Spicy Salmon Sushi Bake

$For this dish, you need 2 cups of sushi rice and 2 1/2 cups of water. Sushi rice is sticky and perfect for holding together. Rinsing the rice helps remove excess starch. This step makes the rice fluffy and light. To create the spicy mayo, gather 1/2 cup of mayonnaise and 2 tablespoons of sriracha. You can adjust the sriracha to suit your taste. Mixing these two gives a creamy, spicy kick that pairs well with salmon. You will need 1 pound of fresh salmon fillet, with skin removed. This fish is rich in flavor and healthy fats. For toppings, prepare 1 sliced avocado, 2 chopped green onions, and 1 tablespoon of sesame seeds. The nori strips add a nice crunch. You can also serve with pickled ginger and extra sriracha if you like more heat. {{ingredient_image_1}} Start by rinsing the sushi rice. Use cold water until it runs clear. This step helps remove extra starch. Next, combine the rinsed rice with 2 1/2 cups of water in a pot. Bring the pot to a boil. Once it boils, lower the heat and cover it. Let it simmer for 20 minutes. After that, remove it from the heat. Keep it covered for an extra 10 minutes. This helps the rice become fluffy and sticky. While the rice rests, take your salmon fillet. Season it with soy sauce for flavor. Place it on a baking sheet lined with parchment paper. Bake it in a preheated oven at 350°F (175°C) for 12-15 minutes. The salmon should be fully cooked and flaky. Once done, take it out and let it cool slightly. After cooling, flake the salmon into small pieces. Mix half of the spicy mayo with the salmon. In a baking dish, spread the cooked sushi rice evenly. Use a spatula to press it down gently. Next, layer the flaked salmon over the rice. Spread the remaining spicy mayo on top of the salmon. Now, put the dish back in the oven for another 10-15 minutes. You want the top to be crispy and golden. After baking, let it cool for a few minutes. Slice it into squares, then top with sliced avocado and chopped green onions. Finally, sprinkle sesame seeds on top and add nori strips as a garnish. Enjoy this tasty dish warm! To get the best sushi rice, start by rinsing it well. Rinse it until the water runs clear. This removes extra starch. Next, use the right water-to-rice ratio. I find that 2 1/2 cups of water for 2 cups of rice works great. Cook it on low heat. Let it sit covered after cooking to make it fluffy. This resting time helps the rice absorb steam for better texture. If you love heat, increase the sriracha. Start with 2 tablespoons, and taste as you mix. You can always add more later. If you want it milder, reduce the sriracha or mix in more mayonnaise. You can also add toppings like pickled ginger to balance the spice. It gives a nice tang and cools the heat. To keep your salmon tender, don’t overbake it. Bake at 350°F for 12 to 15 minutes. Make sure to season it with soy sauce before baking. This adds flavor and moisture. After baking, let the salmon cool slightly before flaking. Mixing it with the spicy mayo also helps keep it moist. Enjoy your delicious creation! Pro Tips Choose the Right Salmon: Opt for fresh, high-quality salmon for the best flavor and texture in your sushi bake. Adjust the Spice: Feel free to modify the amount of sriracha based on your heat preference; start with less and add more if desired. Cooling Time is Key: Allow the sushi bake to cool for a few minutes before slicing to help it hold its shape better. Experiment with Toppings: Try adding other toppings like cucumber, jalapeños, or crunchy tempura bits for added texture and flavor. {{image_2}} You can switch salmon for other fish. Tuna or crab work well. They add a new flavor. Just remember to mix them with spicy mayo too. Shrimp is another great option. You can bake shrimp for a quick meal. It will taste amazing! For a meat-free meal, use tofu. Firm tofu absorbs flavors well. Marinate it in soy sauce and bake until golden. You can also use mushrooms, like shiitake or portobello. They give a rich taste. Combine them with the spicy mayo for a lovely finish. You can change the spicy mayo to suit your taste. Try adding wasabi for an extra kick. Or use garlic or ginger for depth. For a sweeter twist, mix in some mango or pineapple. Each change can create a unique dish that keeps things exciting! You can keep leftovers in the fridge. Store them in an airtight container. This helps keep the sushi bake fresh. It stays good for up to three days. When you're ready to eat, just check for any off smells. If you want to save some for later, freezing works too. Cut the sushi bake into portions. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. This keeps them fresh for up to a month. Thaw them in the fridge when you’re ready to enjoy again. To reheat, you can use the oven. Preheat it to 350°F (175°C). Place the sushi bake in a baking dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes. You can also use a microwave. Heat it in short bursts to avoid drying it out. Check every 30 seconds until warm. Enjoy your tasty leftovers! Yes, you can use cooked salmon. This option saves time and adds flavor. Just make sure the salmon is flaky and not too dry. You can mix it with the spicy mayo as you would with fresh salmon. This makes it easy to prepare and still delicious. To make the spicy salmon sushi bake gluten-free, swap regular soy sauce for gluten-free soy sauce. Many brands offer great tasting options. Always check labels to confirm there are no hidden gluten ingredients. With this simple swap, you can enjoy the dish without worry. You can serve this dish with pickled ginger and extra sriracha for a kick. A fresh salad or steamed vegetables pair well too. Rice crackers or seaweed snacks add a nice crunch. Choose sides that balance flavors and textures for a complete meal. You can make a tasty sushi bake at home. We covered key ingredients, like sushi rice, fresh salmon, and spicy mayo. I provided step-by-step instructions, including how to prepare the rice and bake the salmon. With helpful tips for the right texture and spice level, you'll perfect your dish. Don't forget the variations and storage info for leftovers. Try new proteins or vegetarian options for fun twists. Enjoy your cooking adventure!$

A delicious and easy-to-make sushi bake featuring spicy salmon and creamy mayo, perfect for sharing.

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Course Main Course

Cuisine Japanese

Servings 4

Ingredients

2 cups sushi rice
2.5 cups water
0.5 cups mayonnaise
2 tablespoons sriracha
1 lb fresh salmon fillet, skin removed
1 tablespoon soy sauce
1 whole avocado, sliced
2 whole green onions, chopped
1 tablespoon sesame seeds
1 sheet nori, cut into strips
to taste pickled ginger and extra sriracha for serving

Instructions

Preheat your oven to 350°F (175°C).
Rinse the sushi rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Once cooked, remove from heat and let it sit, covered, for an additional 10 minutes.
In a bowl, mix the mayonnaise and sriracha together until well combined. Set aside.
While the rice is resting, season the salmon fillet with soy sauce. Place it on a baking sheet lined with parchment paper and bake for about 12-15 minutes, or until fully cooked and flaky. Remove from the oven and let cool slightly.
Once the salmon is cool, flake it into small pieces and mix it with half of the spicy mayo mixture.
In a baking dish, spread the cooked sushi rice evenly across the bottom, pressing it down gently with a spatula.
Layer the flaked salmon evenly over the rice, then spread the remaining spicy mayo on top.
Bake in the preheated oven for an additional 10-15 minutes, or until the top is slightly crispy and golden.
Remove from the oven and let cool for a few minutes before slicing into squares.
Top with sliced avocado, chopped green onions, and sprinkle sesame seeds over the top. Garnish with nori strips.
Serve warm with pickled ginger and extra sriracha on the side.

Notes

Adjust sriracha to taste for desired spiciness.

Keyword bake, salmon, spicy, sushi