Salmon Sushi Bake Creamy Savory (Printable View)
Baked salmon with sushi rice, cream cheese, and crunchy panko for a flavorful, satisfying dish.
# Ingredient List:
→ Sushi Rice Base
01 -
2 cups sushi rice
02 -
2 1/2 cups water
03 -
1/4 cup rice vinegar
04 -
2 tablespoons granulated sugar
05 -
1 teaspoon kosher salt
→ Salmon Topping
06 -
8 ounces cream cheese, softened
07 -
1 cup cooked salmon, flaked or canned
08 -
2 tablespoons mayonnaise
09 -
1 tablespoon sriracha (optional)
10 -
1/4 cup green onions, chopped
→ Assembly
11 -
2 sheets nori, cut into small pieces
12 -
1/2 cup panko breadcrumbs
13 -
1 tablespoon sesame seeds
# Preparation Steps:
01 -
Preheat oven to 350°F.
02 -
Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low. Cover and cook for 20 minutes until water is absorbed.
03 -
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir vinegar mixture into cooked rice and let cool completely.
04 -
In a separate bowl, combine softened cream cheese, flaked salmon, mayonnaise, sriracha if using, and chopped green onions. Mix thoroughly until smooth.
05 -
Spread cooled sushi rice evenly in the base of a baking dish. Layer salmon mixture over the rice. Sprinkle cut nori pieces and panko breadcrumbs on top.
06 -
Bake for 25 to 30 minutes, or until the top is golden brown and crisp.
07 -
Remove from oven, garnish with sesame seeds, and let cool slightly before serving.
# Supplementary Details:
01 -
Let the sushi rice cool to room temperature before assembly to prevent the cream cheese from melting.