Description

This Best Ever Salmon Sushi Bake is a delightful fusion dish combining the flavors of sushi with the comfort of a warm casserole. Featuring tender sushi-grade salmon mixed with creamy Japanese mayonnaise and spicy sriracha atop seasoned sushi rice, baked to perfection and garnished with Japanese seasonings, this recipe is perfect for family meals or gatherings.

Ingredients

Scale

Rice Base

2 cups Sushi Rice (Rinse well to ensure fluffy texture)
1/4 cup Rice Vinegar (Mix with warm rice for best results)
2 tablespoons Sugar (Balances the flavors)
1 teaspoon Salt (Enhances taste and draws moisture from salmon)

Salmon Mixture

1 pound Fresh Salmon (Use sushi-grade salmon)
1/3 cup Japanese Mayonnaise (Kewpie) (Adds creaminess)
1 tablespoon Sriracha (Optional for heat)
1 teaspoon Soy Sauce (Use low-sodium for a healthier option)
1 teaspoon Salt

Toppings and Garnishes

2 tablespoons Furikake (Japanese seasoning for umami flavor)
Teriyaki or Eel Sauce (For drizzling)
2 tablespoons Chopped Green Onions (Fresh crunch garnish)
1 teaspoon Sesame Seeds (Adds nutty flavor)
1 tablespoon Tobiko (Optional for crunch and color)

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Instructions

Prepare the Rice: Rinse sushi rice under cold water until the water runs clear to remove excess starch, ensuring a fluffy texture after cooking. Cook the rice according to the package instructions, typically about 20 minutes. Once cooked, let the rice sit covered for 10 minutes to steam and absorb moisture evenly.
Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm cooked sushi rice, ensuring even seasoning without mashing the grains.
Prepare the Salmon Mixture: Cube the sushi-grade salmon. In a bowl, combine the salmon pieces with Japanese mayonnaise, sriracha (if using), soy sauce, and an additional teaspoon of salt. Mix thoroughly to coat the salmon evenly and develop flavors.
Assemble Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a baking dish. Spread the seasoned sushi rice evenly at the bottom of the dish, then sprinkle the furikake seasoning over the rice for a burst of umami.
Add Salmon Layer: Spread the salmon mixture evenly on top of the rice and furikake layer. This creates a flavorful and creamy topping that will bake beautifully.
Bake: Place the dish uncovered in the preheated oven and bake for 12 to 15 minutes. Bake until the salmon is cooked through and slightly golden on top, indicating it is perfectly done.
Garnish and Serve: After baking, drizzle the salmon sushi bake with teriyaki or eel sauce as desired. Sprinkle chopped green onions, sesame seeds, and tobiko for added crunch, flavor, and color. Serve warm for the best experience.

Notes

Ensure to use sushi-grade salmon to safely enjoy this recipe without additional raw preparation.
Adjust sriracha quantity or omit based on your preferred spice level.
Use low-sodium soy sauce to keep salt content balanced.
Furikake can be found in Asian markets or online and adds authentic umami flavor.
Leftovers can be refrigerated and gently reheated, but best enjoyed fresh.