Sushi Bake with Salmon
Sushi Bake with Salmon is a fun and easy way to enjoy sushi flavors without the fuss of rolling, perfect for gatherings or cozy family meals.
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.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again.