BEST SALMON SUSHI BAKE EVER

Craving sushi but feeling too intimidated to roll your own? Get ready for an explosion of flavor and texture with this Salmon Sushi Bake, where creamy, savory salmon meets perfectly seasoned rice, all baked to golden perfection. It’s the ultimate deconstructed sushi experience, and I promise you’ll be hooked after the first bite!

Gather Your Ingredients

Okay, friend, let’s get organized! Here’s what you’ll need to create sushi bake magic. Don’t worry, most of these are pantry staples or easy to find at your local grocery store.

For the Sushi Rice:

• 2 cups sushi rice
• 2 1/4 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For the Salmon Topping:

• 1.5 lbs salmon fillet, skin removed
• 1/4 cup mayonnaise (Japanese mayo like Kewpie is amazing!)
• 2 tablespoons sriracha (adjust to your spice preference)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 green onion, thinly sliced
• 1 teaspoon lemon juice

For Assembly & Garnishing:

• Nori seaweed sheets, cut into strips or squares
• Sesame seeds (black and white)
• Avocado, sliced (optional)
• Eel sauce (optional)
• Spicy mayo (optional)

Let’s Get Baking: Step-by-Step Instructions

Alright, let’s dive into the fun part! Follow these steps, and you’ll have a delicious Salmon Sushi Bake in no time. I’m here to guide you through it!

Step 1: Cook the Sushi Rice

1. Rinse the sushi rice under cold water until the water runs clear (about 3-4 times). This removes excess starch and helps the rice cook properly.
2. Combine the rinsed rice and water in a pot. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed.
3. Remove the pot from the heat and let it stand, covered, for 10 minutes. This allows the rice to steam and finish cooking.
4. While the rice is resting, prepare the sushi vinegar mixture. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
5. Transfer the cooked rice to a large bowl. Gently drizzle the sushi vinegar mixture over the rice, using a rice paddle or spatula to gently fold it in. Be careful not to mash the rice. Allow the rice to cool slightly.

Step 2: Prepare the Salmon Topping

1. Preheat your oven to 400°F (200°C).
2. Cut the salmon fillet into small cubes.
3. In a bowl, combine the cubed salmon, mayonnaise, sriracha, soy sauce, sesame oil, green onion, and lemon juice. Mix well to ensure the salmon is evenly coated.

Step 3: Assemble and Bake!

1. Lightly grease a baking dish (I usually use a 9×13 inch dish).
2. Spread the prepared sushi rice evenly in the baking dish, pressing it down gently to create a firm base.
3. Spread the salmon mixture evenly over the rice.
4. Bake for 12-15 minutes, or until the salmon is cooked through and the topping is lightly browned. Keep a close eye on it so it doesn’t burn!

Step 4: Garnish and Serve

1. Remove the Salmon Sushi Bake from the oven and let it cool slightly.
2. Sprinkle sesame seeds over the top.
3. Cut the nori sheets into strips or squares.
4. Serve the Salmon Sushi Bake with nori sheets for scooping, sliced avocado (if using), eel sauce, and spicy mayo (if using).

Troubleshooting Tips & Tricks

Every recipe has its little quirks! Here are a few things I’ve learned over time to help you nail this Salmon Sushi Bake:

• Rice Too Sticky? Make sure you rinse the rice thoroughly before cooking. Also, don’t overcook it!
• Salmon Overcooked? Keep a close eye on the salmon while it’s baking. If it starts to look dry, tent the baking dish with foil.
• Not Spicy Enough? Add more sriracha or a pinch of cayenne pepper to the salmon mixture.
• Can I make it ahead of time? Yes! You can prepare the rice and salmon topping separately and store them in the refrigerator. Assemble and bake just before serving.

Spice It Up: Flavor Variations

Feel like getting creative? Here are some fun ways to customize your Salmon Sushi Bake:

• Spicy Tuna Sushi Bake: Substitute the salmon with tuna and add a bit of gochujang for extra heat.
• Vegetarian Sushi Bake: Use marinated tofu or mushrooms instead of salmon.
• Add Crunch: Mix in some tempura flakes or crispy fried onions for added texture.
• Cheese Please!: Mix a little cream cheese in with the rice for added richness.

Serving Suggestions: What to Serve With Your Sushi Bake

This Salmon Sushi Bake is delicious on its own, but it’s even better with some tasty sides! Consider serving it with a refreshing Asian Cucumber Salad to cut through the richness. You could also try pairing it with a side of Golden Onion Butter Rice for an extra flavorful meal. The bright flavors of a Cucumber California Roll would also be a perfect complement. For a heartier meal, consider adding a side of Marry Me Shrimp Pasta or even a comforting Seafood Mac And Cheese. If you’re looking for a simple way to add some protein, then try Creamy Chicken Pasta.

Storing Leftovers (If There Are Any!)

If you happen to have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven until warmed through.

Why I Love This Recipe (And You Will Too!)

Honestly, what’s not to love? This Salmon Sushi Bake is easy, delicious, and customizable. It’s perfect for a weeknight dinner, a potluck, or even a fancy brunch. Plus, it’s a fun way to enjoy all the flavors of sushi without the fuss of rolling. I hope you give this recipe a try and let me know what you think!