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Salmon Sushi Bake Recipe
Creamy and tangy baked salmon and sushi rice casserole, perfect for busy weeknights or lazy weekends.
Equipment
- medium saucepan
- large bowl
- Baking dish
Ingredients
- 2 cups sushi rice
- 2¼ cups water
- 1 pound salmon, skin removed
- 8 ounces of cream cheese, softened
- ¼ cup mayonnaise
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a medium saucepan, combine the sushi rice and water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 18-20 minutes, or until the rice is tender and the water has been absorbed.
- While the rice is cooking, cut the salmon into small pieces.
- In a large bowl, combine the cream cheese, mayonnaise, soy sauce, and rice vinegar. Mix well.
- Add the cooked rice to the cream cheese mixture and stir until well combined.
- Gently fold in the salmon and green onions.
- Transfer the mixture to a baking dish and sprinkle with sesame seeds.
- Bake for 25-30 minutes, or until the top is golden brown.
Video
Notes
Recipe Notes:
- Use fresh and high-quality ingredients for the best results.
- If you’re using raw salmon, make sure to remove the skin and bones before baking.
- Add your favorite vegetables to the mixture to give it more flavor and texture.
- Experiment with different seasonings and sauces to make the recipe your own.
- Use chopsticks to serve the salmon sushi bake for a more authentic experience.
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