Go Back
–+ servings
Salmon sushi bake being scooped out with a spoon.
Print

Salmon Sushi Bake

Discover my easy and delicious Salmon Sushi Bake recipe! This simple dish combines baked salmon with rice, furikake, and a creamy mayo topping, finished with a sprinkle of Korean seaweed. Perfect for a flavorful side dish or a fun twist on sushi at home!
Course Main Course, Side Dish
Cuisine Asian Fusion
Keyword Salmon Sushi Bake
Prep Time 1 minute
Cook Time 14 minutes
Total Time 15 minutes
Servings 4
Calories 167kcal

Ingredients

  • 3 Cups Rice fresh, rice of choice
  • ½ lbs Salmon Fillet boneless, skinless
  • 1/2 tsp Salt
  • 2 tbsp Furikake
  • 2 tbsp Kewpie Mayo
  • 5 Sheets Korean Seaweed bite-size sheets

Instructions

  • Gather all the ingredients.
    Ingredients to make salmon sushi bake on the countertop.
  • Place the salmon fillet on a baking tray lined with a baking mat. Season both sides of the salmon with salt and bake at 425°F for 8-12 minutes.
    Salted salmon on a baking tray.
  • Once the salmon is cooked, transfer it to a mixing bowl and flake the salmon into the rice. Gently stir the salmon into the rice using spoon.
    Rice mixed with salmon in a mixing bowl.
  • Next, transfer the salmon rice to a baking pan. Sprinkle furikake over the top and drizzle Kewpie mayo. Broil at 500°F for 3-5 minutes, or until the mayo is browned.
    Salmon sushi bake in a glass baking dish.
  • Finally, crush the Korean seaweed with your hands and sprinkle it over the top before serving.
    Salmon sushi bake topped with roasted seaweed in a baking dish.

Video

Nutrition

Calories: 167kcal | Carbohydrates: 13g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 536mg | Potassium: 294mg | Sugar: 1g | Vitamin A: 23IU | Calcium: 8mg | Iron: 1mg