Spicy Salmon Sushi Bake
User Reviews
5.0
222 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
6
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Calories
347 kcal
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Course
Main Course
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Cuisine
Japanese
Spicy Salmon Sushi Bake
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This spicy salmon sushi bake is a deconstructed sushi roll that's baked in a casserole. It's a delicious way to enjoy all the sushi flavors without the mess and fuss of making rolls.
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Ingredients
Sushi Rice
- 1 cup sushi rice
- ¼ cup rice wine vinegar
- 2 teaspoon sugar
- 1 teaspoon salt
Salmon Mixture
- ½ cup Furikake Seasoning
- 8 oz salmon fillets 2 portions
- 1 tablespoon soy sauce gluten free if needed or use tamari
- ¼ cup cream cheese softened
- ¼ cup mayonnaise Kewpie or regular mayonnaise
- 2 tablespoon Sriracha sauce or sambal oelek
Toppings
- 1 avocado sliced or cubed
- ½ cucumber sliced or cubed
- 2 green onions sliced
- Nori seaweed sheets
- more kewpie mayo
- Unagi Sauce
Instructions
Sushi Rice
- Using a fine meshed sieve, rinse the sushi rice thoroughly under cold water.
- Cook the rinsed rice according to the package instructions (usually 20 minutes).
- When the rice is cooked, sprinkle the rice vinegar, sugar and salt over it and use a rice paddle or spatula to gently combine.
Salmon Mixture
- Season the salmon fillets by rubbing them with soy sauce.
- Cook the fillets in an air fryer for 10 minutes at 400° or in the oven at 400° for 15-20 minutes depending on thickness. (Do this while the rice is cooking).
- Break the cooked salmon into small pieces with a fork.
- In a large bowl, combine the salmon, cream cheese, mayonnaise, and sriracha sauce.
- Preheat oven to 425° Line a 9x9" baking dish with parchment paper, or use cooking spray.
- Press the sushi rice evenly into the prepared baking pan. Sprinkle with furitake.
- Spread the salmon mixture evenly over top of the rice.
- Bake for 15 minutes, until heated through and bubbling slightly.
- Top with a drizzle of mayo, green onion slices, avocado and cucumber.
- Serve with squares of nori sheets
Equipments used:
Notes
- Rinse: Before cooking the rice, use a fine mesh strainer to rinse it several times in cold water. This step removes the excess starch so you'll have sticky rice, but not mushy rice.
- Make ahead: Cook the rice the day before making this recipe, or use leftover rice.
- Rice layer: Use water to wet your hands when pressing the rice into the baking pan to prevent the grains from sticking to your hands.
- Rice Cooker: Make this dish even easier by using a rice cooker for cooking the rice.
- Furikake: To make your own furikake seasoning: In a skillet over low heat, toast ¼ cup each sesame seeds and crushed nori until fragrant. Add two teaspoons of sugar and one teaspoon of salt.
- Storage: If you have leftovers, store in an airtight container in the fridge for up to two days.
Nutrition Information
Show Details
Calories
347kcal
(17%)
Carbohydrates
14g
(5%)
Protein
12g
(24%)
Fat
28g
(43%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
11g
Monounsaturated Fat
9g
Trans Fat
0.03g
Cholesterol
38mg
(13%)
Sodium
1123mg
(47%)
Potassium
467mg
(13%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
276IU
(6%)
Vitamin C
11mg
(12%)
Calcium
90mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 12g | 24% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 38mg | 13% |
| Sodium | 1123mg | 47% |
| Potassium | 467mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
222 reviews
Excellent
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