Go Back

Salmon Sushi Bake

A cozy and comforting dish featuring layers of tender salmon over seasoned sushi rice, topped with a creamy, spicy sauce. Perfect for gatherings and easy to prepare.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the base
  • 2 cups sushi rice Can be swapped for brown rice for a healthier option.
  • 1/4 cup rice vinegar Substitutions include apple cider or white wine vinegar.
  • 2 tablespoons sugar Adds sweetness to the rice.
  • 1 teaspoon salt For seasoning the rice.
  • 1 pound fresh salmon Canned salmon can be used as a substitute.
For the toppings
  • 1/2 cup mayonnaise Spicy mayo can be used for an extra kick.
  • 2 tablespoons sriracha Adjust based on heat preference.
  • units sliced green onions For garnish.
  • sheets Nori sheets Cut for serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a baking dish with a little oil.
  2. Cook the sushi rice according to the package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl and stir into still-warm rice.
Layering and Baking
  1. Layer the rice evenly into the baking dish, pressing down gently to create an even base.
  2. If using fresh salmon, season it with salt and bake for about 15 minutes or until fully cooked. Flake it gently once cooked and spread evenly over the rice.
  3. In a bowl, combine mayonnaise and sriracha, then drizzle this mixture over the flaked salmon.
  4. Bake the entire dish for an additional 10 minutes or until the top is golden and bubbly.
  5. Garnish with sliced green onions and serve with nori sheets on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by covering with foil and warming in the oven.