Description
Salmon Sushi Bake is a quick and delicious deconstructed sushi casserole featuring layers of seasoned sushi rice, tender baked salmon mixed with a creamy, spicy mayo sauce, and topped with furikake seasoning. Ready in just 25 minutes, this comforting dish combines classic sushi flavors in an easy-to-make baked format, served with nori sheets, fresh cucumber matchsticks, and sliced avocado for an interactive and flavorful meal.
Ingredients
Scale
Rice and Seasoning
- 1 ½ cups sushi rice (cooked)
- 2 tablespoons furikake rice seasoning
Salmon Mixture
- 2 pounds salmon (cooked)
- ¼ cup soy sauce (or coconut aminos)
- 1 tablespoon toasted sesame oil
- ¼ cup kewpie mayonnaise
- 1 ½ tablespoon sriracha (or more for spicier)
- 1 tablespoon rice vinegar
- 4 green onions (finely chopped, divided)
Accompaniments
- 4 packs nori sheets
- 2 small Persian cucumbers (cut into matchsticks)
- 1 large avocado (thinly sliced)
Instructions
- Cook the Sushi Rice: Rinse 1 ½ cups sushi rice thoroughly. Cook the rice on low heat for 15 minutes, then let it sit covered for 5 minutes. Fluff the rice with a fork and set aside to cool slightly.
- Cook the Salmon: Line a baking sheet with parchment paper and place the salmon filet on top. Broil in the oven for 10-12 minutes, checking at 10 minutes for doneness; if salmon is thick, add an additional 2 minutes. Alternatively, bake at 375°F for 15-17 minutes until cooked through.
- Shred the Salmon: Remove the salmon from the oven and flake it into small pieces using a fork, avoiding the skin.
- Mix the Salmon Sauce: In a bowl, combine shredded salmon with ¼ cup soy sauce, 1 tablespoon toasted sesame oil, ¼ cup kewpie mayonnaise, 1 ½ tablespoon sriracha, 1 tablespoon rice vinegar, and half of the finely chopped green onions. Mix thoroughly until evenly combined.
- Preheat the Oven: Set the oven to 400°F to prepare for baking the assembled dish.
- Assemble the Sushi Bake: In a 9×11 inch baking dish, press the cooked sushi rice into an even layer. Sprinkle 2 tablespoons furikake seasoning evenly over the rice.
- Add Salmon Mixture: Spread the salmon mixture evenly on top of the furikake-covered rice layer.
- Bake the Casserole: Place the dish in the preheated oven and bake for 10 minutes until heated through and slightly browned on top.
- Garnish and Serve: Remove from oven, sprinkle remaining chopped green onions on top. Serve immediately with nori sheets, sliced avocado, and cucumber matchsticks as accompaniments for wrapping and topping.
Notes
- You can adjust the spiciness by adding more or less sriracha according to your preference.
- Using coconut aminos instead of soy sauce makes this recipe gluten-free and slightly sweeter.
- Leftover sushi bake can be stored in an airtight container in the refrigerator for up to 2 days but is best enjoyed fresh.
- For a crispier texture, broil the top for an additional 1-2 minutes at the end, watching carefully to prevent burning.
- Substitute salmon with cooked shrimp or crab for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking, Broiling
- Cuisine: Japanese-American Fusion
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 340 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: salmon sushi bake, baked sushi casserole, sushi rice bake, easy salmon recipe, quick sushi bake, Japanese fusion dish
