Description
This salmon sushi bake recipe is a family-friendly dish that transforms cooked salmon, creamy ingredients, and seasoned sushi rice into a sensational meal. It’s quick, hearty, and satisfying, offering big flavor without the fuss of traditional sushi rolling.
Ingredients
Scale
- 450 g (1.5 lbs) cooked salmon, flaked
- 3 cups (approx. 540g cooked) short-grain sushi rice, seasoned (made from 360 g (1.5 cups) raw rice, 480 ml (2 cups) cold water, 60 ml (0.25 cup) rice vinegar, 15 g (1 tablespoon) granulated sugar, and 2.5 g (0.5 teaspoon) fine sea salt)
- 225 g (8 oz) cream cheese, softened (or use a dairy-free alternative)
- 120 g (0.5 cup) mayonnaise (Japanese mayo is highly recommended)
- 2–3 tablespoons Sriracha (adjust to taste)
- 5–6 nori sheets, cut into rectangular pieces for wrapping, plus additional sheets for crumbling into furikake
- Generous sprinkle of furikake, for topping (can make your own with toasted sesame seeds, dried minced garlic, red pepper flakes, and crumbled nori)
- Optional: 15 ml (1 tablespoon) toasted sesame oil
- Optional: 30 ml (2 tablespoons) low-sodium soy sauce (or tamari for gluten-free)
- Optional: Grated fresh ginger or minced garlic
- Optional: Diced avocado
- Optional: Thinly sliced fresh scallions or chives
- Optional: Diced mango
Instructions
- Prepare the Rice: Rinse 360 g (1.5 cups) short-grain sushi rice until water runs clear. Combine with 480 ml (2 cups) cold water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes (do not lift lid). While still warm, transfer rice to a large, shallow bowl. Gently fold in 60 ml (0.25 cup) rice vinegar, 15 g (1 tablespoon) granulated sugar, and 2.5 g (0.5 teaspoon) fine sea salt until fully incorporated.
- Mix the Salmon Filling: In a medium bowl, combine 450 g (1.5 lbs) flaked cooked salmon with 225 g (8 oz) softened cream cheese, 120 g (0.5 cup) mayonnaise, and 2-3 tablespoons Sriracha. Mix until well combined and creamy.
- Assemble the Bake: Preheat oven to 190°C (375°F). Lightly grease a 23×33 cm (9×13 inch) baking dish. Press the seasoned sushi rice evenly into the bottom of the dish, forming a firm base. Spread the salmon mixture evenly over the rice layer.
- Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the top is bubbly, slightly golden at the edges, and fragrant.
- Garnish and Serve: Remove the baking dish from the oven. Sprinkle generously with furikake and artfully scatter thinly sliced fresh scallions (optional) over the top. Allow to rest for 5 minutes before slicing into squares. Serve warm directly from the baking dish, providing individual rectangular nori pieces for wrapping.
Notes
For a speedy salmon sushi bake, use pre-cooked sushi rice or leftover rice, and opt for canned salmon to significantly cut down on prep time. If the rice is too dry, ensure correct water ratio and fold in seasoning while warm; avoid over-baking. For more browning, broil for 1-2 minutes at the end.
- Prep Time: 43 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-inspired Fusion
Nutrition
- Serving Size: 1 square (approx. 180 g)
- Calories: 450 calories
- Sugar: 4 g
- Sodium: 410 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 100 mg