Hey there! So, let me tell you about this Salmon Sushi Bake—it’s kind of my go-to when I want something that tastes like I put in way more effort than I actually did. I remember when I first tried making sushi rolls at home, and let’s just say the result was more ‘abstract art’ than ‘culinary masterpiece.’ That’s when a friend introduced me to this recipe, and ever since, it’s been a game-changer in my kitchen.
Why You’ll Love This
I make this when I want to feel fancy but also don’t want to spend hours in the kitchen (who’s got time for that?). My family goes crazy for it, especially because it’s like a warm sushi hug. Plus, you don’t have to worry about perfectly rolling sushi—just layer it and bake! Oh, and here’s a little secret: I used to think I needed a special sushi rice, but honestly, any short-grain rice works fine.
Ingredients
- 2 cups cooked sushi rice (or any short-grain rice)
- 1/4 cup rice vinegar
- 1/4 cup mayonnaise (I’ve used Greek yogurt when I’m feeling health-conscious)
- 2 tablespoons sriracha, or more if you like it spicy
- 1/2 lb cooked salmon, flaked (canned salmon works in a pinch)
- 1 avocado, diced
- 1/4 cup furikake seasoning (or just sesame seeds if you’re out)
- Nori sheets or seaweed snacks for serving
Instructions
- Preheat your oven to 350°F (that’s about 175°C for my friends across the pond). While it’s heating up, mix the cooked rice with the rice vinegar in a large bowl. This is where I usually sneak a taste—just to make sure it’s tangy enough.
- Spread the rice evenly in a baking dish. It might look like a lot, but trust me, it bakes down beautifully.
- In another bowl, mix the mayonnaise and sriracha (feel free to add more if you like it hot). Add the flaked salmon to this mixture and combine well.
- Spread the creamy salmon mix over the rice. I like to sprinkle a bit of furikake here for good measure.
- Bake in the preheated oven for about 15-20 minutes, until everything is heated through and a bit golden on top.
- Top with diced avocado and a generous sprinkle of furikake. Serve with nori sheets on the side.
Notes
You know what I learned? Don’t skip the rice vinegar; it really gives the rice that sushi vibe. Also, I used to overbake this, waiting for it to look crispy, but it’s more about warming everything through.
Variations
I’ve tried this with crab instead of salmon (delish!), but once, I attempted a veggie version with just edamame and honestly, it wasn’t the same. Maybe I overdid it with the edamame.
Equipment
Don’t worry if you don’t have a ‘proper’ rice cooker—just use a pot with a lid. Works like a charm.
Storage
Store leftovers in the fridge for up to 2 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I like to serve this with a side of pickled ginger and a little bowl of soy sauce for dipping. It’s kind of become our family tradition.
Pro Tips
I once tried rushing the rice cooling step and regretted it because the rice got too mushy. Patience is key here, my friend.
FAQ
Can I use fresh salmon? Sure thing! Just cook it beforehand. It’s got to be fully cooked for this bake to work.
What is furikake? It’s a Japanese seasoning mix, usually with seaweed, sesame seeds, and some spices. You can find it online or at Asian groceries. Or just make your own if you’re feeling adventurous!
Do I really need to use sushi rice? Actually, I find it works better if you just use any short-grain rice you have on hand.