Salmon sushi bake is a delicious and nutritious dish that is sure to impress anyone. Salmon is a great source of protein and omega-3 fatty acids, making it a great choice for a healthy meal. Sushi rice, paired with nori, salmon, and creamy mayo sauce is a winning combination that you must try.
This salmon sushi bake is a delicious alternative to traditional takeout. It’s quick and simple to make, and more affordable than your typical sushi rolls. Even if you are not a fan of fish, give this one a try, you might just be surprised by how much you like it.
Ingredients to make salmon sushi bake
- Sushi rice – sushi rice is usually starchier than regular rice. It is a short-grain, sticky rice that you normally see in the typical sushi roll.
- Kewpie/Japanese mayo – is a type of mayonnaise originating in Japan. It is made from a base of oil and egg yolks and is typically less acidic and thicker than regular mayonnaise. It is often used as a condiment, dipping sauce, or component of various dishes.
- Furikake/Japanese rice seasoning – is a mix of seasonings used to flavor rice. Furikake is most commonly made of dried seaweed, sesame seeds, spice, and chili peppers. The spices used can vary depending on the maker, but typically include salt, soy sauce, and mirin. Furikake is often used as a condiment on sushi or as a garnish for other dishes.
- Roasted seaweed or nori sheet – like roasted seaweed, nori sheet is another form of dried seaweed that is used to wrap sushi. They’re also thin roasted seaweed but aren’t seasoned.
What you need
- Sushi rice
- Rice vinegar
- Salmon
- Cod
- Sriracha
- 2 teaspoons fish sauce or salt
- 1 tablespoon sugar
- Garlic powder
- Chopped green onions for garnish
- Japanese Mayo or mayonnaise for garnish
- Black sesame seed for garnish
- 1/2 cup cream cheese
- Furikake or shredded nori
- Roasted seaweed for serving
How to make sushi bake with salmon?
- Heat up a large non-stick pan to fry the cod and salmon. Sprinkle garlic powder on both sides and continue frying until the outer part is cooked. The inside doesn’t have to be cooked since we’re going to bake the fish in the oven.
- Slide a spatula underneath the fish’s flesh to remove the skin.
- Shred the salmon and cod, and add in mayo, cream cheese, sugar, and fish sauce.
- Mix rice with rice vinegar.
- Layer a casserole dish with rice, furikake, and salmon and cod mix.
- Bake for 10 minutes at 375 °F, then switch to broil for about 5 – 7 minutes to brown and crisp up the top layer.
- Take the casserole dish out of the oven, and top it with mayo, sriracha, chopped green onion, and black sesame seed.
Notes: Why use codfish? The texture of cod is very similar to crab meat, I highly recommend using cod to substitute real or imitation crab meat.
FAQs
Is salmon sushi baked healthy?
Sushi bake with salmon is a delicious and healthy choice for those looking for a unique twist on classic sushi rolls. Baked salmon sushi is a great way to get a healthy dose of protein and omega-3 fatty acids.
What seafood can you use for sushi bake besides salmon?
A lot of people use imitation crab or actually crab if they’re fancy. Shrimp is also a great option. For those who don’t like seafood, you can try to substitute it with chicken and tofu. They both have great flavor and can be used to replace seafood. Just be sure to adjust the cooking time accordingly so that they don’t go too dry.
What sauce to substitute for sriracha?
If you’re sensitive to spicy food, you can leave out the sauce completely. For a less spicy version, you can use Gochujang or Korean chili sauce.
Can I replace regular mayonnaise with Kewpie mayo?
Yes, you can use a combination of regular mayonnaise and cream cheese to keep the creaminess in the salmon.
Can you reheat the salmon sushi bake?
You can reheat sushi bake like any leftovers. Salmon sushi bake will last for 3 to 4 days in the refrigerator.
Salmon Sushi Bake
Equipment
- 1 casserole dish
Ingredients
- 2 cups sushi rice
- rice vinegar
- 2 fillets salmon
- 1 fillet cod
- sriracha
- 2 teaspoons fish sauce
- 1 tablespoon sugar
- garlic powder
- chopped green onion for garnish
- Japanese mayo or mayonnaise for garnish
- black sesame seed for garnish
- 1/2 cup cream cheese
- furikake or shredded nori
- roasted seaweed for serving
Instructions
- Heat up a large non-stick pan to fry the cod and salmon. Sprinkle garlic powder on both sides and continue frying until the outer part is cooked. The inside doesn't have to be cooked since we're going to bake the fish in oven.
- Slide a spatula underneath the fish's flesh to remove the skin.
- Shred the salmon and cod, and add in mayo, cream cheese, sugar, and fish sauce.
- Mix rice with rice vinegar.
- Layer the casserole dish with rice, furikake, and salmon and cod mix.
- Bake for 10 minutes at 375 °F, then switch to broil for about 5 - 7 minutes to brown and crisp up the top layer.
- Take the casserole dish out of the oven and top it with mayo, sriracha, chopped green onion, and black sesame seed.
