Go Back
- 2 cups sushi rice - 1 pound fresh sushi-grade salmon - 1 ripe avocado - 1/4 cup mayonnaise - 2 tablespoons sriracha - Nori sheets for serving - 1 tablespoon rice vinegar - 1 tablespoon sugar - 1 teaspoon salt - 1 green onion - 1 tablespoon sesame seeds - Soy sauce for dipping The key to a great spicy salmon sushi bake lies in the ingredients. Fresh sushi-grade salmon is a must. It ensures the best flavor and safety. I like to use ripe avocados for creaminess and texture. Mayonnaise adds richness, while sriracha gives that spicy kick. You can adjust the sriracha amount based on your spice level. For the rice, sushi rice is essential. It sticks together and forms the perfect base. The seasoning mix of rice vinegar, sugar, and salt enhances the flavor. It balances the dish nicely. When it comes to garnishes, I love adding sliced green onions and sesame seeds. They add a pop of color and crunch. Nori sheets are great for wrapping your sushi bake. Serve soy sauce on the side for dipping to boost the taste. Having the right ingredients makes all the difference. Enjoy this easy recipe with family or friends. It’s a fun way to bring sushi to your kitchen! {{ingredient_image_2}} - Rinse the sushi rice thoroughly under cold water. This removes extra starch. - In a medium pot, combine the rinsed rice and 2 1/2 cups of water. - Bring the water to a boil over medium-high heat. - Once boiling, turn the heat to low and cover the pot. - Let the rice simmer for 18 minutes. - After that, remove the pot from heat but keep it covered for 10 more minutes. - In a small bowl, mix rice vinegar, sugar, and salt. Stir until they dissolve. - Transfer the cooked rice to a large bowl. - Gently fold the vinegar mix into the rice. Use a rice paddle for best results. - Let the seasoned rice cool to room temperature. - In a new bowl, combine diced salmon, mayonnaise, and sriracha. - Gently mix the ingredients until the salmon is well coated. - Taste and adjust the sriracha to your heat level. - Preheat your oven to 350°F (175°C). - Spread the seasoned rice evenly in a medium baking dish. - Press the rice down lightly with a spatula to form a base. - Spoon the spicy salmon mixture over the rice layer. Spread it evenly. - Place the dish in the oven. Bake for 15-20 minutes. - Look for the salmon to be cooked through and the top to be golden. - Remove the dish from the oven. Top with diced avocado, sliced green onions, and sesame seeds. Now, you have a delicious spicy salmon sushi bake ready to enjoy! Rinsing the sushi rice is very important. Rinsing removes excess starch. This step helps the rice become fluffy and not sticky. Use cold water and rinse until the water runs clear. Next, cover the rice while it cooks. This keeps the steam in and cooks the rice evenly. After cooking, let it sit covered for ten more minutes. This step ensures the rice gets tender and perfect. You can customize the spice in your sushi bake. Start with two tablespoons of sriracha. Then taste the mix. If you want more heat, add more sriracha. If you prefer less spice, reduce the amount. You can also swap mayonnaise for Greek yogurt for a lighter option. This change still gives a creamy texture without the extra fat. Present your sushi bake in a fun way. Cut it into squares for easy serving. Place the squares on a colorful plate to impress your guests. You can also serve nori sheets on the side. This adds a fun touch for wrapping the sushi bake. For sides, consider a simple salad or steamed veggies. Soy sauce is a must for dipping. It adds a salty flavor that pairs well with the spicy salmon. Pro Tips Perfect Sushi Rice: Rinse the sushi rice thoroughly to remove excess starch, ensuring a sticky yet fluffy texture. This is key for the perfect sushi bake. Customize the Heat: Adjust the amount of sriracha in the spicy salmon mixture to match your spice tolerance. Start with a small amount and gradually increase to taste. Even Baking: Spread the salmon mixture evenly over the rice to ensure uniform cooking and flavor throughout the dish. This helps prevent dry spots. Serving Suggestions: Serve with freshly sliced nori sheets and soy sauce to enhance the authenticity and flavor of your sushi bake experience. {{image_4}} You can switch the salmon for crab or shrimp. Both taste great and add fun flavor. For crab, use canned or fresh lump crab meat. Toss it with the mayo and sriracha. For shrimp, cook it first and chop it into bite-sized pieces. You can also make a vegetarian version. Try using tofu or mushrooms. They soak up flavors well and provide a nice texture. Add more flavor with fun toppings. Try spicy mayo on top for an extra kick. You can also mix in some green chili or garlic powder. For veggies, think about adding diced bell peppers or carrots. They add crunch and color. You can even use edamame for a protein boost. Get creative and find what you like best. If you need a gluten-free option, swap regular soy sauce for gluten-free soy sauce. Check labels for sushi rice, as it's often gluten-free. Make sure the mayonnaise you use is gluten-free too. With these swaps, you can enjoy your sushi bake without worries. Always read labels to ensure your meal stays gluten-free. Store your spicy salmon sushi bake in the fridge. Use an airtight container to keep it fresh. Make sure it cools down before sealing it. This helps prevent moisture build-up. You can keep it for up to three days in the fridge. To reheat, use the oven for best results. Preheat to 350°F (175°C). Place the sushi bake in a baking dish, cover it with foil. Heat for about 10-15 minutes. This keeps the top crispy and the inside warm. You can also use the microwave, but it may not keep the texture as nice. You can freeze the sushi bake if you want to save some for later. Cut it into portions, then wrap each piece in plastic wrap. Place the wrapped pieces in a freezer bag. It can last up to three months in the freezer. When you're ready to eat, let it thaw in the fridge overnight. Reheat it in the oven for the best flavor and texture. Yes, you can make this sushi bake ahead. First, prepare the sushi rice and spicy salmon mix. Store them separately in the fridge. You can assemble the sushi bake just before you plan to serve it. This keeps everything fresh and tasty. For meal prep, consider these steps: - Cook the rice and let it cool. - Mix the salmon, mayo, and sriracha. - Store both in airtight containers. - Assemble and bake when ready to eat. You can serve many tasty sides with this sushi bake. Here are some popular options: - Edamame: A light and healthy snack. - Seaweed salad: Offers a fresh taste and crunch. - Pickled ginger: Adds a zesty kick to each bite. - Miso soup: A warm and comforting pairing. - Cucumber salad: A refreshing option to balance the flavors. To check if the salmon is cooked, look for these signs: - The salmon should change from bright pink to a lighter shade. - It should flake easily with a fork. - The center should be opaque, not raw. For best results, use a thermometer. The salmon should reach 145°F (63°C). This ensures it is safe to eat and still juicy. You can create a delicious sushi bake using simple ingredients like sushi rice, salmon, and avocado. Start with preparing the rice and seasoning it well. Mix salmon with mayonnaise to create a spicy blend. Assemble and bake the dish for a tasty meal. Remember, you can customize this recipe with different proteins or add-ins. Keeping leftovers or reheating them is easy. With these tips, you’ll enjoy sushi bake any time. Dive in and have fun experimenting in your kitchen!

