Can I use tuna instead of salmon for this dish?

You can use canned tuna for this recipe (I prefer tuna in olive oil, but you choose what works best for you!) Both are delicious in the spicy mayo sauce. You could also use surimi (imitation crab) for the topping.

What is kewpie mayonnaise?

Kewpie is a brand of Japanese mayo that is richer and more yellow than American mayo, thanks to the super-orange egg yolk magic famous in Japan. US mayo uses whole eggs to make mayo, Kewpie uses all egg yolks. It also brings a sweeter note due to using sweeter vinegars than regular mayo in the US, which mostly relies on white distilled vinegar. If you can't find it in any of your local grocery stores or your Asian supermarket, you can make a similar mayonnaise substitute by combining 1 cup of regular mayonnaise with two tablespoons of rice vinegar and one tablespoon of sugar. Mix well and use for this recipe.

What is furikake seasoning?

Furikake is a dried Japanese seasoning of seaweed, sesame seeds and delicious saltiness. It tastes savory and (like nori) a little like the ocean. If you have an Asian market in your community, you should find it there easily. If you prefer using nori sheets instead of furikake, just lay them over the seasoned rice layer before adding the salmon.

What should I serve with baked salmon sushi?

When you pair this easy sushi bake recipe with an army of sliced veggie toppings, it really can be a one-dish meal for family dinner. If you're hosting a happy hour or casual dinner party, you could pair the sushi bake with spicy Tuna Crispy Rice Sushi , Spicy Crab Salad Sushi or even Korean Veggie Pancakes with Shrimp . And if you do all three, be sure to send me an invite to that party.

How to store leftover sushi bake?

To store the sushi bake, wrap tightly in plastic or transfer to an airtight container and later keep in the refrigerator for up to 2 days

Homemade Baked Sushi Recipe

Name: Homemade Baked Sushi Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: 1 1/4 cups sushi rice; 1 1/2 cups water; 3 tablespoons rice vinegar; 4 teaspoons sugar; 1 1/4 teaspoon fine sea salt; 2 cups cooked salmon, fresh or canned; 3/4 cup Kewpie mayo; 3 tablespoons sriracha; 2 teaspoons white miso; 2 teaspoons furikake; 1 pack nori sheets; 1 ripe avocado, thinly sliced; 1 fresh jalapeño, sliced; Cucumber, julienned; Green onions, julienned

Ingredients

Scale

For the sushi rice:

1 1/4 cups sushi rice

1 1/2 cups water

3 tablespoons rice vinegar

4 teaspoons sugar

1 1/4 teaspoon fine sea salt

For the salmon mixture:

2 cups cooked salmon, fresh or canned

3/4 cup Kewpie mayo

3 tablespoons sriracha

2 teaspoons white miso

2 teaspoons furikake

For service and garnish:

1 pack nori sheets

1 ripe avocado, thinly sliced

1 fresh jalapeño, sliced

Cucumber, julienned

Green onions, julienned

Cilantro leaves

Sesame seeds

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Instructions

Preheat oven to 400℉.
For the sushi rice: Rinse the sushi rice 2-3 times, until the water runs clear. Transfer the rice and 1 1/2 cups of water to a pot with a tight-fitting lid. Place over medium-high heat until boiling, then cover the pan and lower the heat to low. Cook until all the water is absorbed and the short-grain white rice is tender. Remove from heat. While the rice is still hot, mix the rice vinegar, sugar and salt. Pour the vinegar mixture over the hot rice and use a plastic or wooden spoon to gently toss the cooked rice in the seasoned sushi vinegar. Let the rice cool until it can be handled. Spray a 2-quart baking dish with nonstick cooking spray. Press the seasoned sushi rice into the bottom of the pan.
For the salmon mixture: Flake the salmon. Combine kewpie mayo, sriracha and white miso. Mix well to ensure the miso is fully incorporated. Pour the seasoned mayonnaise over the flaked salmon. Gently mix to coat the salmon.
Assembly and baking: Sprinkle the seasoned rice in the casserole dish with 1 teaspoon of furikake seasoning. Layer the creamy salmon mixture over the seasoned rice and spread evenly. Transfer the dish to the oven and bake for about 15 minutes, until heated through. I like to turn on the broiler for the last 3 minutes to get the top of the sushi bake golden brown and bubbly.
For service: Slice avocado, jalapeño, cucumber, chives and cilantro. Cut and serve the baked sushi over sheets of nori with toppings on the side.

Notes

Use cooked and flaked salmon, or substitute canned salmon, canned tuna, surimi (imitation crab meat) or even diced shrimp.

For a milder sushi back, reduce or omit the sriracha.

Prep Time: 25
Cook Time: 20
Category: Easy Recipes
Method: Oven and Stove Top
Cuisine: Asian