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Spicy Salmon Sushi Bake

Spicy salmon sushi bake is a delicious dish that can be made in no time. It's great for those last minute dinner parties, pot lucks, and even weeknight family dinners.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
55 mins
Servings: 4 serves
Calories: 261 kcal
Course: Main Course
Cuisine: American

Ingredients

Sushi Rice
  • 1 cup (210 grams, 7.41 ounces) sushi rice
  • 1 ½ cups (375 ml/grams, 13.23 ounces) water
  • 2 tablespoons sushi vinegar
  • 2 teaspoons caster sugar super fine sugar
  • ½ teaspoon salt
For the Salmon Filling
  • 335 grams (11.82 ounces) canned salmon drained
  • 80 grams (2.82 ounces) Japanese mayonnaise
  • 2 teaspoons Sriracha sauce or to taste
  • 2 teaspoons soy sauce
  • ½ cup (40 grams, 1.41 ounces) green (spring) onions finely chopped, plus extra to garnish
  • salt and pepper to taste
Furikake
  • 1 ½ tablespoons sesame seeds
  • 1 sheets nori seaweed sheet, roughly chopped
  • ¼ teaspoon salt or to taste
  • ¼ teaspoons sugar or to taste
To Serve (optional)
  • avocado slices optional
  • Japanese mayonnaise
  • Extra nori sheets
  • toasted sesame seeds

Instructions

For the Sushi Rice
    Cup of Yum
  1. Rinse the rice under cold water until the water becomes clear. Drain well.
  2. Place rice and 1 ½ cups water in a medium saucepan over high heat. Bring to the boil. Then, reduce the heat to low and bring it to a simmer. Gently stir the rice. Cover the rice and simmer for 15 minutes. Remove from heat and then allow to rest for 15 minutes covered.
  3. Transfer the cooked rice to a glass bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt.
  4. When the rice has become cool, cover with a damp tea towel. Set this aside.
For the Topping
  1. In a medium sized bowl, combine the canned salmon, Japanese mayonnaise, Sriracha sauce, soy sauce, chopped green onions, and salt and pepper. Set aside.
For the Furikake
  1. In a frying pan over low heat, toast the sesame seeds until lightly golden. Mix through the crumbled nori sheets and season with salt and sugar.
Putting It All Together
  1. Preheat oven to 200°C (392°F) and line a 22 x 13cm (8.66 inches x 5.12 inches) baking dish with parchment paper.
  2. Spread the sushi rice evenly in the baking dish, lightly pressing it down and flattening the top.
  3. Sprinkle some furikake over the top of the rice. Then place the salmon filling on top. Make sure you flatten and smooth the surface.
  4. Sprinkle the remaining furikake evenly over the salmon filling.
  5. Bake in preheated oven for 15 to 20 minutes.
  6. Remove from oven and allow to cool slightly before serving. Drizzle with extra Japanese mayonnaise and sriracha sauce on top, and serve with slices of avocado, if desired. See note 1.

Notes

  • You could also cut the spicy salmon sushi bake into pieces and serve on cut nori sheets.

Nutrition Information

Serving 1 serve (does not include optional toppings) Calories 261kcal (13%) Carbohydrates 12g (4%) Protein 25g (50%) Fat 12g (18%) Sodium 832mg (35%) Potassium 23mg (1%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 4serves

Amount Per Serving

Calories 261

% Daily Value*

Serving 1 serve (does not include optional toppings)
Calories 261kcal 13%
Carbohydrates 12g 4%
Protein 25g 50%
Fat 12g 18%
Sodium 832mg 35%
Potassium 23mg 0%
Fiber 5g 20%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.