Salmon Sushi Bake
Salmon Sushi Bake is a delicious, layered casserole with wild sockeye salmon, creamy cream cheese, and sushi rice—perfect for a fuss-free sushi night at home!
Servings: 6 servings
Ingredients
- 2 pounds wild sockeye salmon filet
- 2 tablespoons soy sauce
- 32 ounces ready-made sticky sushi rice or 3 cups dried sushi rice cooked as per package instructions
- 2 tablespoons rice vinegar
- 2-3 sheets nori sheets finely chopped or torn
- 16 ounces cream cheese softened to room temperature
- 0.5 cup riracha mayonnaise about
- 0.5 cup green onions chopped
- 3 tablespoons seel sauce or oyster sauce use vegetarian alternative if preferred
- 1-2 tablespoons furikake rice seasoning to sprinkle over the top
- optional garnishes thinly sliced radish, cucumbers, jalapeno, avocado, and pickled ginger
Instructions
Prepare the Sushi Rice
- If using dried sushi rice, rinse 3 cups under cold water until clear. Cook according to package instructions using a rice cooker or stovetop. Transfer to a large bowl and gently fold in 2 tablespoons rice vinegar.
Season and Cook the Salmon
- Preheat oven to 375°F (190°C). Place 2 pounds wild sockeye salmon on a lined baking sheet. Brush with 2 tablespoons soy sauce evenly. Bake 12-15 minutes until salmon flakes easily. Let cool slightly, then flake into bite-sized pieces.
Mix the Salmon Topping
- In a medium bowl, combine flaked salmon, softened cream cheese, 3 tablespoons seel or oyster sauce, half the chopped green onions, and ½ cup rriracha mayonnaise. Mix gently until well incorporated.
Assemble the Bake
- Spread seasoned sushi rice evenly in the bottom of the baking dish. Sprinkle 1-2 tablespoons furikake rice seasoning over the rice. Layer torn or chopped nori sheets over the rice. Spread the salmon and cream cheese mixture evenly on top.
Bake Again
- Return dish to oven and bake at 375°F (190°C) for 15-20 minutes until topping is bubbly and slightly browned.
Garnish and Serve
- Remove from oven and sprinkle remaining green onions over the bake. Add optional garnishes like thinly sliced radish, cucumber, jalapeno, avocado, and pickled ginger. Serve warm with extra rriracha mayo if desired.
Equipment
- Baking Dish
- Mixing Bowls
- Sharp Knife
- Rice cooker or pot
- Spatula or spoon
- Measuring Spoons and Cups
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze tightly wrapped for up to 1 month; thaw overnight before reheating.
- Avoid microwaving to prevent rice from becoming gummy and cream cheese separating.
- Customize with seasonal vegetables or fruits for unique flavor twists.