Description
This Salmon Sushi Bake offers the beloved flavors of sushi in a comforting, casserole-style dish. It features layers of seasoned sushi rice, creamy flaked salmon mixed with mayonnaise and sriracha, and a cheesy, golden-brown topping, all baked to perfection. It’s a warm, hearty, and easy-to-make alternative to traditional sushi rolls, perfect for family meals, potlucks, or any occasion.
Ingredients
Scale
- For the Rice Layer:
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- For the Salmon Layer:
- 2 cups cooked salmon (baked or pan-seared)
- ⅓ cup mayonnaise
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon cream cheese, softened
- For the Topping:
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon green onions, sliced
- 1 tablespoon furikake seasoning (optional)
- ½ cup shredded mozzarella cheese
- To Serve:
- Roasted seaweed sheets (nori)
- Extra sriracha or spicy mayo
Instructions
- Prepare the Sushi Rice: Cook sushi rice. While warm, mix with rice vinegar, sugar, and salt. Press evenly into the bottom of a lightly greased 8×8-inch baking dish.
- Make the Creamy Salmon Mix: In a large bowl, flake the cooked salmon. Add mayonnaise, sriracha, and softened cream cheese. Stir until creamy and combined. Adjust ratios to your liking for heat or richness.
- Layer It Up: Spread the salmon mixture evenly over the rice. Drizzle with soy sauce and sesame oil. Sprinkle chopped green onions and furikake over the top.
- Add Cheese and Bake: Top with shredded mozzarella. Bake in a preheated oven at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and golden.
- Serve with Seaweed: Let cool slightly, then serve warm with roasted seaweed sheets. Scoop and wrap in nori to enjoy.
Notes
- Feel free to substitute salmon with cooked shrimp, canned tuna, or imitation crab.
- For a dairy-free option, omit the cheese or use a plant-based alternative.
- Add more sriracha for extra spice.
- Use leftover salmon from a previous meal.
- If you don’t have furikake, use toasted sesame seeds and crumbled nori.
- For an extra crispy topping, broil for 2-3 minutes at the end.
- Assemble ahead of time and refrigerate; bake when ready to serve.
- Can be made gluten-free by using tamari instead of soy sauce and ensuring all ingredients are gluten-free.
- Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven or microwave. Freezing is not recommended.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Fusion / Japanese-American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: N/A
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 22g
- Cholesterol: N/A