Fitness / September 22, 2024

Salmon Sushi Bake

A deconstructed sushi roll turned into an easy-to-make and comforting casserole: it’s Salmon Sushi Bake.

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I absolutely ADORE sushi. I could eat it for every meal, every day, for the rest of my life. And no, I’m not being dramatic about that. The only pesky little issue is that sushi can be rather expensive, so enjoying it often is not always in the budget. And I don’t know about you guys, but sadly I’m not skilled in the art of sushi making, so homemade sushi is unrealistic for me. That is why I’m so grateful that some beautiful soul out there invented sushi bakes so that people like me can enjoy sushi at home. In my research, I found that sushi bakes, or specifically salmon sushi bakes, originate from the Philippines. So with deep gratitude, I thank you. Salamat!

Now the salmon sushi bake transforms traditional sushi into a sort of comforting casserole. A key difference is that the fish is usually cooked in a sushi bake, so it is ideal for anyone who doesn’t like raw fish or struggles to find sushi-grade fish at their local grocery store or fish market. You could even use canned salmon, though I do recommend a fresh salmon filet. This dish tastes just like sushi, with all the typical flavors and textures you love, and is so savory and satisfying. You’ll get a perfectly sweet, savory, salty and refreshing bite every time. Ah, it’s just so good.

Is Salmon Sushi Bake Healthy?

Salmon sushi bake is a wonderful source of protein, fiber, potassium, vitamin A, vitamin C, calcium and iron. Thanks to the salmon, furikake and nori, it is packed with omega-3 fatty acids, which promote a healthy heart, reduce inflammation, and improve overall cardiovascular function. Not to mention they’re great for your hair and skin too! Additionally, cucumber, avocado and green onion make salmon sushi bake a great meal to get your vegetables in. And white rice is a natural carbohydrate that promotes energy, digestion, and comes with a nutrient-dense profile. A well-rounded dish full of whole ingredients is what our bodies want! Plus, if any of the other ingredients (sugar, soy sauce, cream cheese, Japanese mayonnaise, etc.) do not meet your diet goals, you can easily adjust the recipe where needed.

Dairy-free? A salmon sushi bake at its core is simply salmon, rice, seasoning and veggies, so you can still create a lovely version without the cream cheese and Japanese mayonnaise. Or, why not try dairy-free cream cheese and a mayonnaise alternative?

Can a sushi bake be made with fish other than salmon?

Of course! Many recommend crab or imitation crab, a white fish, tuna, or perhaps even scallops as an alternative to salmon. The great thing about a sushi bake is how much freedom you have over the recipe. You can include all of the ingredients listed below, make some substitutions, add different veggies, remove the dairy products, whatever you desire! That being said, it’s important to ensure whatever changes you are making still work with the recipe. If you choose to swap salmon with a different fish, you will want to look up the cooking instructions for that fish to avoid under or over cooking. I have used tuna in the past and cooked the filets until their internal temperature was 145 degrees F.

INGREDIENTS

1 cup sushi rice
1 1/2 cups water
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 – 1.5 pounds salmon (skin removed)
1 tablespoon soy sauce
1 teaspoon garlic powder
2 tablespoons cream cheese (softened)
2 tablespoons Japanese mayonnaise
2 tablespoons sriracha
1/4 cup furikake seasoning
2 green onions (chopped)
Nori sheets (for serving)
Sesame seeds (for garnish)
1 medium avocado (sliced, optional)
1/2 medium cucumber (diced, optional)

INSTRUCTIONS

Prep

Preheat oven, cook rice, season salmon.

Mix

Combine salmon with cream cheese, mayo, and sriracha.

Bake

Layer rice and salmon, bake, garnish, and serve.

Devour!

FAQs & Tips

How to Make Ahead and Store

Leftover salmon sushi bake can be stored in the fridge in an airtight container for up to 2 days. It can be enjoyed cold, or you can easily reheat your sushi bake by either placing it in the oven at 350 degrees F for 10-15 minutes or until warmed through in the microwave.

Choosing your salmon

If you love the taste of salmon and are looking for the best option, then look no further than a nice wild-caught Alaskan king salmon filet. This is where the ultimate flavor is at my friends! But honestly, I usually grab the fresh “Atlantic Salmon Boneless Skinless Filet” at my trusty neighborhood Trader Joe’s, as it is tasty and usually cheaper than what I can find at my bigger grocery chain.

give your rice some time to rest

After you finish cooking your rice, allow it to cool slightly before pressing it into your baking dish. If you press your rice when it’s still hot, you risk the possibility of having a mushy rice texture. Yeah, ick!

Serving Suggestions

If all I had for dinner tonight was a salmon sushi bake and about 50 small nori sheets, I would be completely satisfied. That is how much I enjoy this meal! But of course, we all love sides and appetizers, so I have a few great options to go along with your perfect salmon sushi bake.

First off, make sure to top it with the optional avocado and cucumber – it will make your salmon sushi bake so refreshing! I also like to add jalapeño on top as I am a big spice fan. A nice bowl of edamame on the side would be lovely, as well as a Cucumber Salad inspired by the famous Din Tai Fung. Oh and don’t forget some Air Fryer Sweet Potatoes and Homemade Pickled Red Onions!

Salmon Sushi Bake

A deconstructed sushi roll turned into an easy to make and comforting casserole: it’s salmon sushi bake.

Course Dinner

Cuisine Asian

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 340kcal

Author Anna Allee

Ingredients

1 cup sushi rice
1 1/2 cups water
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 – 1.5 pounds salmon skin removed
1 tablespoon soy sauce
1 teaspoon garlic powder
2 tablespoons cream cheese softened
2 tablespoons Japanese mayonnaise
2 tablespoons sriracha
1/4 cup furikake seasoning
2 green onions chopped
Nori sheets for serving
Sesame seeds for garnish
1 medium avocado sliced, optional
1/2 medium cucumber diced, optional

Instructions

Preheat the oven to 400°F.
Rinse the sushi rice until the water runs clear. Add it to a pot with 1 1/2 cups of water. Cover and bring to a boil, then reduce the heat and let simmer. Cook for 15-20 minutes until all the water is absorbed. Remove from heat and let cool slightly.
In a small pot, whisk together the rice vinegar, sugar, and salt. Warm over minimal heat until the sugar and salt dissolve. Pour over the cooked rice and mix.
Place the salmon on a baking sheet, drizzle with soy sauce, and sprinkle with garlic powder. Bake for 15-20 minutes, depending on thickness, until the salmon flakes easily with a fork.
Transfer the cooked salmon to a bowl and mash with a fork. Add the cream cheese, Japanese mayonnaise, and sriracha. Combine until evenly mixed.
Press the seasoned rice into a 9×13-inch baking dish. Sprinkle furikake seasoning evenly over the rice.
Spread the salmon mixture evenly on top of the rice.
Bake in the preheated oven for 10 minutes. Optionally, broil for 2-3 minutes until the top is slightly crispy.
Garnish with chopped green onions and sesame seeds. Serve with nori sheets, and optionally, sliced avocado and diced cucumber.