Description
A creamy, savory, and easy-to-make salmon sushi bake featuring flaked salmon, seasoned rice, and a flavorful mayo sauce, baked until warm and served with nori sheets.
Ingredients
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 12 oz cooked or baked salmon, flaked
- 1/4 cup Japanese mayo
- 1 tbsp sriracha (optional)
- 2 tbsp cream cheese, softened
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 sheet nori, crumbled (optional)
- 2 tbsp furikake seasoning
- Nori snack sheets for serving
- Sliced cucumber or avocado (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- In a bowl, mix the warm sushi rice with rice vinegar, sugar, and salt. Spread evenly into the baking dish.
- In another bowl, combine flaked salmon, Japanese mayo, sriracha, cream cheese, soy sauce, and sesame oil until creamy.
- Spread the salmon mixture over the rice layer. Sprinkle furikake evenly on top.
- Bake for 12–15 minutes, or until heated through and slightly golden.
- Remove from oven and top with extra sauces, crumbled nori, or sliced avocado/cucumber if desired.
- Serve warm with nori snack sheets for scooping.
Notes
- You can substitute canned salmon or imitation crab for the protein.
- Adjust sriracha to your preferred spice level.
- Using warm rice helps the vinegar mixture absorb better.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese