Cream Cheese-Free Salmon Sushi Bake
Cream Cheese-Free Salmon Sushi Bake
Ingredients
For the Salmon Mixture
- 1 pound salmon, cubed
- 1/4 cup Kewpie mayo
- 1 tablespoon chili garlic sauce, or sriracha
- 2 tablespoons soy sauce
- 2 scallions, chopped
For the Rice Base
- 1 1/2 cups cooked rice, leftover or fresh
- 2 tablespoons rice vinegar
- 2 tablespoons furikake
Optional Toppings
- as needed Kewpie mayo, for drizzling
- as needed eel sauce, for drizzling
- as needed green onions, chopped
- as needed avocado, sliced or diced
- as needed jalapeño, thinly sliced
- as needed nori sheets, for serving
Instructions
- 1
Preheat the oven to 400°F. If using multiple small oven-safe dishes, prepare them now.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the Kewpie mayo, chili garlic sauce (or sriracha), and soy sauce. Add the chopped scallions and mix thoroughly to create a uniform sauce.
⏱️ 3 min
- 3
Add the cubed salmon to the sauce mixture. Gently fold the salmon into the sauce until all pieces are well coated.
⏱️ 2 min
- 4
If your cooked rice is cold, briefly microwave it, covered with parchment paper, until warm. Transfer the warm rice to your oven-safe dish(es). Add the rice vinegar to the rice and mix well to combine.
⏱️ 3 min
- 5
Evenly sprinkle the furikake over the seasoned rice in the dish(es).
⏱️ 1 min
- 6
Spoon the prepared salmon mixture over the furikake-topped rice, spreading it evenly across the surface.
⏱️ 2 min
- 7
Place the dish(es) in the preheated oven and bake for 15 minutes, or until the salmon is cooked through and lightly browned on top.
⏱️ 15 min•🌡️ 400
- 8
Carefully remove the sushi bake from the oven. Drizzle with additional Kewpie mayo and eel sauce, if desired. Garnish with fresh chopped green onions, avocado slices or cubes, and thinly sliced jalapeño, as preferred. Serve immediately with nori sheets for wrapping.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Cream Cheese-Free Salmon Sushi Bake
For the Salmon Mixture
- 1 pound salmon, cubed
- 1/4 cup Kewpie mayo
- 1 tablespoon chili garlic sauce, or sriracha
- 2 tablespoons soy sauce
- 2 scallions, chopped
For the Rice Base
- 1 1/2 cups cooked rice, leftover or fresh
- 2 tablespoons rice vinegar
- 2 tablespoons furikake
Optional Toppings
- as needed Kewpie mayo, for drizzling
- as needed eel sauce, for drizzling
- as needed green onions, chopped
- as needed avocado, sliced or diced
- as needed jalapeño, thinly sliced
- as needed nori sheets, for serving
Instructions
- 1
Preheat the oven to 400°F. If using multiple small oven-safe dishes, prepare them now.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the Kewpie mayo, chili garlic sauce (or sriracha), and soy sauce. Add the chopped scallions and mix thoroughly to create a uniform sauce.
⏱️ 3 min - 3
Add the cubed salmon to the sauce mixture. Gently fold the salmon into the sauce until all pieces are well coated.
⏱️ 2 min - 4
If your cooked rice is cold, briefly microwave it, covered with parchment paper, until warm. Transfer the warm rice to your oven-safe dish(es). Add the rice vinegar to the rice and mix well to combine.
⏱️ 3 min - 5
Evenly sprinkle the furikake over the seasoned rice in the dish(es).
⏱️ 1 min - 6
Spoon the prepared salmon mixture over the furikake-topped rice, spreading it evenly across the surface.
⏱️ 2 min - 7
Place the dish(es) in the preheated oven and bake for 15 minutes, or until the salmon is cooked through and lightly browned on top.
⏱️ 15 min•🌡️ 400 - 8
Carefully remove the sushi bake from the oven. Drizzle with additional Kewpie mayo and eel sauce, if desired. Garnish with fresh chopped green onions, avocado slices or cubes, and thinly sliced jalapeño, as preferred. Serve immediately with nori sheets for wrapping.
⏱️ 4 min