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Spicy Salmon Sushi Bake

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A delightful twist on traditional sushi, combining salmon and sriracha into a warm, comforting casserole that’s easy to share.

Ingredients

  • 2 cups sushi rice (uncooked)
  • 2.5 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 lb fresh salmon fillet (skinless and diced)
  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha sauce (or to taste)
  • 1 teaspoon sesame oil
  • 1/2 cup green onions (chopped, plus extra for garnish)
  • 1 sheet nori (cut into small strips)
  • Tobiko (optional for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse the sushi rice under cold water to remove excess starch. In a rice cooker or pot, combine the rinsed rice with 2.5 cups of water and cook according to the package instructions until tender.
  3. In a mixing bowl, combine rice vinegar, sugar, and salt; stir until dissolved. When the rice is done, fluff it with a fork and gently fold in the vinegar mixture.
  4. Spread the seasoned rice evenly at the bottom of a baking dish and let it cool slightly.
  5. In another bowl, mix together the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spice level to your liking.
  6. Spread the salmon mixture evenly over the rice in the baking dish.
  7. Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is golden.
  8. After baking, remove the dish from the oven and allow it to cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if desired.
  9. Serve warm by scooping out portions with a spoon, and enjoy!

Notes

For a successful bake, use high-quality salmon and adjust sriracha for spice preference. Leftovers can be stored in the fridge for up to three days and reheated in the microwave. Best enjoyed fresh.

Find it online: https://www.wholesomeeasy.com/spicy-salmon-sushi-bake-recipe/