Sushi Bake with Salmon
A fun and easy way to enjoy sushi without rolling, combining delicious flavors of salmon, cream cheese, and sushi rice in a simple casserole dish.
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.
Notes
Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in the oven to enjoy.