Spicy Salmon Sushi Bake (Printable Version)
Oven-baked salmon on seasoned sushi rice with a spicy mayo blend and fresh garnishes.
# Ingredients Required:
→ Rice Base
01 -
360 g uncooked sushi rice
02 -
600 ml water
03 -
60 ml rice vinegar
04 -
25 g granulated sugar
05 -
5 g salt
→ Salmon Mixture
06 -
450 g fresh skinless salmon fillet, diced
07 -
120 ml mayonnaise
08 -
30 ml Sriracha sauce, adjust to taste
09 -
5 ml toasted sesame oil
10 -
60 g green onions, chopped
→ Garnishes
11 -
1 sheet nori, cut into small strips
12 -
Tobiko, optional for garnish
13 -
Additional chopped green onions
# Guide to Cooking:
01 -
Set the oven to 190°C (375°F) and allow it to reach temperature.
02 -
Rinse the sushi rice thoroughly under cold water. Cook the rice with 600 ml water following package instructions until tender.
03 -
In a bowl, mix rice vinegar, sugar, and salt until fully dissolved. Transfer the cooked rice to a bowl, fluff with a fork, then gently fold in the vinegar mixture evenly.
04 -
Spread the seasoned rice evenly in the bottom of the baking dish and let it cool slightly.
05 -
Combine diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions in a mixing bowl. Adjust seasoning and spice level to preference.
06 -
Evenly spread the salmon mixture over the rice in the baking dish.
07 -
Place the dish in the preheated oven and bake for 25 to 30 minutes until the salmon is fully cooked and the top is lightly golden.
08 -
Remove the bake from the oven and let it rest for several minutes. Garnish with extra chopped green onions, nori strips, and tobiko if using. Serve warm.
# Extra Suggestions:
01 -
Rinsing the sushi rice removes excess starch, preventing a gummy texture.
02 -
Letting the rice cool slightly before adding the salmon mixture helps maintain layering.