This Easy Spicy Salmon Sushi Bake Casserole is a fun twist on classic sushi! It features delicious salmon, creamy sauce, and fluffy rice all baked together for a tasty dish.
You just mix, layer, and bake—how easy is that? I love how it gives you that sushi flavor without the fuss of rolling! Perfect for a cozy night in! 😋
Key Ingredients & Substitutions
Sushi Rice: This type of rice is essential for the right sticky texture. If sushi rice isn’t available, you can use short-grain rice as a substitution, but it may not achieve the same consistency.
Salmon: Fresh salmon is the star here! If you’re looking for alternatives, cooked shrimp or canned tuna can work, but they will create a different flavor profile.
Sriracha: This adds the spice! If you’re not a fan of heat, try using a milder chili sauce or just reduce the amount of sriracha for a gentler flavor.
Mayonnaise: I recommend using Japanese mayo for its creaminess, but regular mayo can work too. For a lighter option, you can use Greek yogurt, although the flavor will be different.
Avocado: This gives a creamy finish. You can skip it if you’re not fond of avocado, or use a dollop of guacamole for a twist!
How Do I Get Perfectly Cooked Sushi Rice?
Cooking sushi rice properly is essential for a great texture. Here’s a simple way:
- Rinse the sushi rice until the water runs clear. This removes excess starch.
- Combine rinsed rice and water in a pot and let it soak for about 30 minutes before cooking. This helps the rice grains cook evenly.
- Cook on the stove—bring to a boil, then reduce heat to low and cover for about 18-20 minutes.
- Let it sit off the heat for 10 minutes before fluffing with a fork.
This technique will ensure your rice is sticky and perfect for the casserole!
Easy Spicy Salmon Sushi Bake Casserole
Ingredients You’ll Need:
- For the Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- For the Salmon Mixture:
- 1 lb fresh salmon, cut into small cubes
- 1/2 cup mayonnaise
- 3 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon toasted sesame oil
- For Toppings:
- 2 green onions, thinly sliced
- 1 small cucumber, finely diced
- 1 ripe avocado, sliced
- Nori sheets, crumbled or cut into small pieces
- Sesame seeds (white and black) for garnish
- Unagi sauce (optional) for drizzling
How Much Time Will You Need?
This delicious casserole will take about 15 minutes to prep, and then 15 minutes to bake. With some additional cooling time for the rice, plan for about 30-40 minutes total, plus any extra time you might want for garnishing before serving.
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch. Then, add the rice and water to a pot or rice cooker. Cook the rice according to the package instructions, ensuring it gets nice and sticky!
2. Season the Rice:
In a small bowl, combine the rice vinegar, sugar, and salt, stirring until dissolved. After the rice is cooked, gently fold this mixture into the rice until everything is evenly coated. Let the rice cool to room temperature while you prepare the other ingredients.
3. Prepare Spicy Salmon Mix:
In a medium bowl, mix together the cubed salmon, mayonnaise, sriracha sauce, soy sauce, and toasted sesame oil. Stir until all the ingredients are well combined. You can adjust the amount of sriracha to suit your taste—add more if you like it spicy!
4. Assemble the Bake:
Preheat your oven to 375°F (190°C). Take a square or rectangular baking dish lined with parchment paper and spread the seasoned sushi rice evenly across the bottom to create a solid layer.
5. Add Salmon Layer:
Now spread the spicy salmon mixture evenly over the rice layer, ensuring it covers the rice completely.
6. Bake:
Put the baking dish in the oven and bake for about 12-15 minutes, or until the salmon is cooked through and the top looks slightly browned and delicious.
7. Garnish and Serve:
Once done baking, take the casserole out of the oven. Drizzle with additional spicy mayo if you wish, and add unagi sauce if you like. Scatter the diced cucumber, sliced green onions, crumbled nori, and sesame seeds over the top. For a beautiful finish, arrange the avocado slices decoratively on top.
8. Serve:
Cut the casserole into squares and enjoy it warm! You can also serve it with extra nori sheets or pickled ginger on the side for an authentic sushi experience.
Enjoy your flavorful, spicy salmon sushi bake casserole that’s easy to make and loved by sushi fans!
Frequently Asked Questions (FAQ)
Can I Use Canned Salmon Instead of Fresh?
Absolutely! Canned salmon is a great alternative. Just make sure to drain it well and flake it before combining it with the mayonnaise and seasoning. This will save you some prep time, too!
How Do I Store Leftover Sushi Bake?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or warm it gently in the oven until heated through.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the rice and salmon mixture ahead of time and layer them in the baking dish. Just cover it and refrigerate. When you’re ready to eat, simply bake it as directed, adding an extra minute or two if it’s cold from the fridge.
What Can I Use Instead of Sriracha?
If sriracha isn’t your thing, feel free to use any hot sauce you prefer, or try gochujang for a different flavor. You can also try a sweet chili sauce for less heat and more sweetness!
