Salmon Sushi Bake Easy (Print Version)
# Ingredients:
→ Salmon essentials
01 -
4 fillets (20 oz) Blue Circle Foods Norwegian Atlantic Salmon, thawed
02 -
2 teaspoons garlic powder
03 -
2 tablespoons olive oil
04 -
1 teaspoon black pepper
05 -
2 teaspoons of salt, split
06 -
2 tablespoons honey, separated
→ Rice base
07 -
1-2 tablespoons furikake, plus extra for garnish
08 -
1/4 cup rice vinegar
09 -
1 cup uncooked sushi rice
→ Toppings and extras
10 -
About 1/3 cup chopped scallions
11 -
1-2 tablespoons soy sauce
12 -
5 tablespoons Kewpie mayo, divided
13 -
Nori seaweed sheets for serving
14 -
3 tablespoons Sriracha
# Instructions:
01 -
Set your oven to 425°F and cover a baking tray with parchment. Lay out the salmon fillets and drizzle on the olive oil.
02 -
Combine the garlic powder, black pepper, and 1 teaspoon of salt in a tiny bowl. Sprinkle the mix over the salmon, then add 1 tablespoon of honey on top.
03 -
Bake the salmon for about 15-20 minutes. You know it’s ready when it flakes easily with a fork.
04 -
While the fish is baking, rinse your sushi rice thoroughly. Boil 1 1/2 cups of water, then add the rinsed rice. Reduce the heat, cover, and cook on low for roughly 15 minutes or as the packaging suggests.
05 -
Once the rice is done, transfer it into a small baking pan. Stir in the rice vinegar, furikake seasoning, remaining honey, and the rest of the salt. Spread it into an even layer.
06 -
Remove the salmon skin after baking and put the cooked fish into a bowl. Add soy sauce and 2 tablespoons of Kewpie mayo, then gently mash and mix everything together.
07 -
Evenly spread the salmon mix over the rice layer. Add the rest of the Kewpie mayo on top, drizzle with Sriracha, then sprinkle on some furikake and chopped scallions.
08 -
Scoop portions onto nori seaweed sheets and enjoy your meal—it’s as simple as that!
# Notes:
01 -
This is an easy way to make a salmon sushi dish at home, perfect for any busy evening.
02 -
Spice things up or down by changing how much Sriracha you use—it's up to you!
03 -
Keep leftovers in the fridge for up to 2 days. Reheat them or eat them cold, both work great!