Description
A delicious and easy-to-make Salmon Sushi Bake that combines the flavors of sushi in a warm, baked dish.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound cooked salmon, flaked
- 1/2 cup mayonnaise
- 2 tablespoons sriracha (adjust to taste)
- 1/2 cup cream cheese, softened
- 1/4 cup green onions, chopped
- 1 sheet nori, cut into strips
- 1 avocado, sliced
- Soy sauce, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot and cook according to package instructions.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool slightly.
- In another bowl, combine the flaked salmon, mayonnaise, sriracha, and cream cheese. Mix until well combined.
- In a greased 9×13 inch baking dish, spread the sushi rice evenly across the bottom.
- Layer the salmon mixture over the sushi rice, spreading it evenly.
- Bake in the preheated oven for 15-20 minutes, or until the top is slightly golden and bubbly.
- Remove from the oven and let it cool for a few minutes. Top with chopped green onions and avocado slices.
- Serve warm with nori strips and soy sauce on the side.
Notes
- For a spicy kick, add more sriracha or sprinkle some red pepper flakes on top before baking.
- Substitute the salmon with cooked shrimp or crab for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 50mg