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)

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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