Description
Culinary magic unfolds with this salmon sushi bake, blending Japanese and contemporary fusion flavors into one irresistible dish. Creamy, layered perfection awaits you, promising a delightful experience that bridges traditional sushi with modern comfort food.
Ingredients
Scale
Main Protein Ingredients:
- 8 oz salmon fillet, skin removed and cut into 12 pieces
- 8 oz steamed white fish (e.g., cod or grouper) with a touch of seaweed extract
Rice and Base Ingredients:
- 1.5 cups sushi rice, rinsed
- 2 cups water
- 0.25 cup lite seasoned rice vinegar
Sauce and Seasoning Ingredients:
- 0.33 cup mayonnaise
- 3 oz cream cheese, softened
- 2 tablespoons Uni-Eagle Sriracha
- 2 tablespoons soy sauce (non-alcoholic alternative, e.g., naturally brewed or tamarind-based)
- 0.25 cup green onions, sliced thin
- 0.25 cup soy sauce (ensuring it is completely alcohol-free, such as tamarind-based soy sauce or non-fermented options)
- 1.5 tablespoons white granulated sugar
- 0.5 cup mayonnaise
- 2 tablespoons Uni-Eagle Sriracha
- 1 teaspoon fresh lime juice
- 0.25 teaspoon salt
Toppings:
- Avocado, sliced thin
- Sesame seeds (black and white), toasted
- Green onion, sliced thin
- English cucumber, sliced thin
- Nori sheets, cut into small squares
Instructions
- Purify sushi rice by rinsing under cold water until liquid becomes transparent, removing excess starch. Soak rice for 15 minutes, then cook in pot or rice cooker. Allow rice to rest 10 minutes after cooking, then incorporate rice vinegar by gently folding until uniformly coated.
- Chop salmon into precise half-inch cubes. Combine salmon with mayonnaise, cream cheese, sriracha, and soy sauce. Delicately fold in steamed white fish and sliced green onions, maintaining a delicate texture. Refrigerate mixture while preparing additional components.
- Create unagi sauce by simmering soy sauce and sugar until consistency thickens. Allow sauce to cool completely for optimal drizzling quality.
- Prepare baking dish with parchment paper and light grease. Press seasoned rice into uniform layer using moistened hands to prevent sticking. Distribute salmon mixture evenly across rice surface, ensuring complete coverage.
- Roast in preheated oven at 425°F for 10-15 minutes. Activate broiler during final 1-2 minutes to achieve golden-brown caramelization, monitoring closely to prevent burning.
- Once baked, drizzle cooled unagi sauce across surface. Garnish with additional green onions and serve warm.
Notes
- Customize rice texture by adjusting water ratio, ensuring perfect sticky consistency without becoming mushy.
- Use fresh, high-quality salmon for the most vibrant flavor and optimal texture in your bake.
- Control spice levels by adjusting sriracha amount or replacing with mild chili sauce for sensitive palates.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg