Salmon Sushi Bake Recipe

This salmon sushi bake recipe is a mouthwatering twist on traditional sushi, giving you the perfect blend of flavors and textures.

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 351kcal

Sesame seeds
Red Pickled ginger also called Beni shoga, it is sold in Asian markets.
Spicy Mayo use storebought yum yum sauce, sriracha mayo, or bang bang sauce or make your own by combining 2 tablespoon sriracha with ½ cup mayo.
Sriracha

Preheat the oven to 400 degrees and heat a pan over medium high heat.
Combine hot chili oil, olive oil, red pepper flakes, ginger, garlic, and black pepper in a small bowl or ramekin. Brush both sides of the salmon.
Next, add salmon to the hot pan and cook for 10 minutes, flipping over halfway through.
Add salmon to a medium sized mixing bowl and use a fork to flake the salmon. Add Mayo, sriracha, sesame oil, and soy sauce and mix well.
In a separate mixing bowl, add the cream cheese, cucumber, carrots, and red onion. Mix well to combine. Then, combine the 2 bowls.
Lightly spray a 9x13 casserole dish with non-stick cooking spray.
Add the rice to the casserole dish and press into the bottom to evenly cover.
Use 2 nori sheets to cover the rice.
Top with sushi mix and use a spatula to evenly smooth.
Top with crumbled nori sheet.
Place into the oven in the center rack. Bake for 10 minutes
Drizzle with spicy Mayo and sriracha
Garnish with sesame seeds, ginger, chopped scallions and enjoy!