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Salmon Sushi Bake

A simple and fun way to enjoy sushi flavors without rolling, combining savory salmon, creamy spicy mayo, and seasoned sushi rice into a baked dish perfect for sharing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sushi rice
  • 4 cups water
  • 1 pound salmon fillet fresh or thawed
  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha adjust to taste
  • 1 tablespoon soy sauce substitute with tamari for gluten-free option
  • 1 teaspoon sesame oil
  • 2 green onions, chopped
  • Nori sheets for serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Rinse the sushi rice under cold water until the water runs clear, then cook it according to package instructions with water.
  3. While the rice is cooking, bake the salmon in the preheated oven for about 15-20 minutes or until cooked through.
  4. In a mixing bowl, combine mayonnaise, Sriracha, soy sauce, and sesame oil to make the spicy mayo.
  5. Once the salmon is cooked, flake it into bite-sized pieces and mix it with the spicy mayo and chopped green onions.
Baking and Serving
  1. When the rice is ready, spread it out evenly in a baking dish, then layer the salmon mixture on top.
  2. Bake in the oven for about 10-15 minutes until heated through.
  3. Serve warm by scooping it into nori sheets.

Notes

Make sure to rinse the sushi rice well; this helps to remove excess starch and makes the rice less sticky. Adjust the amount of Sriracha in the mayo to suit your taste. You can add vegetables like avocado or cucumber for variation.