Salmon Sushi Bake Recipe
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Servings
6 people
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Calories
396 kcal
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Course
Main Course
Salmon Sushi Bake Recipe
Description
This recipe begins by optionally coating the baking dish with sesame oil to introduce a savory, almost Korean flavor. Sushi rice is cooked with the option to include dried kelp for umami depth, then seasoned gently with a mixture of rice vinegar, sugar, and salt. The salmon is cut into uniform pieces and mixed with mayonnaise, cream cheese, soy sauce, rice vinegar or pickle brine, sesame oil, and sugar, adding moisture and richness akin to sushi toppings.
The prepared rice is spread evenly in a casserole dish, followed by the salmon mixture layered on top. Sprinkling with furikake seasoning and adding slices of avocado plus optional red chili provides textural contrast and extra flavor. Baking at a high temperature ensures the top is cooked through and slightly firm, while the marinade-infused salmon remains tender.
This salmon sushi bake can be served as a deconstructed sushi experience, spooned onto toasted seaweed sheets to make handrolls. The components offer a softer alternative to traditional raw sushi, suitable for an accessible homemade variation.
Ingredients
- 1 Tablespoon sesame oil
For the rice
- 1 Cup rice uncooked. Optional: add 1 piece of dried kelp when cooking, Japanese variety
- ¼ Cup rice vinegar Substitute: you can mix the rice with sushi seasoning instead of the rice vinegar, white sugar and salt. It's a bit sweeter than my homemade version.
- 1 Tablespoon white sugar
- 1 teaspoon salt
For the salmon
- 1 lb salmon thawed from frozen works but pay dry. Cut into 1 by 1.5 inch pieces.
- 2 Tablespoons soy sauce light
- 2 Tablespoons mayonnaise I like Kewpie. You can use spicy versions such as gochujang mayo, sambal mayo or kimchi mayo too.
- 2 Tablespoons cream cheese
- ½ Tablespoon rice vinegar Substitute: brine from pickled cucumbers
- 1½ teaspoon white sugar
Toppings
- 1 avocado Cut into slices or cubes
- ¼ Cup furikake You might want to add less if you decide to splurge on Japanese salmon or fish roe.
- 1 red chili thinly sliced, optional
Instructions
- Optional: coat the baking dish with ½ Tablespoon of sesame oil for a more savory, Korean taste.
- Cook the sushi rice as per normal. (Click through for detailed instructions.) I soak mine before cooking in a rice cooker, with a piece of dried kelp for a more savory flavor.
- 15-20 minutes before the rice is done, preheat the oven to 425F/ 218C/ 198C fan.
- 5-10 minutes before the rice is done cooking (takes about 40 minutes in a rice cooker), take the salmon out of the fridge. (We don't want to cook it fridge cold or the texture won't be great. But not more than 15 minutes for food safety's sake!) Cut into 1 by 1.5 inch pieces, then mix well with the mayonnaise, cream cheese, soy sauce, vinegar/ pickle brine, sesame oil and sugar. Put aside.
- Once the rice has cooked, mix the rice with the seasoned sushi vinegar (the vinegar combined with sugar and salt) by cutting and folding, not stirring.
- Spread the seasoned rice on the casserole dish till it's completely filled.
- Add ½ of the Furikake evenly and liberally all over rice, followed by the salmon.
- Bake in a pre-heated oven at 425F/ 218C/ 198C fan for about 12 minutes or till the salmon is cooked through but still flaky. (The cooking time will change depending on hot your oven runs or how big you cut the pieces.)
- Add the rest of the furikake- if you're using the fish roe, you may not need all the remaining furikake, so taste before you season.
- Whilst the dish is in the oven, cut the avocado and other toppings. Keep them in the fridge till you need them. Once the hot casserole is out of the oven, top with the avocado slices, spring onions, sesame seeds, sliced chilies etc. Enjoy!
Notes
- For serving, spoon portions onto toasted seaweed sheets to make handrolls with toppings like pickled cucumbers.
- Include rice cooking time as part of prep time due to soaking and cooking steps.
- Nutritional information is an estimate and should be used as a reference only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 44mg | 15% |
| Sodium | 804mg | 34% |
| Potassium | 733mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 183mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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