Description
Salmon Sushi Bake is a delicious fusion dish that combines the flavors of sushi with a comforting baked casserole. Layers of seasoned sushi rice, flaked fresh salmon mixed with creamy Japanese mayonnaise and soy sauce, and a crispy panko sesame topping come together for an easy, crowd-pleasing meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Rice Mixture
- 2 cups cooked short-grain sushi rice
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
Salmon Mixture
- 12 oz fresh salmon fillets
- 1/2 cup Japanese mayonnaise
- 2 tbsp low-sodium soy sauce
- 1/4 cup chopped green onions
- 1/4 tsp salt
Topping
- 1 cup panko breadcrumbs
- 2 tbsp toasted sesame seeds
- Nonstick cooking spray (for greasing the baking dish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray to prevent sticking and help with an even bake.
- Prepare Rice Mixture: In a bowl, combine the cooked sushi rice with rice vinegar, sugar, and salt, stirring until the rice is evenly seasoned and slightly sticky, mimicking sushi rice flavor.
- Mix Salmon: In another bowl, flake the fresh salmon into bite-sized pieces. Add Japanese mayonnaise, low-sodium soy sauce, chopped green onions, and a pinch of salt. Mix gently to combine all ingredients without breaking up the salmon too much.
- Assemble Layers: Spread half of the seasoned sushi rice evenly in the bottom of the prepared baking dish. Layer the salmon mixture over the rice, then top with the remaining rice to create a layered casserole.
- Add Topping: In a small bowl, mix together panko breadcrumbs and toasted sesame seeds. Sprinkle this mixture evenly over the top layer of rice.
- Bake: Place the baking dish in the oven and bake for 25–30 minutes until the top is golden brown and crispy and the casserole is heated through. Let it cool slightly before serving.
Notes
- Use fresh, high-quality salmon for the best flavor and texture.
- Adjust soy sauce to taste, especially if using regular soy sauce instead of low-sodium.
- Optional: Garnish with extra chopped green onions or a drizzle of spicy mayo for added flavor.
- Serve warm, optionally with soy sauce or pickled ginger on the side.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.
