Description
If you love the flavors of sushi but not the fuss of rolling it by hand, this Salmon Sushi Bake is going to be your new favorite dish.
Ingredients
For the Sushi Rice:
- 2 cups short-grain sushi rice
- 2¼ cups water
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
For the Salmon Layer:
- 1½ cups cooked salmon (about 2 salmon fillets)
- ½ cup cream cheese, softened
- ½ cup Japanese mayo (Kewpie preferred)
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Toppings:
- 2 tablespoons furikake (Japanese rice seasoning)
- Green onions, chopped
- Cucumber, thinly sliced or julienned
- Avocado slices (optional)
- Nori sheets or roasted seaweed snacks for serving
Instructions
Rinse the rice thoroughly until the water runs clear. Cook it with 2¼ cups of water in a rice cooker or on the stovetop. While it cooks, combine the rice vinegar, sugar, and salt in a small bowl. Once the rice is done, gently fold in the vinegar mixture. Let it cool slightly.
In a large bowl, flake the cooked salmon with a fork. Add softened cream cheese, Japanese mayo, sriracha, soy sauce, and sesame oil. Mix until creamy and well combined.
Spread the seasoned rice evenly in the bottom of a greased baking dish. Sprinkle furikake on top of the rice for extra umami flavor. Spread the salmon mixture over the rice in an even layer.
Preheat your oven to 375°F (190°C). Bake the sushi casserole for 15–20 minutes or until hot and slightly golden on top.
Remove from oven and let cool for 5 minutes. Garnish with green onions, cucumbers, avocado, or more furikake if desired. Serve warm with nori sheets for scooping.
Notes
- Use Japanese mayo for the authentic umami-rich taste.
- Don’t skip the rice vinegar mixture—it gives the rice that classic sushi tang.
- Let the rice cool slightly before layering to avoid melting the topping too quickly.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Cuisine: Asian
Nutrition
- Serving Size: 6–8
- Calories: 320
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 40g
Keywords: Sushi Bake With Canned Salmon