Description
This Easy Spicy Salmon Sushi Stacks recipe combines cooked sushi rice with a flavorful, spicy salmon mixture layered over nori sheets and baked to golden perfection. Topped with creamy avocado, sesame seeds, and a spicy soy sauce, these sushi-inspired stacks offer an approachable way to enjoy sushi flavors without rolling.
Ingredients
Scale
Sushi Rice
- 2 cups sushi rice, cooked
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- Sea salt, to taste
Salmon Mixture
- 1 1/2 pounds skinless salmon, cubed
- 1/3 cup mayonnaise
- 2 tablespoons hot sauce
- 1 tablespoon tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh grated ginger
- 1/4 cup chopped green onions
Additional Ingredients
- 4 sheets nori
- Avocado, sliced, for serving
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Spicy Soy Sauce
- 1/3 cup tamari or soy sauce
- 1-2 tablespoons chili paste
- 1 tablespoon toasted sesame oil
Instructions
- Prepare the Rice: Preheat the oven to 375°F. Cook the sushi rice according to the package directions. In a small bowl, mix the rice vinegar, granulated sugar, and sea salt until dissolved. Stir this mixture gently into the warm cooked rice, then spread and press the rice evenly into a square baking dish.
- Add Nori Sheets: Arrange the 4 sheets of nori evenly over the bed of rice, pressing gently so they lie flat and cover the rice evenly.
- Make the Salmon Mixture: In a mixing bowl, combine the cubed salmon, mayonnaise, hot sauce, tamari or soy sauce, toasted sesame oil, fresh grated ginger, and chopped green onions. Mix thoroughly until well combined.
- Assemble and Bake: Evenly spread the salmon mixture over the nori-covered rice layer. Place the baking dish in the preheated oven and bake for 25 to 30 minutes or until the top is golden brown and the salmon is cooked through.
- Prepare the Spicy Soy Sauce: While the salmon is baking, combine tamari or soy sauce, chili paste, and toasted sesame oil in a small bowl. Adjust the chili paste quantity according to your desired heat level.
- Serve the Sushi Stacks: Remove the baked sushi stack from the oven. Slice into squares and plate individually. Top each sushi stack with sliced avocado, a sprinkle of sesame seeds, chopped green onions, and drizzle with the prepared spicy soy sauce. Serve immediately and enjoy!
Notes
- Ensure the salmon is fresh and sushi-grade since it will be baked but not fully cooked like traditional baking.
- You can adjust the amount of hot sauce and chili paste based on your preferred spice level.
- Pressing the rice firmly helps the stacks hold together after baking and slicing.
- Use a nonstick or lightly oiled baking dish to prevent sticking.
- The baking step gently cooks the salmon mixture while crisping the top, offering a unique spin on traditional sushi preparation.
