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Salmon Sushi Bake

Creamy Salmon Sushi Bake

Enjoy a comforting Creamy Salmon Sushi Bake, a perfect fusion of sushi flavors without the rolling hassle.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Base
  • 1 cup Sushi Rice Rinsed
  • 1.25 cups Water
  • 2 tablespoons Lite Seasoned Rice Vinegar Can substitute with regular vinegar mixed with sugar
For the Salmon Mixture
  • 8 ounces Salmon Filet Skin removed and cut into small pieces
  • 0.25 cups Imitation Crab Meat Can be omitted or replaced with shrimp
  • 0.25 cups Kewpie Mayo Regular mayo works in a pinch
  • 4 ounces Cream Cheese Thick for best results
  • 1 tablespoon Sriracha Adjust to spice preference
  • 2 tablespoons Soy Sauce/Tamari Tamari for gluten-free
  • 2 tablespoons Chopped Green Onions Can substitute with chives
For the Unagi Sauce
  • 0.25 cups Soy Sauce
  • 0.25 cups Mirin Can be replaced with equal parts sugar and water
  • 1 tablespoon Sake Can be omitted
  • 2 tablespoons White Granulated Sugar
For the Spicy Mayo
  • 0.25 cups Mayo
  • 1 tablespoon Sriracha
  • 0.5 units Lime Juice Juice of half a lime
  • 1 pinch Salt
For Toppings
  • 1 medium Avocado Sliced
  • 2 tablespoons Sesame Seeds Use black, white, or both
  • 1 medium English Cucumber Diced for garnish
  • 4 sheets Nori Sheets For wrapping bites

Equipment

  • Rice cooker
  • Baking Dish
  • Saucepan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Rinse sushi rice under cold water until the water runs clear. Combine with water in a rice cooker and cook according to instructions. Let sit covered for 10 minutes, fluff and mix in seasoned rice vinegar.
  2. Preheat oven to 425°F (220°C). Cube salmon and mix with Kewpie mayo, cream cheese, sriracha, and soy sauce. Stir in chopped green onions and refrigerate.
  3. Combine soy sauce, mirin, sake, and sugar in a saucepan over medium heat. Simmer until slightly thickened. Remove from heat and cool.
  4. Whisk mayo, sriracha, lime juice, and salt in a bowl. Adjust spice level if desired. Chill in the refrigerator.
  5. In a greased 9x13 inch baking dish, layer seasoned sushi rice evenly, then spread salmon mixture on top.
  6. Bake in preheated oven for 10-15 minutes until golden. Broil for an additional 2-3 minutes if desired.
  7. Drizzle unagi sauce and spicy mayo over baked dish. Garnish with avocado, cucumber, sesame seeds, and extra green onions. Serve with nori sheets.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Rinsing rice properly is crucial for the best texture. Allow rice to cool before adding vinegar. Watch closely if using the broiler.

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