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Spicy Salmon Sushi Bake Recipe

Spicy Salmon Sushi Bake Recipe: Easy Family Comfort Food

This Spicy Salmon Sushi Bake Recipe brings delightful sushi flavors to your table with minimal effort and maximum flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice
  • 2 cups Sushi Rice Rinse thoroughly to remove excess starch.
  • 2 cups Water Use a 1:1 ratio for tender rice.
  • 1/4 cup Rice Vinegar Essential for sushi flavor.
  • 2 tablespoons Sugar Enhances flavor with subtle sweetness.
  • 1 teaspoon Salt Key for seasoning.
For the Topping
  • 1 pound Fresh Salmon Fillet Dice for even cooking.
  • 1/2 cup Mayonnaise Swap with Greek yogurt for lighter option.
  • 2 tablespoons Sriracha Sauce Adjust according to heat preference.
  • 1 tablespoon Sesame Oil Optional for added richness.
  • 2 stalks Green Onions Adds freshness and color.
For Garnish
  • 1 sheet Nori Optional for a crispy texture.
  • 1/4 cup Tobiko Optional for flavor and garnish.

Equipment

  • Rice cooker
  • baking dish
  • fine mesh strainer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) while preparing the other components.
  2. Rinse the sushi rice under cold water until the water runs clear. Combine with an equal amount of water and cook in a rice cooker or pot for about 15-20 minutes.
  3. Mix rice vinegar, sugar, and salt in a bowl until dissolved, then fold it into the cooked rice and allow it to cool slightly.
  4. Spread the slightly cooled sushi rice into a greased baking dish, pressing down to form an even layer.
  5. In a separate bowl, mix diced salmon, mayonnaise, sriracha, sesame oil, and chopped green onions until well blended.
  6. Evenly distribute the salmon mixture over the rice layer, ensuring it completely covers the rice.
  7. Bake in the oven for 25-30 minutes until the salmon is cooked and the top is golden.
  8. Remove from oven, cool slightly, garnish with nori and tobiko, and serve warm with pickled ginger and soy sauce.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Pat salad dry to ensure nice browning; keep an eye on bake time to avoid burning.

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