Description
Sushi Bake is a delicious, easy-to-make Japanese-inspired casserole that layers vinegared sticky rice with seasoned salmon, furikake, and creamy avocado. Baked to perfection and topped with kewpie mayo and garnishes, it’s served on nori sheets for a fun, shareable dish that brings sushi flavors to your oven.
Ingredients
Scale
Rice Mixture
- 5 cups sticky rice
- 1/4 cup + 2 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons furikake
Salmon Topping
- 1.5 lbs salmon, skin removed and cut into 1-inch cubes
- Kosher salt and ground black pepper, to taste
Garnishes and Serving
- 1 avocado, sliced
- 1/4 cup green onions, sliced
- Optional: sushi ginger
- 2 tablespoons kewpie mayo (or substitute with spicy mayo)
- Sesame seeds for garnish (optional)
- Drizzle of Sriracha for garnish (optional)
- Nori seaweed sheets, cut into 2 inch x 2 inch pieces, for serving
- Soy sauce or Tamari, for dipping
Instructions
- Preheat Oven: Preheat your oven to 475°F (246°C) so it’s ready for the rice bake.
- Prepare Vinegar Mixture: In a small glass measuring cup, whisk together rice vinegar, granulated sugar, and kosher salt until the sugar and salt dissolve to create the seasoning mixture for the rice.
- Season and Bake Rice: Spread the sticky rice evenly into a nonstick quarter baking sheet. Pour the vinegar mixture evenly over the rice. Using wet fingers, press the rice down firmly into the pan to compact it. Place the pan uncovered in the preheated oven and bake for 10-15 minutes, then remove and let the rice cool at room temperature.
- Prep Salmon: While the rice cools, remove the skin from the salmon and cut the flesh into approximately 1-inch cubes.
- Add Furikake and Top with Salmon: Once rice is cooled, evenly sprinkle furikake seasoning over the surface. Spread the cubed salmon over the furikake-covered rice. Season salmon with kosher salt and ground black pepper to taste.
- Bake Salmon and Rice: Reduce oven temperature to 400°F (204°C). Place the baking sheet back in the oven and bake for 12-15 minutes, or until the salmon is cooked through. Remove and allow it to cool slightly.
- Garnish and Serve: Once slightly cooled, arrange avocado slices, green onions, and optional sushi ginger on top of the salmon layer. Drizzle evenly with kewpie mayo or spicy mayo. Garnish with sesame seeds and a drizzle of Sriracha if desired. Cut the sushi bake into squares and serve on individual nori sheets with soy sauce or tamari for dipping.
Notes
- Use short-grain sushi rice for the best sticky texture.
- Wet your hands when pressing the rice to prevent sticking.
- Adjust mayo spiciness by using regular kewpie or spicy mayo.
- For gluten-free, use tamari instead of soy sauce and ensure furikake seasoning is gluten-free.
- Leftover sushi bake can be refrigerated for up to 2 days, but is best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 390
- Sugar: 7g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
Keywords: sushi bake, salmon sushi casserole, baked sushi, furikake salmon bake, easy sushi recipe, kewpie mayo sushi
