Salmon Sushi Bake (Printable Version)
Warm, deconstructed sushi casserole featuring tender salmon, seasoned rice, and creamy toppings ready in 45 minutes.
# What You Need:
→ 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 (Japanese Kewpie preferred)
12 - 2 tablespoons Sriracha sauce
13 - 3.5 oz cream cheese, softened
→ Toppings
14 - 2 sheets roasted nori, cut into strips
15 - 2 tablespoons furikake seasoning
16 - 2 green onions, thinly sliced
17 - 1 ripe avocado, sliced
18 - 1 tablespoon toasted sesame seeds
19 - Extra Sriracha or unagi sauce for drizzling (optional)
20 - Pickled ginger for serving (optional)
# How-To Steps:
01 - Rinse sushi rice under cold water until water runs clear. Cook with water in rice cooker or stovetop until tender.
02 - Mix rice vinegar, sugar, and salt into hot rice. Cool slightly, then spread evenly into lightly greased 9x13-inch baking dish.
03 - Preheat oven to 400°F.
04 - Place salmon on lined baking tray. Brush with soy sauce, lemon juice, and sesame oil. Sprinkle with black pepper. Bake 12-15 minutes until cooked through. Cool slightly, then flake into chunks.
05 - Mix mayonnaise, Sriracha, and cream cheese until smooth. Gently fold in flaked salmon.
06 - Spread salmon mixture evenly over rice layer in baking dish.
07 - Sprinkle furikake seasoning over the top.
08 - Bake for 10 minutes until heated through and slightly golden.
09 - Remove from oven. Garnish with nori strips, green onions, avocado slices, and toasted sesame seeds. Drizzle with extra Sriracha or unagi sauce if desired. Serve warm, scooping into bowls. Offer pickled ginger on the side.
# Helpful Tips:
01 -
- All the satisfaction of sushi flavors with none of the rolling technique
- Feeds six people comfortably and reheats beautifully for lunch the next day
02 -
- Let the salmon rest for a few minutes after baking so it flakes cleanly instead of turning mushy
- Serve this dish warm rather than piping hot so the avocado stays fresh and creamy
03 -
- Japanese Kewpie mayonnaise makes a huge difference in flavor, but regular mayo works if needed
- Slice the avocado right before serving so it does not brown or get mushy