Salmon Sushi Bake

Craving a Salmon Sushi Bake that's easier than rolling sushi? This comforting casserole is packed with creamy mayo, flaky salmon, and sticky rice. Good Eats guaranteed! Check it out!

Right then, let's get stuck in, shall we?

Recipe Introduction: Salmon Sushi Bake

Quick Hook: Sushi...But Better ?!

Ever get a craving for sushi but the thought of all that rolling makes you want to hide under the duvet? me too! honestly, that's why i adore this salmon sushi bake .

It's all the best bits of salmon sushi , deconstructed and baked into a warm, comforting dish. you get that proper sushi flavour with minimum effort.

Absolute win!

Brief Overview: From Japan (ish) with Love

This sushi bake is basically a japanese-inspired casserole, born out of the desire for sushi recipes that are easier to make.

The origin is a modern invention for potlucks and quick weeknight dinners. it's a ridiculously easy recipe. we're talking about 1 hour 15 minutes, start to finish.

This makes enough for 6-8 greedy people, perfect for sharing with your mates.

Main Benefits: Good Eats & Good For You!

Okay, aside from the fact that it's flipping delicious, this baked salmon is packed with healthy omega-3 fatty acids. it is a fantastic potluck dish because it travels well and is always a hit.

What makes this recipe truly special? it's comfort food with a bit of sophistication. that and the creamy, spicy salmon.

Alright, let's be honest: It's the creamy, spicy salmon.

Time to gather your sushi ingredients . Let's get this show on the road!

Right, let's get this show on the road! we're diving headfirst into making a salmon sushi bake . it's like all the best bits of sushi, chucked into a casserole dish.

Sounds mad, right? but trust me, it's a game-changer.

Gear Up: Ingredients & Equipment

Time to get sorted. this ain’t about fancy chef skills, just good sushi ingredients and a bit of elbow grease.

I promise you’ll love this recipe for sushi bake ! it's a potluck dishes superstar and your new go-to amongst your favorite sushi recipes .

Main Sushi Ingredients : Let's get Specific

Right, so for this Salmon Sushi Bake masterpiece, here’s what you'll need:

• Sushi Rice: You'll want 2 cups (400g) , rinsed until the water runs clear. Trust me, rinse it properly!
• Water: 2 ¼ cups (530ml) for cooking the rice.
• Rice Vinegar: ¼ cup (60ml) – this gives that authentic sushi zing.
• Granulated Sugar: 2 tablespoons (25g) to balance the vinegar.
• Salt: 1 teaspoon (5g) – a pinch goes a long way.
• Skinless Salmon Fillet: About 1 ½ pounds (680g) , diced nice and small. Quality is key here, folks. Look for firm, bright-colored salmon with a fresh, sea-like smell. No dodgy business! We want Baked Salmon that's safe and scrummy.
• Japanese Mayonnaise (Kewpie): ¼ cup (60ml) . This is important; it's NOT just regular mayo.
• Sriracha Sauce: 2 tablespoons , or more if you like it spicy.
• Soy Sauce: 1 tablespoon , low sodium, because we're not trying to OD on salt.
• Sesame Oil: 1 teaspoon – adds a lovely nutty aroma.
• Green Onions: 2 tablespoons , finely chopped.
• Nori Seaweed: 4 sheets, cut into squares for serving. Imagine tiny edible spoons.
• Sesame Seeds: 2 tablespoons , toasted. Adds a lovely crunch and flavor.

Seasoning Notes: Flavour Town, Population: You

This is where the magic happens! We're talking next-level flavours.

• Essential Spice Combination : The sriracha and soy sauce combo is a winner. Don't be shy. I even heard it was one of Gordon Ramsey's Good Eats secret ingredients.
• Flavor Enhancers and Aromatics: Sesame oil is your friend here. The Japanese mayonnaise (Kewpie) is also vital, and can elevate your Asian Dishes.
• Quick Substitution Options: Out of sriracha? A dash of chili flakes will do in a pinch. Can't find Kewpie? Mix regular mayo with a splash of rice vinegar.

Equipment Needed: No Need to Raid a Restaurant

Let’s keep it simple:

• 9x13 inch baking dish: A must-have for our Salmon Sushi Bake .
• Rice cooker: (Optional, but seriously, get one if you can. Makes life so much easier. If not a rice cooker, a regular pot will do fine just keep an eye on it)
• Mixing bowls, spatula, cutting board, sharp knife: The usual suspects.

Honestly, that's it. No fancy gadgets needed. Let's get cooking Sushi Rice !

Right, let's get stuck in, shall we? honestly, sometimes you just fancy some good eats that are a bit different.

This salmon sushi bake ? total game-changer. think of it like a massive, shareable sushi roll that's baked to golden perfection.

What's not to love? i remember the first time i tried this, i was invited to a potluck dishes event, and since that day this recipe has been a staple.

Salmon Sushi Bake: Your New Go-To!

This salmon sushi bake takes all the sushi ingredients that we love. creamy mayo, flaky salmon sushi , and that gorgeous sticky sushi rice .

It chucks it all into a warm, comforting casserole. it's dead easy, even easier than ordering takeaway. and you know what? everyone loves it! it is one of my favorite sushi recipes .

Prep Like a Pro for Salmon Sushi Bake

Mise en Place: Get Your Ducks in a Row

First things first, prep is key. dice your salmon – about 1 ½ pounds should do it. mix up your mayo mixture.

Get your rice rinsed and ready to go. we are using sushi rice this time, ok? honestly, a bit of prep makes the whole process way smoother.

Think of it like getting your paints ready before you start a masterpiece.

Time-Saving Tips

Listen, nobody wants to spend all day in the kitchen. i am not going to lie, sometimes it feels like a choir.

