Delight in the comforting flavors of the Salmon Sushi Bake, a cozy and easy dish perfect for busy evenings.
Author:Emma Saviani
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:Japanese
Diet:Pescatarian
Ingredients
Scale
2 cups sushi rice
1 1/2 pounds salmon
1/2 cup low sodium soy sauce or Coconut Aminos
2 Tablespoons toasted sesame oil
3 Tablespoons Kewpie mayo
1 Tablespoon Sriracha
1 Tablespoon rice vinegar
8 ounces cream cheese
1 bunch green onions, chopped
1/4 cup furikake seasoning
as needed nori squares
as needed tortilla chips
Instructions
Cook the rice: Prepare sushi rice according to package instructions, ensuring it becomes sticky and fluffy.
Bake the salmon: Cook the salmon by baking at 375°F for 15-18 minutes, or broil for about 8 minutes.
Shred the salmon: Allow the cooked salmon to cool slightly, then shred it while removing the skin.
Mix ingredients: In a bowl, combine the shredded salmon with soy sauce, sesame oil, kewpie mayo, sriracha, rice vinegar, cream cheese, green onions, and furikake. Stir until blended.
Preheat oven: Set your oven to 400°F.
Layer the rice: Press the cooked sushi rice into an even layer in an 8x8 or 9x11 baking dish.
Add salmon mixture: Spoon the salmon mixture evenly over the rice layer.
Sprinkle toppings: Generously sprinkle furikake seasoning on top.
Bake: Place the dish in the oven and bake for about 10 minutes, then broil for an additional 2-3 minutes.
Serve: Dish out your vibrant Salmon Sushi Bake immediately with nori squares or tortilla chips.
Notes
Sticky Rice: Ensure your sushi rice is cooked according to package instructions.
Skin-Free Salmon: Always remove the salmon skin before mixing it into the filling.
Sriracha Adjustments: Feel free to adjust the amount of Sriracha to suit your heat preference.
Coconut Aminos Option: Consider using Coconut Aminos instead of soy sauce for a lower-sodium alternative.
Golden Crust: Broil the bake for an additional 2-3 minutes for that perfect golden crust.