Sushi Bake
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
6
-
Calories
363 kcal
-
Course
Main Course, Dinner
Sushi Bake
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This sushi bake combines creamy, spicy salmon and sticky rice with a flavorful spicy sauce for a twist on traditional sushi that you can easily make at home!
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Ingredients
sushi rice
- 3 cups short grain rice warm, steamed
- 1 1/2 tablespoons rice wine vinegar
- 2 teaspoons sugar
salmon
- 8 ounces salmon fillet flaked, cooked, boneless, skinless
- 4 ounces cream cheese softened
- 1/4 cup mayonnaise American mayo is fine too, Kewpie brand
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 2 green onion thinly sliced
- 2 tablespoons Furikake Seasoning
topping
- 3 tablespoons mayonnaise Kewpie brand
- 3 tablespoons eel sauce
- 2 tablespoons sriracha
- 2 tablespoons Furikake Seasoning
- 2 green onion thinly sliced
serving suggestions
- Nori sheets toasted and seasoned
- avocado sliced
- cucumber sliced
Instructions
- Preheat oven to 425˚F. In a bowl combine all rice ingredients and gently fold together.
- Press mixture into a lightly greased 8”x8” baking dish.
- Combine all salmon ingredients into a bowl, except furikake, and mix together.
- Top rice with an even layer of furikake.
- Then top with an even layer of salmon mixture.
- Bake in the oven for about 15 minutes. Then broil for 1 to 2 minutes to lightly brown top. Remove from heat and cool for 5 to 8 minutes.
- Top sushi bake with a drizzle of kewie pie, eel sauce, and sriracha and finish with a sprinkle of furikake and green onions. Serve with toasted nori, avocado, and cucumber.
Notes
- **Nutritional information does not include "serving suggestion" items such as sliced cucumber, sliced avocado, and toasted/seasoned nori sheets**
- Tips and Tricks for the BEST Sushi Bake Experience
- Avoid overcooking the rice. Because the rice is steamed and then baked, you'll want to make sure the rice isn't initially overcooked. Letting it cool after it's steamed can also help the rice bake with more of a crispy texture and avoid becoming mushy.
- Use soft cream cheese. Let the cream cheese get to room temperature before making the salmon mixture. This will help the texture be creamy and not lumpy.
- For the best flavor, use fresh, quality seafood.
- Don't skip the furikake. Adding a light layer of furikake between the rice and salmon mixture helps infuse the rice with flavor as it cooks.
- Don't skip the broil. While it only needs a minute or two, broiling the sushi bake at the end helps add a crispy texture and deeper flavor to the entire dish.
- Serve warm or cold. We like this dish served warm, but it's also great straight from the refrigerator, enjoyed cold.
- Cut nori sheets into manageable sizes. If you're using sheets of nori instead of pre-cut seaweed snacks, cut them into squares or rectangles that can easily hold 2-3 inch squares of the casserole.
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
30g
(10%)
Protein
12g
(24%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.03g
(2%)
Cholesterol
47mg
(16%)
Sodium
578mg
(24%)
Potassium
279mg
(6%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
373IU
(7%)
Vitamin C
8mg
(9%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 47mg | 16% |
| Sodium | 578mg | 24% |
| Potassium | 279mg | 6% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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