ULTIMATE SALMON SUSHI BAKE
This Salmon Sushi Bake is a deconstructed sushi casserole that captures all the delicious flavors of sushi rolls without the complicated rolling. Layers of seasoned rice, creamy salmon, and your favorite toppings create an easy-to-assemble and utterly satisfying meal.
Equipment
- fine mesh sieve
- Pot with lid
- Small bowl
- Large bowl
- Baking Sheet
- Parchment paper
- Fork
- Medium bowl
- 9x13 inch baking dish
- Spatula
- Knife
- Cutting board
Ingredients
- 2 cups sushi rice
- 2 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1.5 lbs salmon fillet, skin removed
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- Nori seaweed, cut into strips or crumbled
- Sesame seeds black and/or white
- Spicy mayo optional, for drizzling
- Eel sauce optional, for drizzling
- Green onions, thinly sliced
- Masago or tobiko fish roe, optional
Instructions
- Rinse the sushi rice in a fine-mesh sieve until the water runs clear.
- Combine the rinsed rice and water in a pot. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes, or until all the water is absorbed.
- Remove from heat and let stand, covered, for 10 minutes.
- While the rice is resting, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved.
- Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool slightly while you prepare the salmon.
- Preheat your oven to 400°F (200°C).
- Place the salmon fillet on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once the salmon is cooked, let it cool slightly, then flake it with a fork.
- In a medium bowl, combine the flaked salmon with the mayonnaise, sriracha, soy sauce, sesame oil, garlic powder, and black pepper. Mix well.
- Lightly grease a 9x13 inch baking dish (or similar size).
- Spread the seasoned sushi rice evenly in the bottom of the dish.
- Spread the salmon mixture evenly over the rice layer.
- Bake for 10-15 minutes, or until the salmon is heated through and the top is slightly golden.
- Remove the sushi bake from the oven and let it cool slightly.
- Arrange your desired toppings over the salmon layer.
- Slice into squares and serve immediately.
Notes
Leftover sushi bake can be stored in an airtight container in the refrigerator for up to 2 days. Reheat individual portions in the microwave for 1-2 minutes or the entire dish in the oven at 350°F (175°C) for 10-15 minutes. Add fresh toppings after reheating for best results. Get creative with your toppings! Mango, pickled ginger, or tempura flakes can add a unique twist. For a Spicy Salmon Sushi Bake, add more sriracha to the salmon mixture. For a Vegetarian Sushi Bake, substitute the salmon with cooked tofu or mushrooms.