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Salmon Sushi Bake

Salmon Sushi Bake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups sushi rice
  • 2 cups water
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1 lb skinless salmon fillet, cut into 1-inch cubes
  • 4 oz cream cheese, softened
  • 2 tbsp mayonnaise
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 cup panko breadcrumbs
  • Spicy mayo for serving (2 tbsp mayonnaise + 1 tsp sriracha)
  • Unagi sauce (eel sauce), for drizzling
  • Furikake, for sprinkling
  • 2 scallions, thinly sliced

Method
 

  1. Rinse the rice, combine with water, bring to a boil, cover, and cook on low 18 to 20 minutes.
  2. While hot, fold in a mixture of rice vinegar, sugar, and salt. Cool until warm.
  3. Mix the salmon cubes with cream cheese, mayonnaise, sriracha, soy sauce, and sesame oil.
  4. Press the rice into a greased 8x8 inch baking dish, top with the salmon mixture, and sprinkle with panko.
  5. Bake at 400°F (200°C) for 15 to 18 minutes, then broil 2 to 3 minutes until golden.
  6. Drizzle with spicy mayo and unagi sauce, top with furikake and scallions. Serve with nori sheets.

Notes

If the salmon mixture sits for more than 10 minutes at room temperature, the acid from the sriracha and soy can start to break down the fish, so assemble and bake right after mixing. The rice layer is easiest to press with damp fingers or a piece of plastic wrap so it does not stick.