Salmon Sushi Bake (Printable)
Warm casserole with flaked salmon, seasoned rice, spicy mayo, and fresh toppings like avocado and nori.
# What goes in:
→ For the Rice
01 - 2 cups sushi rice
02 - 2 1/4 cups water
03 - 3 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 teaspoon salt
→ For the Salmon Layer
06 - 1.1 lbs skinless salmon fillet
07 - 1 tablespoon soy sauce
08 - 1 tablespoon lemon juice
09 - 1 teaspoon sesame oil
10 - 1/2 teaspoon black pepper
→ Creamy Mixture
11 - 1/2 cup mayonnaise (preferably Japanese Kewpie)
12 - 2 tablespoons Sriracha sauce
13 - 3.5 oz cream cheese, softened
→ Toppings
14 - 2 sheets roasted nori (seaweed), cut into small strips
15 - 2 tablespoons furikake seasoning
16 - 2 green onions, thinly sliced
17 - 1 ripe avocado, sliced
18 - 1 tablespoon toasted sesame seeds
19 - Optional: extra Sriracha or unagi (eel) sauce for drizzling
20 - Optional: pickled ginger for serving
# Directions:
01 - Rinse sushi rice under cold water until water runs clear. Cook rice with water in a rice cooker or on the stovetop until tender.
02 - While rice is still hot, mix in rice vinegar, sugar, and salt. Allow to cool slightly, then spread evenly into a lightly greased 9x13-inch baking dish.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on a lined baking tray. Brush with soy sauce, lemon juice, and sesame oil; sprinkle with black pepper. Bake for 12-15 minutes until cooked through. Let cool slightly, then flake into chunks.
05 - In a bowl, mix mayonnaise, Sriracha, and cream cheese until smooth. Gently fold in the flaked salmon.
06 - Spread the salmon mixture evenly over the rice layer in the baking dish. Sprinkle furikake seasoning over the top.
07 - Bake for 10 minutes until heated through and slightly golden on top.
08 - Remove from oven. Garnish with nori strips, green onions, avocado slices, and toasted sesame seeds. Drizzle with extra Sriracha or unagi sauce if desired.
09 - Serve warm, scooping portions into bowls. Offer pickled ginger on the side.
# Expert Advice:
01 -
- Its the perfect low stress way to feed a crowd without spending hours rolling individual sushi pieces
- The warm, creamy texture transforms familiar sushi flavors into something completely new and incredibly cozy
02 -
- Let the rice cool just slightly before spreading it in the pan, or it will create steam pockets under the salmon mixture
- The salmon mixture can become salty if your soy sauce is particularly intense, so taste as you go
03 -
- For the crispest nori strips, toast them in a dry pan for 30 seconds before sprinkling on top
- A small drizzle of unagi sauce over individual portions adds that restaurant quality finish