Description
This Baked Salmon Sushi recipe is a delicious, easy-to-make alternative to traditional sushi rolls. Featuring baked salmon, seasoned sushi rice, creamy toppings, and crispy nori, this dish delivers the perfect balance of flavors and textures. Whether served as sushi cups, rolls, or a deconstructed sushi bake, it’s a crowd-pleaser for sushi lovers looking for a warm and comforting twist on their favorite dish.
Ingredients
Scale
For the Sushi Rice:
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For the Baked Salmon:
- 1 lb salmon fillet
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp mayonnaise
- 1 tsp sriracha (optional, for heat)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp lemon juice
For Assembly & Toppings:
- 4–6 sheets nori (seaweed)
- ½ cup Japanese mayonnaise (Kewpie)
- 1 tbsp sriracha (adjust for spice level)
- 1 tbsp unagi sauce (optional, for extra flavor)
- 1 tbsp sesame seeds
- 1 green onion, finely chopped
- ½ avocado, sliced (optional)
- ½ cucumber, julienned (optional)
Instructions
Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice in a rice cooker or on the stovetop with 2 ½ cups of water.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then gently fold it into the cooked rice. Let the rice cool to room temperature.
Bake the Salmon:
- Preheat the oven to 375°F (190°C).
- Place the salmon fillet on a baking tray lined with parchment paper.
- In a small bowl, mix soy sauce, sesame oil, mayonnaise, sriracha, garlic powder, onion powder, black pepper, and lemon juice.
- Spread the mixture evenly over the salmon.
- Bake for 15–18 minutes, or until the salmon flakes easily with a fork.
- Once baked, shred the salmon into small pieces.
Assemble the Baked Salmon Sushi:
- Lay out the nori sheets and place a thin layer of sushi rice on top.
- Add shredded baked salmon evenly across the rice.
- Drizzle Japanese mayo and sriracha on top.
- Sprinkle sesame seeds and green onions for extra flavor.
Serve & Enjoy:
- Roll the sushi into hand rolls, cut it into bite-sized pieces, or serve as a sushi bake with extra nori sheets for scooping.
- Garnish with sliced avocado or cucumber if desired.
Notes
- For Extra Crispiness: Broil the salmon for the last 2 minutes to achieve a slightly crispy top.
- Spice Level: Adjust sriracha to your preference.
- Serving Style: You can make sushi rolls, sushi cups, or a sushi bake casserole with this recipe.
- Storage: Leftovers can be stored in the fridge for up to 2 days, though best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 roll / 1 portion
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 35mg