Salmon Sushi Bake Recipe

This crowd-pleasing Salmon Sushi Bake is a unique take on your favorite non-traditional sushi roll! It features layers of tender sushi rice, cream cheese, nori, and salmon, all baked together and served with tasty fresh garnishes.

📝 Ingredients

• 1 ½ - 2 pounds wild sockeye salmon filet
• 2 tablespoon soy sauce
• 32 ounces ready-made cooked sticky rice (or 3 cups dried sushi rice, cooked according to package)
• 2 tablespoons rice vinegar
• 2-3 nori sheets
• 16 ounces cream cheese (softened to room temperature)
• ½ cup sriracha mayonnaise
• ½ cup chopped green onions
• 3 tablespoons eel sauce (or oyster sauce)
• 1-2 tablespoons furikake rice seasoning
• Optional garnishes: thinly sliced (radish, cucumbers, jalapeno, avocado, and/or pickled ginger)

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F. Lay out a large rimmed baking sheet and line it with parchment paper. Place the salmon fillet on the parchment paper and drizzle 2 tablespoons of soy sauce over the top.
2. 2Bake the salmon for 15 minutes until cooked through, then cool.
3. 3While the salmon is baking, set out a 9 x 13-inch baking dish, and spray with nonstick cooking spray. Dump the cooked rice into the baking dish and drizzle with 2 tablespoons of rice vinegar. Toss the rice by hand and then press it firmly into an even layer in the bottom of the dish.
4. 4Next lay the Nori sheets over the top of the rice. If needed, cut them with scissors to fit them evenly over the entire surface of the rice.
5. 5Gently spread the softened cream cheese over the entire surface of the Nori sheets. Use a large flat frosting spreader to spread the cream cheese in an even layer.
6. 6Once the salmon comes out of the oven, set out a mixing bowl. Remove the skins and discard. Then crumble the cooked salmon into the mixing bowl. Add the sriracha mayo, and mix the salmon and mayo together until well combined. Spread the salmon mixture over the top of the cream cheese mixture in an even layer.
7. 7Place the sushi bake in the oven and bake for 10 to 15 minutes until the salmon layer is well set.
8. 8Remove from the oven and cool for at least 10 minutes before cutting. Or refrigerate until cold and then cut.
9. 9When ready to serve, cut the sushi bake into 12 to 24 pieces. Sprinkle the tops with furikake rice seasoning. Then drizzle eel sauce over the top of each piece and sprinkle with scallions.
10. 10Feel free to add extra fresh and crunchy garnishes! Here we added a thin slice of cucumber, radish, and jalapeño on top!