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Sushi Bake
Sushi Bake

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Sushi Bake

Online recipe · as published / commonly shared

SERVINGS: 6 · Prep 15 min · Cook 45 min · Total 1 hr

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Sushi rice under a baked salmon filling, eaten as hand rolls in nori. It serves a crowd.

Cook sushi rice

Rinse under running water until the water runs clean:

2 c short-grain rice uncooked

Combine the clean 2 c short-grain rice in the rice pot with:

2 c filtered water plus more for rinsing

Cook the rice following the cooker's settings.

Fish

Preheat the oven to 400 °F.

Pat them dry and place them onto a parchment-lined sheet pan:

2 (5 oz) wild sockeye filets 1-inch thick (or your preferred fish)

Season the 2 (5 oz) wild sockeye filets thoroughly with:

½ tsp kosher salt Diamond Crystal preferred

Bake the salmon for 9 minutes or until the internal temperature reaches 140 °F. Remove from the oven and let cool on the counter.

Use a fork or clean hands to flake the salmon into smaller pieces.

Season sushi rice

When the rice is done, turn off the cooker and open the lid. Fluff with a rice paddle. Let cool about 10 minutes.

In a microwave-safe bowl, combine:

2 tbsp cane sugar

2 tbsp rice vinegar

1 tsp kosher salt Diamond Crystal preferred

Microwave for 20 seconds, then stir to dissolve all the ingredients.

Pour half the seasoning into the rice and mix gently with the paddle. Add the other half and mix again.

Sprinkle in and mix to evenly distribute:

Sushi rice: 2 tbsp furikake

Assembly

Preheat the oven to 425 °F.

Mix all the filling & seasoning ingredients in a large mixing bowl:

½ c cream cheese softened

½ c Kewpie mayonnaise

1 tbsp low-sodium soy sauce

½ tbsp red miso

1 tbsp sriracha

1 tsp yuzu juice or lemon juice

In the same bowl, add:

2 c shredded baked salmon from the baked fish above

1 c kani chopped (about 8 kani sticks)

Use a spatula to mix.

Transfer the rice to an oven-safe dish. Press lightly into an even layer with the paddle.

Add on top:

the filling

Spread into an even layer of fish.

Bake for 10-15 minutes, or until the top is golden brown. Remove to a heat-safe surface or trivet.

Toppings (all optional)

Sprinkle with more:

furikake or seasoned seaweed flakes

green onions, sliced

avocado avocado, sliced or cubed

Drizzle on top for more flavor:

Toppings (all optional): Kewpie mayonnaise

Toppings (all optional): sriracha

eel sauce

For more crunch, sprinkle any of these as a finishing ingredient:

tempura bits

fried shallots

fried garlic

To serve

Give guests individual packs:

nori packs

Hold one nori sheet on the palm. Scoop an even layer of rice and fish into the center. Top if preferred with:

cucumber sliced

Hold it like a taco and eat in one bite.

Citations

Cookbook ancestor

Affiliate: buy the book

Reference: Japanese Cooking: A Simple Art by Shizuo Tsuji (1980). Publisher: Kodansha International, 2012 edition, hardcover, ISBN 978-1568363882.

We put this together for personal use. See the citations. This is not a cookbook reprint.