Description
This Baked Salmon Sushi recipe offers a delightful twist on traditional sushi by combining creamy salmon filling with seasoned sushi rice, then oven-baking the rolls for a warm, flavorful experience. Perfect as a main course or appetizer, the recipe balances creamy textures with fresh cucumber and avocado, garnished with sesame seeds and green onions.
Ingredients
Scale
Sushi Rice
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Salmon Filling
- 1 cup cooked salmon, flaked
- 1/2 cup cream cheese, softened
- 1/4 cup Japanese mayonnaise (or regular mayo)
- 1 tablespoon sriracha (optional)
Fresh Ingredients
- 1/2 avocado, sliced
- 1/2 cucumber, julienned
Assembly & Garnish
- 4 sheets nori (seaweed)
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Instructions
- Prepare Seasoned Sushi Rice: In a small bowl, combine the rice vinegar, sugar, and salt. Microwave for 15–20 seconds to help dissolve the sugar and salt, then stir until fully combined. Pour this mixture over the warm cooked sushi rice and gently fold to incorporate evenly. Allow the rice to cool to room temperature.
- Make Salmon Cream Cheese Filling: In another bowl, combine the flaked cooked salmon with the softened cream cheese, Japanese mayonnaise, and sriracha if using. Mix thoroughly until the filling is smooth and creamy.
- Assemble Sushi Rolls: Preheat your oven to 375°F (190°C). Lay out the nori sheets flat on a clean surface. Spread a thin and even layer of the seasoned sushi rice over each nori sheet, pressing gently to adhere. Place a line of julienned cucumber and sliced avocado near the bottom edge, followed by a generous spoonful of the salmon mixture. Roll the sushi tightly using a bamboo sushi mat or your hands, ensuring the roll is firm and sealed.
- Bake the Rolls: Place the sushi rolls seam-side down on a parchment-lined baking sheet. Bake in the preheated oven for 10–12 minutes, until the rolls are warmed through and the salmon filling is slightly bubbly. Once done, remove from the oven and let them cool for 2–3 minutes before slicing.
- Slice and Garnish: Using a sharp knife, slice each roll into 6–8 pieces. Garnish with a sprinkle of sesame seeds and sliced green onions. Serve the baked salmon sushi with soy sauce, pickled ginger, and wasabi for dipping and added flavor.
Notes
- Utilize leftover grilled or roasted salmon to save time and add smoky flavor.
- For added texture, sprinkle panko breadcrumbs on top of the rolls before baking.
- If you prefer a milder flavor, omit the sriracha or adjust to taste.
- Ensure the sushi rice is just warm and not hot when assembling to avoid tearing the nori sheets.
- Use a very sharp knife to slice the sushi rolls cleanly and maintain the shape of the pieces.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 roll (8 pieces)
- Calories: 360
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 45 mg
