Salmon Sushi Bake

Sushi bakes are quick and they make a small amount of fish feed a lot of people. Overall, you'll enjoy this dish if you want hot sushi ingredients in larger quantities. The rice gets crisped up top and has a good crunch, but there's a bed of softer rice below. The salmon brings a lot of flavor to the rice below as well.

Recipe

  1. Prep cooked white rice (if hot, spread it out on a plate and let it cool down in the tray or on a plate while prepping other stuff).
  2. Salmon. Cut it up into starbust-sized chunks, and optionally kind of tear it up with a fork for more crispy bits. I incorporate the skin with the rest of the salmon, but that's up to you.
  3. Mix the salmon in a bowl with
    1. Big dollop of Mayonnaise
    2. Chili Garlic Sauce or Sriracha or Chili Oil
    3. Garlic Powder
    4. Furikake (optional)
    5. Green Onion chopped
    6. Optional: Soy Sauce if you want it saltier
    7. Optional: small amount Brown Sugar (not sure if this does anything)
  4. Make bed of rice in baking tray, put salmon chunks on top
  5. Put in oven / air fryer at 375 for 10-15 minutes. When the salmon is starting to brown / blacken it's probably done.
  6. Take out of oven, add garnish:
    1. Furikake
    2. Whatever else you like (sesame seed, more soy sauce, avocado …)
  7. Done! Can be eaten with nori (seaweed) as well.

Notes:

  1. I was also missing rice vinegar which is supposed to be added at some point, but it tasted great anyway.
  2. My recipe was kind of a simplified version of this one.