Cook the rice in advance if you can. day-old rice is perfect for this. chop the salmon while it's still slightly frozen for easier dicing.

Let's Get Baking: Step-by-Step to Sushi Heaven

1. Cook the Rice: Rinse 2 cups of rice. Then cook it in a rice cooker with 2 ¼ cups of water.
2. Make the Sushi Vinegar: Warm ¼ cup rice vinegar with 2 tablespoons sugar and 1 teaspoon salt.
3. Season the Rice: Mix the vinegar into the rice.
4. Salmon Time: Mix 1 ½ pounds diced salmon with ¼ cup Japanese mayo, 2 tablespoons sriracha, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 2 tablespoons green onions.
5. Layer Up: Spread the rice in a 9x13 inch dish.
6. Salmon On Top: Spread the salmon mixture over the rice.
7. Bake It: Bake at 350° F ( 175° C) for 25 minutes , or until salmon is cooked through.
8. Garnish & Serve: Sprinkle with sesame seeds and serve with nori sheets.

Pro Tips and Tricks to Elevate Your Sushi Bake

Expert Moves

Kewpie mayo is a must. Trust me, it makes a difference. Don't overcook the salmon. Nobody likes dry salmon. Toast your sesame seeds for extra flavour.

Watch Out!

Avoid using boiling hot rice when mixing in sushi vinegar. Always use vinegar. It'll go all mushy, trust me.

This recipe is amazing, and it is really easy. this is one of my go-to asian dishes . it is a fun way to cook baked salmon .

Hope you enjoy this good eats dish.

Alright, let's talk Recipe Notes for this banging Salmon Sushi Bake . Honestly, these are the bits that elevate it from "just a recipe" to "something special". You know?

Serving It Up: Presentation and Pairings

Right, so you've got this beautiful sushi bake , all golden and bubbly. how do you make it instagram-worthy? plating is key! i reckon a nice big platter works best.

Scatter some extra toasted sesame seeds for a bit of sparkle.

Serve with squares of nori seaweed for scooping. a little pile of vibrant green edamame or a light, vinegary cucumber salad cuts through the richness nicely too.

And if you are feeling fancy, crack open some sake, or nice crisp white wine. imagine serving this as one of your awesome potluck dishes .

Storage Like a Pro

Listen, leftovers never last long in my house, but if you do have some of this Salmon Sushi Bake kicking about:

• Refrigeration: Pop it in an airtight container. It'll happily sit in the fridge for up to 3 days.
• Freezing? Not the biggest fan, tbh. The rice can get a bit weird. But if you must , wrap it tightly in cling film then foil. It's best enjoyed within a month.
• Reheating: Microwaving is quickest, but for a crispier top, try the oven again at 350° F ( 175° C) for about 10- 15 minutes.

Remixing the Recipe: Variations

Fancy a change? No worries, mate!

• Dietary Adaptations: Gluten-free? Use tamari instead of soy sauce.
• Seasonal Swaps: Summer? Add some mango salsa! Winter? A sprinkle of crispy fried onions adds lovely textures.

Nutrition Nuggets: What's Good For Ya?

Okay, i'm no nutritionist. but here's the gist. this salmon sushi bake is packed with protein from the baked salmon , healthy fats from the mayo and sushi ingredients , and good carbs from the sushi rice .

Just don’t go overboard with the mayo, yeah? the salmon sushi offers omega-3 fatty acids which are good for heart health.

All the basic asian dishes have the ingredient combinations.

Honestly, making this sushi recipes is like giving yourself a massive hug. it's comfort food with a twist, proper good eats , and a guaranteed crowd-pleaser.

So go on, give it a whirl!

Frequently Asked Questions

Can I make this salmon sushi bake ahead of time?

You can prepare the rice and salmon topping separately a day in advance and store them in the fridge. However, assemble and bake the sushi bake just before serving for the best texture. Otherwise, the rice can become a bit stodgy, a fate worse than a soggy bottom on The Great British Bake Off!

What's the best way to store leftover salmon sushi bake?

Store any leftover salmon sushi bake in an airtight container in the refrigerator for up to 2 days. While it won't be quite as glorious as when it's fresh, it's still perfectly safe to eat. Reheat gently in the oven or microwave, but be careful not to overcook the salmon, or it will dry out faster than a prune in the Sahara.

I can't find Kewpie mayonnaise, what can I use instead in my salmon sushi bake?

Kewpie mayo has a unique flavour, but don't fret! If you can't find it, use regular mayonnaise and whisk in a splash of rice vinegar and a tiny pinch of MSG (optional). It won't be exactly the same, but it'll do in a pinch. Think of it as a DIY hack worthy of Blue Peter!

Is there a vegetarian version of the salmon sushi bake I can try?

Absolutely! For a vegetarian twist, swap the salmon with cooked and seasoned shiitake mushrooms or firm tofu, diced and pan-fried with a little soy sauce and sesame oil. You could even add some roasted sweet potato for a touch of sweetness. It's a cracking way to enjoy the flavours of sushi without the fish!

How can I make this salmon sushi bake spicier?

Fancy a bit of a kick? Simply increase the amount of sriracha in the salmon topping. You could also add a dash of chili oil or a pinch of red pepper flakes for extra heat. If you're feeling particularly daring, try adding a finely chopped jalapeño to the salmon mixture. Just remember, a little goes a long way – unless you’re a proper chili-head, of course!

What kind of rice is best for a salmon sushi bake?

Sushi rice is the best choice for a salmon sushi bake because its stickiness helps the bake hold its shape and absorb the delicious vinegar seasoning. However, if you are unable to find sushi rice, medium-grain rice is a suitable alternative. Ensure you rinse the rice well before cooking to remove excess starch, preventing it from becoming too mushy during baking.

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