Salmon Sushi Bake
A creamy and delicious salmon sushi bake, combining layers of sushi rice, tender salmon, and a rich sauce, perfect for a cozy family meal or get-togethers.
Ingredients
Main Ingredients
- 2 filets salmon filets The star of the show! Adds richness and healthy fats.
- 1.5 tablespoons soy sauce This salty punch enhances the fish's flavor.
- 1 cup sushi rice Soft and sticky, perfect for holding everything together.
- 1.5 cups water Needed to cook that lovely sushi rice.
- 0.25 cup rice vinegar For that tangy sushi rice flavor.
- 2 tablespoons sugar Balances the vinegar's tanginess.
- 2 teaspoons salt Enhances every ingredient's flavor.
- 1 tablespoon furikake seasoning A delightful mix of flavors that adds depth.
- 10 sheets nori Wraps it all together with a nice, crisp element.
- 6 stalks green onions, chopped Freshness and a mild onion flavor.
Creamy Sauce
- 4 tablespoons Kewpie mayo, divided For that creamy, umami goodness.
- 2 tablespoons sriracha hot sauce For a spicy kick, adjust to your taste!
- 0.5 tablespoon white sesame seeds Adds crunch and a nutty flavor.
- 0.5 tablespoon black sesame seeds For a beautiful visual contrast and added flavor.
- 2 tablespoons olive oil Helps sear the salmon and add flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Cook the sushi rice by combining it with water in a pot and bringing it to a boil. Once boiling, reduce the heat to low, cover, and cook for about 15 minutes or until all the water is absorbed.
- Prepare the salmon: While the rice is cooking, rub the salmon filets with olive oil and soy sauce. Bake them for about 12–15 minutes until flaky.
- Make the sushi rice mix: Once the rice is cooked, gently mix in rice vinegar, sugar, and salt, and let it cool slightly.
Cooking/Assembly
- Flake the cooked salmon into bite-sized pieces.
- In a baking dish, spread a layer of sushi rice evenly at the bottom.
- Mix half of the Kewpie mayo with sriracha and drizzle half of this mixture over the rice.
- Layer the flaked salmon over the rice, followed by a sprinkle of furikake seasoning.
- Spread the remaining sushi rice on top of the salmon and drizzle the rest of the Kewpie mayo mixture.
- Garnish with green onions, sesame seeds, and a final sprinkle of furikake.
Serving
- Bake the dish in the preheated oven for about 15–18 minutes or until heated through and slightly golden on top.
- Remove from oven and let it sit for a few minutes before serving.
- Slice or scoop the sushi bake into portions and serve with nori sheets on the side for easy wrapping.
Notes
For best results, use fresh or frozen skinless and boneless salmon, and toast nori lightly for extra crispiness. Store leftovers in an airtight container for up to three days or freeze for up to a month.