Name: Salmon Sushi Bake with Creamy Layers of Flavor
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 4 cups cooked short grain rice (about 1.5 cups uncooked); 1/4 cup rice vinegar; 1½ tsp sugar; 1 tsp sea salt; 1 lb salmon (boneless); 1 tbsp avocado oil (or your favorite cooking oil); Salt and pepper (to taste); 1/3 cup Japanese mayo (plus more for drizzling); 1/2 cup cream cheese; 2 tbsp sriracha sauce (plus more for drizzling); 1/4 cup furikake (or toasted seaweed, torn into small pieces); 2 green onions (sliced); Sesame seeds; Toasted nori, avocado, cucumber slices, and/or kimchi (for serving)

Description

Easy Salmon Sushi Bake with Creamy Spicy Mayo Recipe

Ingredients

Scale

4 cups cooked short grain rice (about 1.5 cups uncooked)
1/4 cup rice vinegar
1½ tsp sugar
1 tsp sea salt
1 lb salmon (boneless)
1 tbsp avocado oil (or your favorite cooking oil)
Salt and pepper (to taste)
1/3 cup Japanese mayo (plus more for drizzling)
1/2 cup cream cheese
2 tbsp sriracha sauce (plus more for drizzling)
1/4 cup furikake (or toasted seaweed, torn into small pieces)
2 green onions (sliced)
Sesame seeds
Toasted nori, avocado, cucumber slices, and/or kimchi (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 425°F to prepare for baking the salmon and the sushi bake.
Cook the short grain rice according to package instructions. Once cooked, stir in rice vinegar, sugar, and sea salt to season. If using leftover rice, warm it before mixing to ensure it softens adequately.
Coat the salmon fillets with avocado oil and season with salt and pepper. Place skin side down on a baking sheet and bake in the oven for 15 minutes or until the salmon flakes easily with a fork. For frozen salmon, an air fryer method is recommended.
Remove the skin from cooked salmon, flake the meat into a bowl, and mix with Japanese mayo, cream cheese, and sriracha sauce until well combined to create a creamy, spicy filling.
Spread the seasoned rice evenly in a 9×13 baking dish. Sprinkle the rice with furikake or toasted seaweed pieces, then spread the salmon mixture evenly on top.
Bake the assembled dish in the oven at 425°F for 10 minutes to warm through and meld flavors.
Drizzle more Japanese mayo and sriracha sauce over the bake. Sprinkle sliced green onions and sesame seeds for freshness and crunch.
Serve warm with toasted nori sheets to use as wraps, accompanied by optional toppings like avocado slices, cucumber slices, and kimchi for added texture and flavor.

Notes

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1/6 of the dish
Calories: 400
Sugar: 2g
Sodium: 600mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 20g
Cholesterol: 50mg