Description
A delicious and flavorful twist on traditional sushi, this Spicy Salmon Sushi Bake combines sushi rice, baked salmon, and a spicy mayo mixture, topped with avocado and green onions.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound salmon fillet, skinless
- 2 tablespoons mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon sesame oil
- 1 avocado, sliced
- 1/4 cup green onions, chopped
- 1 sheet nori, cut into strips
- Soy sauce, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot, and cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool slightly.
- While the rice is cooling, prepare the salmon. Place the salmon fillet in a baking dish and bake for 15-20 minutes, or until cooked through. Remove from the oven and let it cool slightly, then flake the salmon with a fork.
- In a separate bowl, mix the flaked salmon with mayonnaise, sriracha sauce, and sesame oil until well combined.
- In a large baking dish, spread the sushi rice evenly across the bottom. Layer the spicy salmon mixture on top of the rice.
- Bake in the preheated oven for 10-15 minutes, until heated through and slightly crispy on top.
- Remove from the oven and top with sliced avocado and chopped green onions. Serve with nori strips and soy sauce on the side.
Notes
- For an extra kick, add more sriracha to the salmon mixture or drizzle it on top before serving.
- You can also substitute the salmon with cooked shrimp or crab for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg