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- 2 cups sushi rice - 1 pound fresh salmon fillet - 1/4 cup rice vinegar - 2 tablespoons sugar - 1 teaspoon salt - 2 1/2 cups water - 1 tablespoon sriracha - 2 tablespoons mayonnaise - 1 teaspoon soy sauce - 1/2 teaspoon sesame oil When making Spicy Salmon Sushi Bake, start with sushi rice. It gives the dish its base. Rinse the rice until the water runs clear. This step helps remove excess starch. Then, cook the rice with water in a rice cooker. You will need 2 cups of sushi rice and 2 1/2 cups of water. Next, for the salmon, choose a fresh fillet. Remove the skin before mixing. Flake it into a bowl. Add seasoning to the salmon. I like to use sriracha, mayonnaise, soy sauce, and sesame oil. These add great taste and a little heat. - 1 avocado, sliced - Pickled ginger - Wasabi Adding avocado gives a creamy texture. Slice it thinly and place it on top. Also, consider serving pickled ginger and wasabi. These add a nice kick to each bite. - 1/4 cup green onions, chopped - Sesame seeds For garnish, sprinkle chopped green onions and sesame seeds on top. These not only look good but add flavor too. Use fresh green onions for the best taste. Sesame seeds give a nice crunch. Gather these ingredients, and you're ready to create a delicious Spicy Salmon Sushi Bake! {{ingredient_image_1}} Start by rinsing the sushi rice. Wash it under cold water until the water runs clear. This helps remove excess starch. Next, combine the rice and water in a rice cooker. Cook the rice according to the cooker’s instructions. When finished, let the rice sit for about 10 minutes to firm up. Now, we need to season the rice. In a small saucepan, mix rice vinegar, sugar, and salt. Heat this mixture on low until it dissolves. Once done, gently fold this seasoning into the cooked rice. Spread the rice on a baking sheet to cool completely. Next, we prepare the salmon mix. Preheat your oven to 400°F (200°C). In a mixing bowl, add the fresh salmon fillet. Then, add sriracha, mayonnaise, soy sauce, and sesame oil. Use a fork to flake the salmon. Stir until everything is well combined. This mix is where the flavor comes from. Now, it’s time to assemble the bake. Grab a baking dish and spread the seasoned sushi rice evenly at the bottom. Top the rice with the spicy salmon mixture. Make sure to spread it out smoothly. Place the baking dish in the preheated oven. Bake for about 15 to 20 minutes. The salmon should be cooked through and the top should look slightly golden. After baking, remove the dish from the oven. Add sliced avocado, chopped green onions, and a sprinkle of sesame seeds on top. Cut the sushi bake into squares. Serve with nori squares on the side and add pickled ginger and wasabi for a zing! To make great sushi rice, rinse it well. Rinse the rice until the water runs clear. This helps remove excess starch. Not rinsing can make your rice sticky and gummy. Cook the rice according to your rice cooker. Let it sit for ten minutes after cooking. This step helps the rice become fluffy and tender. You can customize the heat in your sushi bake. If you like it spicy, add more sriracha. Start with one tablespoon, then taste it. You can always add more if you want. For less heat, use less sriracha. Mixing in some mayonnaise can also help cool it down. A beautiful dish makes it more fun to eat. After baking, top it with sliced avocado. Sprinkle chopped green onions and sesame seeds on top. This adds color and texture. You can also serve it with nori squares for wrapping. Adding pickled ginger and wasabi on the side gives extra flair. Pro Tips Use Short Grain Rice: Sushi rice is typically short grain, which becomes sticky when cooked. This helps it hold together better in the bake. Adjust Spice Level: If you prefer a milder flavor, reduce the amount of sriracha in the salmon mixture. You can always add more on top when serving. Add Crunch: For added texture, consider mixing in some crispy tempura flakes on top before baking for a delightful crunch. Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven for a few minutes to restore texture. {{image_2}} If you want to switch up your sushi bake, you can use other fish. Tuna is a great choice. It has a nice flavor and cooks well. You can also try using mackerel or cod. Both add a unique taste to the dish. If you pick fresh fish, make sure it is sushi-grade. This keeps it safe to eat raw. You can easily make this dish plant-based. Instead of fish, use marinated tofu or tempeh. Both options soak up flavors well. For a seafood-like taste, use plant-based crab or shrimp. There are many brands available. You can also add more veggies like bell peppers or zucchini for extra color and crunch. Get creative with the flavors! You can add more spices to the salmon mix. Try garlic powder, ginger, or even chili flakes. You might like a drizzle of hoisin sauce for sweetness. For a fresh taste, add lime juice or cilantro on top. These toppings make the dish more exciting and tasty! To keep your Spicy Salmon Sushi Bake fresh, store leftovers in an airtight container. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. You can enjoy the leftovers for up to three days. Make sure to cover the dish well to prevent moisture loss. When reheating, I recommend using an oven. Preheat it to 350°F (175°C). Place the sushi bake in a baking dish and cover it with foil. This keeps the top from burning. Heat for about 15 minutes, or until warm. You can also use a microwave, but the texture may not be as good. Heat in short bursts, checking often. If you want to freeze the sushi bake, first let it cool completely. Cut it into squares for easy servings. Wrap each piece tightly in plastic wrap and then in aluminum foil. This helps prevent freezer burn. Store in the freezer for up to three months. To thaw, place in the fridge overnight before reheating. You can pair your sushi bake with several tasty side dishes. Here are some ideas: - Edamame: These are fun to eat and full of protein. - Seaweed salad: It adds a fresh, crunchy bite. - Miso soup: A warm soup balances the meal well. - Pickled vegetables: They give a nice tangy flavor. - Cucumber salad: This adds a cool and crunchy texture. These sides enhance your sushi bake and create a lovely meal. Yes, you can prep parts of this dish ahead. Here are some tips: - Cook the sushi rice a day before. Store it in the fridge. - Prepare the salmon mix and keep it in the fridge for up to two days. - Assemble everything right before you bake it. This keeps the rice fresh. Making it ahead saves time and lets you enjoy the meal more. You can check the salmon in a few simple ways: - Look for a light pink color. It should be opaque, not translucent. - Use a fork to flake the salmon. It should separate easily. - The cooking time is about 15-20 minutes at 400°F (200°C). These signs show that your salmon is cooked and ready to enjoy! This article covered key ingredients for a Spicy Salmon Sushi Bake, from sushi rice to garnishing options. I shared step-by-step instructions, tips for perfecting your rice, and ways to customize your flavors. You can store leftovers correctly or try different variations, whether vegan or with other fish. With these insights, you can create a delicious and exciting dish. Enjoy your cooking journey!

