Salmon Sushi Bake Layered Oven (Printable)

Oven-baked sushi layers tender salmon, seasoned rice, and bold toppings for a comforting, shareable meal.

# Ingredient List:

→ Rice

01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 1/4 cup rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt

→ Salmon Mixture

06 - 1.1 pounds skinless salmon fillet
07 - 1 tablespoon olive oil
08 - 1/2 cup mayonnaise
09 - 2 tablespoons sriracha
10 - 1 tablespoon soy sauce
11 - 1 teaspoon toasted sesame oil
12 - 2 green onions, finely sliced

→ Toppings

13 - 1 sheet nori, cut into thin strips, plus extra for serving
14 - 2 tablespoons furikake seasoning
15 - 1 avocado, sliced (optional)
16 - 1 tablespoon toasted sesame seeds
17 - Extra sriracha, for drizzling
18 - Extra mayonnaise, for drizzling

# Steps:

01 - Preheat oven to 400°F. Line a 9x13-inch baking dish with parchment paper or grease lightly.
02 - Rinse sushi rice under cold water until water is clear. Combine rice and water in a saucepan, bring to a boil, reduce heat, cover, and simmer for 18 minutes. Remove from heat and let stand for 10 minutes.
03 - In a small bowl, dissolve rice vinegar, sugar, and salt. Gently fold mixture into hot rice and allow to cool slightly.
04 - Arrange salmon fillet on a baking sheet, brush with olive oil, and bake for 12 to 15 minutes until just cooked through. Flake with a fork and let cool briefly.
05 - Mix flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and sliced green onions in a mixing bowl until fully integrated.
06 - Spread seasoned sushi rice evenly in the prepared baking dish and sprinkle with furikake seasoning.
07 - Evenly distribute the salmon mixture over the rice layer.
08 - Scatter nori strips, additional furikake, and toasted sesame seeds atop the salmon mixture.
09 - Return the dish to the oven and bake for 10 to 12 minutes, until heated through and lightly golden.
10 - Remove from oven and drizzle with additional sriracha and mayonnaise. Garnish with avocado slices if desired. Serve warm with extra nori sheets for scooping.

# Expert Advice:

01 -
  • Uses easy-to-find pantry staples and fresh salmon for a feel-good meal
  • Comes together in about forty five minutes start to finish which makes it doable even on a weeknight
  • Completely customizable with your favorite toppings from nori strips to creamy avocado
  • Always gets rave reviews from my family who now request it almost as often as pizza night
02 -
  • Naturally gluten free with simple swaps for gluten free soy sauce and mayo
  • Packed with healthy fats and protein thanks to salmon and avocado
  • Perfect for meal prep and reheats gently in the microwave
03 -
  • For extra crispy nori toast it briefly in the oven before slicing into strips. This prevents any sogginess when topping the hot bake
  • Always taste and adjust the spice level before baking since it is much easier to add more sriracha than to take it away
  • When making sushi rice always let it steam off heat for the full ten minutes before seasoning for fluffiest results every time
  • Test a drizzle of homemade sriracha mayo on a plate before adding to your bake for a beautiful clean swirl that looks restaurant worthy

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