Description
A delicious and easy salmon sushi bake that combines sushi rice, fresh vegetables, and a flavorful salmon topping.
Ingredients
Scale
- 2 cups sushi rice, uncooked
- 1 1/2 pounds salmon, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon sesame oil, plus more for greasing
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 clove garlic, minced or grated
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 cup frozen shelled edamame
- 1/2 English cucumber, diced
- 1 avocado, peeled, seeded, and diced
- 2 green onions, thinly sliced
- 2 teaspoons furikake, or sesame seeds
Instructions
- Preheat the oven to 425°F and grease a 9×13-inch baking dish with a bit of sesame oil.
- 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.
- Place the raw salmon fillets on a cutting board and, using a sharp knife, cut them into 1-inch cubes.
- 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.
- Once the rice is cooked, transfer it to the prepared baking dish, spreading it out evenly across the dish.
- 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.
- Transfer the baking dish to the oven for 12-15 minutes or until the salmon is cooked to your liking.
- 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.
- 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.
- 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.
- 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
- If using cooked rice, adjust the cooking time accordingly.
- Store leftovers in airtight container in fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg