Salmon Sushi Bake Recipe Card

Scale

For the Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Mixture:
- 1 pound fresh salmon fillet (or 1 can of salmon)
- 4 oz cream cheese, softened
- 1/4 cup Kewpie mayo (or regular mayo)
- 2 tablespoons spicy mayo (mix of mayo and Sriracha)
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- Salt and pepper to taste
Toppings:
- 2 sheets nori (seaweed), cut into strips
- Furikake (Japanese seasoning)
- Optional: avocado slices, pickled ginger, crispy onions, extra spicy mayo for drizzling

Cook the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil, then cover and simmer on low for about 20 minutes.
- Once cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Fold this mixture into the cooked rice and set aside to cool.
Prepare the Salmon:
- Fresh Salmon: Preheat the oven to 375°F (190°C). Season the salmon with salt and pepper, then bake for 15-20 minutes until fully cooked. Allow it to cool slightly, then flake it into bite-sized pieces.
- Canned Salmon: Drain and flake the canned salmon into small chunks.
Mix the Creamy Toppings:
- In a large bowl, combine the shredded salmon, cream cheese, Kewpie mayo, spicy mayo, soy sauce, and lemon juice. Mix until creamy and well combined.
Assemble the Bake:
- Spread the cooled sushi rice evenly across the bottom of a greased 9×13-inch baking dish.
- Layer the creamy salmon mixture on top of the rice, spreading it evenly.
Bake:
- Preheat the oven to 375°F (190°C). Bake the assembled dish for 15-20 minutes, or until the top is lightly browned and bubbling.
Serve:
- Serve the sushi bake warm, with additional nori sheets on the side for scooping. Garnish with furikake and any optional toppings like avocado or extra spicy mayo.

Cooking Rice: Ensure you don’t overcook the rice; it should be sticky but not mushy.
Salmon: Fresh salmon delivers the best flavor; however, canned salmon is a convenient alternative.
Seasoning: Always taste and adjust the seasoning in your creamy mixture for the best flavor balance.

Omega-3 Fatty Acids: Salmon is rich in these healthy fats, beneficial for heart and brain health.
Protein: A great source of high-quality protein, essential for muscle growth and repair.
Vitamins and Minerals: Packed with B vitamins, potassium, and selenium for overall health.

Can I Use Other Types of Fish?
Yes, you can substitute salmon with tuna, crab, or shrimp.

Is Salmon Sushi Bake Healthy?
It can be nutritious if you balance the creamy ingredients with fresh toppings.

Can I Make It Ahead of Time?
Yes, prepare it in advance and store it in the fridge for up to 3 days. Reheat gently before serving.

How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.