Salmon Sushi Bake

Sushi bake is like a deconstructed sushi in a casserole! The salmon is baked and is so delicious! It's a creative dish that will impress everyone.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer, Main Course

Cuisine: Japanese

Keyword: bake, baked salmon, casserole, Japanese inspired, salmon, sushi, sushi bake, sushi casserole, TikTok

Servings:

Calories: 526kcal

Cost: $23

1 avocado, sliced
½ cucumber, sliced
Japanese mayo (to drizzle)
Eel sauce (also known as Unagi or sushi sauce) (optional but highly recommended)
toasted sesame seeds, to sprinkle (optional)
sliced green onion, to sprinkle (optional)

Start by washing the rice. Place it in a fine-mesh sieve or colander and rinse it under cold water. Gently rub and swish the rice with your hands to remove any excess starch. Drain it.
In a saucepan, combine the rinsed rice and water. Let it soak for about 15 minutes.
Bring rice and water to a soft boil over medium heat. Once gently boiling, reduce the heat to low, cover it with the lid, and let it simmer for about 20 minutes or until moisture is absorbed. Remove the pan from the heat and let it rest covered for 10 minutes.
Combine rice vinegar, sugar, and salt in a separate small bowl. Gently heat the mixture in a microwave or stovetop until the sugar and salt dissolve. After the rice is done resting and is still hot, spread it on a baking sheet and drizzle the seasoned vinegar over it, gently folding and mixing the rice. Set aside.

While the rice is cooking, season the salmon fillets with salt, pepper, and soy sauce. Bake it in preheated oven at 400ºF (205ºC) for about 10 minutes or until you can flake it with a fork. The thermometer should read 125ºF (52ºC) in the thickest part of the salmon.
Remove fillets from the oven, flake them with a fork, transfer to a bowl, and add softened cream cheese, Japanese mayo, and sriracha sauce. Mix to combine and set aside.

In a 9in x 13in (23cm x 33cm) casserole dish, add a layer of rice and sprinkle the furikake.
Add the salmon mixture over the rice and furikake. Press down to compact everything. This will make it easier to cut and hold together. Drizzle Japanese mayo (kewpie) and eel (unagi) sauce.
Serve it on a small sheet of Nori (toasted seaweed) and top it with avocado, cucumber slices, and some toasted sesame seeds. If desired, add an extra drizzle of Kewpie and eel sauce and some green onions.