Sushi Bake with Salmon
A warm, creamy sushi-inspired casserole featuring seasoned rice, shredded salmon, Japanese mayo, and furikake, baked to perfection.
Equipment
- 9×13 Casserole Dish
- Mixing Bowls
Ingredients
Sushi Rice
- 4 cups short-grain rice cooked
- 2 tsp rice vinegar
- 1/4 tsp sugar
- pinch salt
Salmon Layer
- 2 fillets salmon baked and shredded
- 1/2 cup Japanese mayo
- 1/2 cup cream cheese
- 2 tbsp sriracha adjust to taste
Toppings
- 2 tbsp furikake
- 1 green onion chopped, for garnish
Instructions
- Preheat oven to 425°F.
- Bake salmon fillets for 20 minutes until flaky. Let cool and shred into pieces.
- In a bowl, mix shredded salmon, Japanese mayo, cream cheese, and sriracha until well combined.
- Spread cooked sushi rice evenly in a 9×13 casserole dish. Sprinkle furikake over the rice.
- Layer the salmon mixture over the rice evenly.
- Bake at 450°F for 10 minutes, then broil for 3 minutes until the top is golden brown.
- Garnish with chopped green onions. Serve with roasted seaweed sheets.
Notes
Serve sushi bake with nori sheets to scoop and enjoy. Add cucumber or avocado for extra freshness.