Description
Savory Salmon Sushi Bake is a creamy, comforting dinner that combines tender baked salmon with seasoned sushi rice and a spicy mayo-cream cheese topping. It’s an easy-to-make, flavorful dish perfect for sushi lovers seeking a hassle-free baked alternative that can be enjoyed warm and wrapped in toasted nori.
Ingredients
Scale
Sushi Rice Base
- 3 cups Cooked Short Grain Rice (Leftover rice works perfectly here.)
- 3 tablespoons Rice Vinegar (Can be swapped with apple cider vinegar.)
- 1 tablespoon Sugar (Maple syrup is a nice alternative.)
- 1 teaspoon Sea Salt
Salmon Topping
- 1 pound Salmon (boneless) (Best when flaky.)
- 2 tablespoons Avocado Oil (Olive oil or any preferred cooking oil are suitable substitutes.)
- 1/2 cup Japanese Mayo (Kewpie) (Regular mayo can be used.)
- 4 ounces Cream Cheese (Opt for vegan cream cheese for a dairy-free option.)
- 2 tablespoons Sriracha Sauce (Adjust to your spice preference.)
- 1 tablespoon Furikake (Toasted seaweed can substitute.)
Garnishes and Serving
- 2 tablespoons Green Onions (For garnish.)
- 1 tablespoon Sesame Seeds (Feel free to skip.)
- 2 sheets Toasted Nori (For wrapping each bite.)
Instructions
- Prepare the Rice: Begin by cooking your short grain rice according to the package instructions. Once cooked, gently mix in rice vinegar, sugar, and sea salt to season and balance the flavors.
- Bake the Salmon: Preheat your oven to 375°F (190°C). Coat the boneless salmon with avocado oil and season lightly. Bake for about 15 minutes, or until the salmon is flaky and fully cooked through.
- Mix Salmon Topping: In a mixing bowl, flake the freshly baked salmon with a fork. Add Japanese mayo, cream cheese, and sriracha sauce. Stir together until the mixture is smooth and fully combined.
- Assemble the Bake: Spread the seasoned rice evenly in a 9×13 inch baking dish. Sprinkle furikake over the rice for additional flavor. Then, spread the creamy salmon mixture evenly on top.
- Bake the Sushi Bake: Place the assembled dish in the oven and bake for an additional 10 minutes to warm through and meld the flavors.
- Garnish and Serve: Once baked, drizzle extra mayo and sriracha over the top for an extra spicy kick. Garnish with chopped green onions and sesame seeds. Serve warm using toasted nori sheets to wrap each bite.
Notes
- Leftover cooked rice works great for this recipe, making it easy to prepare.
- You can adjust the spiciness by altering the amount of sriracha to your taste.
- Substitute vegan cream cheese and mayo if you want to make this dairy-free.
- Furikake can be replaced with toasted seaweed flakes for a similar umami flavor.
- Toasted nori sheets are used for serving, but this bake can also be enjoyed with a spoon or over a bowl of greens.
