Description
Delicious and easy-to-make Baked Salmon Sushi combines savory cooked salmon with seasoned sushi rice, creamy mayonnaise, and optional spicy sriracha, all baked to perfection and topped with fresh avocado and cucumber. This Japanese-American fusion dish is perfect for a family-style meal with vibrant flavors and comforting textures.
Ingredients
Scale
Sushi Rice
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Salmon Mixture
- 1 cup cooked salmon, flaked
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (optional, for spicy version)
- 1/4 cup shredded mozzarella or cream cheese (optional, for extra creaminess)
Toppings and Garnishes
- 1/2 avocado, sliced
- 1/2 cucumber, julienned
- 2 sheets nori, cut into small rectangles
- 1 tablespoon soy sauce (for drizzling)
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare Sushi Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the warm cooked sushi rice to season it evenly.
- Layer Rice: Preheat the oven to 400°F (200°C). Lightly grease or line an 8×8-inch baking dish with parchment paper. Spread the seasoned sushi rice evenly in the dish and gently press down to form a compact, even layer.
- Mix Salmon Topping: In a separate bowl, combine the flaked cooked salmon with mayonnaise and sriracha (if using) to create a creamy and flavorful topping.
- Assemble and Bake: Spread the salmon mixture evenly over the sushi rice layer. If desired, sprinkle shredded mozzarella or place small dollops of cream cheese over the salmon. Bake in the preheated oven for 12–15 minutes, until the top is warm and slightly golden.
- Add Fresh Toppings and Serve: Remove the dish from the oven and top with sliced avocado and julienned cucumber. Drizzle soy sauce over the top and garnish with sliced green onions and sesame seeds. Serve warm alongside nori sheets for scooping or wrapping.
Notes
- Canned salmon can be used as a convenient substitute for cooked salmon.
- To achieve a crispier golden top, broil the sushi bake for 1–2 minutes at the end of baking.
- Serve warm, family-style, accompanied by extra soy sauce, wasabi, and pickled ginger if desired.