Fiery Salmon Sushi Bake Delight

A delicious and spicy baked sushi dish featuring salmon, avocado, and seasoned rice.
Print Recipe Pin Recipe
Course Main Course
Cuisine Japanese
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups sushi rice
  • 2.5 cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 pound fresh sushi-grade salmon, diced into bite-sized pieces
  • 1 ripe avocado, diced
  • 0.25 cup mayonnaise
  • 2 tablespoons sriracha
  • 1 green onion finely sliced
  • 1 tablespoon sesame seeds, for garnish
  • 1 pack nori sheets
  • 1 bottle soy sauce, for dipping

Instructions
 

  • Prepare the Sushi Rice: Rinse the sushi rice under cold running water until the water is clear. In a saucepan, combine the rinsed rice with 2 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it steam, covered, for an additional 10 minutes.
  • Season the Rice: In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a mixing bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.
  • Prepare the Spicy Salmon Mixture: In a separate bowl, combine diced salmon, mayonnaise, and sriracha. Fold until the salmon is evenly coated. Adjust sriracha to taste.
  • Assemble the Bake: Preheat oven to 350°F (175°C). Spread the seasoned sushi rice in a medium baking dish, pressing down lightly.
  • Layer the Salmon: Spoon the spicy salmon mixture over the rice, spreading evenly.
  • Bake to Perfection: Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the top is slightly golden.
  • Garnish for Flavor and Visual Appeal: Remove from oven and top with diced avocado, sliced green onions, and sesame seeds.
  • Serve and Enjoy: Cut into squares or scoop portions directly from the dish. Serve with nori sheets and soy sauce for dipping.

Notes

Customize the sriracha to adjust the heat level.
Keyword bake, salmon, spicy, sushi