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Sushi Bake Recipe

Sushi Bake Recipe
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★★★★★

5 from 8 reviews

Sushi Bake is a delicious, oven-baked twist on traditional sushi, featuring perfectly seasoned sticky rice, tender baked salmon, and creamy avocado. Topped with furikake, kewpie mayo, and optional garnishes like sesame seeds and sriracha, this recipe is easy to prepare and perfect for sharing. Served with nori seaweed sheets, it’s a fun and flavorful dish that brings together classic sushi flavors in a baked casserole format.

Ingredients

Scale

Rice Mixture

  • 1/4 cup + 2 tablespoons rice vinegar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 5 cups sticky rice
  • 2 tablespoons furikake

Salmon Topping

  • 1.5 lbs salmon
  • Kosher salt and ground black pepper, to season

Garnishes

  • 1 avocado, sliced
  • 1/4 cup green onions, sliced
  • (optional) sushi ginger
  • 2 tablespoons kewpie mayo (or substitute spicy mayo)
  • Sesame seeds or drizzle of Sriracha (optional)

Serving

  • Nori seaweed sheets, cut into 2 inch x 2 inch pieces
  • Soy sauce or Tamari for dipping

Instructions

  1. Preheat the oven: Set your oven to 475 degrees F (246 degrees C) to prepare for baking the sushi rice.
  2. Prepare the vinegar mixture: In a small glass measuring cup, whisk together rice vinegar, granulated sugar, and kosher salt until sugar and salt are dissolved.
  3. Season and bake the rice: Spread the cooked sticky rice evenly in a nonstick quarter baking sheet. Pour the vinegar mixture evenly over the rice. With wet fingers, gently press the rice mixture down to compact it. Bake uncovered in the preheated oven for 10-15 minutes, then remove and let it cool at room temperature.
  4. Prep the salmon: While the rice cools, remove the skin from the salmon and cut it into approximately 1-inch cubes.
  5. Add toppings and bake salmon: Once the rice is cool, sprinkle the furikake evenly over its surface. Layer the cubed salmon on top, seasoning with kosher salt and ground black pepper. Reduce the oven temperature to 400 degrees F (204 degrees C) and bake for another 12-15 minutes until the salmon is cooked through. Remove and let cool slightly.
  6. Add garnishes and serve: After the salmon sushi bake has cooled a bit, arrange avocado slices, sliced green onions, and optional sushi ginger on top. Drizzle with kewpie mayo or spicy mayo as preferred, and garnish with sesame seeds or a drizzle of sriracha if using. Cut into squares and serve on individual nori seaweed sheets, accompanied by soy sauce or tamari for dipping.

Notes

  • You can substitute spicy mayo for kewpie mayo if you prefer a little heat.
  • For a vegetarian version, replace salmon with seasoned grilled or roasted vegetables like mushrooms or eggplant.
  • If you don’t have furikake, you can lightly season the rice with sesame seeds and a pinch of seaweed flakes.
  • This dish is best eaten immediately but can be stored covered in the refrigerator for up to 2 days; however, the nori sheets should be served fresh to maintain crispness.
  • Use wet hands or a wet spatula to press the rice to prevent sticking during assembly.

Nutrition

Keywords: Sushi Bake, Baked Sushi, Salmon Sushi, Furikake, Kewpie Mayo, Japanese Inspired Casserole

Find it online: https://recipeswithmia.com/sushi-bake-recipe/