Description
This savory salmon sushi bake combines the rich flavors of salmon, cream cheese, and spicy mayo, all layered atop perfectly cooked sushi rice for a delectable twist on traditional sushi.
Ingredients
4 cups white rice
cooked (short-grain sushi rice)
1 lb salmon
½ cup cream cheese
½ cup Japanese mayo (+ drizzle)
2 tbsp sriracha (+ drizzle)
½ cup eel sauce (for drizzling & serving)
¼ cup furikake
2 green onions
sliced
Sushi Rice Seasoning (optional)
2 tsp rice vinegar
¼ tsp sugar
¼ tsp salt
roasted seaweed
cucumbers
sliced
avocado
sliced
spicy mayo
eel sauce
Instructions
- Pre-heat oven to 425°F.
- Season salmon lightly with salt, pepper, and garlic powder.
- Bake salmon for 20 minutes.
- Pre-heat oven to 450°F.
- In a bowl, mix together salmon, mayo, cream cheese, and sriracha.
- In a 9×13 casserole dish, layer rice, furikake, and the salmon mixture.
- Drizzle on sriracha, mayo, and eel sauce (save some of the eel sauce to serve on the side). Top with more furikake.
- Bake for 10 minutes then broil for 3 minutes until top is toasty.
- Sprinkle green onions and serve with roasted seaweed, cucumbers, avocado, spicy mayo, remaining eel sauce, and enjoy!
Notes
Feel free to adjust the level of sriracha and eel sauce to your taste. This dish is great for sharing at parties or family gatherings.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: salmon sushi bake recipe, baked sushi, salmon bake, sushi casserole, easy sushi bake