Salmon Sushi Bake

A delicious deconstructed sushi bake with seasoned wild-caught salmon, creamy Japanese mayo, sriracha, and rice layered with crumbled seaweed. An easy way to enjoy sushi flavors at home.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Keyword: Date Night, Easy Recipes, Healthy, Salmon, The Cooking Mawma, Viral

Servings: servings

Ingredients

1.5 lbs wild caught salmon seasoned with 3 tbsp sesame oil, then 1 tbsp each of garlic salt, paprika, garlic powder, onion powder, and chili powder
1/4 cup Japanese mayo
1 tbsp Sriracha hot sauce
1 tbsp sesame oil
1/2 white onion sliced
3 cups cooked rice microwavable ones work great
10 sheets seaweed crumbled
Toppings: Sriracha, Japanese mayo, sesame seeds, green onions, soy sauce

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with foil. Pat dry salmon, then season with all spices and sesame oil. Bake for 14 minutes. Remove from the oven and reduce oven temperature to 375 degrees F.
Once the salmon is done baking, mash it gently with a fork in a bowl. Mix with Japanese mayo, hot sauce, sesame oil, and sliced white onion.
In a 9x13 baking dish, add cooked rice and flatten evenly. Crumble seaweed on top of the rice, then add the cooked salmon mixture on top. Bake at 375 degrees F for 10 minutes.
Top as desired with Sriracha, Japanese mayo, sesame seeds, green onions, and soy sauce. Enjoy!

Nutrition