Description
Sushi bake brings Japanese-inspired comfort straight to your kitchen, turning canned salmon into a crowd-pleasing casserole that’s quick to assemble. Creamy, crispy layers combine for a delightful twist on traditional sushi that’s perfect for sharing with friends and family.
Ingredients
Scale
Main Components:
- 2 cups sushi rice
- 1 can (14 oz) salmon
Binding and Flavor Enhancers:
- ¼ cup Kewpie mayo
- 2 tablespoons rice vinegar
- ½ tablespoon sriracha
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
Garnishes and Optional Toppings:
- ½ tablespoon furikake
- 2 tablespoons green onions
- Roasted seaweed sheets
- Avocado slices
- Cucumber slices
- Sesame seeds
- Pickled ginger
- Soy sauce
- Eel sauce
Instructions
- Cook 2 cups of sushi rice at medium heat for 18-20 minutes. Drain excess water and let cool for 5 minutes.
- Mix 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt into warm rice. Press mixture evenly into a greased 8×8 inch baking dish.
- Drain 1 can of salmon thoroughly. Combine salmon with ¼ cup Kewpie mayo, ½ tbsp sriracha, 1 tsp soy sauce, and 1 tsp sesame oil in a mixing bowl.
- Spread salmon mixture smoothly across your prepared rice layer using a spatula. Ensure complete and even coverage.
- Sprinkle ½ tbsp furikake and 2 tbsp chopped green onions across the salmon layer. Add optional avocado or cucumber slices if desired.
- Place baking dish in a preheated oven at 375°F. Bake for 15-18 minutes until the top becomes lightly golden and edges look crispy.
- Remove dish from oven. Let cool for 3-4 minutes to prevent burning your mouth.
- Serve immediately by scooping onto roasted seaweed sheets. Drizzle with soy sauce or eel sauce for extra flavor.
Notes
- Choose full-fat canned salmon for the richest flavor and most tender texture in your sushi bake.
- Drain salmon thoroughly to prevent excess liquid from making your dish soggy and compromising the creamy consistency.
- Adjust the sriracha amount to match your personal spice preference, starting with a small quantity and tasting as you mix.
- Seaweed sheets can transform this bake into portable hand rolls, making it perfect for quick lunches or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Baked
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 17 g
- Cholesterol: 30 mg