Description
Salmon Sushi Bake brings Japanese-inspired comfort straight to your dinner table with zero fuss. Creamy, crispy, and packed with familiar flavors, this crowd-pleasing dish turns simple ingredients into a memorable family feast that everyone will devour.
Ingredients
Scale
Protein:
- 12 oz salmon (cooked)
Base Ingredients:
- 2 cups sushi rice (cooked)
- ½ cup mayonnaise
Seasonings and Accompaniments:
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sriracha
- 1 tablespoon furikake seasoning
- 1 tablespoon cream cheese
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- 2 green onions
- Roasted seaweed sheets
- Optional toppings: sliced avocado, sesame seeds, pickled ginger, cucumbers
Instructions
- Combine 2 cups sushi rice with 2 tablespoons rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt. Stir thoroughly while rice remains warm to ensure even seasoning. Press mixture firmly into a baking dish to create a compact base layer.
- Shred 12 oz salmon into small, uniform pieces using a fork. Mix salmon with ½ cup mayonnaise, 1 tablespoon sriracha, 2 teaspoons soy sauce, 1 tablespoon cream cheese, and your chopped green onions until ingredients blend smoothly.
- Distribute salmon mixture across rice layer, spreading evenly to cover entire surface. Sprinkle 1 tablespoon furikake seasoning over top, ensuring consistent coverage for maximum flavor in each bite.
- Preheat oven to 375°F (190°C). Place prepared dish into preheated oven for exactly 10-15 minutes. Watch carefully to prevent burning while achieving golden-brown edges.
- Remove dish from oven and allow 3-4 minutes cooling time. This helps ingredients set and makes serving easier.
- Cut roasted seaweed sheets into convenient squares. Scoop salmon-rice mixture directly onto seaweed, creating personal hand rolls at the table. Garnish with optional toppings like sliced avocado or sesame seeds.
Notes
- Check your rice vinegar’s acidity level, as some brands are stronger than others, which can affect the rice’s flavor balance.
- Salmon can be substituted with cooked crab, imitation crab, or even shredded chicken for different protein options.
- When spreading the rice, use slightly damp hands to prevent sticking and create an even, compact base layer.
- For a lighter version, replace some mayonnaise with Greek yogurt and use low-fat cream cheese to reduce overall calories.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baked
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 4
- Calories: 396 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 50 mg