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–+ servings
Spicy Salmon Sushi Bake

Warm and Cheesy Spicy Salmon Sushi Bake for Easy Sharing

Enjoy a delicious twist on sushi with this Spicy Salmon Sushi Bake, perfect for sharing or a comforting dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 6 individual portions
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sushi Base
  • 2 cups Sushi Rice Sticky rice essential for sushi vibe.
  • 3 tablespoons Rice Vinegar Adds tanginess.
  • 1 tablespoon Sugar Enhances flavor profile.
  • 1 teaspoon Salt Elevates flavors.
Salmon Mixture
  • 1 pound Salmon Fillet (skinless, cooked, and flaked)
  • 1/2 cup Mayonnaise Adds creaminess.
  • 2 tablespoons Sriracha Sauce Adjust for spice preference.
  • 2 tablespoons Soy Sauce Deepens umami flavor.
  • 1 teaspoon Sesame Oil Adds nuttiness.
Topping
  • 2 cups Mozzarella Cheese (shredded) Gooey topping.
  • 2 tablespoons Green Onions (thinly sliced) Fresh garnish.
  • 1 tablespoon Toasted Sesame Seeds For garnish.
Serving
  • 1 package Roasted Seaweed (nori, cut into squares) For scooping.

Equipment

  • 8x8-inch baking dish
  • medium bowl
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly grease an 8x8-inch baking dish.
  2. Combine cooked sushi rice with rice vinegar, sugar, and salt; press into the dish evenly.
  3. In a separate bowl, mix flaked salmon, mayonnaise, Sriracha, soy sauce, and sesame oil until well combined.
  4. Spread the salmon mixture over the sushi rice base and top with shredded mozzarella cheese.
  5. Bake for 18-20 minutes until bubbly and the cheese is golden brown.
  6. Let cool for 5 minutes, then garnish with green onions and sesame seeds before serving.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 4mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat in the oven for best texture.

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