This sushi bake is a different and unique way to enjoy sushi. The fact that there are no raw ingredients and there is no need to roll the sushi, makes it the perfect dish to make at home when you are craving sushi.
Sushi bake is a casserole-style baked dish that is scooped up and served with seaweed. It is basically a deconstructed sushi roll in that there is no need to roll the sushi. The bake consists of layers of rice, Furikaki (Japanese rice seasoning), a mixture of shredded baked salmon, mayo, sour cream, and fish roe, and finally another layer of Furikake. This dish is a crowd pleaser and a great dish to bring to a potluck and a good introduction to those who are not fond or familiar with sushi.
Some salmon bakes use imitation crab meat to simulate the California roll. However, I used salmon instead. I bake the salmon, shred the meat, and mix it with mayo, sour cream and fish row. To serve, scoop the sushi bake on roasted seaweed and enjoy all the delicious layers. Overall, sushi bake is easy to make, super savory and satisfying. It is definitely a keeper.
- Salmon – main protein in this recipe
- Seasoning salt – is used to season the salmon
- Cooked short grain rice – a main ingredient in sushi
- Furikake – a Japanese rice seasoning that adds flavor as well as color to the layer
- Japanese mayo – binds the shredded salmon meat, sour cream and fish roe together
- Sour cream – adds a “tang” to the salmon mixture
- Fish roe – adds salty flavor as well as color and texture to this dish
- Roasted seaweed – is used as a wrap
HOW TO MAKE SUSHI BAKE:
To make this sushi bake, first bake the seasoned salmon for 15 to 18 minutes in the 350 degree F preheated oven. Next, shred the meat and mix it with the mayo, sour cream and fish roe. Set the mixture aside. Prepare the layers by pressing the rice at the bottom of a lightly greased 9X13-inch glass baking dish. Then, sprinkle a layer of the Furikake, followed by the salmon mixture and top with another layer of the Furikake. Scoop a slice and place on a seaweed and wrap.
- 1 lb salmon
- 1 tbsp seasoning salt
- 5 cups cooked short grain rice (I used Calrose)
- 1 cup Furikake (rice seasoning)
- ½ cup Japanese mayo
- 1/4 cup sour cream
- ¼ cup fish roe , plus more for garnish
- Package of Korean roasted seaweed
- Preheat the oven to 350 degree F.
- Line a baking pan with foil and then spray with cooking spray. Place the salmon on the prepared pan and then sprinkle top with the seasoning salt. Bake for 15 to 18 minutes or until the salmon flakes easily with a fork. Baking time may vary depending on the thickness of the salmon. Using a fork, shred the salmon meat. Set aside.
- Preheat the oven to 450 degree F.
- In large bowl, combine the shredded salmon meat, mayo and sour cream. Mix thoroughly and then gently mix in the fish roe. Set aside.
- Lightly grease a 9x13-inch glass baking dish. With wet hands, gently press the rice evenly at the bottom of the prepared baking dish. Sprinkle half (½ cup) of the Furikake across the top of the rice. Spread the salmon mixture on top and then sprinkle the remaining ½ cup Furikake. Place the baking dish in the preheated oven and bake until the top is golden brown, about 8 to 10 minutes.
- To serve, place a sheet of roasted seaweed on a plate. Scoop a slice of the sushi bake and place on the seaweed. Garnish with the fish roe, if using. Wrap and enjoy!
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