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- 2 cups sushi rice - 2 ½ cups water - 1 tablespoon rice vinegar - 1 tablespoon sugar - 1 teaspoon salt - 8 ounces fresh salmon, skinless and chopped - 2 tablespoons sriracha sauce - 2 tablespoons mayonnaise - 1 avocado, sliced - 1 cucumber, thinly sliced - 2 green onions, finely chopped - 1 sheet nori, cut into small squares - Sesame seeds for garnish You can swap ingredients based on your taste or diet. Here are some options: - Alternative proteins: You can use tuna or crab if you want a different flavor. - Vegan options: For a plant-based version, try tofu or tempeh. Just mix with vegan mayo and sriracha. - Non-spicy alternatives: If you dislike heat, use regular mayo instead of sriracha. Choosing fresh ingredients makes a big difference. Here’s how to pick the best: - Choosing high-quality salmon: Look for bright, shiny flesh with no brown spots. Fresh fish should smell like the ocean, not fishy. - Selecting ripe avocados: Choose avocados that yield slightly to gentle pressure. Avoid hard ones or those with dark spots. - Freshness testing for cucumbers: Pick cucumbers that feel firm and have a bright color. Avoid any with soft spots or wrinkles. These tips help you create a delicious Spicy Salmon Sushi Bake that shines with flavor! {{ingredient_image_1}} First, rinse the sushi rice. Use cold water until the water runs clear. This step helps remove extra starch. Next, in a saucepan, combine the rinsed rice and 2 ½ cups of water. Bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 18 minutes. The rice should absorb all the water and become tender. After cooking, remove the rice from heat. Let it sit covered for about 10 minutes. In a small bowl, mix 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Stir until dissolved. Fluff the rice gently with a fork. Then, fold the vinegar mixture into the rice. This adds flavor and helps cool it. Set it aside. Now, let’s prepare the spicy salmon mixture. Take 8 ounces of fresh, skinless salmon and chop it into small pieces. In a bowl, mix the salmon with 2 tablespoons of sriracha sauce and 2 tablespoons of mayonnaise. Stir well until everything is combined. This mixture gives your sushi bake a nice spicy kick. Next, it's time to assemble the dish. In a baking dish, spread an even layer of the sushi rice across the bottom. Make sure it covers the entire base. Then, evenly spread the spicy salmon mixture over the rice. This creates a flavorful layer. Now, preheat your oven to 400°F (200°C). Place the baking dish in the oven. Bake for about 15 to 20 minutes. The salmon should be cooked through. Once done, remove it from the oven and let it cool for a few minutes. Top your baked sushi with sliced avocado, cucumber, and chopped green onions. Sprinkle sesame seeds on top for a nice finish. Serve it warm, with nori squares on the side. You can use the nori for wrapping or crumbling on top. Enjoy your delicious spicy salmon sushi bake! To cook the rice, start by rinsing it well. Rinse until the water runs clear. This step removes excess starch. Use two cups of sushi rice and two and a half cups of water. Bring the mix to a boil, then lower the heat. Cover the pot and let it simmer for about 18 minutes. The rice should absorb all the water. After cooking, let it sit for an extra 10 minutes. This helps the rice become fluffy. For the salmon, chop it into small pieces. Mix it with sriracha and mayonnaise. This creates a creamy, spicy filling. Make sure the salmon is mixed evenly. The right consistency makes a huge difference in taste. When serving the sushi bake, think about sides and drinks. You can pair it with a simple salad or steamed veggies. A light miso soup also works well. For drinks, try a crisp, cold sake or a refreshing iced tea. These pairings enhance the flavors of your dish. Garnish your sushi bake with nori and sesame seeds. Cut nori into small squares for easy serving. Sprinkle sesame seeds on top for a nice crunch. For a fun twist, serve the dish in individual bowls. This makes it easy for guests to enjoy. You can also add extra slices of avocado and cucumber around the plate. This adds color and freshness to your meal. Pro Tips Quality of Salmon: Always choose fresh, sushi-grade salmon for the best flavor and texture in your sushi bake. Rinsing Rice: Rinse the sushi rice thoroughly to remove excess starch, which helps achieve the right sticky consistency. Baking Time: Keep an eye on the baking time; overcooking can dry out the salmon, so check for doneness around 15 minutes. Serving Suggestions: Serve with additional sriracha or soy sauce on the side for those who like extra spice or flavor. {{image_2}} You can switch out salmon for other proteins. Here are some ideas: - Tuna: Use fresh or canned tuna mixed with sriracha and mayo. - Crab: Imitation crab works great for a sweet flavor. - Tofu: For a vegan option, use firm tofu. Crumble it and mix with sriracha. Want to boost the flavor? Here are some simple tips: - Add spices: Try a dash of garlic powder or chili flakes for extra heat. - Incorporate vegetables: Mix in chopped bell peppers or carrots for crunch and color. You can make this dish fit different diets: - Gluten-free options: Ensure your sriracha and sauces are gluten-free. - Low-carb alternatives: Use cauliflower rice instead of sushi rice for a lighter dish. To keep your Spicy Salmon Sushi Bake fresh, store leftovers properly. First, let it cool to room temperature. Then, place it in an airtight container. This helps keep moisture in and prevents drying out. You can store it in the fridge for up to three days. 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. This keeps the flavors intact. Frozen leftovers can last up to three months. To reheat your sushi bake, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the sushi bake in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until warmed through. This method helps maintain the texture of the rice and salmon. You can also use a microwave if you're in a hurry. Place a portion on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Heat in short bursts of 30 seconds until warm. Your Spicy Salmon Sushi Bake stays fresh for a few days. In the fridge, it lasts about three days. If you freeze it, you can enjoy it for up to three months. Always check for off smells or changes in texture before eating leftovers. Spicy Salmon Sushi Bake is a warm and tasty dish. It combines sushi rice and spicy salmon in a baking dish. The salmon is mixed with sriracha and mayonnaise, giving it a zesty kick. You bake it until the salmon is cooked through. After baking, you top it with fresh avocado, cucumber, and green onions. This dish is like sushi but easier to serve and enjoy. Yes, you can prepare this dish in advance. Cook the sushi rice and let it cool. Mix the salmon with sriracha and mayo and store it in the fridge. You can assemble everything later. Just layer the rice and salmon in a baking dish and bake when you're ready. This makes meal prep simple and fun. This recipe can be kid-friendly with some tweaks. The spice from sriracha can be strong for kids. You may want to use less sriracha or leave it out. You can also add more mayonnaise for a creamier taste. Kids love the fresh toppings like avocado and cucumber. They can help add these toppings, making cooking a family activity. This article covered how to make a spicy salmon sushi bake. You learned about the key ingredients, like sushi rice and fresh salmon. I shared ways to switch out ingredients for different diets. You now have tips to pick the best fresh items and perfect the dish. Finally, I provided guidance on storing leftovers and reheating. Enjoy trying this recipe and feel free to experiment. Happy cooking!

