Salmon Sushi Bake

 Salmon Sushi Bake

Prep Time: 20 minutes
Cook Time: 8–10 minutes
Total Time: About 30 minutes
Servings: 2–3
Category: Main Dish

Notes After Making

  • ●

Ingredients

Salmon

  • 1 (10 oz/283g) fresh salmon fillet (or canned version below)

Sushi Rice

  • 1½ cups (about 300g) raw sushi rice, rinsed and cooked according to package directions

Sushi Rice Seasoning

  • ¼ cup (60g) rice wine vinegar
  • ¼ cup (50g) granulated sugar
  • ½ tablespoon (about 9g) salt

Chili-Miso Mayo

  • ½ cup (120g) mayonnaise
  • 2 tablespoons (30g) sweet chili sauce
  • 1 teaspoon (5g) sweet soy sauce
  • 1 teaspoon (about 6g) light miso paste
  • 1 large egg yolk
  • 2 tablespoons (28g) brown butter
  • 1 tablespoon (12g) brown sugar
  • 1 teaspoon (5g) lemon juice

For Garnishing

  • Sweet soy sauce
  • Spicy mayo
  • Sliced green onions
  • Sesame seeds
  • Seasoned seaweed snacks, for serving

Instructions

  1. Preheat the oven to 450°F.
  2. For the sushi rice seasoning, combine the rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until the vinegar begins to simmer. Remove from the heat and let stand until the sugar and salt have completely dissolved.
  3. Once the sushi rice has cooked, let it stand for 10 minutes. Transfer the rice to a large bowl.
  4. Add half of the sushi rice seasoning to the rice and gently fold with a spatula. Add the remaining seasoning and gently fold again.
  5. Transfer the seasoned rice to an 8 × 8-inch oven-safe baking dish and spread evenly.
  6. For the chili-miso mayo, combine the mayonnaise, sweet chili sauce, sweet soy sauce, miso paste, egg yolk, brown sugar, and lemon juice in a bowl. Whisk until smooth.
  7. Slowly drizzle in the melted brown butter while continuously whisking until the sauce is smooth and well combined.
  8. Slice the salmon fillet into three even pieces on a slight bias. Lay the salmon pieces over the sushi rice.
  9. Spread about 3 oz of the chili-miso mayo evenly over the salmon, making sure the salmon is completely covered.
  10. Bake for 8–10 minutes, or until the salmon is cooked through and the sauce is golden brown with slightly charred edges.
  11. Remove from the oven and garnish with a drizzle of spicy mayo and sweet soy sauce. Sprinkle with sliced green onions and sesame seeds.
  12. Serve with seasoned seaweed snacks for making sushi tacos.

Jessica’s Notes

Best Served With:

  • Cucumber
  • Avocado
  • Edamame
  • Asian cucumber salad

Wine Pairing:

  • Sauvignon Blanc — Bright acidity works well with the rich salmon and creamy chili-miso mayo.
  • Dry Riesling — A touch of sweetness complements the sweet chili and soy flavors while balancing the spice.
  • Albariño — Crisp and citrusy, making it a natural match for salmon and the savory sauces.
  • Sparkling wine — The bubbles provide a refreshing contrast to the rich salmon and creamy topping.

Prep Ahead:

  • The chili-miso mayo can be prepared up to 2 days ahead and refrigerated.
  • Cook the rice shortly before assembling for the best texture.

Storage:

  • Refrigerate leftover salmon and rice in an airtight container for up to 2 days.
  • Store garnishes and sauces separately.  

Variations:

  • Miso Paste Substitute — If you don’t have miso paste, use ½ teaspoon soy sauce or ½ teaspoon additional sweet soy sauce. The flavor won’t be quite as deep, but it will still provide savory umami.
  • Canned Salmon Version — For an easy pantry version, substitute approximately 10 oz canned salmon, drained well. Flake the salmon and mix with 2 tablespoons cream cheese and 2 tablespoons Greek yogurt. Spread the salmon mixture evenly over the seasoned sushi rice, then spread the chili-miso mayo over the top before baking. You can add more Greek yogurt or cream cheese as needed to make the mixture creamy but not wet.

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