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Baked Salmon Sushi

Baked Salmon Sushi

  • Author: Manar Annan
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This baked salmon sushi is a comforting twist on traditional sushi rolls, combining creamy salmon, seasoned rice, and savory toppings in one easy oven-baked dish. It’s rich, flavorful, and perfect for sharing during family dinners or gatherings.

Ingredients

Scale

For the Sushi Rice Base:

  • 2 cups cooked short-grain sushi rice

  • 2 tablespoons rice vinegar

  • 1 tablespoon sugar

  • ½ teaspoon salt

For the Salmon Mixture:

  • 1 lb (450 g) fresh salmon fillet, skin removed

  • 2 tablespoons soy sauce (or tamari for gluten-free)

  • 1 teaspoon sesame oil

  • 2 tablespoons Japanese mayonnaise (Kewpie)

  • 1 tablespoon cream cheese, softened

  • 1 teaspoon sriracha (optional)

  • 1 tablespoon chopped green onions

For Topping & Garnish:

  • 2 tablespoons furikake seasoning

  • 1 avocado, sliced

  • 1 small cucumber, thinly sliced

  • 1 tablespoon sesame seeds

  • Seaweed sheets (nori) for serving

Instructions

  • Cook the salmon: Preheat oven to 375°F (190°C). Brush the salmon with soy sauce and sesame oil, then bake for 12–15 minutes. Once done, flake it with a fork.

  • Prepare the rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold into warm cooked rice gently to coat evenly.

  • Assemble the layers: Spread the rice evenly in a lightly greased baking dish. Sprinkle furikake seasoning over it. Mix the flaked salmon with mayonnaise, cream cheese, sriracha, and green onions, then spread the mixture over the rice.

  • Bake the sushi: Bake for 10–12 minutes until the top is lightly golden and bubbling. Optionally, broil for 1–2 minutes for a crisp finish.

  • Garnish and serve: Top with avocado, cucumber, and sesame seeds. Serve warm with nori sheets for wrapping.

Notes

For a gluten-free version, use tamari instead of soy sauce and ensure your furikake is gluten-free.

You can replace salmon with imitation crab, shrimp, or even tofu for variation.

Assemble ahead of time and refrigerate before baking for easy meal prep.

Avoid freezing, as the rice and mayo mixture may lose texture after thawing.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Japanese Fusion

Nutrition

  • Serving Size: 1 portion (1/6 of recipe)
  • Calories: 385 kcal
  • Sugar: 3 g
  • Sodium: 670 mg
  • Fat: 21 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 2 g
  • Protein: 22 g
  • Cholesterol: 60 mg

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Find it online: https://www.mymamarecipes.com/baked-salmon-sushi-the-viral-comfort-food/