Sushi Bake

5 from 1 vote

This sushi bake combines creamy, spicy salmon and sticky rice with a flavorful spicy sauce for a twist on traditional sushi that you can easily make at home!

Prep Time15

Cook Time15

Total Time30

Course: dinner, Main Course, main dish

Servings:

Calories: 363kcal

Author: Teri & Jenny

Ingredients

sushi rice

3 cups steamed short grain rice warm
1 1/2 tablespoons rice wine vinegar
2 teaspoons sugar

salmon

8 ounces cooked boneless, skinless salmon fillet flaked
4 ounces softened cream cheese
1/4 cup kewpie mayonnaise (American mayo is fine too)
2 tablespoons Sriracha
1 tablespoon soy sauce
2 thinly sliced green onions
2 tablespoons furikake seasoning

topping

3 tablespoons kewpie mayonnaise
3 tablespoons eel sauce
2 tablespoons Sriracha
2 tablespoons furikake seasoning
2 thinly sliced green onion

serving suggestions

toasted and seasoned nori sheets
sliced avocado
sliced cucumber

Instructions

Preheat oven to 425˚F. In a bowl combine all rice ingredients and gently fold together.
Press mixture into a lightly greased 8”x8” baking dish.
Combine all salmon ingredients into a bowl, except furikake, and mix together.
Top rice with an even layer of furikake.
Then top with an even layer of salmon mixture.
Bake in the oven for about 15 minutes. Then broil for 1 to 2 minutes to lightly brown top. Remove from heat and cool for 5 to 8 minutes.
Top sushi bake with a drizzle of kewie pie, eel sauce, and sriracha and finish with a sprinkle of furikake and green onions. Serve with toasted nori, avocado, and cucumber.

Notes

**Nutritional information does not include "serving suggestion" items such as sliced cucumber, sliced avocado, and toasted/seasoned nori sheets**

Tips and Tricks for the BEST Sushi Bake Experience

Avoid overcooking the rice. Because the rice is steamed and then baked, you'll want to make sure the rice isn't initially overcooked. Letting it cool after it's steamed can also help the rice bake with more of a crispy texture and avoid becoming mushy.

Use soft cream cheese. Let the cream cheese get to room temperature before making the salmon mixture. This will help the texture be creamy and not lumpy.

For the best flavor, use fresh, quality seafood.

Don't skip the furikake. Adding a light layer of furikake between the rice and salmon mixture helps infuse the rice with flavor as it cooks.

Don't skip the broil. While it only needs a minute or two, broiling the sushi bake at the end helps add a crispy texture and deeper flavor to the entire dish.

Serve warm or cold. We like this dish served warm, but it's also great straight from the refrigerator, enjoyed cold.

Cut nori sheets into manageable sizes. If you're using sheets of nori instead of pre-cut seaweed snacks, cut them into squares or rectangles that can easily hold 2-3 inch squares of the casserole.

Nutrition