Salmon Sushi Bake
A simple and delicious salmon sushi bake, combining fresh flavors with a warm, creamy topping, perfect for family dinners or gatherings.
Ingredients
For the Sushi Base
- 2 cups sushi rice Rinsed until water runs clear
- 2.5 cups water For cooking the sushi rice
For the Salmon Layer
- 1 lb salmon fillet Baked and flaked
For the Creamy Topping
- 1/4 cup mayonnaise
- 2 tablespoons soy sauce
- 1 teaspoon sriracha Optional for spice
- 1 tablespoon rice vinegar
For Garnish
- 1 sheet nori Cut into small pieces
- green onions, chopped For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or pot; cook according to package instructions.
Cooking the Salmon and Mixing Toppings
- While the rice is cooking, prepare the salmon. Place it in a baking dish and bake for 15-20 minutes or until fully cooked. Flake the salmon with a fork once it cools slightly.
- In a bowl, mix the mayonnaise, soy sauce, sriracha, and rice vinegar.
Assembly and Baking
- Once the rice is cooked, spread it evenly in the bottom of a greased baking dish.
- Layer the flaky salmon over the rice and spread the creamy topping mixture over the salmon.
- Bake in the oven for about 15-20 minutes until golden and bubbly.
Serving
- Remove from the oven, sprinkle chopped green onions and nori pieces on top before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place portions in freezer-safe bags for up to a month. Reheat in the oven or microwave until heated through.