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A delicious Spicy Salmon Sushi Bake Casserole is presented as a flavorful and inviting featured image.
Lady Maria

Spicy Salmon Sushi Bake Casserole Ultimate

This Spicy Salmon Sushi Bake Casserole is a flavorful and satisfying dish that balances creamy salmon with tangy vinegared rice and a hint of spice. This recipe provides a foolproof method for creating an impressive and comforting meal, perfect for any gathering.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Japanese-Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sushi rice
  • 2 1/4 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 pound fresh salmon fillet, skinless
  • 1/2 cup mayonnaise
  • 2-3 tablespoons sriracha adjust to taste
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced
  • 1 avocado, sliced optional
  • Nori seaweed sheets, for serving
  • Sesame seeds, for garnish

Equipment

  • Baking dish (e.g., 9x13 inch)
  • Mixing bowls
  • measuring cups and spoons
  • Rice cooker or saucepan
  • knife
  • Cutting board
  • Spatula

Method
 

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Cook the rice according to package instructions or using a rice cooker.
  3. While the rice is still warm, gently fold in the rice vinegar, sugar, and salt until evenly distributed.
  4. Dice the salmon into small, bite-sized pieces.
  5. In a bowl, combine the mayonnaise, sriracha, soy sauce, and sesame oil.
  6. Add the diced salmon and green onions to the sauce mixture and mix well.
  7. Spread the cooked sushi rice evenly into the bottom of a baking dish.
  8. Top with the salmon mixture, spreading it evenly over the rice.
  9. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or chill in the refrigerator for at least 30 minutes.
  10. Cut the Spicy Salmon Sushi Bake Casserole into squares.
  11. Serve with nori seaweed sheets, allowing everyone to assemble their own 'sushi'.
  12. Garnish with sesame seeds and sliced avocado, if desired.

Notes

Don't overcook the rice, as mushy rice will ruin the texture. Adjust the amount of sriracha to your liking. For a less spicy version, reduce the amount of sriracha. Keep a close eye on the casserole while baking to prevent the salmon from drying out. The casserole can be stored in the refrigerator for up to 2 days. For a crab stick variation, substitute half of the salmon with imitation crab sticks. For a vegetarian option, replace the salmon with cooked shiitake mushrooms marinated in soy sauce and sesame oil.