Description
A warm, comforting sushi-inspired bake that combines seasoned rice, tender salmon, and a creamy, crispy topping.
Ingredients
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Short-grain sushi rice – 2 cups (400 g)
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Water – 2 ½ cups (600 ml)
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Rice vinegar – ¼ cup (60 ml)
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Granulated sugar – 2 tablespoons (25 g)
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Salt – 1 teaspoon (5 g)
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Fresh salmon fillets, skin removed – 1 ½ lb (680 g)
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Olive oil – 1 tablespoon (15 ml)
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Black pepper – ½ teaspoon (2 g)
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Cream cheese, softened – 8 oz (225 g)
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Mayonnaise – ½ cup (120 g)
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Soy sauce or tamari – 2 tablespoons (30 ml)
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Sesame oil – 1 teaspoon (5 ml)
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Panko breadcrumbs – ¾ cup (45 g)
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Melted butter – 3 tablespoons (45 g)
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Sesame seeds – 1 tablespoon (10 g)
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Chopped green onions – ¼ cup (25 g)
Instructions
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Rinse and cook the sushi rice with water. Let it rest, then season with rice vinegar, sugar, and salt. Spread into a greased baking dish.
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Bake the seasoned salmon at 400°F (200°C) for 12–15 minutes, then flake.
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Mix cream cheese, mayonnaise, soy sauce, and sesame oil until smooth. Fold in the salmon.
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Spread the salmon mixture over the rice.
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Combine panko breadcrumbs with melted butter and sprinkle on top, followed by sesame seeds.
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Bake for 15–20 minutes until golden and bubbly. Garnish with green onions before serving.
Notes
Serve warm with nori sheets, cucumber, or avocado. For best texture, reheat leftovers in the oven rather than the microwave.
- Prep Time: 25 minutes
- Cook Time: 35 minutes