Salmon Sushi Bake (Print version)
Warm casserole featuring flaked salmon, vinegared rice, and creamy toppings baked to golden perfection.
# 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 - Extra Sriracha or unagi (eel) sauce for drizzling, optional
20 - Pickled ginger for serving, optional
# How to make it:
01 - Rinse sushi rice under cold water until clear. Cook with water in a rice cooker or on the stovetop until tender.
02 - While rice is hot, fold in rice vinegar, sugar, and salt. Cool slightly, then press evenly into a lightly greased 9x13-inch baking dish.
03 - Preheat oven to 400°F for optimal baking temperature.
04 - Place salmon on a lined baking tray. Brush with soy sauce, lemon juice, and sesame oil; sprinkle with black pepper. Bake 12-15 minutes until cooked through.
05 - Allow salmon to cool slightly, then flake into bite-sized chunks using a fork.
06 - Whisk mayonnaise, Sriracha, and softened cream cheese until smooth and fully incorporated.
07 - Gently fold flaked salmon into the creamy mixture until evenly coated.
08 - Spread the salmon mixture evenly over the rice layer in the baking dish.
09 - Sprinkle furikake seasoning generously over the entire surface.
10 - Bake for 10 minutes until heated through and top is slightly golden.
11 - Top with nori strips, green onions, avocado slices, and toasted sesame seeds. Drizzle with extra Sriracha or unagi sauce if desired. Serve warm, offering pickled ginger on the side.
# Expert suggestions:
01 -
- Its all the flavors of your favorite sushi roll but warm, comforting, and feedacrowd friendly
- The crispy edges on the rice layer create this incredible texture contrast nobody expects
02 -
- Let the rice cool slightly before adding the salmon layer, or it will melt the creamy mixture too fast and create odd textures
- Do not overbake after adding the toppings, or the avocado will turn mushy and the nori will lose its signature crisp
03 -
- Press the rice firmly into the dish so you get distinct layers when scooped
- Let the baked dish rest 5 minutes before garnishing so the toppings sit beautifully rather than sinking