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–+ servings
Three salmon sushi bake on small plates.

Salmon Sushi Bake

Carissa Erzen
The delicious flavors of baked salmon in a sweet/salty/spicy mayo in this salmon sushi bake are out of this world! Plus you don't need to construct any finicky sushi rolls, since it's baked in a casserole dish the oven!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course, Side Dish
Cuisine Japanese
Servings 9 servings
Calories 245 kcal

Ingredients
  

Sushi Rice

  • 1 cup sushi rice (uncooked)
  • ¼ cup rice vinegar
  • 2 tablespoon granulated sugar
  • 1 teaspoon salt

Baked Salmon

  • 1 pound salmon
  • 1 pinch salt (about ⅛ teaspoon)
  • 1 pinch ground black pepper (about ⅛ teaspoon)
  • ¼ teaspoon garlic powder

Mayo Sauce & Toppings

  • ½ cup mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha
  • ¼ cup furikake
  • Optional toppings: sliced fresh or pickled cucumbers, green onions, spicy mayo, nori

Instructions
 

  • Rinse and drain the sushi rice in cold water until the water is pretty clear. Cook the sushi rice in a rice cooker based on your rice cooker’s instructions, or on the stove with 1½ cups water.
  • Add the rice vinegar, sugar and salt to the cooked sushi rice, and mix to combine. Set aside.
  • Preheat the oven to 400°F. Place the salmon skin-side-down (if it has the skin on) on a baking sheet lined with aluminum foil.
  • Pat the salmon dry with a paper towel. Then season with salt, black pepper, and garlic powder.
  • Bake the salmon for 10 to 20 minutes (depending on the thickness of the salmon), until it flakes easily with a fork.
  • Break apart the salmon into bite-sized pieces with a fork.
  • In a mixing bowl, combine the mayonnaise, soy sauce, and sriracha until it’s a creamy mixture. Then and the baked salmon pieces and mix until the salmon is coated in the sauce. furikake
  • In a 9-x11-inch baking dish, spread out the sushi rice and press it down in an even layer. Sprinkle the on the rice, then spread the salmon mixture on top.
  • Bake for 10 to 15 minutes, until it is golden on top.
    To serve, top with a drizzle of spicy mayo, furikake, sliced green onion, sliced avocado, fresh or pickled cucumbers, or toasted sesame seeds.

Notes

  • Don't skip rinsing your rice. There's a lot of starch in rice, which helps create its sticky texture. But you'll have too much starch if you don't rinse the rice, which could cause the texture to be gummy. Rinse the rice in cold water at least three times, until the water is pretty clear.
  • This recipe can easily be doubled. Just bake it in a larger casserole dish, that's 9x11 inches or 9x13 inches.
  • Turn the oven to broil for the last few minutes to get a nice golden color on top of the sushi bake.

Nutrition

Serving: 1servingCalories: 245kcalCarbohydrates: 20gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 33mgSodium: 515mgPotassium: 273mgFiber: 1gSugar: 3gVitamin A: 31IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword salmon sushi bake, sushi bake recipe
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