Baked Salmon Sushi
Baked Salmon Sushi satisfies your cravings for Philadelphia Salmon Roll sushi with a fraction of the work and cost. Whether you make it for a special busy weeknight meal or a party, it never lasts for very long!
Equipment
- 1 9x13 baking dish
- 1 chef's knife
- 1 cutting board
- 1 wooden spoon or rice paddle
- 1 instant pot, rice cooker, or pan to cook the rice
Ingredients
Sushi Rice Layer:
- 2 teaspoons toasted sesame oil
- 2 cups uncooked sushi rice rinsed several times
- ¼ cup rice vinegar See Notes
- 1 tablespoon white sugar See Notes
- 1 teaspoon Morton’s kosher salt See Notes
- 2 tablespoons furikake
Spicy Salmon Layer:
- 8 oz cream cheese softened to room temperature
- 1/4 cup mayonnaise divided (preferably Kewpie Japanese mayonnaise)
- 1 tablespoon to ¼ cup sriracha divided (we prefer the higher end)
- 3 green onions thinly sliced
- 3 cups cooked salmon flaked. See notes.
- 2 tablespoons furikake
Garnish
- 2 tablespoons Unagi sauce oyster, or teriyaki glaze
- 2 tablespoons Sriracha
- 2 tablespoons mayonnaise preferably Kewpie Japanese mayonnaise
To Serve:
- 3 Green onions thinly sliced
- Korean toasted seaweed snacks or nori
- Diced seedless cucumber
- 2 radishes minced or thinly sliced
Instructions
To Make the Sushi Rice Layer
- Preheat oven to 400ºF. Lightly brush a 9-inch by 13-inch baking dish with toasted sesame oil and set it aside.
- Cook rice according to package instructions. While it rests after cooking, combine the rice vinegar, sugar, and salt in a small saucepan or a microwave safe bowl and heat just until the salt and sugar easily dissolve when stirred.
- Drizzle the vinegar over the hot rice and toss to evenly distribute the vinegar. Scrape the rice into the prepared pan.
- Wet your hands thoroughly and use them to lightly press the rice into the pan in an even layer. Do not compress the rice too much.
- Sprinkle generously with furikake and set aside.
To Make the Spicy Salmon Layer
- In a mixing bowl mash together the softened cream cheese, 2 tablespoons of the mayonnaise, and sriracha with a splash of pickled ginger brine, if available. When it is mostly smooth, stir in the sliced green onions and flaked salmon.
- Dollop the salmon mixture over the rice layer. Use a flexible spatula to spread it evenly over the rice.
To Garnish and Bake the Sushi Bake
- Sprinkle the spicy salmon layer generously with furikake again.
- Drizzle the unagi (eel) sauce, if using in a decorative pattern over the top. Do this with the mayonnaise and sriracha, as well.
- Bake for 10 to 12 minutes, or until hot all the way through and the rice is sizzling. This is easiest to discern if you used a glass baking dish.
To Serve the Sushi Bake
- Remove from the oven, let stand for 5 to 10 minutes.Scatter the top with the sliced green onions and cut into rectangles while still in the pan. Use a narrow, flexible metal spatula to lift the sushi bake from the pan.
- Serve with nori rectangles, diced cucumber, and minced or sliced radish to be assembled by the diners at the table.
Notes
I use Air Fryer Salmon in this Spicy Salmon Sushi Bake and it is always delicious. You can, of course, substitute canned salmon or other cooked salmon. Just remember to remove skin, bones, and any other squidgy bits before flaking and then measuring.
Nutrition
Calories: 483kcalCarbohydrates: 52gProtein: 17gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 60mgSodium: 708mgPotassium: 389mgFiber: 2gSugar: 3gVitamin A: 504IUVitamin C: 5mgCalcium: 84mgIron: 4mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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