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Spicy Salmon Sushi Bake

Spicy Salmon Sushi Bake: Cozy Comfort in Every Bite

This Spicy Salmon Sushi Bake combines comforting flavors of sushi into a warm casserole, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Layer
  • 2 cups cooked sushi rice use jasmine or another sticky variety if sushi rice is unavailable
  • 3 tablespoons rice vinegar apple cider vinegar can be used as a substitute
  • 1 tablespoon sugar can omit for a less sweet version
  • 1 teaspoon salt adjust according to dietary needs
For the Salmon Mixture
  • 1 pound skinless salmon fillet canned salmon can be used if fresh isn't available
  • 1/2 cup mayonnaise Greek yogurt can be used for a lighter option
  • 2 tablespoons Sriracha sauce adjust to spice tolerance
  • 2 tablespoons soy sauce tamari can be used for gluten-free option
  • 1 tablespoon sesame oil can be omitted if necessary
For the Toppings
  • 1 cup shredded mozzarella cheese provolone can be substituted
  • n/a roasted seaweed (nori) optional, for serving
  • 2 scallions green onions can substitute chives
  • 1 tablespoon toasted sesame seeds optional

Equipment

  • 8x8-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease an 8x8-inch baking dish.
  2. In a mixing bowl, combine the cooked sushi rice, rice vinegar, sugar, and salt. Stir until mixed and press into the greased baking dish.
  3. In a large bowl, flake the salmon and add mayonnaise, Sriracha, soy sauce, and sesame oil. Mix until creamy.
  4. Spread the salmon mixture over the rice layer and top with shredded mozzarella cheese.
  5. Bake for 18-20 minutes until cheese is melted and bubbly.
  6. Allow to cool for 5 minutes. Garnish with green onions and sesame seeds.
  7. Cut into squares and serve warm with roasted seaweed on the side.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 22gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze tightly wrapped for up to 2 months.

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