5 from 3 votes
Salmon Sushi Bake
Transform cold & boring leftover salmon into a fun interactive dinner - in under 30 minutes! This simple Salmon Sushi Bake is an epic crowd-pleaser for weeknight dinners & potlucks that'll have everyone (especially sushi lovers) begging you for the recipe!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
280 kcal
Course:
Main Course, Appetizer
Cuisine:
Asian
Ingredients
SUSHI RICE
- 1 ½ cup rice freshly cooked
- 1 ½ tablespoon rice vinegar
- ½ tablespoon sugar
- ½ teaspoon salt
SUSHI FILLING
- 1 ½ tablespoons mayonnaise Japanese style
- 1 tablespoon cream cheese softened
- 1 tablespoon ponzu
- ½ tablespoon soy sauce light
- 1 ½ teaspoon sesame oil
- 10 ounces salmon drained, cooked or canned
- 4 green onions thinly sliced
TOPPINGS
- ¼ cup furikake divided in half
- unagi sauce
- Sriracha sauce adjust to spice level
- mayonnaise Japanese style
SERVING
- seaweed chips
- cucumber optional, julienned
- avocado optional, sliced
Instructions
- In a microwave-safe bowl, combine rice vinegar, sugar, & salt. Microwave for 15 seconds or until sugar & salt is dissolved.
- Place the hot freshly cooked rice in a large bowl, then drizzle the rice vinegar mixture on top of a spatula while moving it in a swiping motion. This helps distribute the mixture more evenly. Gently fold together, being careful not to mush the rice. Set aside.
- Preheat oven to 450° F.
- In a large mixing bowl, combine the sushi filling ingredients - salmon, cream cheese, ponzu, Japanese mayo, light soy sauce, sesame oil, & green onions. Set aside.
- In a baking dish, begin assembling the sushi bake by evenly layering the sushi rice (again, be careful not to mush the rice), then half of the furikake, the sushi filling, & the remaining furikake. Drizzle unagi sauce, Sriracha, and Japanese mayo on top.
- Bake in the oven for 10 - 15 minutes, or until the top is golden and everything is heated through.
- Serve with seaweed chips or nori sheets, cucumber, and avocado slices if desired. Enjoy by scooping the sushi bake onto a piece of nori and adding cucumber and / or avocado, if desired. Roll up into a bite & enjoy!
Cup of Yum
Notes
- Rice: Any short-grain rice is best for that sticky chewy texture like sushi, but medium grained rice would do if you have trouble finding it. You can easily find these at local Asian or Japanese markets.
- Furikake: There are TONS of flavors for furikake, but the basic type (with just seaweed & sesame seeds) is what I used for this recipe. Feel free to experiment with any of your favorites!
- Step-by-Step Photos: Scroll to the blog post above for step-by-step photos & key tips for best results!
Nutrition Information
Serving
0.25recipe
Calories
280kcal
(14%)
Carbohydrates
29g
(10%)
Protein
20g
(40%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.03g
(2%)
Cholesterol
62mg
(21%)
Sodium
839mg
(35%)
Potassium
312mg
(7%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
188IU
(4%)
Vitamin C
2mg
(2%)
Calcium
228mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 280
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 280kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 62mg | 21% |
| Sodium | 839mg | 35% |
| Potassium | 312mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 228mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.