Spicy Salmon Sushi Bake
A creamy, cozy, and slightly fiery sushi bake that captures all the flavors of sushi without the fuss of rolling.
Ingredients
Main Ingredients
- 2 cups sushi rice Rinse until water runs clear.
- 2.5 cups water For cooking the sushi rice.
- 1 lb salmon, cooked and flaked Can be leftover or canned salmon.
- 1/4 cup mayonnaise Use light mayo for a lighter version.
- 2 tablespoons sriracha sauce Adjust for spice level.
- 1 teaspoon soy sauce Swap with tamari for gluten-free.
- 1/4 cup green onions, chopped For garnish.
- 1 sheet nori, cut into strips For serving.
- to taste Sesame seeds for garnish
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Rinse sushi rice under cold water until the water runs clear, then cook with water according to package instructions.
- In a bowl, mix the flaked salmon with mayonnaise, sriracha, and soy sauce until well combined.
- Spread cooked sushi rice into a baking dish and top with the salmon mixture.
- Bake in the preheated oven for about 15-20 minutes until heated through.
- Garnish with chopped green onions, nori strips, and sesame seeds before serving.
Notes
For easy meal prep, you can cook the rice and salmon ahead of time and assemble when ready. Leftovers keep well for up to 3 days in the fridge. Can be reheated in the microwave or oven.