Make sushi at home without the work! This Salmon Sushi Bake is a fun way to have a deconstructed sushi roll in no time. Get tangy sushi rice and a spicy salmon topping in one irresistible bite.
Cook sushi rice according to package directions. Season with rice vinegar, sugar, and salt. Layer the rice in the bottom of a 8x8" glass baking dish.
Cover salmon fillets with olive oil, salt, and pepper. Bake at 425 degrees for 10-12 minutes, until top begins to brown. Remove from the oven and shred meat.
Add mayonnaise, cream cheese, Sriracha, soy sauce, hoisin sauce, Furikake seasoning, and ¼ cup chopped green onions to a large bowl. Mix well with a hand mixer until smooth. Fold in flaked salmon meat.
Top sushi rice with the spicy salmon mixture.
Bake at 400 degrees for 15-18 minutes, until sides begin to bubble. Turn on the broiler and bake for another 3-5 minutes, until top of the salmon mixture starts to brown.
Top with additional mayonnaise, sriracha, Furikake seasoning, and green onions. Serve wrapped in nori sheets with additional toppings, or as salmon sushi bowls.
Notes
I like cooking my sushi rice in the Instant Pot - makes it so easy! Just add the rice, water, and seasonings to the pot all at once and set on manual, high pressure, 5 minutes.
Make sure to rinse the sushi rice before cooking to remove any additional starch.
Make ahead - you can make the sushi rice and cook the salmon ahead of time to make your meal prep even easier.
Make a sushi bowl. Add some of the salmon sushi bake to a bowl and have each person add their favorite toppings.
Make hand rolls. On top of a piece of nori, add a few spoonfuls of salmon sushi bake. Add a couple of your favorite toppings, roll up the nori, and enjoy!
Place the leftover salmon sushi bake recipe in an airtight container and refrigerate for up to 4 days after making it. When you're ready to serve again, you can eat it cold or hot - just microwave for 30 seconds or so to reheat.