Salmon Sushi Bake
Simplify sushi night with this easy salmon sushi bake. Layers of sushi rice, flaked salmon, and creamy sauces and toppings for an easy sushi night without the fuss.
Servings 6 servings
Ingredients
Rice
- 1 ½ cups sushi rice
- 1 teaspoon salt
- ¼ cup rice vinegar
Salmon
- 1 ½ pounds salmon
- 1 tablespoons coconut aminos
- 1 tablespoons honey
For the Salmon Bake
- 4 ounces cream cheese, softened
- ½ cup mayonnaise
- ¼ cup coconut aminos
- 2 tablespoons sriracha
Toppings
- 1 tablespoon furikake
- 1 green onion
- 1 Persian cucumber
- top with sliced avocado, nori seaweed, sesame seeds, or fresh cilantro
Instructions
- Preheat oven or air fryer to 400°F.
- Prep rice: Rinse sushi rice well until water runs clear. Then cook according to package instructions. Remove from heat and let cool slightly. Add salt and vinegar and toss to combine. Set aside.
- Bake salmon: Whisk one tablespoon of honey and coconut aminos together. Pour over salmon, coating it completely. Bake until cooked through and the salmon flakes easily with a fork. (approximately 12-15 minutes depending on thickness).
- Salmon mixture: Remove salmon from oven and flake it with two forks. Remove skin if necessary. Add cream cheese, mayonnaise, coconut aminos, and sriracha and stir until evenly combined and smooth.
- Assemble: Transfer the rice to a medium size baking dish, gently pressing down with wet hands. Spread the salmon mixture evenly on top of the rice. Top with furikake or sesame seeds.
- Bake: Set the salmon sushi under the broiler for 5-10 minutes, or until warmed through and golden brown on top. If the broiler is too high, you may want to bake it first for 10 minutes then caramelize the tops under the broiler.
- Serve: Remove from oven and allow to rest for 5-10 minutes. Drizzle with mayonnaise and sriracha and serve with sliced green onions, cucumbers, avocados, and sesame seeds.
Notes
Storage: Store leftover salmon sushi in an airtight container in the refrigerator for up to 3 days. It's absolutely delicious chilled so no need to reheat.
Helpful Tips:
- Make slits in salmon - Though not pictured in this post, I started cutting the salmon into a shallow crosshatch pattern across the surface of the salmon. Take care not to cut through completely. This allows the coconut amino and honey to permeate the fish, ensuring the sauce stays on the salmon and doesn't leak out during baking.
- Quickly soften cream cheese - Cut the cream cheese into smaller chunks to increase surface area and speed up the softening. Place it in the warmest spot in the kitchen for 15-20 minutes.
- Bake or broil - Depending on your oven, you may just need to broil the salmon sushi bake on high for 5-7 minutes. All the contents are fully cooked so there's no need to cook it again. You just want the top caramelized with a slight crispiness. I recommend baking for 10 minutes at 450°F or under high broil for 5 minutes or so.
Nutrition
Calories: 553kcal | Carbohydrates: 45g | Protein: 27g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 89mg | Sodium: 1016mg | Potassium: 648mg | Fiber: 1g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg