Salmon Sushi Bake
Salmon Sushi Bake
Ingredients
For the Salmon
- 1 1/2 pounds salmon fillet, skin removed, diced into 1/2-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha
- 2 scallions, white parts only, thinly sliced
For the Rice Base
- 12 sheets seaweed snacks, Bibigo Sea Salt flavor recommended
- 3 cups sticky white rice, cooked, medium grain (e.g., Bibigo brand)
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
For Garnish
- 1/2 cup spicy mayo, for drizzling
- 1 tablespoon Sriracha, for additional drizzling, as needed
- 2 avocado, ripe, thinly sliced
- 1 tablespoon sesame seeds, toasted, or furikake
- 2 scallions, green parts only, thinly sliced
Instructions
- 1
Preheat your oven to 425°F. In a medium mixing bowl, combine the diced salmon, soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of Sriracha, and the thinly sliced white parts of the scallions. Stir gently to ensure the salmon is evenly coated with the marinade.
⏱️ 5 min•🌡️ 425
- 2
In a separate bowl, combine the cooked sticky white rice with 1 teaspoon of sesame oil and the rice vinegar. Mix well until the rice is evenly seasoned.
⏱️ 2 min
- 3
Arrange the seaweed snack sheets in a single layer at the bottom of a rectangular baking dish, slightly overlapping if necessary to cover the entire base.
⏱️ 1 min
- 4
Evenly spread the seasoned sticky white rice over the layer of seaweed snacks in the baking dish, gently pressing down to form a compact base.
⏱️ 2 min
- 5
Spoon the marinated salmon mixture over the rice layer, spreading it out evenly to cover the entire surface.
⏱️ 2 min
- 6
Bake in the preheated oven for 10 to 12 minutes, or until the salmon is cooked through and appears slightly caramelized on top.
⏱️ 12 min•🌡️ 425
- 7
Once removed from the oven, generously drizzle the hot sushi bake with spicy mayo. Add extra Sriracha if you prefer more heat. Artfully arrange the thinly sliced avocado over the top, then sprinkle with toasted sesame seeds (or furikake) and the green parts of the scallions.
⏱️ 5 min
- 8
Allow to cool slightly before portioning and serving. Enjoy this quick, high-protein meal!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon Sushi Bake
Ingredients
For the Salmon
- 1 1/2 pounds salmon fillet, skin removed, diced into 1/2-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha
- 2 scallions, white parts only, thinly sliced
For the Rice Base
- 12 sheets seaweed snacks, Bibigo Sea Salt flavor recommended
- 3 cups sticky white rice, cooked, medium grain (e.g., Bibigo brand)
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
For Garnish
- 1/2 cup spicy mayo, for drizzling
- 1 tablespoon Sriracha, for additional drizzling, as needed
- 2 avocado, ripe, thinly sliced
- 1 tablespoon sesame seeds, toasted, or furikake
- 2 scallions, green parts only, thinly sliced
Instructions
- 1
Preheat your oven to 425°F. In a medium mixing bowl, combine the diced salmon, soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of Sriracha, and the thinly sliced white parts of the scallions. Stir gently to ensure the salmon is evenly coated with the marinade.
⏱️ 5 min•🌡️ 425 - 2
In a separate bowl, combine the cooked sticky white rice with 1 teaspoon of sesame oil and the rice vinegar. Mix well until the rice is evenly seasoned.
⏱️ 2 min - 3
Arrange the seaweed snack sheets in a single layer at the bottom of a rectangular baking dish, slightly overlapping if necessary to cover the entire base.
⏱️ 1 min - 4
Evenly spread the seasoned sticky white rice over the layer of seaweed snacks in the baking dish, gently pressing down to form a compact base.
⏱️ 2 min - 5
Spoon the marinated salmon mixture over the rice layer, spreading it out evenly to cover the entire surface.
⏱️ 2 min - 6
Bake in the preheated oven for 10 to 12 minutes, or until the salmon is cooked through and appears slightly caramelized on top.
⏱️ 12 min•🌡️ 425 - 7
Once removed from the oven, generously drizzle the hot sushi bake with spicy mayo. Add extra Sriracha if you prefer more heat. Artfully arrange the thinly sliced avocado over the top, then sprinkle with toasted sesame seeds (or furikake) and the green parts of the scallions.
⏱️ 5 min - 8
Allow to cool slightly before portioning and serving. Enjoy this quick, high-protein meal!
⏱️ 3 min