Spicy Salmon Sushi Bake
Spicy salmon sushi bake delivers all the bold flavors of sushi in an easy casserole form you can make right at home. This easy dinner is quick to assemble, budget-friendly and a delicious salmon recipe for breaking out of your dinner rut.
Ingredients
For the Spicy Mayo Garnish:
- 1/4 cup Kewpie mayonnaise
- 2 tablespoons Sriracha sauce
For the Cucumber Garnish:
- 1 batch cucumber salad optional
For the Salmon Sushi Bake:
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons sesame oil
- 2 cups cooked jasmine rice warmed through
- 1 pound skinless salmon fillet chopped into small pieces
- 1 1/2 tablespoons tamari
- 1 tablespoon Sriracha sauce
- 4 - 5 green onions trimmed, then chopped with green and whites separated
- 1 teaspoon sesame seeds black or white or mixed
Instructions
Prep the Spicy Mayo:
- Stir together the mayo and Sriracha in a small bowl. Cover and refridgerate until ready to use.
For the Salmon Sushi Bake:
- Preheat the oven to 425°F. Spray a 9x9-inch baking dish with cooking spray and set aside. If your cooked rice has been chilled in the fridge, warm it through in the microwave before assembling the recipe. It doesn't need to be piping hot but should not be cold. 1 minute on HIGH is enough for refridgerator-cold rice.
- Add the vinegar and just 1 teaspoon of the sesame oil to a medium-sized mixing bowl and stir. Add the cooked rice and toss in the liquid to coat.
- In a separate mixing bowl, add the salmon, tamari, remaining sesame oil, 1 teaspoon of Sriracha, and the white parts of the chopped green onions. Toss together to coat well.
- Spread the rice mixture evenly over the bottom of the prepared baking dish. Scatter the salmon evenly over the top.
- Bake the salmon for 10 - 12 minutes or until cooked through and golden brown on top.
- To serve: Drizzle the casserole with the prepared spicy mayo and sprinkle the pickled cucumber salad over the top. Sprinkle the reserved green onion greens and sesame seeds over the top and serve immediately.
