Mango-Salmon Sushi Bake

Print Recipe

5 from 3 votes

Prep Time30

Cook Time35

Total Time1 5

Course: Main Entree

Cuisine: Japanese

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Medium Saucepan with Lid
9x13-inch Baking Dish
Mixing bowls

Ingredients

1 1/2 cups short-grain white rice (sushi rice)
1/4 cup rice vinegar
1 tsp. granulated sugar
1 1/4 tsp. kosher salt, divided
1.5 lbs. skin-on, center-cut salmon, cut into 4 fillets
1/2 cup cream cheese, softened
1/2 cup mayonnaise
1/3 cup thinly sliced scallions (green onion), plus more for garnish
2 Tbsp. sriracha, plus more for garnish
1 Tbsp. soy sauce or tamari
1 Tbsp. fresh lime juice
1 tsp. toasted sesame oil
2 to 3 7x9" nori sheets
1 medium ripe avocado, thinly sliced
1 medium mango, peeled and diced or cubed

Optional Garnishes

Instructions

Preheat oven to 425ºF.
Prepare sushi rice. Rinse rice until water runs mostly clear. Place rice and 2 1/4 cups water in a medium saucepan with a tight-fitting lid over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer 10 minutes. Remove from heat and let stand–covered–an additional 10 minutes.
In a small microwave-safe bowl, combine rice vinegar, sugar, and 1/2 tsp. salt; mix well. Microwave for 30 seconds to warm and dissolve sugar.
Transfer cooked rice to a large mixing bowl and add warm vinegar mixture; mix well to combine.
Meanwhile, prepare salmon. Pat salmon dry with a paper towel and arrange fillets on a baking sheet (or in the 9x13" pan you plan on using for the sushi bake) coated with parchment paper or foil for easy cleanup. Season salmon evenly with remaining 3/4 tsp. salt.
Bake at 425ºF for ~12 minutes, until the salmon is cooked through and easily flakes with a fork. Let rest for 10 minutes before flaking into large pieces. Discard skin.
While the salmon bakes, prepare filling mixture. To a large mixing bowl, add cream cheese, mayonnaise, scallions, sriracha, soy sauce, lime juice, and sesame oil; mix well to combine. Add flaked salmon and gently fold in to incorporate (ideally you want to keep some larger chunks intact for added texture).
Assemble sushi bake. Lightly grease a 9x13" baking dish and add sushi rice. Use wet hands to press rice into an even, compact layer. Place nori sheets on top of rice (you may need 2 or 3 sheets depending on size - trim to get an exact fit, if needed. Some overlap is fine!). Spread salmon mixture evenly over nori.
Bake at 425ºF for 18 to 20 minutes, until bubbly. Turn broiler to HIGH and broil for 2 minutes, until lightly browned.
Let sit for 20 minutes before garnishing. Arrange sliced avocado and diced mango overtop. Drizzle with sriracha and eel sauce (if desired), scatter extra scallions overtop and finish with a sprinkle of furikake or toasted sesame seeds.
Slice into 6 squares.

Notes

Nutrition facts include avocado and mango garnish.
Store: Refrigerate leftover sushi bake for up to 2 days. For the best texture and flavor, store the toppings/garnishes separately.
Reheat: You can enjoy leftovers warm, chilled, or closer to room temperature (my preference). If you do choose to rewarm it, I suggest reheating in a 300ºF oven just until warm, or a quick nook in the microwave. Avoid overheating, as the salmon can easily dry out. Add your fresh garnishes after rewarming. Freezing is NOT recommended.

Nutrition