Salmon Sushi Bake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
280 kcal
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Course
Main Course, Appetizer
-
Cuisine
Asian
Salmon Sushi Bake
Report
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!
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Ingredients
SUSHI RICE
- 1 ½ cup freshly cooked rice*
- 1 ½ tablespoon rice vinegar
- ½ tablespoon sugar
- ½ teaspoon salt
SUSHI FILLING
- 1 ½ tablespoons Japanese mayo
- 1 tablespoon cream cheese softened
- 1 tablespoon ponzu
- ½ tablespoon light soy sauce
- 1 ½ teaspoon sesame oil
- 10 ounces cooked or canned salmon drained
- 4 green onions thinly sliced
TOPPINGS
- ¼ cup Furikake divided in half
- Unagi Sauce
- Sriracha adjust to spice level
- Japanese mayo
SERVING
- Seaweed chips
- Cucumber julienned optional
- avocado sliced optional
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!
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
Show Details
Serving
0.25recipe
Calories
280kcal
(14%)
Carbohydrates
29g
(10%)
Protein
20g
(40%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
62mg
(21%)
Sodium
839mg
(35%)
Potassium
312mg
(9%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
188IU
(4%)
Vitamin C
2mg
(2%)
Calcium
228mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 280 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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