Description
This Salmon Sushi Bake is a deliciously easy twist on traditional sushi, combining tender broiled salmon with flavorful sushi rice and a spicy mayo blend. Ready in just 25 minutes, it’s a perfect crowd-pleaser served with crispy nori sheets, fresh cucumber matchsticks, and creamy avocado slices.
Ingredients
Scale
Sushi Rice
- 1 ½ cups sushi rice (cooked)
- 2 tablespoons furikake rice seasoning
Salmon Mixture
- 2 pounds salmon (cooked)
- ¼ cup soy sauce (or coconut aminos)
- 1 tablespoon toasted sesame oil
- ¼ cup kewpie mayonnaise
- 1 ½ tablespoon sriracha (or more for spicier)
- 1 tablespoon rice vinegar
- 4 green onions (finely chopped, divided)
To Serve
- 4 packs nori sheets
- 2 small Persian cucumbers (cut into matchsticks)
- 1 large avocado (thinly sliced)
Instructions
- Cook the Sushi Rice: Rinse 1 ½ cups sushi rice thoroughly, then cook it over low heat for 15 minutes. Let it sit covered for an additional 5 minutes, fluff with a fork, and set aside.
- Broil the Salmon: While the rice cooks, line a baking sheet with parchment paper and place the salmon filet on top. Broil in the oven for 10-12 minutes, checking after 10 minutes for doneness; thicker pieces may need an extra 2 minutes. Alternatively, bake at 375°F (190°C) for 15-17 minutes. Once cooked, remove and let cool slightly.
- Flake the Salmon: Use a fork to shred the cooked salmon into bite-sized pieces, avoiding the skin.
- Mix the Salmon Sauce: In a bowl, combine the shredded salmon with ¼ cup soy sauce, 1 tablespoon toasted sesame oil, ¼ cup kewpie mayonnaise, 1 ½ tablespoon sriracha, 1 tablespoon rice vinegar, and half of the chopped green onions. Mix thoroughly to blend all flavors.
- Preheat the Oven: Set the oven to 400°F (204°C) to prepare for baking the sushi casserole.
- Assemble the Sushi Bake: In a 9×11 inch baking dish, evenly press the cooked sushi rice into the bottom. Sprinkle 2 tablespoons furikake seasoning evenly over the rice layer.
- Add the Salmon Topping: Spread the salmon mixture evenly over the furikake-coated rice layer.
- Bake the Dish: Place the assembled baking dish in the oven and bake for 10 minutes until heated through and slightly golden on top.
- Serve: Remove the sushi bake from the oven, sprinkle with the remaining green onions, and serve immediately with crisp nori sheets, fresh cucumber matchsticks, and thinly sliced avocado. Enjoy!
Notes
- You can substitute soy sauce with coconut aminos for a gluten-free option.
- Adjust the sriracha amount to control the spice level to your preference.
- Use a 9×11 baking dish to ensure the correct thickness of the layers.
- Make sure to fluff the sushi rice well for the best texture.
- Salmon skin is not recommended to include in the bake – remove before shredding.
