Sushi Bake

Sushi bake is a casserole-style baked dish that is scooped up and served on seaweed. It is basically a deconstructed sushi roll. There is no need to roll the sushi and no raw fish used.

Course Main Course

Cuisine Japanese, Western

Keyword row, salmon, seaweed, sushi

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 240kcal

Author Liza Agbanlog

Ingredients

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

Instructions

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!

Nutrition