nobody wants a surprise crunch!
- Whip Up the Spicy Mayo:: In a medium bowl, combine your flaked salmon with a generous dollop of Kewpie mayonnaise, a good squeeze of Sriracha (or more, if you’re like me and love the heat!), and a splash of soy sauce. Mix it all together until the salmon is coated and looks beautifully creamy and vibrant. This is where the magic happens, and the kitchen starts to smell absolutely divine!
- Assemble the Bake:: Grab an oven-safe dish, about 8×8 inches works great. Press your seasoned sushi rice evenly into the bottom of the dish, creating a firm base. Then, spread that glorious spicy salmon mixture right over the rice. I always try to get it right to the edges, ensuring every spoonful will have that delicious topping. This step is so satisfying, seeing it all come together!
- Bake to Golden Perfection:: Pop your dish into a preheated oven at 400°F (200°C). Bake for about 15-20 minutes, or until the top of the salmon mixture is slightly golden and bubbly. You’ll see those little browned bits forming, and that’s when you know it’s ready. The smells in my kitchen at this point? Oh, just heavenly. It’s hard to wait, honestly!
- Garnish and Serve:: Once it’s out of the oven, let it cool for just a few minutes. Then, sprinkle generously with sliced green onions, a drizzle of extra Sriracha if you dare, and those beautiful avocado slices. Serve your Easy Spicy Salmon Sushi Bake warm with crispy nori sheets for scooping. It’s messy, it’s delicious, and it’s always a hit!