Can you make sushi with raw salmon?

Yes, you can make sushi with raw salmon . Ensure you use sushi-grade salmon from a reputable source. However, this recipe uses cooked salmon for safety and convenience. Therefore, the baked option is more user-friendly.

What to serve with salmon sushi bake?

Salmon sushi bake pairs well with several sides. These include cucumber salad, miso soup, and seaweed salad. Additionally, you can add a side of edamame or gyoza. Specifically, choose light and refreshing sides for balance.

How does Martha Stewart bake salmon?

Martha Stewart often bakes salmon in the oven. Usually, she seasons it simply with salt, pepper, and lemon. She uses parchment paper for easy cleanup. Her method is straightforward, ensuring a moist and flavorful result. Moreover, her techniques emphasize simplicity and quality.

Why do you wrap salmon in foil when baking?

Wrapping salmon in foil helps retain moisture. It also helps in even cooking. Foil creates a steam environment. Specifically, this prevents the salmon from drying out. However, this recipe doesn’t require foil but parchment paper can help.

Salmon Sushi Bake: Easy and Delicious Recipe (Serves 4)

Name: Salmon Sushi Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese-American
Ingredients: 2 cups cooked sushi rice; 2 tbsp rice vinegar; 1 tbsp sugar; 1/2 tsp salt; 8 oz cooked salmon, flaked; 1/4 cup mayonnaise; 2 tbsp sriracha or to taste; 1 tbsp soy sauce; 1 tsp sesame oil; 1/2 cup shredded mozzarella cheese (optional); 1 sheet nori, shredded or crumbled (optional); Green onions and sesame seeds for topping; Optional: sliced avocado, cucumber, pickled ginger, or furikake

Description

A warm and creamy deconstructed sushi casserole made with seasoned rice, flaked salmon, and spicy mayo, then baked until golden—perfect for feeding a crowd with sushi flavor in every bite.

Ingredients

Scale

2 cups cooked sushi rice

2 tbsp rice vinegar

1 tbsp sugar

1/2 tsp salt

8 oz cooked salmon, flaked

1/4 cup mayonnaise

2 tbsp sriracha or to taste

1 tbsp soy sauce

1 tsp sesame oil

1/2 cup shredded mozzarella cheese (optional)

1 sheet nori, shredded or crumbled (optional)

Green onions and sesame seeds for topping

Optional: sliced avocado, cucumber, pickled ginger, or furikake

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.

2. In a bowl, mix sushi rice with rice vinegar, sugar, and salt. Press evenly into the bottom of the dish.

3. In another bowl, mix flaked salmon with mayonnaise, sriracha, soy sauce, and sesame oil.

4. Spread the salmon mixture evenly over the rice.

5. Top with shredded mozzarella if using.

6. Bake for 15–20 minutes, or until hot and slightly golden on top.

7. Remove from oven and top with green onions, sesame seeds, and optional crumbled nori.

8. Serve warm with sliced avocado, cucumber, or pickled ginger on the side. Scoop into nori sheets or eat with a spoon.

Notes

Great for using leftover salmon or canned salmon in a pinch.

Customize spice level by adjusting sriracha.

Store leftovers in the fridge for up to 3 days and reheat before serving.

Prep Time: 15 min
Cook Time: 20 min
Category: Main Dish
Method: Baking
Cuisine: Japanese-American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 3g
Sodium: 520mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 22g
Cholesterol: 55mg

Keywords: salmon sushi bake, deconstructed sushi, spicy mayo salmon, sushi casserole