Entrees, 30 Minutes or LessRaquel Hazlettsushi bake, broiled salmon, salmon, salmon sushi bake, sushi, sushi rice, sushi bowls, salmon sushi bowl, broiled salmone, easy dinners, easy weeknight recipes, weeknight recipes, quick weeknight, quick weeknight meals6 Comments

Salmon Sushi Bake

Entrees, 30 Minutes or LessRaquel Hazlettsushi bake, broiled salmon, salmon, salmon sushi bake, sushi, sushi rice, sushi bowls, salmon sushi bowl, broiled salmone, easy dinners, easy weeknight recipes, weeknight recipes, quick weeknight, quick weeknight meals6 Comments
Salmon Sushi Bake

SALMON SUSHI BAKE😍

If you’ve never experienced the beauty of a sushi bake, you are hard core missing out. It’s like marrying the flavors of a torched salmon roll but making it 10 times easier by throwing all the ingredients in a skillet and letting the broiler do the work for you. Inspired by the Pan Sushi Dynamite from the great Sheldon Simeon’s Cook Real Hawaii cookbook but tweaked to make it easier to have as a weeknight meal. You’re gonna love this one!



Serves 3-4*.

Ingredients:

For the Salmon Sushi Bake:

  • 2 8oz filets of salmon

  • 2 tbsps kewpie mayo

  • 1 small garlic clove grated

  • 2 tsps grated ginger

  • 2 tsps soy sauce

  • 2 tsps lemon juice

  • 2 tsps sesame oil

  • Optional toppings: furikake, avocado, cucumbers, nori, eel sauce, spicy mayo, green onions, etc.

*this does not reheat super well, so if you’re only cooking for 1-2, I recommend halving the recipe

For the Sushi Rice: 

  • 1½ cup short grain rice

  • 1¾ cups water (use 1 ½ cups if using a rice cooker)

  • 2 tbsps rice wine vinegar

  • 1 tbsp white sugar

  • Salt to taste

  • Furikake 


Directions:

For the Salmon Sushi Bake:

  • Rinse the rice thoroughly until the water runs clear. Add to a pot with the water and a pinch of salt, stir and cover with a lid.

  • Bring the heat to medium-high and once simmering, reduce heat to medium-low and cook for 15-17 minutes or until all of the liquid is absorbed and the rice is tender.  

  • Shut off heat and let it sit for 10 minutes with the lid on. While the rice sits, microwave the rice vinegar and sugar in a small bowl for 30 seconds and stir until the sugar has dissolved. Add to the rice and mix, fluffing with a fork and let it sit to cool slightly.

  • Meanwhile, cube the salmon and add to a bowl with the mayo, garlic, ginger, soy sauce, lemon juice, and sesame oil and mix well.

  • Lay the rice flat in an ovenproof skillet or square baking dish and sprinkle with furikake. Add the salmon on top of the rice and broil for 6 minutes or until slightly browned.

  • Serve with avocado slices, cucumbers, more furikake, eel sauce, spicy mayo, and other desired toppings. You can use the nori to scoop and eat or eat as is. Enjoy!

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