Description

Baked Salmon Sushi is a delightful twist on traditional sushi that combines the comforting warmth of baked salmon with the fresh flavors of sushi rice and seaweed. This easy-to-make dish blends flaked baked salmon with creamy sriracha mayonnaise, layered over seasoned sushi rice, baked to perfection, and garnished with sesame seeds, green onions, and soy sauce. Perfect as a crowd-pleasing appetizer or a satisfying main course.

Ingredients

Scale

Sushi Rice Base

2 cups Sushi Rice, cooked
3 tablespoons Rice Vinegar
1 tablespoon Sugar
1 teaspoon Salt

Salmon Mixture

1 pound Salmon Fillet, cooked and flaked
1/2 cup Mayonnaise
2 tablespoons Sriracha

Additional Ingredients

2 Nori Sheets, cut into strips
2 tablespoons Soy Sauce
2 teaspoons Sesame Seeds, toasted
2 Green Onions, chopped
1 Avocado (optional), diced

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the sushi dish.
Season the Sushi Rice and Prepare Salmon Mixture: In a bowl, season the cooked sushi rice with rice vinegar, sugar, and salt, mixing thoroughly. In another bowl, combine the flaked, cooked salmon with mayonnaise and sriracha to create a creamy, spicy topping.
Prepare Baking Dish: Lightly grease a baking dish and line the bottom with strips of cut nori sheets to add flavor and structure.
Assemble the Sushi Bake: Evenly spread the seasoned sushi rice in the baking dish. Layer the salmon and mayonnaise mixture on top of the rice. If using, distribute diced avocado pieces evenly over the salmon layer.
Bake: Place the assembled dish in the oven and bake for 15–20 minutes until heated through and the top is lightly golden.
Add Final Garnishes: Remove from oven and drizzle soy sauce over the top. Sprinkle toasted sesame seeds and chopped green onions as garnish.
Serve: Scoop out portions and serve warm, accompanied by small nori sheets or enjoy as a warm sushi bowl.

Notes

Use freshly cooked sushi rice for the best texture and flavor.
Adjust the amount of sriracha in the salmon mixture to control the spice level.
Avocado is optional but adds creaminess and freshness to the dish.
Leftover baked salmon sushi can be stored in the refrigerator for up to 2 days and reheated gently.
For a gluten-free option, use gluten-free soy sauce or tamari.