Description
Salmon Sushi Bake brings restaurant-quality flavors straight to your kitchen with minimal fuss and maximum deliciousness. Creamy, spicy layers of flaky salmon and seasoned rice create a crowd-pleasing dish that lets you enjoy sushi-style excitement without rolling individual pieces.
Ingredients
Scale
Main Ingredients:
- 2 cups sushi rice
- 1 lb fresh salmon fillet
Sauce and Seasoning Ingredients:
- ¼ cup mayonnaise
- 1 tablespoon Sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon salt
Liquid and Garnish Ingredients:
- 3 cups water
- 1 tablespoon sugar
- 1 tablespoon green onions
- 1 teaspoon black sesame seeds
- Nori sheets
Instructions
- Rinse 2 cups of sushi rice thoroughly under cold water until the water runs clear. This removes excess starch for perfectly fluffy rice.
- Combine the rinsed rice with 3 cups of water in a rice cooker. Cook for 20 minutes at the standard rice cooker setting until tender and fully absorbed.
- While the rice cooks, whisk 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small bowl until completely dissolved.
- Gently fold the vinegar mixture into the hot rice, creating a glossy and slightly sticky texture. Let the rice cool to room temperature.
- Preheat your oven to 400°F. Remove the skin from the 1 lb salmon fillet and cut into small, uniform pieces.
- In a medium bowl, blend ¼ cup mayonnaise, 1 tablespoon Sriracha sauce, 1 tablespoon soy sauce, and 1 teaspoon sesame oil until smooth.
- Fold the salmon pieces into the spicy sauce, ensuring each piece is thoroughly coated and gently broken into flakes.
- Spread the cooled rice evenly in a 9×13 inch baking dish, creating a compact and level base.
- Distribute the salmon mixture over the rice, creating an even layer that covers the entire surface.
- Bake in the preheated oven for 15-18 minutes, until the top turns golden brown and slightly crispy.
- Remove from the oven and let rest for 5 minutes to allow flavors to settle.
- Garnish with 1 tablespoon chopped green onions and 1 teaspoon black sesame seeds.
- Serve immediately with nori sheets on the side for optional wrapping.
Notes
- Cooking rice perfectly matters most, so watch water ratio and let it rest covered after cooking to develop fluffy texture.
- Fresh salmon makes a huge difference, so select sushi-grade fish from a reputable market for best flavor and safety.
- Adjust Sriracha amount based on personal spice tolerance, starting with less and adding more to taste.
- For gluten-free version, replace soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baked
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4 to 6
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 25 g
- Cholesterol: 55 mg