Description
Spicy Salmon Sushi Bake is a delightful twist on traditional sushi that brings the flavors of the beloved dish right to your oven. This easy-to-make recipe features layers of seasoned sushi rice, a spicy salmon mixture, and creamy toppings, all baked until golden and bubbly. Perfect for family dinners or gatherings with friends, this dish is not only quick to prepare but also customizable to suit various taste preferences. With its comforting warm texture and crowd-pleasing appeal, the Spicy Salmon Sushi Bake is sure to become a favorite in your home.
Ingredients
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- 12 oz skinless salmon fillet, cooked and flaked
- ¼ cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ cup shredded mozzarella cheese
- 2 sheets roasted seaweed (nori), cut into small squares
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease an 8×8-inch baking dish.
- In a mixing bowl, combine the cooked sushi rice with rice vinegar, sugar, and salt. Mix well and press evenly into the bottom of the baking dish.
- In another bowl, combine flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil. Mix until fully combined.
- Spread the salmon mixture over the rice layer and sprinkle shredded mozzarella cheese on top.
- Bake in the preheated oven for 18-20 minutes until the cheese is melted and bubbly.
- Allow it to cool slightly before garnishing with green onions and sesame seeds. Serve warm with roasted seaweed squares.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1/6 of bake (approx. 210g)
- Calories: 300
- Sugar: 1g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg
Keywords: For added texture, consider incorporating diced veggies like cucumber or avocado into the salmon mixture. Adjust the amount of Sriracha based on your spice tolerance; start small if you're unsure.