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Salmon Sushi Bake

A creamy, savory, deconstructed sushi roll baked into a warm, comforting casserole. Layers of seasoned sushi rice and spicy mayo salmon, served with crispy nori sheets.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Dinner, Main Course
Cuisine: Asian-Fusion, Japanese-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 2 cups short-grain sushi rice uncooked, rinsed well
  • 0.25 cup rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 2 tbsp furikake seasoning divided
Creamy Salmon Topping
  • 1.5 lbs cooked salmon flaked
  • 0.5 cup Kewpie mayonnaise plus extra for drizzling
  • 4 oz cream cheese softened
  • 2 tbsp sriracha sauce adjust to taste
  • 1 tbsp soy sauce
Garnishes and Serving
  • 2 tbsp unagi eel sauce for drizzling
  • 0.25 cup green onions chopped
  • 2 packs roasted seaweed snacks nori sheets, for scooping

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Rice Cooker or Pot
  • Spatula

Method
 

  1. Rinse sushi rice under cold water until clear. Cook according to package directions.
  2. While rice is warm, gently fold in rice vinegar, sugar, and salt. Let cool slightly.
  3. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  4. Press the seasoned rice evenly into the bottom of the prepared baking dish. Sprinkle half of the furikake over the rice.
  5. In a bowl, mix flaked cooked salmon, cream cheese, Kewpie mayo, sriracha, and soy sauce until creamy and well combined.
  6. Spread the salmon mixture evenly over the rice layer in the baking dish.
  7. Bake uncovered for 15-20 minutes until hot and bubbly. Optional: Broil for 2 minutes for a golden top.
  8. Drizzle with extra Kewpie mayo, sriracha, and eel sauce. Top with remaining furikake and green onions. Serve warm with nori sheets for scooping.

Notes

Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave.