Salmon Sushi Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
12 people
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Calories
54 kcal
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Course
Main Course
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Cuisine
Asian
Salmon Sushi Bake
Description
This recipe assembles a sushi-inspired baked dish using cubes of salmon combined with a creamy and spicy mayo-soy mixture, positioned on seasoned sticky rice within nori seaweed wrappers. The rice is seasoned gently with rice vinegar to enhance flavor and balance richness. Cutting nori sheets to fit muffin tins allows individual portions to hold the salmon and rice distinctly. Baking gently cooks the salmon and binds the components, while broiling can create a slight crust on top for texture contrast.
The dish can be served warm or allowed to cool to room temperature, accommodating various preferences. Garnishes of toasted sesame seeds and sliced green onions introduce nutty and fresh elements. Drizzling additional sriracha or serving with soy sauce adds customizable heat or saltiness.
Using mayonnaise such as Kewpie, common in Japanese cooking, enriches the salmon mixture. This recipe is adaptable with substitutions like crab or tuna and pairs well with traditional sushi accompaniments. Leftovers can be refrigerated and enjoyed cold or reheated lightly.
Ingredients
- 8 oz salmon 250g, boneless, skinless, cut into 1/2 inch cubes
- 1 tablespoon mayonnaise preferably Japanese (Kewpie
- 1 tablespoon soy sauce
- 1 teaspoon sriracha
- 1/4 teaspoon wasabi optional
- 1 cup white sticky rice cooked; types include sushi rice, Jasmine rice, Egyptian rice
- 1/2 teaspoon rice vinegar or white vinegar
- 12 quares nori seaweed about 1/2 pack of nori sheets
To garnish:
- sesame seeds
- green onion slices
- Sriracha sauce drizzle, if desired
Instructions
- Preheat oven to 350F (180C). Lightly grease 12 cavities of a muffin tin with non stick cooking spray or with a paper towel that has a little oil on it.
- In a medium bowl, add the cubed salmon, the mayonnaise, soy sauce, sriracha, and wasabi if using. Mix well to combine.
- In a separate bowl add the vinegar to the cooked sticky rice, and stir to combine.
- Cut each nori sheet into square pieces that will fit in the muffin cups with a bit of overhang.
- Place a tablespoon of sticky rice in each nori square, then place this into a muffin tin cavity, pressing firmly in so that the rice covered nori is at the bottom (see video). Once in the muffin tin, add a tablespoon of salmon mixture (3-4 cubes).
- Bake in the oven for 15 minutes or until salmon is cooked through. Broil for another 1-2 if you like the salmon crispy
- Garnish with sesame seeds and sliced green onions, and serve with sriracha mayonnaise and soy sauce or whatever you like!
Notes
- Cut nori sheets with some overhang to fit muffin tins, making portions easy to remove after baking.
- Prepare the sticky rice in advance, even the day before, to save assembly time and use leftover rice efficiently.
- Allow baked sushi cups to cool slightly before eating; they can be served cold or at room temperature based on preference.
- For gluten-free versions, substitute tamari for soy sauce.
- Variations include using crab, prawns, or tuna instead of salmon and topping with sweet chili sauce, edamame, avocado, or teriyaki sauce.
- Store leftovers in an airtight container for 2-3 days; enjoy cold or reheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 110mg | 5% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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