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Salmon Sushi Bake

Enjoy a creamy and savory salmon sushi bake, topped with avocado, that brings the taste of sushi right to your home without the hassle of rolling.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sushi base
  • 2 cups sushi rice Rinsed and cooked
  • 2.5 cups water For cooking the sushi rice
For the salmon mixture
  • 1 lb salmon fillet, cooked and flaked Preferably fresh
  • 1/4 cup mayonnaise Regular or vegan mayonnaise can be used
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/4 cup green onions, chopped
For topping
  • 1 avocado diced Fresh and ripe
  • 1 tablespoon furikake Optional for extra flavor
  • Nori sheets for serving For wrapping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Rinse the sushi rice under cold water until the water runs clear, then combine it with 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions.
  3. In a mixing bowl, combine the flaked salmon, mayonnaise, soy sauce, sesame oil, and chopped green onions.
Assembly
  1. Once the rice is cooked, spread it evenly in a baking dish.
  2. Top the rice with the salmon mixture.
  3. Add the diced avocado on top of the salmon layer.
  4. Optionally, sprinkle furikake over the avocado.
Baking
  1. Bake in the preheated oven for 20-25 minutes until heated through.
  2. Serve warm with nori sheets for wrapping.

Notes

Store leftovers in the fridge for 3-4 days. Can be frozen for up to a month. Reheat in the oven for best results.