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Spicy Salmon Sushi Bake

Spicy Salmon Sushi Bake

This Spicy Salmon Sushi Bake is a deconstructed sushi roll baked in a casserole, offering all the sushi flavors without the mess.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 6 servings
Calories 347 kcal

Equipment

  • Air fryer
  • oven
  • Baking Dish
  • fine meshed sieve
  • rice paddle or spatula

Ingredients
  

Sushi Rice

  • 1 cup sushi rice
  • ¼ cup rice wine vinegar
  • 2 teaspoon sugar
  • 1 teaspoon salt

Salmon Mixture

  • ½ cup furikake seasoning
  • 8 oz salmon fillets 2 portions
  • 1 tablespoon soy sauce gluten free if needed or use tamari
  • ¼ cup cream cheese softened
  • ¼ cup mayonnaise Kewpie or regular mayonnaise
  • 2 tablespoon sriracha sauce or sambal oelek

Toppings

  • 1 avocado sliced or cubed
  • ½ cucumber sliced or cubed
  • 2 green onions sliced
  • nori seaweed sheets
  • more kewpie mayo
  • unagi sauce

Instructions
 

Sushi Rice

  • Using a fine meshed sieve, rinse the sushi rice thoroughly under cold water.
  • Cook the rinsed rice according to the package instructions (usually 20 minutes).
  • When the rice is cooked, sprinkle the rice vinegar, sugar and salt over it and use a rice paddle or spatula to gently combine.

Salmon Mixture

  • Season the salmon fillets by rubbing them with soy sauce.
  • Cook the fillets in an air fryer for 10 minutes at 400° or in the oven at 400° for 15-20 minutes depending on thickness.
  • Break the cooked salmon into small pieces with a fork.
  • In a large bowl, combine the salmon, cream cheese, mayonnaise, and sriracha sauce.
  • Preheat oven to 425°. Line a 9x9" baking dish with parchment paper, or use cooking spray.
  • Press the sushi rice evenly into the prepared baking pan. Sprinkle with furikake.
  • Spread the salmon mixture evenly over top of the rice.
  • Bake for 15 minutes, until heated through and bubbling slightly.
  • Top with a drizzle of mayo, green onion slices, avocado and cucumber.
  • Serve with squares of nori sheets.

Notes

Rinse the sushi rice several times in cold water before cooking. This removes excess starch. You can cook the rice a day ahead or use leftover rice. Wet your hands with water when pressing rice into the pan to prevent sticking. Use a rice cooker for easier preparation. To make your own furikake seasoning: toast sesame seeds and crushed nori in a skillet with sugar and salt.

Nutrition

Serving: 1sliceCalories: 347kcalCarbohydrates: 14gProtein: 12gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 38mgSodium: 1123mgPotassium: 467mgFiber: 4gSugar: 3gVitamin A: 276IUVitamin C: 11mgCalcium: 90mgIron: 2mg
Keyword Bake, casserole, gluten-free, salmon, Spicy Salmon Sushi Bake, sushi
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