Hey sushi lovers!
Craving something fun and delicious? I’ve got a treat for you!
Today, I’m sharing my easy and oh-so-tasty salmon sushi bake.
It’s like sushi but in a cozy, baked dish!
Perfect for sharing (or not, no judgment here)!
Let’s dive into this awesome recipe together!
Suggestions for Ingredient Substitution
For the salmon fillets, canned salmon can be used as a convenient and budget-friendly alternative. Drain the canned salmon well and flake it before using. This substitution maintains the dish’s protein content and omega-3 fatty acids. Tofu or tempeh can serve as plant-based options for those following a vegetarian or vegan diet. Marinate these alternatives in the same seasoning as the salmon for flavor.
Kewpie mayonnaise can be replaced with regular mayonnaise mixed with a small amount of rice vinegar and sugar to mimic Kewpie’s tangy-sweet flavor. For a healthier option, Greek yogurt can be used, though it will alter the texture slightly. Adjust the seasoning as needed to compensate for the yogurt’s tartness.
Sushi rice can be substituted with short-grain brown rice for a more nutritious option with added fiber. Cooking time and water ratio may need adjustment. For a low-carb alternative, consider using cauliflower rice, though this will significantly change the texture and cooking method of the dish. Reduce the amount of water and vinegar accordingly when using cauliflower rice.
| Preparation Time | 15-20 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 90-100 g
- Fat: 90-100 g
- Carbohydrates: 150-160 g
Ingredients
- 2 salmon fillets
- 2 tablespoons olive oil
- 1 ½ tablespoons soy sauce
- 4 tablespoons kewpie mayonnaise, separated
- 1 cup rinsed sushi rice
- 1 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 tablespoon furikake
- 2 tablespoons sriracha
- ½ tablespoon each of white and black sesame seeds
- 6 chopped green onions
- 10 nori sheets, to serve
Step 1: Prepare the Baking Tray and Cook the Salmon
Preheat your oven to 350°F (175°C).
Line a sheet tray with parchment paper for easy cleanup.
Place the salmon on the prepared sheet tray and coat it with oil.
Bake the salmon for 15 minutes, or until it becomes flaky.
Once done, remove it from the oven and use a fork to shred the salmon into bite-sized pieces.
Step 2: Mix Salmon with Sauce
In a bowl, combine the shredded salmon with soy sauce and 2 tablespoons of Kewpie mayo.
Mix well until the salmon is evenly coated with the sauce.
Set this aside while you prepare the rice.
Step 3: Cook the Rice
While the salmon bakes, prepare the rice by bringing the rinsed rice and water to a boil in a saucepan.
Once boiling, lower the heat to a simmer and cover the saucepan with a lid.
Cook the rice until it becomes fluffy and the water is absorbed, which should take about 15 minutes.
Remove the saucepan from the heat once done.
Step 4: Season the Rice
In a medium-sized bowl, whisk together vinegar, sugar, and salt until dissolved.
Add the cooked rice to this mixture along with the furikake seasoning.
Combine everything thoroughly to ensure the rice is well seasoned.
Step 5: Assemble and Bake the Sushi Dish
Press the seasoned rice into a 9-x11-inch or smaller baking dish, spreading it out in an even layer.
Layer the saucy salmon over the rice, pressing it down gently.
Drizzle the remaining 2 tablespoons of Kewpie mayo and a generous amount of sriracha on top for additional flavor.
Sprinkle with sesame seeds for an added crunch.
Step 6: Bake and Serve
Bake the assembled sushi dish for 20 minutes in the preheated oven.
After baking, remove from the oven and top with freshly chopped scallions for a pop of color and freshness.
Serve the warm sushi bake with sheets of nori on the side, allowing guests to scoop and wrap the sushi bake in the nori as desired.
