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Salmon Rice Sushi Bake Recipe

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4.1 from 10 reviews

This Salmon Rice Sushi Bake is a delicious and easy-to-make casserole that layers marinated salmon over seasoned sushi rice, baked until caramelized and topped with a spicy mayo sauce and fresh veggies. It combines the flavors of traditional sushi in a warm, comforting dish perfect for sharing.

Ingredients

Salmon Marinade

  • 1 ½ pounds salmon fillets, skin removed, cut into ½-inch cubes
  • 3 tablespoons reduced sodium tamari
  • 2 teaspoons honey
  • 2 cloves garlic, minced

Seasoned Rice

  • 3 cups cooked sushi rice (or short-grain white rice)
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt

Spicy Mayo Topping

  • ¼ cup mayonnaise
  • 3 teaspoons sriracha
  • 2 teaspoons rice vinegar
  • ½ teaspoon sugar

Fresh Toppings

  • 1 avocado, small diced
  • 1 medium seedless cucumber, small diced
  • 3 scallions, thinly sliced
  • 1 tablespoon sesame seeds

Optional

  • Nori sheets or seaweed snack sheets for serving

Instructions

  1. Preheat and Prep: Preheat the oven to 400°F (200°C). Grease or lightly spray a 9×13-inch baking dish with cooking spray and set aside to prepare for layering.
  2. Marinate the Salmon: In a medium bowl, combine the cubed salmon with tamari, honey, and minced garlic. Toss well to coat and let sit for 10 minutes to absorb the flavors.
  3. Season the Rice: In a small bowl, stir together rice vinegar, sugar, and kosher salt until dissolved. Fold this mixture into the cooked sushi rice until evenly combined. Press the seasoned rice into the prepared baking dish in an even layer.
  4. Bake: Remove salmon from the marinade, discarding any leftover liquid. Arrange the salmon cubes evenly over the rice. Bake in the preheated oven for 12 to 15 minutes, or until the salmon is fully cooked and slightly caramelized on the edges.
  5. Make the Spicy Mayo: While the salmon bakes, whisk together mayonnaise, sriracha, rice vinegar, and sugar until smooth. For a richer flavor, use Kewpie mayonnaise instead of regular mayo, and omit the rice vinegar and sugar in the sauce.
  6. Serve: Drizzle the spicy mayo evenly over the baked salmon and rice. Top with diced avocado, cucumber, sliced scallions, and sprinkle with sesame seeds. Serve directly from the dish with optional nori or seaweed sheets on the side for scooping.

Notes

  • Use short-grain sushi rice for the best texture and flavor.
  • If Kewpie mayonnaise is available, it enhances the spicy mayo without needing vinegar or sugar.
  • You can prepare the rice and marinade the salmon ahead of time to save time before baking.
  • For a gluten-free option, ensure tamari used is gluten-free.
  • The dish is best served immediately but can be refrigerated for up to 2 days and gently reheated.

Find it online: https://marthatasty.com/salmon-rice-sushi-bake-recipe/