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Spicy Salmon Sushi Bake

A deconstructed sushi roll baked into a crowd-pleasing casserole with creamy sriracha mayo and tender salmon
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sushi rice uncooked
  • 2.5 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 lb fresh salmon fillet skinless and diced
  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha sauce or to taste
  • 1 teaspoon sesame oil
  • 1/2 cup green onions chopped, plus extra for garnish
  • 1 sheet nori cut into small strips
  • 2 tablespoons tobiko optional for garnish

Equipment

  • 9x13 inch baking dish
  • Rice cooker or pot
  • mixing bowls
  • Fork for fluffing rice

Method
 

  1. Preheat your oven to 375°F (190°C). Cook the sushi rice according to package instructions, rinsing under cold water until it runs almost clear.
  2. In a mixing bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Once rice is cooked, fluff with a fork and gently fold in the vinegar mixture.
  3. Spread the seasoned rice evenly in the bottom of a 9x13 inch baking dish and let it cool slightly.
  4. In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust spiciness to preference.
  5. Spread the salmon mixture evenly over the rice in the baking dish.
  6. Bake for 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
  7. Remove from oven and let cool for 5 minutes. Garnish with additional green onions, nori strips, and tobiko if desired. Serve warm.

Notes

Always pat salmon dry before mixing. Watch carefully if using broiler for final browning. Can substitute salmon with tuna or cooked shrimp.