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–+ servings
Salmon Sushi Bake

Savory Salmon Sushi Bake: Easy Comfort Food for Any Night

This Salmon Sushi Bake is a creamy, comforting dish that combines rich salmon and crab flavors, perfect for a quick family dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Base
  • 1 cup Sushi Rice Rinse well before cooking.
  • 1.25 cups Water For cooking the rice.
  • 2 tablespoons Lite Seasoned Rice Vinegar
  • 1 tablespoon Furikake For flavor enhancement.
For the Salmon Mixture
  • 8 ounces Skinless Salmon Fillet Cubed.
  • 0.25 cup Kewpie Mayo
  • 0.25 cup Cream Cheese Softened for easier mixing.
  • 1 tablespoon Sriracha Adjust based on your spice preference.
  • 1 tablespoon Soy Sauce or Tamari Tamari is gluten-free.
  • 2 pieces Green Onions Finely chopped.
For the Sauces
  • 0.25 cup Soy Sauce or Tamari For the unagi sauce.
  • 0.25 cup Mirin
  • 1 tablespoon Granulated Sugar
  • 0.25 cup Mayonnaise For spicy mayo.
  • 2 tablespoons Sriracha For spicy mayo.
  • 1 piece Lime Juiced for spicy mayo.
  • 1 pinch Salt For spicy mayo.
For Toppings
  • 1 medium Avocado Sliced for garnish.
  • 1 tablespoon Sesame Seeds For garnish.
  • 1 medium Cucumber Sliced thin for garnish.
  • 1 sheet Nori For wrapping bites.

Equipment

  • Medium pot
  • small saucepan
  • mixing bowl
  • 9x9 inch baking pan
  • spatula
  • Parchment paper

Method
 

Preparation Steps
  1. Rinse sushi rice under cold water for about 2-3 minutes until the water runs clear. Combine with water in a medium pot, bring to a boil, lower heat and cover, and cook for 15 minutes. Remove from heat and let steam for 10 minutes. Mix in rice vinegar.
  2. Cube salmon and place in a mixing bowl. Add mayo, cream cheese, sriracha, and soy sauce. Finely chop green onions and mix. Refrigerate for 15 minutes.
  3. Combine soy sauce, mirin, and sugar in a small saucepan over medium heat. Simmer for 5-7 minutes until thickened. Remove from heat to cool.
  4. Mix mayonnaise, sriracha, lime juice, and salt in a small bowl. Chill until ready to serve.
  5. Preheat oven to 425°F. Grease a baking pan and press sushi rice into the bottom. Sprinkle furikake over rice.
  6. Spread the salmon mixture evenly over the rice layer.
  7. Bake for 10-15 minutes until golden and bubbly, optionally broil for the last 2 minutes.
  8. Drizzle with unagi sauce and spicy mayo. Garnish with avocado, cucumber, sesame seeds, and green onions.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Rinse rice well for fluffiness. Chill salmon mixture for better flavor. Use the broiler cautiously to avoid burning. Cut salmon uniformly for even cooking. Dampen hands when pressing rice to prevent sticking.

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