Salmon Sushi Bake (Printable)
Warm, flaked salmon over seasoned rice with spicy mayo and fresh toppings.
# What You'll Need:
→ Rice Preparation
01 - 2 cups sushi rice, rinsed until water runs clear
02 - 2 1/4 cups water
03 - 3 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 teaspoon salt
→ Salmon Layer
06 - 1.1 lbs skinless salmon fillet
07 - 1 tablespoon soy sauce
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon sesame oil
10 - 1/2 teaspoon freshly ground black pepper
→ Creamy Mixture
11 - 1/2 cup mayonnaise, preferably Japanese Kewpie
12 - 2 tablespoons Sriracha sauce
13 - 3.5 oz cream cheese, softened to room temperature
→ Toppings and Garnish
14 - 2 sheets roasted nori, cut into thin strips
15 - 2 tablespoons furikake rice seasoning
16 - 2 green onions, thinly sliced on diagonal
17 - 1 ripe avocado, sliced just before serving
18 - 1 tablespoon toasted sesame seeds
19 - Extra Sriracha or unagi sauce for drizzling, optional
20 - Pickled ginger for serving, optional
# Directions:
01 - Rinse sushi rice under cold water until water runs clear, about 3-4 rinses. Combine rice and water in rice cooker or saucepan. Cook until tender and water absorbed. While hot, fold in rice vinegar, sugar, and salt until dissolved. Cool slightly, then spread evenly into lightly greased 9x13-inch baking dish.
02 - Preheat oven to 400°F. Place salmon fillet on parchment-lined baking sheet. Brush evenly with soy sauce, lemon juice, and sesame oil. Sprinkle with black pepper. Bake 12-15 minutes until internal temperature reaches 145°F and fish flakes easily. Cool 5 minutes, then flake into bite-sized chunks with fork.
03 - In medium bowl, whisk mayonnaise, Sriracha, and softened cream cheese until completely smooth and no lumps remain. Gently fold flaked salmon into mixture until evenly distributed, being careful not to overmix and break salmon too finely.
04 - Spread salmon mixture evenly over prepared rice layer in baking dish. Sprinkle furikake seasoning generously over top surface. Bake at 400°F for 10 minutes until heated through and top begins to turn golden brown.
05 - Remove from oven. Arrange nori strips, green onions, avocado slices, and toasted sesame seeds over top. Drizzle with additional Sriracha or unagi sauce if desired. Serve immediately while warm, scooping portions into individual bowls. Accompany with pickled ginger on the side.
# Expert Hints:
01 -
- It gives you all the flavors of a fancy sushi roll without learning to roll rice or buying a bamboo mat
- The whole thing comes together in under an hour and feeds six people happily
02 -
- Dont skip flaking the salmon while its still warm from the oven, it mixes into the creamy sauce much better than cold salmon would
- The rice needs to cool slightly before adding the toppings or the nori will get soggy instantly
03 -
- Use a rice cooker if you have one because it makes perfectly consistent sushi rice every time
- Press the rice firmly into the baking dish so it holds together when you scoop servings