Spicy Salmon Sushi Bake (Print Version)

Deconstructed sushi casserole with seasoned rice, spicy salmon, and savory toppings.

# What You’ll Need:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2.5 cups water
03 - 3 tablespoons rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt

→ Spicy Salmon Mixture

06 - 1 pound skinless salmon fillet
07 - 1 tablespoon neutral oil
08 - 0.5 cup mayonnaise
09 - 2 to 3 tablespoons sriracha sauce
10 - 1 tablespoon soy sauce
11 - 2 teaspoons toasted sesame oil
12 - 1 tablespoon finely chopped green onion

→ Assembly

13 - 1 sheet nori, crumbled
14 - 0.5 cup shredded mozzarella cheese
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado, sliced
17 - 3 sheets roasted seaweed snacks
18 - Additional sriracha and mayonnaise for drizzling

# How-To:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in rice cooker or pot, and cook according to package instructions.
02 - Heat rice vinegar, sugar, and salt in small saucepan until dissolved. Pour over cooked rice and gently mix. Allow to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on parchment-lined baking sheet. Brush with oil. Bake for 12 to 15 minutes until cooked through. Flake with fork and cool slightly.
05 - Combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions in mixing bowl. Mix until well blended.
06 - Lightly oil 9 by 9 inch baking dish. Spread seasoned sushi rice evenly on bottom. Sprinkle crumbled nori over rice.
07 - Top rice with spicy salmon mixture. Sprinkle shredded mozzarella cheese over top if using.
08 - Bake in preheated oven for 10 to 12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and cool for 5 minutes. Garnish with sesame seeds, avocado slices, and drizzle with extra sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or as desired.

# Expert Advice:

01 -
  • It gives you all the flavor of spicy salmon rolls without the intimidation of rice rolling or knife skills.
  • The creamy, spicy topping gets bubbly and golden in the oven, which never happens with regular sushi.
  • You can make it ahead and bake it right before guests arrive, so you actually get to hang out instead of hovering in the kitchen.
  • Leftovers reheat surprisingly well and taste just as good the next day for lunch.
02 -
  • If you skip rinsing the rice, the whole dish can turn out mushy and sticky in a bad way, so take the extra two minutes to do it right.
  • Don't overbake the salmon in the first step because it will bake again in the casserole, and dry salmon ruins the creamy texture of the topping.
  • Let the rice cool slightly before adding the vinegar mixture, or the steam will make it soggy and the grains will clump together.
  • If you're sensitive to spice, start with one tablespoon of sriracha and add more after tasting, because it's much easier to add heat than to take it away.
03 -
  • Use a rice paddle or the back of a spoon dipped in water to press the rice into the pan, which keeps it from sticking to your hands or clumping unevenly.
  • If you want a crispy top, switch your oven to broil for the last two minutes and watch it closely so the cheese gets bubbly and golden without burning.
  • Make the spicy salmon mixture a few hours ahead and keep it chilled, so the flavors meld together and the assembly goes faster when you're ready to bake.
  • Line your baking dish with parchment paper for easy cleanup, especially if you skip the cheese and the salmon sticks to the edges.
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