Description
This easy and delicious Spicy Salmon Sushi Bake offers a delightful twist on classic sushi flavors, delivering the rich, savory taste of your favorite spicy salmon roll in a warm, inviting casserole format. Perfect for a fuss-free meal.
Ingredients
Scale
- 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
- In a bowl, combine 2 cups cooked sushi rice with 1 tbsp rice vinegar, ½ tsp sugar, and ½ tsp salt. Mix gently until well combined. Set aside.
- In a separate bowl, flake the 12 oz cooked salmon. Add ¼ cup mayonnaise, 2 tbsp Sriracha, 1 tbsp soy sauce, 1 tsp sesame oil, and half of the thinly sliced green onions. Mix gently until the salmon is thoroughly coated.
- Preheat oven to 400°F (200°C). Lightly grease a baking dish. Press the seasoned sushi rice evenly into the bottom of the dish to form a firm base. Spread the spicy salmon mixture over the rice layer. Sprinkle ½ cup shredded mozzarella cheese over the salmon, then top with 1 tbsp toasted sesame seeds.
- Bake for 15-20 minutes, or until the top is golden brown, bubbly, and slightly caramelized. For an extra crispy top, broil for the last 2-3 minutes, watching closely to prevent burning.
- Let the sushi bake rest for 5-10 minutes after removing it from the oven, then cut into portions. Garnish with the remaining green onions. Serve warm with nori seaweed squares for wrapping, encouraging guests to create their own ‘sushi tacos’.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg