Why You’ll Love This Recipe
The Salmon Sushi Bake is the ultimate comfort food for sushi lovers, offering all the fresh, savory, and spicy flavors of sushi without the need to roll. The creamy, spicy mayo sauce perfectly complements the tender salmon, and the crispy Panko topping adds a satisfying crunch. This bake is easy to prepare, incredibly flavorful, and makes for a fun, shareable dish that’s perfect for dinner parties or family meals. If you love sushi but want something a little more effortless, this recipe is a must-try!
Ingredients
- 2 cups sushi rice
- 2 cups water
- 1 pound fresh salmon fillet, skinless and boneless
- 1 cup mayonnaise (preferably Japanese mayonnaise)
- 2 tablespoons sriracha (adjust for heat preference)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 avocado, thinly sliced
- 1 cup green onions, chopped
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ cup Panko breadcrumbs
- Seaweed sheets, for serving (optional)
- Toasted sesame seeds, for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Cook the Sushi Rice:
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer’s instructions. - Prepare the Salmon:
While the rice cooks, season the salmon fillet with salt and pepper. Place the salmon in a baking dish and bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Let the salmon cool slightly, then shred it into bite-sized pieces. - Make the Sauce:
In a bowl, mix the mayonnaise, sriracha, soy sauce, sesame oil, rice vinegar, and sugar. Adjust the seasoning to your taste (you can add more sriracha if you prefer extra heat). - Combine Rice and Salmon:
Once the rice is cooked, combine it with half of the sauce in a large bowl. Gently fold in the shredded salmon and half of the chopped green onions. - Assemble the Bake:
Spread the rice and salmon mixture evenly in a large baking dish. Drizzle the remaining sauce over the top. - Add the Panko Topping:
Sprinkle the Panko breadcrumbs evenly over the top layer of the mixture. For added crunch, drizzle a little more sesame oil over the breadcrumbs. - Bake:
Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown and crispy. - Garnish:
After baking, remove the dish from the oven. Top with sliced avocado, the remaining green onions, and toasted sesame seeds for extra flavor and crunch. - Cool and Serve:
Let the dish rest for a few minutes before serving to allow it to set slightly.
Servings and timing
This recipe serves 4.
- Preparation time: 10 minutes
- Cooking time: 35 minutes (includes baking)
- Total time: 45 minutes
Variations
- Spicy Tuna Version: You can substitute the salmon with tuna for a different flavor. Prepare it the same way for a spicy tuna bake!
- Vegetarian Option: Replace the salmon with marinated tofu or cooked vegetables like mushrooms and zucchini for a vegetarian version.
- Extra Crunch: Add more Panko breadcrumbs or even a sprinkle of crushed nori sheets for extra flavor and texture.
- Citrus Twist: For an added citrusy flair, squeeze some lemon or lime juice over the top before serving.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also microwave it, but the top won’t be as crispy.
FAQs
1. Can I use cooked salmon leftovers for this recipe?
Yes, leftover cooked salmon can be used in this recipe. Just break it into pieces and mix it with the rice and sauce as directed.
2. Can I make this ahead of time?
Yes, you can assemble the dish up to the point of baking and refrigerate it until you’re ready to bake. Just be sure to add a few extra minutes to the cooking time if baking from the fridge.
3. Can I make this dish spicier?
Yes, you can increase the amount of sriracha in the sauce for extra heat. You can also add some chopped chili peppers or a few dashes of hot sauce.
4. Can I substitute the Panko breadcrumbs?
If you don’t have Panko breadcrumbs, you can use regular breadcrumbs or even crushed crackers as a substitute. Panko gives a unique crunch, but other options will work.
5. Can I serve this dish with rice on the side?
The sushi rice is already incorporated in the bake, so it’s not necessary to serve it with additional rice. However, you can serve it with some seaweed sheets on the side for an authentic sushi experience.
6. Can I make this dish gluten-free?
Yes! Make sure to use gluten-free soy sauce and Panko breadcrumbs to make this dish gluten-free.
7. How do I prevent the top from burning?
Keep an eye on the bake as it cooks. If the top starts to brown too quickly, you can cover it with foil and continue baking until it’s cooked through.
8. Can I use a different type of fish?
Yes, you can use other fish like tuna or even cod. Just adjust the cooking time depending on the type of fish you use.
9. Can I add other toppings?
Feel free to top your sushi bake with a sprinkle of furikake seasoning, some cucumber slices, or a drizzle of soy sauce for extra flavor.
10. Is this dish good for meal prep?
Yes, this dish stores well in the fridge for a few days, making it great for meal prep. Just store in an airtight container and reheat as needed.
Conclusion
Salmon Sushi Bake is a delicious, comforting twist on traditional sushi that’s easy to make and full of flavor. With layers of seasoned rice, tender salmon, creamy sauce, and crispy Panko, this dish is perfect for sushi lovers and anyone looking to try something new. Whether it’s for a weeknight dinner, a gathering with friends, or a special occasion, this dish is sure to impress and satisfy!
Salmon Sushi Bake: An Amazing Ultimate Recipe You Must Try
- Prep Time: 10 minutes
- Cook Time: undefined
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Japanese Fusion
Description
The Salmon Sushi Bake is a delicious fusion of sushi flavors, featuring seasoned sushi rice, tender baked salmon, creamy spicy mayo, and a crispy Panko topping. It’s an easy-to-make, comforting twist on traditional sushi.
Ingredients
2 cups sushi rice
2 cups water
1 pound fresh salmon fillet, skinless and boneless
1 cup mayonnaise (preferably Japanese mayonnaise)
2 tablespoons sriracha (adjust for heat preference)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 avocado, thinly sliced
1 cup green onions, chopped
1 tablespoon rice vinegar
1 teaspoon sugar
½ cup Panko breadcrumbs
Seaweed sheets, for serving (optional)
Toasted sesame seeds, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
- Prepare the Salmon: Season the salmon fillet with salt and pepper. Bake in a dish for 15-20 minutes until cooked through and flakes easily. Shred the salmon into bite-sized pieces once cooled.
- Make the Sauce: In a bowl, mix the mayonnaise, sriracha, soy sauce, sesame oil, rice vinegar, and sugar. Adjust the seasoning to your taste.
- Combine Rice and Salmon: Once the rice is cooked, combine it with half of the sauce. Gently fold in the shredded salmon and half of the green onions.
- Assemble the Bake: Spread the rice and salmon mixture evenly in a large baking dish. Drizzle the remaining sauce over the top.
- Add the Panko Topping: Sprinkle Panko breadcrumbs evenly over the mixture. Drizzle a little sesame oil over the breadcrumbs for extra crunch.
- Bake: Bake for 25-30 minutes or until the top is golden brown and crispy.
- Garnish: Top the bake with sliced avocado, the remaining green onions, and toasted sesame seeds.
- Cool and Serve: Let the dish rest for a few minutes before serving to allow it to set slightly.
Notes
For a spicier version, increase the sriracha in the sauce.
Use grilled or pan-seared tofu for a vegetarian version of this dish.
Consider adding a sprinkle of furikake seasoning or cucumber slices for extra flavor and texture.
For a gluten-free version, use gluten-free soy sauce and Panko breadcrumbs.
Leftovers can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
