Sushi salmon bake
All posts, Food & Bread, Recipes

Sushi salmon bake

If there’s one sleepover meal you have to make with your friends, it’s definitely this sushi bake! Creamy, savory layers over warm sushi rice, all baked to scoopable perfection—fun to make and even better to share!

Serving Size:
3-4 people
Time:
50 min
Difficulty:
2/5

For the Rice Layer:

  • 2 cups / 5 dl sushi rice, cooked and cooled
  • ¼ cup / 0.6 dl rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

For the Salmon Layer:

  • 400 g fresh or frozen salmon fillet
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil + some olive oil
  • 1 tablespoon squezed lemon
  • 2 tablespoon teriyaki sauce
  • Garlic powder, salt, pepper, chilli flakes

For the Creamy salmon layer:

  • ½ cup / 1.2 dl cream cheese, softened
  • ¼ cup / 0.6 dl kewpie mayonnaise
  • 2 tablespoons sriracha (adjust to spice preference)
  • 2 teaspoons soy sauce
  • The cooked salmon, mash with a fork
  • In between the rice and salmon (2-3 sheets nori (seaweed), cut into small rectangles for scooping + 1 tablespoon sesame seeds)

Toppings

  • 2-3 sheets nori (seaweed), cut into small rectangles for scooping
  • 1 tablespoon sesame seeds
  • 1 green onion, finely chopped
  • 1 avocado sliced
  • Green pepper sliced
  • Optional: Furikake for topping

Directions

  1. Cook the sushi rice according to package instructions and let it cool slightly.
  2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Set aside to cool.
  3. Cook the salmon: If using fresh salmon, season with all the ingridens listed above, bake in a preheated oven at 350°F (175°C) for 12-15 minutes, until cooked through. Let it cool, then shred with a fork.
  4. Season the salmon: In a bowl, mix the shredded salmon with soy sauce, sesame oil, mayonnaise, cream cheese and sriracha.
  5. Spread in baking dish: Press the rice evenly into the base of a greased 8×8-inch (20×20 cm) baking dish. Set aside.
  6. Add the shredded nori and sesame seeds.
  7. Spread the salmon layer mixture evenly over the rice layer.
  8. Add more nori and sesame seeds then bake on 375°F (190°C). Bake the dish for 15-20 minutes, or until the top is bubbly and lightly golden.
  9. Sprinkle sesame seeds, green onion, and Furikake on top.
    Serve: Scoop the sushi bake with nori sheets for a perfect handheld bite, or enjoy it straight from the dish!