Description
This spicy salmon sushi bake is a deconstructed sushi roll baked into a warm, creamy, and crave-worthy casserole. It’s easy to make, packs a punch of flavor, and is perfect for weeknight dinners or gatherings with friends!
Ingredients
For the Base:
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3 cups cooked sushi rice
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2 tbsp rice vinegar
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1 tbsp sugar
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½ tsp salt
For the Topping:
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1 ½ cups cooked salmon (fresh or canned), flaked
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½ cup mayonnaise (preferably Kewpie)
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2 tbsp sriracha (adjust to taste)
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1 tbsp soy sauce
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1 tsp sesame oil
For Assembly:
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1 sheet nori, crushed (or use furikake)
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½ cup shredded mozzarella cheese (optional for extra richness)
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1 tbsp chopped green onions (for garnish)
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Sliced avocado, cucumber, and extra nori sheets (for serving)
Instructions
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Preheat oven to 375°F (190°C).
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Prepare rice base: Mix warm cooked rice with rice vinegar, sugar, and salt. Press into an even layer in a greased 8×8-inch baking dish.
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Mix topping: In a bowl, combine flaked salmon, mayo, sriracha, soy sauce, and sesame oil. Spread mixture evenly over the rice layer.
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Top it off: Sprinkle crushed nori or furikake and shredded cheese if using.
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Bake for 18–20 minutes, or until heated through and lightly golden on top.
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Garnish with green onions and serve with avocado, cucumber slices, and extra nori for scooping.
Notes
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Swap salmon for crab or canned tuna if desired.
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Want it dairy-free? Skip the cheese and add more furikake for umami!
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Great for meal prep—reheats well in the microwave or oven.
- Prep Time: 12min
- Cook Time: 20min
Nutrition
- Calories: 400kal
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g