Description
A creamy, savory salmon sushi bake layered with seasoned rice, tender salmon, and a rich umami sauce—an easy deconstructed sushi dish perfect for sharing.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 lb salmon, skin removed and cubed
- 1/2 cup mayonnaise
- 2 tbsp soy sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp sesame oil
- 1/2 cup cream cheese, softened
- 1/4 cup green onions, sliced
- 2 tbsp furikake seasoning
- Nori sheets, for serving
Instructions
- Rinse sushi rice until water runs clear, then cook with water according to package directions.
- Mix rice vinegar, sugar, and salt until dissolved, then fold into warm rice.
- Preheat oven to 375°F (190°C).
- In a bowl, mix salmon with mayonnaise, soy sauce, sriracha, sesame oil, and cream cheese.
- Spread seasoned rice evenly into a greased baking dish.
- Sprinkle furikake over the rice.
- Spread salmon mixture evenly over the rice.
- Bake uncovered for 18–22 minutes until salmon is cooked through and lightly browned.
- Garnish with green onions.
- Serve warm with nori sheets for scooping.
Notes
- Use cooked or canned salmon as an alternative.
- Add avocado or cucumber after baking for freshness.
- Adjust spice level by increasing or reducing sriracha.
- Leftovers reheat well in the oven or air fryer.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: Japanese-American