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Easy Sushi Bake Recipe
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Prep Time
15m
Cook Time
45m
Total Time
1h
This easy sushi bake recipe combines sushi rice, shredded baked salmon, kani, cream cheese, and seasonings for a delicious, deconstructed sushi dish. Topped with optional ingredients like Kewpie mayonnaise, sriracha, and furikake, it's a versatile and flavorful way to enjoy all the flavors of sushi without the hassle of rolling.
Ingredients
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Sushi Rice
Fish
Filling & Seasoning
Toppings (all Optional)
To Serve
Steps
1
Rinse the 2 c short-grain rice under running water until the water runs clean.
2
Combine the clean 2 c short-grain rice and 2 c filtered water into the rice pot and cook the rice based on your cooker’s settings.
3
Preheat the oven to 400 °F.
4
Pat dry the 2 (5 oz) wild sockeye filets and place them onto a parchment-lined sheet pan.
5
Season the 2 (5 oz) wild sockeye filets with ½ tsp kosher salt thoroughly.
6
Bake the salmon for 9 minutes or until the internal temperature reaches 140 °F. Remove from the oven and let it cool on the counter.
7
Use a fork or clean hands to flake the salmon into smaller pieces.
8
When the rice is finished cooking, turn off the rice cooker and open the lid. Use a rice paddle to fluff up the rice. Let the rice cool for about 10 minutes.
9
In a microwave-safe bowl, combine the 2 tbsp cane sugar, 2 tbsp rice vinegar, and 1 tsp kosher salt. Microwave for 20 seconds and then stir with a spoon to dissolve all the ingredients.
10
Pour half the seasoning into the rice pot and use the paddle to gently mix the rice. Add the other half of the seasoning and mix again.
11
Sprinkle in the 2 tbsp furikake and mix to evenly distribute.
12
Preheat the oven to 425 °F.
13
Mix all the filling & seasoning ingredients in a large mixing bowl: ½ c cream cheese, ½ c Kewpie mayonnaise, 1 tbsp low-sodium soy sauce, ½ tbsp red miso, 1 tbsp sriracha, and 1 tsp yuzu juice.
14
In the same bowl, add the 2 c shredded baked salmon and 1 c kani. Use a spatula to mix.
15
Transfer the rice to an oven-safe dish. Use the rice paddle to lightly press the rice into an even layer.
16
Add the filling on top of the rice layer and use the paddle to make an even layer of fish.
17
Place the dish into the oven and bake for 10-15 minutes or until the top is golden brown. Carefully remove the dish and place it on a heat-safe surface or trivet.
18
Sprinkle with more furikake or seasoned seaweed flakes, green onions, sliced, and avocado.
19
Drizzle Kewpie mayonnaise, sriracha, and eel sauce on top for more flavor. For more crunch, sprinkle tempura bits fried shallots, or fried garlic as a finishing ingredient.
20
To serve, give guests individual nori packs. Take one nori on the palm of your hand, use a spoon to scoop out an even layer of rice and fish, and place the scoop into the center of the nori. Top with cucumber if preferred. Hold it like a taco and eat it in one bite.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories881kcal44%
-
Fat37g1%
-
Saturated Fat10g0%
-
Carbohydrates81g4%
-
Fiber2g0%
-
Sugar6g0%
-
Protein38g1%
-
Cholesterol83mg4%
-
Sodium820mg41%
Percent Daily Values are based on a 2,000 calorie diet.