Easy Baked Salmon Sushi (Print Version)
# Ingredients:
→ Sushi Rice Base
01 -
1 cup short-grain sushi rice, rinsed until water runs clear
02 -
1½ cups water (adjust according to your rice cooker instructions)
03 -
4 tablespoons rice vinegar
04 -
1 tablespoon white sugar
05 -
1 teaspoon sea salt
→ Salmon Mixture
06 -
1-1.5 pounds fresh salmon fillet, skin removed
07 -
1 tablespoon coconut aminos or traditional soy sauce
08 -
1 teaspoon garlic powder
09 -
2 tablespoons cream cheese, softened to room temperature
10 -
2 tablespoons Kewpie (Japanese) mayonnaise
11 -
2 tablespoons coconut aminos or soy sauce
12 -
2 tablespoons sweet chili sauce
13 -
¼ teaspoon red chili flakes
14 -
¼ teaspoon salt
→ Garnishes & Toppings
15 -
2 tablespoons toasted sesame seeds
16 -
2 sheets nori (seaweed), cut into small strips
17 -
Fresh cucumber, thinly sliced
18 -
Ripe avocado slices (optional)
19 -
Thinly sliced green onions (optional)
# Instructions:
01 -
Start by heating your oven to 400°F (200°C). This temperature will perfectly cook our salmon while keeping it moist and flavorful.
02 -
Thoroughly rinse the sushi rice under cold water until it runs clear, removing excess starch. Add the rice to a pot with water, cover, and bring to a boil. Reduce heat to a gentle simmer and cook for 15-20 minutes until all water is absorbed. Remove from heat and let it rest covered for 10 minutes.
03 -
While the rice cooks, make your sushi vinegar mixture. In a small saucepan, gently warm the rice vinegar, sugar, and salt just until dissolved – don't boil it! Pour this mixture over your warm cooked rice and fold it in gently with a rice paddle or wooden spoon, using a cutting motion to avoid smashing the grains.
04 -
Mix coconut aminos (or soy sauce) with garlic powder in a small bowl. Pat the salmon dry, then rub this mixture all over the fish. Place on a lined baking sheet and bake for 15-20 minutes until just cooked through but still tender and moist.
05 -
Once the salmon is cooked, transfer it to a mixing bowl and gently flake with a fork. Add cream cheese, Japanese mayo, coconut aminos, sweet chili sauce, chili flakes and salt. Fold everything together until well combined but still maintaining some texture in the salmon.
06 -
Lightly coat a 9×9 inch baking dish with cooking spray. Press the seasoned sushi rice firmly into the bottom of the dish (tip: wet your hands with cold water to prevent sticking). Spread the salmon mixture evenly over the rice, then sprinkle with sesame seeds.
07 -
Return the dish to the oven and bake for 10 minutes, then switch to broiler setting for the final 5 minutes to get that beautiful caramelized top. Watch carefully to prevent burning!
08 -
Let the sushi bake cool slightly before topping with nori pieces, fresh cucumber slices, and optional avocado and green onions. Drizzle with a little extra coconut aminos or soy sauce if desired. Cut into squares and enjoy while warm!
# Notes:
01 -
This fusion dish brings all the flavors of sushi in a comforting, family-style baked form – perfect for sushi lovers who want something different!
02 -
Store leftovers in an airtight container in the refrigerator for up to 2 days. The nori will soften, so it's best to add fresh nori when serving leftovers.
03 -
For a spicier version, add sriracha to the salmon mixture or drizzle on top before serving.