why make this recipe
Sushi Bake with Salmon is a fun and easy way to enjoy sushi without the need for rolling. It combines the delicious flavors of salmon, cream cheese, and sushi rice in a simple casserole dish. This dish is perfect for gatherings, potlucks, or a cozy night in. Plus, it allows everyone to customize their toppings, making it enjoyable for all.
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.
- Mix the cream cheese, mayo, furikake seasoning, and sriracha together in a large bowl. Cut the salmon into large chunks (discarding the skin) and mix into the sauce.
- Meanwhile, combine the cooked rice, rice vinegar, salt, and sugar. Add to a 9-inch baking dish and press down the rice.
- Press the salmon on top. Bake for 12 minutes, then broil the top for 2-3 minutes until crispy.
- Serve with avocado, diced cucumber, green onion, sesame seeds, and nori seaweed.
how to serve Sushi Bake with Salmon
Serve your Sushi Bake warm, straight from the oven. Present it alongside fresh avocado slices, diced cucumber, and chopped green onions for a burst of color and taste. You can allow guests to add nori strips and sesame seeds as desired for extra flavor. This makes for a fun and interactive meal!
how to store Sushi Bake with Salmon
You can store leftover Sushi Bake in an airtight container in the fridge. It will keep well for 2 to 3 days. When ready to enjoy, simply reheat in the oven until warmed through. Avoid using the microwave, as it might make the rice too chewy.
tips to make Sushi Bake with Salmon
- Ensure your rice is cooked properly. Sushi rice should be sticky, which helps hold everything together.
- For a crunchier top, broil the Sushi Bake for a few more minutes, but watch it closely to avoid burning.
- Feel free to customize toppings based on your preference. Adding pickled ginger or avocado can enhance the flavor.
variation
You can easily switch up this recipe by using different types of fish like tuna or crab. Also, adding vegetables such as diced bell peppers or shredded carrots can add extra nutrients and flavor to your dish.
FAQs
1. Can I use canned salmon instead of fresh?
Yes, canned salmon can be used. Just make sure to drain it well and break it into chunks before mixing with the cream cheese mixture.
2. What can I serve with Sushi Bake?
You can serve it with a side salad, miso soup, or even more sushi rolls to make it a complete meal.
3. Is this dish spicy?
The spiciness comes from the sriracha. You can adjust the amount of sriracha or leave it out completely for a milder flavor.
Sushi Bake with Salmon
Ingredients
For the Salmon
- 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
For the Cream Cheese Mixture
- 1/4 cup cream cheese (softened)
- 1/4 cup furikake seasoning
- 1/4 cup light mayo
- 2 Tablespoons sriracha
For the Rice Base
- 3 cups cooked sushi rice Ensure it’s sticky
- 1 teaspoon salt
- 1 Tablespoon rice vinegar
- 1 teaspoon sugar
For Toppings
- 1 medium avocado (sliced)
- 1/2 medium cucumber (diced)
- 2 medium green onions (diced)
- nori seaweed (to taste)
- sesame seeds (to taste)
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.
Mixing and Assembling
- Mix the cream cheese, mayo, furikake seasoning, and sriracha together in a large bowl.
- Cut the salmon into large chunks (discarding the skin) and mix into the sauce.
- Combine the cooked rice, rice vinegar, salt, and sugar. Add to a 9-inch baking dish and press down the rice.
- Press the salmon on top.
Baking
- Bake for 12 minutes, then broil the top for 2-3 minutes until crispy.
Serving
- Serve with avocado, diced cucumber, green onion, sesame seeds, and nori seaweed.