Salmon Sushi Bake (Printer-friendly)
Warm casserole with seasoned salmon, vinegared rice, and spicy creamy topping, garnished with fresh avocado, nori, and sesame seeds.
# What You'll 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 (preferably Japanese Kewpie)
12 - 2 tablespoons Sriracha sauce
13 - 3.5 oz cream cheese, softened
→ Toppings
14 - 2 sheets roasted nori (seaweed), cut into small strips
15 - 2 tablespoons furikake seasoning
16 - 2 green onions, thinly sliced
17 - 1 ripe avocado, sliced
18 - 1 tablespoon toasted sesame seeds
19 - Optional: extra Sriracha or unagi (eel) sauce for drizzling
20 - Optional: pickled ginger for serving
# How to Prepare:
01 - Rinse the sushi rice under cold water until the water runs clear. Cook the rice with water in a rice cooker or on the stovetop.
02 - While the rice is still hot, mix in rice vinegar, sugar, and salt. Allow to cool slightly and spread evenly into a lightly greased 9x13-inch baking dish.
03 - Preheat oven to 400°F.
04 - Place the salmon fillet on a lined baking tray. Brush with soy sauce, lemon juice, and sesame oil; sprinkle with black pepper. Bake for 12–15 minutes or until cooked through. Let cool slightly, then flake the salmon into chunks.
05 - In a bowl, mix mayonnaise, Sriracha, and cream cheese until smooth. Gently fold in the flaked salmon.
06 - Spread the salmon mixture evenly over the rice layer in the 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 portions into bowls. Offer pickled ginger on the side.
# Expert Advice:
01 -
- It transforms the precision of sushi rolling into something forgiving and warm that feeds a crowd without stress
- The leftovers somehow taste even better the next morning, eaten cold straight from the refrigerator
02 -
- Let the rice cool enough to handle but still be slightly warm when you spread it in the dish
- Don't overbake the final assembly or the rice will dry out and lose that sticky texture
03 -
- Line your baking dish with parchment paper for easier cleanup
- Toast the sesame seeds in a dry pan for two minutes before sprinkling them on top