Description
This Salmon Sushi Bake is a delicious twist on classic sushi, featuring layers of sticky sushi rice, savory baked salmon, cream cheese, and nori sheets. Finished with sriracha mayo, furikake seasoning, eel sauce, and fresh garnishes, this baked casserole is perfect for sushi lovers looking for an easy, crowd-pleasing dish.
Ingredients
Scale
Main Ingredients
- 1 ½ - 2 pounds wild sockeye salmon filet
- 2 tablespoons soy sauce
- 32 ounces ready-made cooked sticky rice (or 3 cups dried sushi rice, cooked according to package)
- 2 tablespoons rice vinegar
- 2-3 nori sheets
Mix-ins and Toppings
- 16 ounces cream cheese (softened to room temperature)
- ½ cup sriracha mayonnaise
- ½ cup chopped green onions
- 3 tablespoons eel sauce (or oyster sauce)
- 1-2 tablespoons furikake rice seasoning
- Optional garnishes: thinly sliced radish, cucumbers, jalapeno, avocado, and/or pickled ginger
Instructions
- Preheat and prepare salmon: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and place the salmon filet on it. Drizzle 2 tablespoons of soy sauce evenly over the salmon.
- Bake salmon: Bake the salmon for 15 minutes until cooked through. Remove from the oven and allow to cool.
- Prepare rice base: Spray a 9 x 13-inch baking dish with nonstick spray. Dump the cooked sticky rice into the dish and drizzle with 2 tablespoons of rice vinegar. Toss the rice by hand and then press it firmly into an even layer on the bottom of the dish.
- Add nori layer: Lay the nori sheets evenly over the rice layer, trimming with scissors if necessary to cover the surface fully.
- Spread cream cheese: Using a large flat frosting spreader, gently spread the softened cream cheese evenly over the nori sheets.
- Mix salmon topping: Remove the skin from the cooled salmon and crumble the flesh into a mixing bowl. Add the sriracha mayonnaise and mix thoroughly until well combined.
- Assemble salmon layer: Spread the salmon and mayo mixture evenly over the cream cheese layer in the baking dish.
- Bake sushi bake: Return the baking dish to the oven and bake for 10 to 15 minutes until the salmon layer is well set.
- Cool and slice: Remove from oven and let cool for at least 10 minutes or refrigerate until cold before cutting into 12 to 24 pieces.
- Garnish and serve: Sprinkle furikake rice seasoning over each piece, drizzle with eel sauce, and sprinkle with chopped green onions. Add optional fresh garnishes such as cucumber, radish, or jalapeño slices as desired.
Notes
- This sushi bake is a great alternative to traditional sushi rolls, combining familiar flavors in a baked casserole format perfect for larger groups.
- Feel free to substitute wild sockeye salmon with other salmon types or cooked seafood as preferred.
- The sriracha mayonnaise adds a spicy, creamy kick, but can be adjusted or omitted for milder flavor.
- Use good-quality cooked sticky rice to achieve the authentic sushi texture; rinsing and properly cooking sushi rice is essential if starting from dried rice.
- Leftovers can be refrigerated and gently reheated or eaten cold.
Nutrition
- Serving Size: 1 piece
- Calories: 325 kcal
- Sugar: 2 g
- Sodium: 511 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.02 g
- Carbohydrates: 26 g
- Fiber: 0.2 g
- Protein: 17 g
- Cholesterol: 56 mg
