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Salmon Sushi Bake

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Salmon Sushi Bake is a delicious and easy deconstructed sushi casserole featuring layers of seasoned sushi rice, flaky salmon, creamy Kewpie mayo, cream cheese, and savory furikake seasoning baked until warm and flavorful. This crowd-pleasing sushi bake recipe delivers all the flavors of your favorite sushi roll without the hassle of rolling, making it perfect for family dinners, potlucks, parties, and meal prep.

Ingredients

  • 2 cups sushi rice, uncooked
  • 2½ cups water
  • ¼ cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 pound (450 g) fresh salmon fillets
  • 4 ounces (115 g) cream cheese, softened
  • ½ cup Kewpie mayonnaise
  • 1 tablespoon Sriracha sauce (optional)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ¼ cup furikake seasoning, divided
  • 2 green onions, thinly sliced
  • 1 cucumber, diced
  • 1 avocado, sliced
  • 1 tablespoon sesame seeds
  • Nori sheets, for serving

  • Optional Toppings

    • Spicy mayo
    • Eel sauce
    • Extra furikake seasoning
    • Tobiko or masago
    • Sliced jalapeños

Instructions

  • Preheat the oven to 400°F (200°C).
  • Cook the sushi rice according to package directions.
  • In a small bowl, combine rice vinegar, sugar, and salt until dissolved.
  • Fold the vinegar mixture into the cooked rice and allow it to cool slightly.
  • Lightly grease a 9×13-inch baking dish.
  • Spread the seasoned sushi rice evenly into the dish.
  • Sprinkle half of the furikake seasoning over the rice layer.
  • Cook the salmon until fully cooked, then flake it into bite-sized pieces.
  • In a mixing bowl, combine the salmon, cream cheese, Kewpie mayonnaise, Sriracha, soy sauce, and sesame oil.
  • Mix until well combined and creamy.
  • Spread the salmon mixture evenly over the rice layer.
  • Sprinkle the remaining furikake seasoning on top.
  • Bake for 15–20 minutes, or until heated through and lightly golden.
  • Remove from the oven and let cool for 5 minutes.
  • Garnish with sliced green onions, sesame seeds, diced cucumber, avocado, and any additional toppings.
  • Serve warm with nori sheets for scooping and wrapping.

Notes

Rinse the sushi rice thoroughly before cooking to achieve the proper texture.Kewpie mayonnaise provides the authentic rich flavor commonly used in sushi bakes.For extra crispiness, broil the bake for 1–2 minutes at the end of cooking.Add toppings after baking to maintain freshness and texture.Smoked salmon can be substituted for a unique flavor variation.Adjust the Sriracha to control the spice level.Serve immediately for the best flavor and texture.

Find it online: https://cookibly.com/salmon-sushi-bake/