Description
A delicious and easy-to-make Salmon Sushi Bake featuring layers of tender sticky rice, nori, cream cheese, and baked wild sockeye salmon mixed with spicy sriracha mayo. Perfect for sushi lovers looking for a fun, crowd-pleasing dish with fresh garnishes.
Ingredients
Scale
Salmon and Toppings
- 1 ½ - 2 pounds wild sockeye salmon filet
- 2 tablespoons soy sauce
- 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, cucumbers, jalapeno, avocado, pickled ginger
Rice Layer
- 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
Cream Cheese Layer
- 16 ounces cream cheese, softened to room temperature
Instructions
- Preheat oven and prepare salmon: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the salmon fillet on the parchment paper and drizzle with 2 tablespoons soy sauce.
- Bake salmon: Bake the salmon for 15 minutes until cooked through, then remove from oven and let cool.
- Prepare rice layer: While salmon bakes, spray a 9x13-inch baking dish with nonstick cooking spray. Add cooked sticky rice, drizzle with 2 tablespoons rice vinegar, and toss by hand to combine. Press rice firmly into an even layer in the dish.
- Add nori sheets: Lay nori sheets evenly over the rice layer; trim with scissors if needed to cover the surface fully.
- Spread cream cheese: Using a flat spreader, gently spread the softened cream cheese evenly over the nori sheets.
- Mix salmon and mayo: Remove skin from cooled salmon and crumble salmon into a bowl. Add sriracha mayo and mix until well combined.
- Top salmon mixture: Evenly spread the salmon and mayo mixture over the cream cheese layer.
- Bake sushi bake: Place the baking dish in the oven and bake for 10 to 15 minutes until the salmon layer is set.
- Cool and serve: Remove from oven and allow to cool at least 10 minutes or refrigerate until cold before cutting into 12 pieces.
- Add garnishes: Sprinkle furikake seasoning and chopped scallions over each piece, drizzle eel sauce, and add optional fresh garnishes such as sliced cucumber, radish, and jalapeño.
Notes
- This recipe is a great alternative to traditional sushi rolls and allows for easy serving at gatherings.
- Use wild sockeye salmon for best flavor and texture.
- Ensure the cream cheese is softened for easy spreading.
- You can adjust spiciness by varying the amount of sriracha mayo.
- Furikake seasoning adds a classic Japanese flavor; substitute with sesame seeds if unavailable.
- Use cooked sushi rice for best stickiness; regular rice may be too dry.
- Letting the bake cool helps it set, making it easier to cut into neat squares.
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
