Description
If you’re a fan of sushi but find the rolling process a bit daunting, then a salmon sushi bake might just become your new favorite dish. This innovative, crowd-pleasing recipe combines the beloved flavors of traditional sushi with the ease of a casserole-style bake. Perfect for gatherings, potlucks, or even a cozy night in, this dish is not only delicious but also incredibly easy to prepare. Let’s dive into how you can create this creamy, savory, and utterly satisfying salmon sushi bake.
Ingredients
For the Base:
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Salmon Layer:
- 2 cups cooked salmon (baked or canned)
- 1/2 cup cream cheese, softened
- 1/2 cup Japanese mayonnaise (Kewpie)
- 1 tablespoon sriracha (optional, for spice)
- 1 teaspoon soy sauce
For Toppings:
- 1/4 cup furikake seasoning
- Thinly sliced green onions
- Sesame seeds (optional)
- Nori sheets or seaweed snacks for serving
Optional Add-Ins:
- Cubed avocado for creaminess
- Imitation crab or shrimp for extra seafood flavor
Instructions
Prepare the Sushi Rice
Cook sushi rice according to package instructions.
While still warm, mix in rice vinegar, sugar, and salt.
Spread the seasoned rice evenly into a greased baking dish.
Prepare the Salmon Mixture
If using fresh salmon, bake at 375°F (190°C) for 15 minutes or until fully cooked.
Flake salmon into small pieces with a fork.
In a bowl, mix flaked salmon with cream cheese, Japanese mayo, sriracha (if using), and soy sauce until smooth.
Assemble the Bake
Spread the salmon mixture evenly over the sushi rice layer.
Sprinkle furikake seasoning generously over the top.
Bake It
Preheat oven to 375°F (190°C).
Bake for 15–20 minutes until heated through and slightly golden on top.
Garnish and Serve
Remove from oven and garnish with green onions, sesame seeds, and optional toppings.
Serve warm with nori sheets. Scoop a portion onto a piece of nori, roll, and enjoy!
Notes
Use fresh salmon for the best flavor, but canned salmon works too.
Adjust spice level by adding more or less sriracha.
Experiment with toppings like tobiko (fish roe) or crispy onions for extra crunch.
Make ahead and refrigerate; just add a few minutes to the baking time when reheating.
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Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg