Description
This easy Salmon Sushi Bake is a warm, creamy, deconstructed sushi casserole made with seasoned sushi rice, flaky salmon, Japanese mayo, cream cheese, furikake, and nori sheets for serving.
Ingredients
Scale
- 2 cups cooked short-grain sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 pound cooked salmon, flaked
- 4 ounces cream cheese, softened
- 1/3 cup Japanese mayo or regular mayonnaise
- 1 to 2 tablespoons sriracha, adjust to taste
- 2 tablespoons furikake seasoning
- 1 avocado, sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds, optional
- Nori sheets, for serving
- Extra spicy mayo, for drizzling
Instructions
- Preheat the oven to 350°F (180°C).
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Add the vinegar mixture to the warm cooked sushi rice and gently fold until evenly seasoned.
- In a separate bowl, combine the flaked salmon, softened cream cheese, Japanese mayo, and sriracha until creamy.
- Spread the seasoned sushi rice evenly into a baking dish and press it down gently.
- Sprinkle furikake over the rice layer.
- Spread the creamy salmon mixture evenly over the rice.
- Bake for 10 to 15 minutes, or until warm and slightly golden on top.
- Remove from the oven and top with avocado slices, chopped green onions, sesame seeds, and extra spicy mayo if desired.
- Serve warm with nori sheets for scooping and wrapping.
Notes
- Use short-grain sushi rice for the best sticky texture.
- Fresh cooked salmon gives the best flavor, but canned salmon can be used for convenience.
- Do not overbake, or the salmon mixture may become dry.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add avocado and fresh toppings right before serving for the best texture.
- For a lighter version, use light mayo or Greek yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg