Description
Salmon Sushi Bake is a delicious and easy-to-make Japanese-inspired casserole that combines layers of seasoned sushi rice and a creamy, spicy salmon mixture baked to perfection. Topped with avocado, green onions, and served with nori sheets, it offers the flavors of sushi in a convenient baked form perfect for casual meals or entertaining.
Ingredients
Scale
Rice Layer
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Salmon Mixture
- 8 ounces cooked or canned salmon, flaked
- 1/4 cup mayonnaise
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup cream cheese, softened
Toppings and Serving
- 1 tablespoon furikake (Japanese rice seasoning)
- 1/2 avocado, diced (optional)
- 1 green onion, thinly sliced
- Nori sheets or seaweed snacks, for serving
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the sushi casserole.
- Prepare the rice layer: In a mixing bowl, combine the warm cooked sushi rice with rice vinegar, sugar, and salt. Stir well to ensure the rice is evenly seasoned. Then, firmly press this rice mixture into the bottom of an 8×8-inch baking dish, creating an even base layer.
- Mix the salmon topping: In a separate bowl, blend together the flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and softened cream cheese until you achieve a creamy, well-combined mixture.
- Assemble the bake: Spread the salmon mixture evenly over the rice layer in the baking dish. Sprinkle the top with furikake seasoning to add a savory crunch and umami flavor.
- Bake the dish: Place the baking dish in the preheated oven and bake for 10 to 15 minutes until the mixture is thoroughly heated and the top develops a slight golden hue.
- Add fresh toppings and serve: Remove the dish from the oven and garnish with diced avocado and thinly sliced green onions. Optionally, add more sriracha or mayonnaise on top for extra flavor. Serve warm with nori sheets or seaweed snacks. Scoop a portion, wrap with seaweed, and enjoy it like a sushi taco.
Notes
- You can use leftover cooked salmon, imitation crab, or canned tuna as alternatives for the salmon.
- Adjust the amount of sriracha to control the spiciness according to your preference.
- To make this dish dairy-free, simply omit the cream cheese.
