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- Sushi Rice Requirements - 2 cups sushi rice - 2 ½ cups water - 1 tablespoon rice vinegar - 1 teaspoon sugar - ½ teaspoon salt - Fresh Salmon and Seasonings - 10 oz fresh salmon, skinned and diced - 1 tablespoon mayonnaise - 1 tablespoon Sriracha (adjust for spice preference) - Toppings and Garnishes - ¼ avocado, diced - 2 green onions, finely chopped - 1 sheet nori (seaweed), cut into small strips - 1 tablespoon sesame seeds - Soy sauce for serving To make this spicy salmon sushi bake, you need a few key ingredients. Sushi rice is the base. It gives the dish its signature texture. The fresh salmon brings rich flavor. You can use diced salmon for easy mixing. The seasonings, like mayonnaise and Sriracha, add creaminess and heat. Next, you’ll want toppings. Diced avocado adds a nice creaminess. Green onions give a fresh crunch. Sesame seeds add a bit of nutty flavor. Nori strips are perfect for garnish. Finally, soy sauce is great for dipping. These ingredients work together to create a tasty and satisfying dish. Gather these items before you start cooking. It makes the process smooth and fun! Enjoy the flavors as they come together in the oven. {{ingredient_image_1}} Cooking Method for Rice First, rinse 2 cups of sushi rice under cold water. Do this until the water runs clear. In a medium pot, combine the rinsed rice and 2 ½ cups of water. Bring it to a boil on high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. After 15 minutes, remove it from the heat. Let it sit, covered, for another 10 minutes. This resting time helps the rice become fluffy. Seasoning the Rice In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and ½ teaspoon of salt. Stir until it dissolves. After the rice has rested, fluff it gently with a fork. Fold in the vinegar mixture carefully. Let the seasoned rice cool slightly while you prepare the salmon mixture. Combining Ingredients for Flavor In a bowl, combine 10 oz of diced fresh salmon, 1 tablespoon of mayonnaise, and 1 tablespoon of Sriracha. Mix until the salmon is evenly coated. You can add more or less Sriracha based on how spicy you like it. This mixture adds a creamy and spicy kick to your sushi bake. Layering the Bake Preheat your oven to 375°F (190°C). In a baking dish, spread an even layer of the seasoned sushi rice at the bottom. Then, evenly spread the spicy salmon mixture on top of the rice. Baking Time and Temperature Next, add toppings like diced avocado, finely chopped green onions, and 1 tablespoon of sesame seeds over the salmon layer. Bake in the preheated oven for about 15-20 minutes. Look for golden edges and a warm center. After baking, let it cool slightly before serving. - Overcooking the Rice: Cooking sushi rice needs care. If you cook it too long, the rice becomes mushy. Follow the cooking time closely. After the rice simmers for 15 minutes, let it sit covered for another 10 minutes. This step is key for fluffy rice. - Balancing Spice Levels: Sriracha can be hot. Start with a little and taste as you mix. You can always add more, but it’s hard to take it out. Aim for a balance that everyone enjoys. - Presentation Ideas: Serve the sushi bake in the dish you used to cook it. It looks inviting that way. Garnish with the nori strips and sesame seeds on top for color. Add extra green onions for a fresh touch. - Best Pairings: Pair this dish with soy sauce for dipping. It adds flavor and complements the spice. A chilled cucumber salad also works well as a side dish. It cools the palate between bites. - Essential Kitchen Equipment: You will need a medium pot for the rice. A baking dish is crucial for the bake itself. Use a mixing bowl for combining the salmon and Sriracha. A sharp knife makes cutting the avocado easy, while a spoon helps with serving. Keep these tools handy for a successful cooking experience. Pro Tips Use Quality Salmon: Always opt for sushi-grade salmon to ensure the best flavor and safety for raw consumption. Adjust Spice Levels: Modify the amount of Sriracha in the salmon mixture to tailor the heat to your liking. Cool the Rice: Allow the seasoned rice to cool slightly before layering to prevent the salmon from cooking prematurely. Perfect Baking Time: Keep an eye on the bake to ensure the edges are golden without overcooking the salmon. {{image_2}} Substituting Salmon If you want to switch things up, you can use other proteins. Cooked shrimp works great and adds a nice flavor. You can also use crab meat for a sweet touch. For a more unique twist, try tuna. Just make sure to mix it with the same mayo and Sriracha blend. Vegetarian Alternatives For a veggie option, consider using tofu. Press and cube it first, then marinate it in soy sauce. You can also use sweet potatoes. Roast them until soft, then layer them on top of the rice. Both options give a nice creamy texture. Adjusting Spice Levels You control the spice in this dish! If you love heat, add more Sriracha. For a milder taste, reduce the amount or use a sweet chili sauce. You can also mix in some wasabi for a different kick. Unique Ingredient Swaps Feel free to get creative with your ingredients. Instead of avocado, use mango for a fruity taste. You might try adding pickled ginger or even kimchi for extra zing. Explore different toppings like sesame oil or even sliced radishes to enhance flavors. To keep your spicy salmon sushi bake fresh, follow these tips: - Refrigeration Tips: Allow the dish to cool down first. Then, place it in an airtight container. Store it in the fridge for up to three days. This way, it stays safe and tasty. - Freezing Instructions: If you want to keep it longer, you can freeze it. Cut the sushi bake into portions. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. It can stay in the freezer for up to two months. You have two good options for reheating your sushi bake: - Microwave: Place a portion on a microwave-safe plate. Cover it with a damp paper towel. Heat it for 1-2 minutes. Check if it's warm enough; add more time if needed. - Oven: Preheat your oven to 350°F (175°C). Put the sushi bake in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 10-15 minutes. This method helps maintain its crispy edges. To make sushi rice, start by rinsing 2 cups of sushi rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch. Next, combine the rinsed rice with 2 ½ cups of water in a medium pot. Bring it to a boil on high heat. Once it boils, reduce the heat to low and cover the pot. Let it simmer for 15 minutes. After that, remove it from heat but keep it covered for another 10 minutes. This resting time makes it fluffy! Yes, you can use cooked salmon. It is safe and adds a different flavor. If you choose cooked salmon, make sure it is fresh and high quality. However, the texture will differ from raw salmon. Raw salmon gives a rich and tender bite. Cooked salmon gives a firmer and flakier texture. Adjust the Sriracha based on your heat preference, as cooked salmon can handle more spice. The spiciness of the Sriracha depends on how much you use. The recipe calls for 1 tablespoon, which adds a nice kick. If you prefer less heat, start with 1 teaspoon and taste. You can add more if you want. For spice lovers, feel free to add extra Sriracha. It’s all about your taste! In this blog post, we covered how to make a tasty baked salmon sushi dish. We talked about the right ingredients, step-by-step instructions, and useful tips. You learned how to prepare sushi rice, mix flavors, and layer your bake. We also explored variations, storage tips, and answered common questions. Remember, cooking is an art that gets better with practice. Enjoy making this dish, and don't hesitate to try new flavors!

