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Salmon Sushi Bake

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This Salmon Sushi Bake is a deconstructed sushi roll baked in a casserole dish. It combines seasoned sushi rice, creamy salmon mixture, and a crunchy topping for a flavorful and easy-to-make meal that’s perfect for gatherings or a weeknight dinner.

Ingredients

  • 2 cups sushi rice (uncooked)
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 lb cooked salmon (flaked)
  • 1/4 cup Kewpie mayo
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 avocado (sliced)
  • 1 tbsp furikake seasoning
  • 1 package roasted seaweed snacks (for serving)
  • Optional toppings: green onions, sesame seeds, extra sriracha, extra mayo

Instructions

  1. Rinse and cook 2 cups of sushi rice with 2 1/2 cups of water. Once cooked, mix with rice vinegar, sugar, and salt. Let cool slightly.
  2. Preheat your oven to 400°F (200°C).
  3. In a bowl, mix flaked cooked salmon with Kewpie mayo, sriracha, soy sauce, and sesame oil until well combined.
  4. Spread the seasoned rice evenly into a 9×13-inch baking dish and press it down gently.
  5. Layer the creamy salmon mixture on top of the rice and spread it evenly.
  6. Sprinkle furikake seasoning over the salmon mixture.
  7. Bake uncovered for about 10-15 minutes or until heated through.
  8. Top with sliced avocado, green onions, sesame seeds, extra mayo, and sriracha if desired.
  9. Serve warm with roasted seaweed snacks for scooping.

Notes

  • You can use canned salmon or leftover cooked salmon for convenience.
  • Adjust sriracha to taste if you prefer less heat.
  • Substitute Kewpie mayo with regular mayo if needed, though the flavor may vary slightly.
  • This dish is best served warm but also tastes good at room temperature.

Nutrition

Find it online: https://yumfamilyrecipes.com/salmon-sushi-bake/