Salmon Sushi Bake 

Salmon Sushi Bake is a delightful fusion dish that combines the flavors of sushi with the comfort of a baked casserole. This easy to make recipe layers seasoned sushi rice with a creamy salmon mixture, topped with a crunchy furikake crust. It's a perfect dish for gatherings, potlucks, or a cozy family dinner.

Full Recipe:

Ingredients 

For the Sushi Rice:

• 2 cups sushi rice

• 2 tablespoons rice vinegar

• 1 tablespoon sugar

• ½ teaspoon salt

For the Salmon Mixture:

• 1 lb (16 oz) salmon fillet

• 2 tablespoons coconut aminos (or soy sauce)

• 4 oz cream cheese, softened

• 2 tablespoons Japanese mayonnaise (e.g., Kewpie)

• 2 tablespoons sriracha sauce

• 2 green onions, chopped

• 1 sheet nori, shredded (optional)

• 1 tablespoon sesame seeds

For the Topping:

• 2 tablespoons furikake seasoning

• Additional green onions and sesame seeds for garnish

Directions

1. Prepare the Sushi Rice:

   • Rinse the sushi rice under cold water until the water runs clear.

   • Cook the rice according to the package instructions.

   • Once cooked, transfer the rice to a large bowl.

   • In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.

   • Gently fold the vinegar mixture into the warm rice.

   • Let the rice cool to room temperature.

2. Prepare the Salmon:

   • Preheat the oven to 400°F (200°C).

   • Place the salmon fillet on a baking sheet lined with parchment paper.

   • Season with salt and pepper.

   • Bake for 15-20 minutes, or until the salmon easily flakes with a fork.

   • Remove from the oven and let it cool slightly.

   • Flake the salmon into bite-sized pieces.

3. Prepare the Salmon Mixture:

   • In a medium bowl, combine the flaked salmon, coconut aminos, cream cheese, Japanese mayonnaise, sriracha sauce, chopped green onions, shredded nori (if using), and sesame seeds.

   • Mix until well combined.

4. Assemble the Sushi Bake:

   • Preheat the oven to 375°F (190°C).

   • In a 9x9-inch baking dish, spread the seasoned sushi rice evenly at the bottom.

   • Top the rice with the salmon mixture, spreading it out evenly.

   • Sprinkle the furikake seasoning over the top.

   • Bake for 10-15 minutes, or until the top is golden and bubbly.

5. Garnish and Serve:

   • Remove from the oven and let it cool slightly.

   • Garnish with additional chopped green onions and sesame seeds.

   • Serve warm with sheets of nori for wrapping or with tortilla chips for dipping.

Nutritional Information (Per Serving)

• Calories: Approximately 439 kcal

• Carbohydrates: 53g

• Protein: 23g

• Fat: 15g

• Sodium: Varies based on added salt and soy sauce

• Cholesterol: Approximately 58 mg