Spicy Salmon Sushi Bake Recipe
Who doesn’t love an easy salmon sushi bake recipe to get you through the week? It’s great to use up leftover or pre-cooked salmon, and is ready in just an hour for a simple and tasty weeknight meal.
We’re making this one spicy with the addition of Lee Kum Kee Sriracha Chili Sauce, which is added both into the creamy salmon mix and garnished over the top for a kick of heat. Enjoy this with your furikake of choice, and don’t forget a bunch of nori sheets, as you’ll want to add a spoonful of the sushi bake to each nori sheet for the best experience!
What You Will Need
Ingredients
- 2 cups uncooked sushi rice
- 2 ¼ cups water
- 1 tsp. toasted sesame seeds
- Lee Kum Kee Pure Sesame Oil, for greasing
- 400 g cooked salmon
- 1 large egg
- 2 Tbsp. Black sesame Seeds
- 2 stalks green onion, sliced
- Nori sheets, for serving
Seasoning
- ½ cup Lee Kum Kee Sriracha Mayo
- 3 Tbsp. Lee Kum Kee Sriracha Chili sauce
- 2 Tbsp. Furikake
Sauce Mix
- ¼ cup Lee Kum Kee Seasoned Rice Vinegar
- 2 Tbsp. granulated sugar
- 1 tsp. Lee Kum Kee Premium Soy Sauce
Made with
Lee Kum Kee products
How to make it
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Rinse sushi rice thoroughly until water runs clear. Add the washed rice and 2 ¼ cups water to a rice cooker and set to cook.
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Mix together Lee Kum Kee Seasoned Rice Vinegar, granulated sugar, and Premium Soy Sauce in a small sauce pan. Heat on low until the sugar dissolves. When rice is cooked, transfer to large mixing bowl and gently fold in the vinegar mixture and toasted sesame seeds.
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Preheat your oven to 350 degrees Fahrenheit. Grease a large baking dish with Lee Kum Kee Pure Sesame Oil and spread your sushi rice in the pan, pressing to flatten slightly. Sprinkle with half of your furikake and set aside.
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Combine cooked Salmon, ½ cup of Lee Kum Kee Sriracha Mayo, and 1 Tbsp. of Lee Kum Kee Sriracha Chili Sauce in a separate bowl. Crack in the egg and stir to combine, beating the egg in the process. Spread salmon mixture in pan over the sushi rice and top with remaining furikake and black sesame seeds.
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Bake for 25 minutes, then remove from oven and top with a drizzle of the remaining Lee Kum Kee Sriracha Chili Sauce. Scatter with green onions for garnish.
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Serve with nori sheets on the side and enjoy by spooning some of the sushi bake onto a sheet of nori and eating all in one bite!
Visit our spicy recipes page for more spicy dish ideas!
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