This Sushi Bake is the perfect way to enjoy the flavors of sushi without the hassle of rolling. Think of it like a sushi casserole! We love serving this bake over seaweed sheets, almost like a taco!
Preheat your oven to 425°F (220°C). Prepare a 8x8 or 7”x11” (2 quart) pan baking dish with cooking spray.
Add rice and water to a medium pot over high heat. Bring to a boil, then reduce to low heat, cover with lid, and simmer until water is absorbed, about 15 minutes.
Remove from heat and let covered rice steam for an additional 10 minutes. Then, remove the lid and gently stir in rice vinegar, sugar, and salt.
In a separate bowl, combine cooked salmon, 1/4 cup of the green onions, cream cheese, sauce of your choice, sesame oil, and garlic powder. Mix well until combined.
Spread the cooked sushi rice evenly over the prepared baking dish then layer over the salmon mixture.
Bake for 10 minutes, then broil for 1-2 minutes until slightly golden on top.
While the sushi pan is baking, in a small bowl whisk together all spicy mayo ingredients.
Remove sushi from the oven and drizzle spicy mayo on top. Then, garnish with 1/4 cup remaining green onions, avocado, cucumber, and black sesame seeds.
Cut into squares and serve over seaweed. Dip into soy sauce if desired.
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Notes
Salmon Note: This recipe is a great way to use up leftover salmon. If you don’t have any leftover, you can also cook some from frozen filets, fresh salmon filets, or even use 1 - 14 ounce can of canned salmon which is pre-cooked.