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Salmon sushi bake in a large white casserole dish topped with spicy mayo and furikake and bowls of sliced green onion and sesame seeds on the side with a grey tea towel on a white background.

Salmon Sushi Bake

Author: Stephanie Kay

This deconstructed salmon sushi roll casserole is easy to make and loaded with 34 grams of protein per serving. Serve it with your choice of toppings for a tasty and healthy dinner.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Baked
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Ingredients

Sushi Bake:

Spicy Mayo:

Toppings:

Instructions

  1. Preheat the oven to 425°F and grease a 9×13-inch baking dish with a bit of sesame oil.
  2. Add the rice to a mesh colander and rinse it under cold water until the water runs clear. Once rinsed, add the rice to a pot with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and cook covered for 20 minutes, or as per package directions. Once cooked, turn off the heat, keep covered, and allow to steam for 10 minutes until it can be fluffed with a fork. (If using cooked rice, see note below.)
  3. Place the raw salmon fillets on a cutting board and, using a sharp knife, cut them into 1-inch cubes.
  4. In a large bowl, add the soy sauce, sesame oil, rice vinegar, honey, and garlic and whisk until well combined. Add the cubed salmon and gently stir to combine. Set aside.
  5. Once the rice is cooked, transfer it to the prepared baking dish, spreading it out evenly across the dish.
  6. Add the salmon pieces to the baking dish, leaving any excess marinade behind in the bowl, spreading them out evenly across the top of the rice.
  7. Transfer the baking dish to the oven for 12-15 minutes or until the salmon is cooked to your liking.
  8. While the salmon bakes, prepare the spicy mayo. In a small bowl or jar, add the mayonnaise and sriracha and stir until well combined. Taste and adjust seasoning to your liking.
  9. Next, reheat the frozen edamame. Fill a medium bowl with water, add the frozen shelled edamame, place in the microwave, and cook for 3-4 minutes until tender and warm. Once cooked, drain the water and set the edamame aside.
  10. Once the salmon is cooked, remove the baking dish from the oven and top the salmon sushi bake with edamame, diced cucumber, sliced avocado, sliced green onions, furikake seasoning, and spicy mayo to serve.
  11. Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days. If preparing ahead of time, don’t add toppings until you are ready to serve.

Notes

To Use Leftover Rice: Swap the sushi rice for 6 cups of cooked rice in step #5, and skip step #2.

To Use Brown Rice: Swap the sushi rice for equal parts of brown rice and increase the cooking time to 40 minutes in step #2.

To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder in step #4.

Nutrition

Find it online: https://kaynutrition.com/salmon-sushi-bake/