Spicy Salmon Sushi Bake

A delicious and easy-to-make sushi bake featuring spicy salmon and avocado.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 4

Ingredients
  

  • 2 cups sushi rice
  • 2.5 cups water
  • 0.25 cups rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 pound fresh salmon fillet, skin removed
  • 1 tablespoon sriracha
  • 2 tablespoons mayonnaise
  • 1 teaspoon soy sauce
  • 0.5 teaspoon sesame oil
  • 1 whole avocado, sliced
  • 1 sheet nori, cut into small squares
  • 0.25 cups green onions, chopped
  • to taste sesame seeds, for garnish
  • optional pickled ginger, for serving
  • optional wasabi, for serving

Instructions
 

  • Rinse sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the rice cooker instructions. Once done, let it sit for 10 minutes.
  • In a small saucepan over low heat, combine rice vinegar, sugar, and salt. Stir until dissolved. Gently fold this mixture into the cooked rice to season it. Spread the rice out on a baking sheet to cool.
  • Preheat your oven to 400°F (200°C). In a mixing bowl, combine the salmon, sriracha, mayonnaise, soy sauce, and sesame oil. Use a fork to flake the salmon and mix until well combined.
  • In a baking dish, spread the seasoned sushi rice evenly at the bottom. Top the rice with the spicy salmon mixture, spreading it out evenly.
  • Place the baking dish in the preheated oven and bake for about 15-20 minutes until the salmon is cooked through and the top is slightly golden.
  • Remove the dish from the oven and top with sliced avocado, chopped green onions, and a sprinkle of sesame seeds.
  • Cut the sushi bake into squares and serve with nori squares on the side for wrapping. Offer pickled ginger and wasabi on the side for an added zing.

Notes

Adjust sriracha for desired spice level.
Keyword bake, salmon, spicy, sushi