Savor the Flavors of a Spicy Salmon Sushi Bake
Spicy Salmon Sushi Bake Recipe made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 cups sushi rice
- 3 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 pound fresh salmon skinless
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1/4 cup green onions chopped
- 1 tablespoon sesame seeds
- Nori sheets for serving
Instructions
- Rinse the sushi rice until the water runs clear.
- Drain the rice and combine with 3 cups of water in a rice cooker or pot.
- Bring the rice to a boil, then reduce to low heat and cover until cooked, about 20 minutes.
- Once cooked, let the rice sit covered for 10 minutes off the heat.
- In a separate bowl, mix rice vinegar, sugar, and salt until dissolved.
- Fluff the rice gently with a fork and fold in the vinegar mixture.
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the salmon, mayonnaise, and sriracha, mixing thoroughly.
- Spread the sushi rice evenly in a baking dish, creating a base layer.
- Top the rice with the salmon mixture, spreading it evenly over the rice layer.
- Sprinkle with chopped green onions and sesame seeds.
- Bake for 20-25 minutes until golden and bubbly.
- Remove from the oven and let it cool slightly before serving.
- Cut into squares or scoops and serve with nori sheets.