Description
This Salmon Sushi Bake is a delicious, easy-to-make casserole that layers tender sushi rice, creamy cream cheese, nori sheets, and perfectly baked wild sockeye salmon. Finished with flavorful sriracha mayo and garnished with furikake seasoning and fresh toppings, it offers a unique and crowd-pleasing twist on sushi that can be served warm or chilled.
Ingredients
Salmon and Marinade
- 1 ½ – 2 pounds wild sockeye salmon filet
- 2 tablespoons soy sauce
Rice Layer
- 32 ounces ready-made cooked sticky rice or 3 cups dried sushi rice, cooked according to package instructions
- 2 tablespoons rice vinegar
- 1-2 tablespoons furikake rice seasoning
Other Layers
- 2-3 nori sheets
- 16 ounces cream cheese, softened to room temperature
- ½ cup sriracha mayonnaise
- ½ cup chopped green onions (scallions)
- 3 tablespoons eel sauce or oyster sauce
Optional Garnishes
- Thinly sliced radish
- Thinly sliced cucumbers
- Thinly sliced jalapeño
- Avocado slices
- Pickled ginger
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper. Place the wild sockeye salmon filet on the parchment and drizzle 2 tablespoons of soy sauce evenly over the top.
- Bake the Salmon: Bake the salmon in the preheated oven for 15 minutes until cooked through. Once done, remove it from the oven and allow it to cool.
- Prepare Rice Layer: While the salmon bakes, lightly spray a 9 x 13-inch baking dish with nonstick cooking spray. Add the cooked sticky rice to the dish, drizzle with 2 tablespoons of rice vinegar, and toss gently by hand to combine. Press the rice firmly and evenly into the bottom of the dish.
- Add Nori Sheets: Lay the nori sheets evenly over the rice layer. Use scissors to cut the sheets if necessary, so they fit the surface evenly.
- Spread Cream Cheese: Using a large flat frosting spatula or spreader, carefully spread the softened cream cheese over the nori in an even layer covering the entire surface.
- Prepare Salmon Mixture: Remove the skin from the cooled salmon and discard it. Crumble the salmon into a mixing bowl, add the ½ cup of sriracha mayonnaise, and mix until well combined.
- Top with Salmon Mixture: Spread the salmon and mayo mixture evenly over the cream cheese layer in the baking dish.
- Bake the Sushi Bake: Return the baking dish to the oven and bake for 10 to 15 minutes until the salmon topping is set and warmed through.
- Cool Before Serving: Remove from the oven and allow the sushi bake to cool for at least 10 minutes before slicing. Alternatively, refrigerate until cold for firmer slices.
- Cut and Garnish: Cut the sushi bake into 12 to 24 pieces. Sprinkle with furikake rice seasoning, drizzle each piece with eel or oyster sauce, and scatter chopped green onions on top. Add optional fresh garnishes like thin cucumber slices, radish, jalapeño, avocado, or pickled ginger as desired.
Notes
- Sushi bake can be enjoyed hot, warm, at room temperature, or cold from the fridge according to your preference.
- Store leftovers in an airtight container in the refrigerator for 1-2 days after cooling completely.
- For easier slicing, chilling the sushi bake before cutting is recommended to keep the layers intact.
