It is 6pm. You are tired. Dinner needs to happen fast. You want the fresh flavors of sushi without the stress of rolling. This Salmon Sushi Bake is your new weeknight hero.
This dish is a cozy, deconstructed sushi roll. It is warm, creamy, and so satisfying. Your family will love the tender salmon and golden topping. It is the perfect way to bring everyone to the table.
Why You’ll Love This Recipe
This recipe is a total game-changer for busy families. It is much easier than making traditional sushi at home. You just layer the ingredients and let the oven do the work. It is a budget-friendly way to enjoy seafood.
The texture is absolutely wonderful. You get soft rice, creamy salmon, and crunchy nori. It is perfect for busy weeknights when time is short. Even the pickiest eaters usually love these mild, savory flavors.
Simple Cooking Steps
Making this dish is incredibly straightforward. You start with a base of seasoned rice. Then, you mix the salmon with a creamy, spicy sauce. It feels like a fun kitchen project but takes very little effort.
There is no fancy equipment needed here. An 8×8 baking dish is all you need. Beginner cooks can feel confident making this impressive meal. It comes together in just 35 minutes from start to finish.
Simple Ingredients
Most of these items are pantry staples or easy to find. Fresh or leftover salmon works perfectly here.
- 2 cups cooked short-grain sushi rice
- 2 tablespoons seasoned rice vinegar
- 1 lb cooked salmon fillet, flaked
- 0.5 cup Japanese mayonnaise
- 2 tablespoons sriracha sauce
- 4 oz cream cheese, softened
- 2 tablespoons furikake seasoning
- 1 tablespoon unagi sauce
- 1 stalk green onion, thinly sliced
- 1 pack roasted nori sheets
Step-by-Step Directions
- Preheat oven to 400 degrees Fahrenheit.
- In a bowl, mix cooked sushi rice with rice vinegar.
- Press rice firmly into an 8×8 inch baking dish.
- Sprinkle 1 tablespoon of furikake seasoning over the rice base.
- In a separate bowl, combine salmon, mayonnaise, sriracha, and cream cheese.
- Spread the salmon mixture evenly over the rice layer.
- Bake for 15 to 20 minutes until heated and lightly browned.
- Drizzle with unagi sauce and sprinkle remaining furikake and onions.
- Serve warm with roasted nori sheets for scooping.
Best Ways to Enjoy It
Serve this dish family-style right from the baking pan. Place a bowl of crispy nori sheets on the side. Everyone can scoop their own portions into the seaweed. It makes dinner feel like a fun, interactive event.
You can pair this with a simple cucumber salad. A side of steamed edamame also works beautifully. Set the table, pour some green tea, and enjoy. It is comfort food with a fresh twist.
Storage & Reheating
If you have leftovers, they store very well. Keep them in an airtight container in the fridge. They will stay fresh for up to two days. This makes it a great option for next-day lunches.
To reheat, use the oven or a microwave. A 350°F oven for 10 minutes helps keep the texture. Avoid freezing this dish, as the mayo may separate. Meal prep is easy when dinner tastes this good the next day.
Tips for Best Results
- Use short-grain rice for the best sticky texture.
- Don’t skip the rice vinegar for that authentic sushi flavor.
- Ensure your cream cheese is very soft before mixing.
- Press the rice down firmly so it holds its shape.
- Add more sriracha if you love a spicy kick.
- Use leftover baked salmon to save even more time.
- Serve immediately while the nori is still crisp.
Ways to Switch It Up
- Swap salmon for canned tuna or cooked shrimp.
- Add diced avocado on top after baking for creaminess.
- Use brown rice for a more fiber-rich option.
- Try a drizzle of spicy mayo for extra heat.
Common Questions
Can I use regular mayonnaise?
You can use regular mayo if needed. However, Japanese mayo is slightly sweeter and richer. It gives the Salmon Sushi Bake its signature umami flavor.
What is furikake seasoning?
Furikake is a dry Japanese seasoning blend. It usually contains seaweed, sesame seeds, and salt. You can find it in the international aisle of most grocery stores.
I hope this simple meal brings a little joy to your kitchen tonight. It is such a wonderful way to enjoy fresh flavors without the fuss. Happy cooking!
— Katie Wood
Ingredients
- 2 cups cooked short-grain sushi rice
- 2 tablespoons seasoned rice vinegar
- 1 lb cooked salmon fillet, flaked
- 0.5 cup Japanese mayonnaise
- 2 tablespoons sriracha sauce
- 4 oz cream cheese, softened
- 2 tablespoons furikake seasoning
- 1 tablespoon unagi sauce
- 1 stalk green onion, thinly sliced
- 1 pack roasted nori sheets
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a bowl, mix cooked sushi rice with rice vinegar and press firmly into an 8x8 inch baking dish.
- Sprinkle 1 tablespoon of furikake seasoning over the rice base.
- In a separate bowl, combine flaked salmon, Japanese mayonnaise, sriracha, and softened cream cheese until integrated.
- Spread the salmon mixture evenly over the rice layer in the baking dish.
- Bake for 15 to 20 minutes until the topping is heated through and lightly browned on top.
- Drizzle with unagi sauce and sprinkle the remaining furikake and green onions on top.
- Serve warm with roasted nori sheets for scooping and assembly.
