Salmon Sushi Bake
Salmon Sushi Bake is layered with rice, seaweed, salmon, and a variety of toppings. Enjoy classic sushi flavor with just 20 minutes of prep!
Servings: 6 servings
Calories: 603kcal
Ingredients
For Instant Pot Rice:
- 2 cups long grain white rice or sushi rice uncooked
- 2 1/2 cups cold water
- 1/4 teaspoon salt
For Salmon:
- 1 1/2 pounds salmon cubed into 1-1.5" pieces
- 1/3 cup Thai sweet chili sauce
- 1/4 teaspoon salt
For Spicy Mayo Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
Toppings:
- 5 sheets roasted seaweed sliced
- 3/4 cup edamame beans thawed
- 1/2 cup cucumber chopped
- 1/4 cup green onion finely chopped
- 2 tablespoons sesame seeds
- Japanese BBQ sauce
Instructions
- Preheat oven to 400 F and spray large 9x13 baking dish with cooking spray. Set aside.
- Cook 2 cups of rice on the stovetop or I like to make it in Instant Pot. Add rice, water and salt, then pressure cook on High pressure for 5 minutes and allow for complete or 10 minutes of Natural Release. You want rice soft and mushy so it sticks.
- While rice is cooking, in a large bowl add salmon, Thai sweet chili sauce and salt. Stir and set aside to marinate.
- While salmon is marinating, make spicy mayo sauce by whisking mayo, sriracha, soy sauce and maple syrup in a medium bowl. Set aside.
- In previously prepared baking dish add rice and level it with a spoon, pressing on it so it's packed. Then top with roasted seaweed and marinated salmon in a single layer. Bake for 15 minutes, then broil until golden brown.
- Remove sushi bake from the oven and drizzle with spicy mayo sauce. Then garnish with edamame, cucumber, green onion and sesame seeds. Drizzle with Japanese BBQ sauce.
- Serve hot by cutting each slice with a spatula.
Video
Notes
- Store:Â Refrigerate in an airtight container for up to 5 days.
- I don't recommend to freeze this dish because of all the toppings. Unless you plan ahead and top half of the bake only. Then freeze the other half tightly wrapped with a few pieces of plastic wrap for up to 3 months. Thaw in the fridge overnight and reheat in a microwave for a few minutes or in the oven at 350 F for 10-15 minutes.
Nutrition
Serving: 1slice | Calories: 603kcal | Carbohydrates: 63g | Protein: 31g | Fat: 24g | Saturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 826mg | Fiber: 2g | Sugar: 10g