Description
Delicious Salmon Sushi Bake featuring layers of tender sticky rice, nori sheets, creamy cream cheese, and flavorful baked salmon mixed with sriracha mayo, perfectly baked and topped with furikake, eel sauce, and fresh garnishes for a crowd-pleasing sushi-inspired casserole.
Ingredients
Scale
Main Ingredients
- 1 ½ - 2 pounds wild sockeye salmon filet
- 2 tablespoons soy sauce
- 32 ounces ready-made cooked sticky rice (or 3 cups dried sushi rice, cooked according to package)
- 2 tablespoons rice vinegar
- 2-3 nori sheets
- 16 ounces cream cheese (softened to room temperature)
- ½ cup sriracha mayonnaise
- ½ cup chopped green onions
- 3 tablespoons eel sauce (or oyster sauce)
- 1-2 tablespoons furikake rice seasoning
Optional Garnishes
- Thinly sliced radish
- Thinly sliced cucumbers
- Thinly sliced jalapeno
- Thinly sliced avocado
- Pickled ginger
Instructions
- Preheat and Prepare Salmon: Preheat the oven to 400°F. Lay out a large rimmed baking sheet lined with parchment paper. Place the salmon filet on the parchment paper and drizzle 2 tablespoons of soy sauce over the top.
- Bake Salmon: Bake the salmon for 15 minutes until cooked through, then remove from oven and allow to cool.
- Prepare Rice Layer: Spray a 9 x 13-inch baking dish with nonstick cooking spray. Transfer the cooked sticky rice into the dish, drizzle with 2 tablespoons of rice vinegar, toss by hand to combine, and press firmly into an even layer on the bottom of the dish.
- Add Nori Sheets: Lay the nori sheets evenly over the rice layer. Cut sheets with scissors if necessary to cover the entire surface.
- Spread Cream Cheese: Gently spread the softened cream cheese evenly over the nori sheets using a large flat frosting spreader to create a smooth layer.
- Mix Salmon and Sriracha Mayo: Once the salmon is cooled, remove and discard the skin. Crumble the salmon into a mixing bowl, add the sriracha mayonnaise, and mix thoroughly until combined.
- Assemble Salmon Layer: Spread the salmon and mayo mixture evenly over the cream cheese layer.
- Bake the Sushi Bake: Place the assembled dish in the oven and bake for 10 to 15 minutes until the salmon layer is set and heated through.
- Cool Before Serving: Remove from the oven and allow to cool for at least 10 minutes; alternatively, refrigerate until cold before cutting into pieces.
- Garnish and Serve: Cut the sushi bake into 12 to 24 pieces. Sprinkle furikake rice seasoning on top, drizzle eel sauce over each piece, and sprinkle chopped green onions. Add optional fresh garnishes like thin slices of cucumber, radish, jalapeño, or avocado as desired.
Notes
- This recipe offers a unique, baked twist on classic sushi that is easy to prepare and serves many.
- Use wild sockeye salmon for best flavor and texture.
- Ready-made cooked sticky rice saves time, but homemade cooked sushi rice works well too.
- Sriracha mayo can be adjusted for heat preference or substituted with spicy mayo alternatives.
- Ensure cream cheese is softened to easily spread over nori without tearing.
- Nori sheets can be cut to fit the baking dish perfectly for even layering.
- Furikake seasoning adds an authentic Japanese flair, but can be omitted if unavailable.
- Refrigerating before cutting helps the sushi bake hold its shape better.
- Optional garnishes add color, texture, and fresh flavors to balance the richness.
Nutrition
- Serving Size: 1 piece
- Calories: 325 kcal
- Sugar: 2 g
- Sodium: 511 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.02 g
- Carbohydrates: 26 g
- Fiber: 0.2 g
- Protein: 17 g
- Cholesterol: 56 mg
