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Salmon Sushi Bake

Salmon sushi bake layers seasoned short-grain rice with creamy, sriracha-spiked salmon in a hot, bubbling casserole. Serve it warm with cucumber slices and roasted seaweed snack sheets for scooping.
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Prep Time 20 minutes
Cook Time 42 minutes
Resting time 15 minutes
Total Time 1 hour 17 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 2 cups short-grain white rice
  • 2.25 cups water
  • 0.25 cup unseasoned rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp kosher salt
For the salmon
  • 1.5 lb salmon fillet skinless, pin bones removed
  • 0.5 cup mayonnaise
  • 4 oz cream cheese softened
  • 1 tbsp sriracha
  • 1 tbsp soy sauce
For assembly and serving
  • 1 tsp neutral oil
  • 2 tbsp furikake
  • 1 cucumber medium, thinly sliced
  • 1 package (0.7 oz) roasted seaweed snack sheets

Equipment

  • 1 3-quart saucepan
  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish

Method
 

Cook the rice
  1. Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear, then drain well.
  2. Combine the rice and water in a 3-quart saucepan and bring to a boil over medium-high heat.
  3. Cover, reduce the heat to low, and cook for 15 minutes.
  4. Remove from the heat and let stand covered for 10 minutes.
  5. Stir the rice vinegar, sugar, and salt together until dissolved.
  6. Gently fold the vinegar mixture into the cooked rice.
Bake and mix the salmon
  1. Heat the oven to 400°F.
  2. Place the salmon on a parchment-lined rimmed baking sheet and bake for 12–15 minutes, until the thickest part reaches 145°F.
  3. While the salmon bakes, stir the mayonnaise, cream cheese, sriracha, and soy sauce together in a medium bowl until smooth.
  4. Let the salmon rest for 5 minutes.
  5. Flake the salmon into the bowl and gently mix with the sauce.
Assemble and bake
  1. Lightly grease a 9x13-inch baking dish with the neutral oil.
  2. Spread the seasoned rice evenly in the dish.
  3. Top with the salmon mixture and sprinkle with furikake.
  4. Bake at 400°F for 10–15 minutes, until the filling is hot and bubbling around the edges.
  5. Serve warm with the cucumber and roasted seaweed sheets.

Notes

For distinct layers, drain the rinsed rice well before cooking. Refrigerate leftovers for up to 3 days; freeze the baked casserole without the cucumber or seaweed for up to 2 months. For a gluten-free option, use gluten-free tamari in place of the soy sauce.