Description

A cozy, deconstructed sushi dish layered with seasoned rice and a creamy, spicy salmon topping, then baked to golden perfection. Perfect for gatherings or a quick sushi fix without the fuss of rolling.

Ingredients

2 cups sushi rice

2 1/2 cups water

1/4 cup rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

1 lb cooked salmon (baked or canned)

1/2 cup mayonnaise

2 tablespoons sriracha (adjust to taste)

4 oz cream cheese, softened

2 tablespoons soy sauce

1 tablespoon sesame oil

1/4 cup green onions, chopped

1 tablespoon sesame seeds

1/2 sheet nori, crumbled (plus more for serving)

Optional toppings: avocado slices, cucumber, pickled ginger

For serving: roasted seaweed sheets (nori)

Cook Mode Prevent your screen from going dark

Instructions

Rinse sushi rice under cold water until it runs clear to remove excess starch.
Cook rice in a rice cooker or saucepan with 2 1/2 cups of water according to package instructions.
In a small bowl, microwave rice vinegar, sugar, and salt for 20–30 seconds until dissolved. Mix into the warm rice and let it cool slightly.
Preheat the oven to 375°F (190°C).
In a large bowl, combine cooked salmon, mayonnaise, sriracha, cream cheese, soy sauce, and sesame oil. Mix until smooth and creamy.
Press the seasoned rice evenly into the bottom of a 9×9-inch baking dish.
Spread the salmon mixture evenly over the rice.
Top with chopped green onions, sesame seeds, and crumbled nori.
Bake for 15–20 minutes, until heated through and lightly golden on top.
Serve warm with roasted seaweed sheets and optional toppings like avocado or cucumber.

Notes

Swap salmon with imitation crab or cooked shrimp for variety.

For crunch, top with tempura flakes or crushed seaweed chips after baking.

Drizzle spicy mayo or unagi sauce on top for extra flavor.

Skip cream cheese for a dairy-free version and increase mayo slightly.

Add wasabi to the salmon mix for an extra kick.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven at 350°F for 10–15 minutes or microwave in short bursts.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Japanese-Inspired

Nutrition

Serving Size: 1/6 of bake
Calories: 390
Sugar: 3g
Sodium: 520mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 18g
Cholesterol: 45mg