Salmon Sushi Bake

This Salmon Sushi Bake recipe combines the flavors of sushi with the ease of a casserole. Featuring sushi rice, baked salmon mixed with cream cheese, and nori, this dish is fully customizable with your favorite toppings.

Ingredients

• For the Sushi Rice:

  • 2 cups sushi rice

  • 2 cups water

  • ¼ cup rice vinegar

  • 2 tablespoons sugar

  • 1 teaspoon salt

• For the Salmon Mixture:

  • 1 pound salmon fillet, skin removed

  • 8 ounces cream cheese, softened

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • ½ teaspoon garlic powder

  • Salt and pepper to taste

• Other Ingredients:

  • 4 sheets nori seaweed

  • Assorted vegetables cucumber, avocado, edamame, shredded carrots, etc.

  • Kewpie

  • Sriracha

  • Japanese BBQ sauce

  • Furikake seasoning

  • Cilantro

Directions

1. Prepare the Sushi Rice: Rinse the sushi rice in a fine-mesh sieve until the water runs clear.

   If not using a rice cooker: Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed.

   In a small saucepan, heat the rice vinegar, sugar, and salt until the sugar dissolves.

   Transfer the cooked rice to a large bowl. Drizzle the vinegar mixture over the rice and gently fold it in. Let the rice cool slightly.

2. Bake the Salmon: Preheat oven to 400°F (200°C). Season the salmon with salt and pepper. Place the salmon fillet on a baking sheet lined with parchment paper.

   Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

   Once cooled slightly, flake the baked salmon with a fork.

3. Prepare the Salmon Mixture: In a bowl, combine the flaked baked salmon, softened cream cheese, soy sauce, sesame oil, garlic powder, salt, and pepper. Mix well.

4. Assemble the Sushi Bake: Spread the sushi rice evenly in the bottom of a 9x13 inch baking dish.

   Lay the nori strips evenly over the sushi rice.

   Spread the salmon and cream cheese mixture evenly over the nori.

5. Bake the Sushi Bake: Bake for 15-20 minutes, or until the cream cheese is melted and bubbly.

6. Add Toppings: Remove the sushi bake from the oven.

   Arrange your desired vegetables over the top.

   Drizzle generously with Japanese BBQ sauce for sweetness.

   Mix sriracha and kewpie together to make a sauce, and drizzle or serve on the side.

   Sprinkle with furikake seasoning.

7. Serve: Serve the sushi bake hot or cold. You can scoop portions out of the baking dish.