Sushi Bake (with Salmon)
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
351 kcal
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Course
Main Course
Sushi Bake (with Salmon)
Description
Sushi Bake (with Salmon) starts with sushi rice cooked and seasoned with salt, rice vinegar, and furikake seasoning, creating a flavorful base. This rice is pressed into a baking dish to form an even layer. On top is a smooth and spicy spread made from cream cheese blended with sriracha mayonnaise, into which flaked cooked salmon is folded, providing a creamy texture and rich seafood flavor. The assembled dish is then baked until heated through and slightly browned on top, which adds a mild caramelized note.
The dish balances soft, vinegared rice with the creamy, slightly spicy salmon topping, and the finishing touches of furikake sprinkled over the top add a savory and slightly crunchy texture. Roasted seaweed and other sushi toppings can be added as garnishes, making it reminiscent of deconstructed sushi in a casserole form.
This Sushi Bake is convenient for feeding a group and offers a warm alternative to traditional rolled sushi. It can be scooped onto seaweed sheets or served with additional garnishes of choice, making it a versatile dish that combines familiar sushi ingredients into a cozy baked presentation.
Ingredients
- 1 1/2 cups sushi rice uncooked
- 1 tsp salt
- 1/4 cup rice vinegar
- 4 tbsp furikake divided
- 1 1/2 lbs salmon boneless & skinless, cooked
- 8 oz cream cheese room temperature
- 1/4 cup mayonnaise with sriracha
Instructions
- Preheat the oven to 400°F. Lightly oil a 9x13 inch baking dish and set aside.
- In a medium pot, cook one and a half cups of sushi rice according to package instructions and season with one teaspoon of salt. After the rice has cooked, add 1/4 cup of rice vinegar and three tablespoons of furikake. Mix until well combined.
- Transfer the rice mixture to the prepared baking dish. Use a spatula to evenly spread the rice and flatten it down.
- In a bowl, mix together the cream cheese and sriracha mayo until smooth. Flake the salmon with a fork, then fold it into the cream cheese mixture.
- Spread the salmon mixture evenly over the rice.
- Transfer the dish to the preheated oven and bake for 10-15 minutes, or until everything is heated through and the top is slightly golden in color.
- Sprinkle the remaining one tablespoon of furikake over the salmon. Garnish the sushi bake with roasted seaweed and any other of your favorite sushi toppings. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 21g | 42% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 75mg | 25% |
| Sodium | 618mg | 26% |
| Potassium | 492mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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