Salmon Sushi Bake

A comforting twist on traditional sushi, this Salmon Sushi Bake combines rich salmon flavors with creamy mayonnaise and melted cheese, perfect for easy sharing.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Main Dish

Cuisine: Fusion, Japanese

Calories: 400

Ingredients Method Notes

Ingredients

For the Rice

2 cups sushi rice Rinsed well
2.5 cups water For cooking the rice
1 tablespoon rice vinegar
1 tablespoon sugar
0.5 teaspoon salt

For the Topping

1 lb fresh salmon Skin removed
0.5 cup mayonnaise
2 tablespoons sriracha Adjust to taste
1 cup shredded cheese e.g., mozzarella or cheddar
1 tablespoon sesame seeds Optional for garnish
Chopped green onions Optional for garnish

Method

Preparation

Preheat your oven to 375°F (190°C).
Rinse the sushi rice under cold water until the water runs clear.
Cook the rice according to package instructions, using the 2 1/2 cups of water.
Once cooked, mix the rice with rice vinegar, sugar, and salt.
Spread the rice evenly in a greased baking dish.

Assembly and Baking

In a bowl, mix together mayonnaise and sriracha to create the sauce.
Place the fresh salmon on top of the rice and spread the sauce evenly over it.
Sprinkle shredded cheese over the top of the salmon.
Bake in the preheated oven for 25-30 minutes, or until the salmon is cooked through and the cheese is bubbly and golden.
Garnish with sesame seeds and chopped green onions if desired.
Serve warm and enjoy!

Notes

To store leftovers, let the Salmon Sushi Bake cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to three days. When ready to eat, you can reheat it in the oven at 350°F (175°C) until warmed through. Adjust the amount of sriracha according to your spice preference. Feel free to add other toppings like sliced avocado or seaweed for extra flavor.