Spicy Salmon Sushi Bake

Name: Spicy Salmon Sushi Bake
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serves
Ingredients: 1 cup sushi rice; 1 ½ cups water; 2 tablespoons sushi vinegar; 2 teaspoons caster sugar; ½ teaspoon salt; 335 grams salmon; 80 grams mayonnaise; 2 teaspoons Sriracha sauce; 2 teaspoons soy sauce; ½ cup green onions; salt; black pepper; 1 ½ tablespoons sesame seeds; 1 Nori sheets; ¼ teaspoon salt; ¼ teaspoons sugar; avocado; mayonnaise; Nori sheets; sesame seeds

User Reviews

5

3 reviews

Excellent

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

Spicy Salmon Sushi Bake

Iris Warren

Report

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.

Share:

I Made This!

Be the first!

Print

35 people printed this

Save this

Be the first!

Ingredients

Servings

Sushi Rice

1 cup sushi rice
1 ½ cups water
2 tablespoons sushi vinegar
2 teaspoons caster sugar super fine sugar
½ teaspoon salt

For the Salmon Filling

335 grams salmon drained, canned, 11.82 ounces
80 grams mayonnaise Japanese style
2 teaspoons Sriracha sauce or to taste
2 teaspoons soy sauce
½ cup green onions finely chopped, plus extra to garnish, 40 grams, 1.41 ounces
salt to taste
black pepper to taste

Furikake

1 ½ tablespoons sesame seeds
1 Nori sheets seaweed sheet, roughly chopped
¼ teaspoon salt or to taste
¼ teaspoons sugar or to taste

To Serve (optional)

avocado optional, slices
mayonnaise Japanese
Nori sheets extra
sesame seeds toasted

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

For the Sushi Rice

Rinse the rice under cold water until the water becomes clear. Drain well.
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.
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.
When the rice has become cool, cover with a damp tea towel. Set this aside.

For the Topping

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

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

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.
Spread the sushi rice evenly in the baking dish, lightly pressing it down and flattening the top.
Sprinkle some furikake over the top of the rice. Then place the salmon filling on top. Make sure you flatten and smooth the surface.
Sprinkle the remaining furikake evenly over the salmon filling.
Bake in preheated oven for 15 to 20 minutes.
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

Show Details

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%)

Nutrition Facts

Serving: 4serves

Amount Per Serving

Calories 261 kcal

% 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%