Description
A comforting and healthy baked sushi dish featuring spicy mayo and salmon, perfect for a quick weeknight dinner without the fuss of rolling sushi.
Ingredients
Scale
- 1 lb (450g) salmon fillets, skinless and boneless
- 1 cup (190g) sushi rice (short-grain Japanese rice preferred)
- 2 tbsp rice vinegar
- ½ cup (120ml) mayonnaise (Japanese mayo like Kewpie preferred)
- 2–3 tbsp sriracha, adjust to taste
- 2 tbsp soy sauce (low sodium optional)
- 2 stalks green onions, thinly sliced
- Nori sheets (optional, for crumbling on top)
- 1 tbsp toasted sesame seeds
- Salt and pepper, to taste
Instructions
- Rinse 1 cup (190g) sushi rice under cold water until water runs clear. Cook according to rice cooker or stovetop instructions (about 15 minutes). While warm, fold in 2 tbsp rice vinegar and a pinch of salt. Set aside to cool slightly.
- Preheat oven to 375°F (190°C). Cut salmon fillets into bite-sized chunks. Season lightly with salt and pepper. Spread salmon evenly in an 8×8 inch baking dish.
- In a small bowl, combine ½ cup (120ml) mayonnaise with 2-3 tbsp sriracha, adjusting heat to taste. Stir until smooth.
- Press the seasoned sushi rice evenly over the salmon in the baking dish. Spoon the spicy mayo sauce over the rice and spread evenly with a spatula.
- Bake for 15 minutes or until the sauce is bubbly and the top is slightly golden. Optionally, use a kitchen torch to lightly char the top after baking.
- Sprinkle sliced green onions, toasted sesame seeds, and crumbled nori sheets (if using) over the top immediately after baking.
- Serve warm. Leftovers can be reheated in the oven or microwave.
Notes
Rinse sushi rice thoroughly to avoid mushy texture. Use fresh salmon for best flavor and texture. Press rice firmly to help layers stick. Watch oven temperature to avoid drying salmon. Let bake rest a few minutes before serving. Optionally add a dash of sesame oil to spicy mayo for deeper flavor. Use gluten-free soy sauce to keep recipe gluten-free. Leftovers reheat well and can be frozen in portions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 320
- Fat: 12
- Carbohydrates: 25
- Fiber: 2
- Protein: 28
Keywords: spicy salmon sushi bake, sushi bake, baked sushi, salmon recipe, healthy dinner, spicy mayo, easy dinner, Japanese cuisine