Spicy Salmon Sushi Bake

A delicious and easy-to-make sushi bake featuring spicy salmon, avocado, and cucumber.
Print Recipe Pin Recipe
Course Main Course
Cuisine Japanese
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups sushi rice
  • 2.5 cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 ounces fresh salmon, skinless and chopped
  • 2 tablespoons sriracha sauce
  • 2 tablespoons mayonnaise
  • 1 whole avocado, sliced
  • 1 whole cucumber, thinly sliced
  • 2 whole green onions, finely chopped
  • 1 sheet nori, cut into small squares
  • to taste sesame seeds for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a saucepan and bring to a boil. Once boiling, reduce the heat to low, cover and let it simmer for about 18 minutes, or until the water is absorbed and the rice is tender.
  • Once cooked, remove the rice from heat and let it sit covered for an additional 10 minutes. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Fluff the rice with a fork and fold the vinegar mixture into the rice gently. Set it aside to cool.
  • In a separate bowl, mix the chopped salmon with sriracha sauce and mayonnaise until well combined.
  • In a baking dish, spread an even layer of the sushi rice across the bottom.
  • Spread the spicy salmon mixture over the rice evenly.
  • Place the dish in the oven and bake for about 15-20 minutes or until the salmon is cooked through.
  • Remove from the oven and let it cool for a few minutes.
  • Top the baked sushi with sliced avocado, cucumber, chopped green onions, and a sprinkle of sesame seeds.
  • Serve warm, garnished with nori squares on the side for wrapping or crumbling on top.

Notes

Serve warm with nori squares for wrapping or crumbling on top.
Keyword bake, salmon, spicy, sushi