Why Make This Recipe
Sushi Bake with Salmon is a fun and easy way to enjoy sushi flavors without the fuss of rolling. It’s perfect for gatherings or a cozy family meal, combining delicious ingredients into a warm and comforting dish. Plus, it can be customized with your favorite toppings!
How to Make Sushi Bake with Salmon
Ingredients:
- 2 medium salmon filets (about 6 ounces each)
- 1 tablespoon tamari or soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 cup cream cheese (softened)
- 1/4 cup furikake seasoning
- 1/4 cup light mayo
- 2 tablespoons sriracha
- 3 cups cooked sushi rice
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 medium avocado (sliced)
- 1/2 medium cucumber (diced)
- 2 medium green onions (diced)
- Nori seaweed (to taste)
- Sesame seeds (to taste)
Directions:
- Preheat the oven to 400 degrees F.
- Add the salmon to a baking sheet or pan, skin-side down. Drizzle with the tamari, then add the salt, pepper, and garlic powder.
- Bake for about 18 minutes or until flaky.
- In a large bowl, mix the cream cheese, mayo, furikake seasoning, and sriracha together.
- Cut the salmon into large chunks (discarding the skin) and mix it into the sauce.
- Meanwhile, combine the cooked rice, rice vinegar, salt, and sugar.
- Add the rice mixture to a 9-inch baking dish and press it down firmly.
- Press the salmon mixture on top.
- Bake for an additional 12 minutes, then broil the top for 2-3 minutes until crispy.
- Serve with avocado, diced cucumber, green onions, sesame seeds, and nori seaweed.
How to Serve Sushi Bake with Salmon
Serve the Sushi Bake warm, topped with slices of avocado, diced cucumber, and chopped green onions. You can also sprinkle sesame seeds on top and serve it with pieces of nori seaweed for wrapping. It’s great for sharing and is sure to be a hit!
How to Store Sushi Bake with Salmon
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat in the oven or microwave before serving again.
Tips to Make Sushi Bake with Salmon
- Use fresh salmon for the best flavor.
- Feel free to add more veggies or replace any ingredient according to your taste.
- If you want an extra crunchy topping, a sprinkle of panko bread crumbs before broiling works great.
Variation
You can experiment with other seafood like crab or shrimp, or make a vegetarian version by using tofu and extra vegetables.
FAQs
1. Can I use cooked salmon for this recipe?
Yes, you can use leftover cooked salmon if you have it on hand. Just skip the baking step.
2. What can I do if I don’t have furikake seasoning?
You can mix sesame seeds with dried seaweed flakes and a bit of salt as a substitute.
3. Is this dish gluten-free?
To make this dish gluten-free, use tamari instead of soy sauce and make sure your other ingredients don’t contain gluten.
Sushi Bake with Salmon
Ingredients
Salmon and Sauce Ingredients
- 2 medium salmon filets (about 6 ounces each) Use fresh salmon for the best flavor
- 1 tablespoon tamari or soy sauce Use tamari for gluten-free option
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 cup cream cheese (softened)
- 1/4 cup furikake seasoning Can substitute with sesame seeds and dried seaweed flakes
- 1/4 cup light mayo
- 2 tablespoons sriracha Adjust for desired spice level
Rice Ingredients
- 3 cups cooked sushi rice
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
Toppings
- 1 medium avocado (sliced)
- 1/2 medium cucumber (diced)
- 2 medium green onions (diced)
- to taste Nori seaweed For wrapping
- to taste Sesame seeds
Instructions
Preparation
- Preheat the oven to 400 degrees F.
- Add the salmon to a baking sheet or pan, skin-side down. Drizzle with the tamari, then add the salt, pepper, and garlic powder.
- Bake for about 18 minutes or until flaky.
- In a large bowl, mix the cream cheese, mayo, furikake seasoning, and sriracha together.
- Cut the salmon into large chunks (discarding the skin) and mix it into the sauce.
Cooking
- Combine the cooked rice, rice vinegar, salt, and sugar.
- Add the rice mixture to a 9-inch baking dish and press it down firmly.
- Press the salmon mixture on top.
- Bake for an additional 12 minutes, then broil the top for 2-3 minutes until crispy.
Serving
- Serve warm, topped with slices of avocado, diced cucumber, and chopped green onions.
- Sprinkle sesame seeds on top and serve with pieces of nori seaweed for wrapping.