Can I use canned salmon for this recipe?

Yes, you can certainly use canned salmon in this recipe. It is a convenient and cost-effective option that still provides a flavorful result. Just ensure to drain and flake the salmon before combining it with the other ingredients.

How can I make this recipe gluten-free?

To make Spicy Salmon Sushi Bake gluten-free, check to use gluten-free soy sauce in place of regular soy sauce, as it is a common ingredient in sushi dishes. Use gluten-free mayonnaise as well, ensuring all ingredients you choose fit within a gluten-free diet.

How do I store leftovers?

Leftovers can easily be stored in an airtight container in the refrigerator. Be sure to consume them within three days to ensure freshness. When reheating, try using a microwave or oven to maintain the texture.

Can I make this dish ahead of time?

Absolutely! You can prepare the sushi rice and salmon mixture ahead of time, store them separately, and assemble them before baking. This will cut down on prep time when you're ready to enjoy it.

What type of rice should I use?

It is best to use short-grain sushi rice for this recipe to achieve ideal flavor and texture. This type of rice is sticky enough to hold together and provides a traditional sushi experience.

Spicy Salmon Sushi Bake: 5 Irresistible Reasons To Try This Delight

Ingredients

Units Scale

2 cups Sushi Rice
2 1/2 cups Water
1/3 cup Rice Vinegar
3 tablespoons Sugar
1 teaspoon Salt
8 ounces Cooked Salmon, flaked
1/4 cup Mayonnaise
2 tablespoons Sriracha
1 Avocado, sliced
1 sheet Nori, cut into strips
Chopped Green Onions, for garnish

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Instructions

Preheat the oven to 350°F (175°C). Wash the sushi rice under cold water until it runs clear.
In a pot, combine the rinsed sushi rice and 2 1/2 cups of water. Bring to a boil, then reduce to a simmer, cover, and let cook for about 18 minutes until water is fully absorbed.
In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Once the rice is done, blend this mixture into the warm rice.
Spread the seasoned rice evenly in a baking dish. In another bowl, mix the flaked salmon, mayonnaise, and sriracha. Layer this salmon mixture over the rice evenly.
Bake for 15 to 20 minutes until heated through. Top with sliced avocado and nori strips, garnishing with chopped green onions before serving.

Notes

For a healthier twist, substitute mayonnaise with Greek yogurt. You can also customize with different seafood or vegetables.

Author: carter_emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main course
Method: Baking
Cuisine: Japanese
Diet: High Protein

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 20g
Cholesterol: 50mg