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Easy salmon sushi bake recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Budget-friendly sushi bake topped with hot smoked salmon for a special touch, perfect for Christmas or weeknight dinners. Can also be topped with crab meat, canned tuna, or salmon for variety.
Ingredients:
  • 440g (2 cups) short-grain rice
  • 60ml (1 ⁄4 cup) rice wine vinegar
  • 20.00 gm caster sugar
  • 2.40 gm table salt
  • 200g cream cheese, at room temperature, chopped
  • 60ml (1 ⁄4 cup) sriracha mayonnaise, plus extra, to serve
  • 1 tsp finely grated fresh ginger
  • 2 x 150g packet hot smoked salmon
  • 30.00 gm furikake rice seasoning
  • Kecap manis, to serve
  • 1 large avocado, cut into thin wedges
  • 12.00 gm sesame seeds, toasted
  • 12.00 gm black sesame seeds
  • 1 green shallot, thinly sliced diagonally
  • Nori sheets, thinly sliced, to serve
Instructions:
  • Rinse rice in a sieve under cold running water until water runs clear. Combine rice and 750ml (3 cups) water in a saucepan. Bring to a boil, cover with a tight lid, and simmer for 15-20 minutes until water is absorbed. Let sit covered for 5 minutes. Transfer to a heatproof bowl and mix in vinegar, sugar, and salt until combined.
  • - Preheat your oven to 200C/180C fan forced. - Combine the cream cheese, mayonnaise, and ginger in a bowl until well mixed. - Skin and flake the salmon using 2 forks. - Gently stir three-quarters of the flaked salmon into the mayonnaise mixture until just combined.
  • Grease a 18 x 22cm (base size) 2L (8 cup) ovenproof dish. Spread the rice mixture in the dish, gently compacting it. Sprinkle half of the furikake on top. Evenly spread the salmon mixture over the rice and top with the remaining salmon pieces.
  • 1. Bake for 10-15 minutes until the rice is heated through. Drizzle with extra mayo and kecap manis, top with avocado, and sprinkle with sesame seeds, shallot, nori, and remaining furikake.

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