Spicy Salmon Sushi Bake

A delicious and easy-to-make sushi bake featuring spicy salmon and sushi rice, topped with fresh ingredients.
Print Recipe Pin Recipe
Course Main Course
Cuisine Japanese
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups sushi rice
  • 2.5 cups water
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 0.5 teaspoon salt
  • 10 oz fresh salmon, skinned and diced
  • 1 tablespoon mayonnaise
  • 1 tablespoon Sriracha
  • 0.25 avocado diced
  • 2 green onions finely chopped
  • 1 sheet nori (seaweed), cut into small strips
  • 1 tablespoon sesame seeds
  • none Soy sauce for serving

Instructions
 

  • Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and water, then bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. After 15 minutes, remove from heat and let it sit, covered, for another 10 minutes.
  • Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is done resting, fluff it with a fork and gently fold in the vinegar mixture. Let it cool slightly.
  • Prepare the Salmon Mixture: In a bowl, combine the diced salmon, mayonnaise, and Sriracha. Mix until the salmon is evenly coated. You can adjust the amount of Sriracha based on your spice preference.
  • Layer the Bake: Preheat your oven to 375°F (190°C). In a baking dish, spread an even layer of the seasoned sushi rice at the bottom. Next, evenly spread the spicy salmon mixture on top of the rice.
  • Add Toppings: Sprinkle the diced avocado, green onions, and sesame seeds over the salmon layer. Bake in the preheated oven for about 15-20 minutes, or until heated through and the edges are slightly golden.
  • Serve: Once baked, remove from the oven and let it cool slightly. Serve warm, garnished with nori strips on top and a side of soy sauce for dipping.

Notes

Adjust the Sriracha according to your spice preference.
Keyword bake, salmon, spicy, sushi