Description
Creamy California-style salmon sushi bake brings Japanese fusion flavors to home kitchens with irresistible layers of rice, salmon, and tangy mayo. Crispy panko topping and fresh green onions complete this crowd-pleasing dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) salmon fillet (skinless)
- 2 cups sushi rice
- 2 1/2 cups water
Sauce and Seasoning Ingredients:
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
Garnish and Topping Ingredients:
- 1/2 cucumber, thinly sliced
- 1 avocado, sliced
- 1/4 cup chopped green onions
- 1 sheet nori (seaweed), cut into strips
Instructions
- Heat the oven to 400°F (200°C) for optimal preparation.
- Thoroughly rinse sushi rice under cold water until liquid becomes transparent, eliminating excess starch.
- Transfer rice to a saucepan, combine with precise water measurements, and simmer on low heat for 18 minutes until grains are tender and liquid is fully absorbed.
- Place salmon fillet in the preheated oven and roast for 14 minutes, ensuring complete cooking and achieving a delicate, flaky texture.
- Allow salmon to cool, then delicately shred into uniform, bite-sized fragments using two forks.
- Create a zesty sauce by whisking mayonnaise, sriracha, rice vinegar, sugar, soy sauce, and sesame oil until smooth and well-incorporated.
- Distribute cooked rice evenly across a baking dish, creating a uniform base layer.
- Arrange shredded salmon meticulously over the rice foundation.
- Drizzle and spread the prepared sauce uniformly across the salmon layer, ensuring complete coverage.
- Return the dish to the oven and bake for 12 minutes until the surface turns golden and sauce becomes effervescent.
- Garnish with thinly sliced cucumber, creamy avocado, chopped green onions, toasted sesame seeds, and crisp nori strips.
- Serve immediately while warm and aromatic.
Notes
- Choose short-grain sushi rice for authentic texture and sticky consistency that holds together perfectly.
- Rinse rice thoroughly to remove excess starch, ensuring fluffy and separated grains when cooked.
- Adjust sriracha mayo spiciness by gradually adding hot sauce to match personal heat tolerance.
- Swap salmon with tofu or cooked shredded chicken for vegetarian or alternative protein options.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 352
- Sugar: 1 g
- Sodium: 328 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg