Asya’s Favorite Sushi Bake
- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 338
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 52 mg
- Sodium
- 310 mg
- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 338
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 52 mg
- Sodium
- 310 mg
Ingredients
Salmon/Arctic Char Layer:
Sushi Rice:
Sushi Bake:
Directions
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Special equipment:
Rice cooker (optional), rice paddle- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
- For the salmon layer: Place the fillets, skin-side down, on the prepared sheet. Drizzle with the avocado oil and season with salt and pepper. Roast until the fillets look opaque and flake easily, about 15 minutes. Let cool for 5 minutes.
- Slide a spatula under the fillets but over the skin, leaving the skin on the baking sheet. Transfer the fillets to a large bowl and flake with a fork. Add the mayonnaise, sriracha, scallions and 1/2 teaspoon salt and thoroughly mix. Set aside until ready to use.
- For the sushi rice: Rinse the uncooked rice in 3 to 4 changes of water, pouring off the cloudy water each time. Drain well and transfer to a rice cooker. Add 3 1/2 cups water and cook the rice according to the manufacturer's instructions. (Alternatively, add the rinsed and drained rice to a medium pot with 3 1/2 cups water and bring to a boil. Reduce to a simmer, cover and cook, about 15 minutes. Remove from the heat and let sit 10 minutes.)
- Meanwhile, whisk together the rice vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. When the rice is finished cooking but still hot, pour over the rice vinegar mixture and lightly mix with a rice paddle.
- For the sushi bake: Spray a 9-by-13-inch baking dish with cooking spray. Layer in the sushi rice and lightly flatten with the rice paddle. Top with the spicy mayo salmon mixture. Whisk together the mirin, tamari and sesame oil in a small bowl, then pour on top of the sushi bake, rotating the baking dish to make sure the entire surface is covered with the tamari mixture.
- Top with the furikake and bake until the edges are golden brown, 10 to 15 minutes. Serve hot with roasted nori snack sheets for scooping.
Cook’s Note
For this dish, I like to use Kewpie mayo, a Japanese mayo, instead of traditional American mayo. It’s made with egg yolks only, not whole eggs, and has a sweeter flavor and a lighter texture than its American counterpart. Never leave a child unattended in the kitchen. This recipe is appropriate for children of various ages. When a recipe calls for cooking on the stove or using a knife, an adult should do those activities and let the child assist, if age appropriate.
