Description
This Mango-Salmon Sushi Bake is a delicious and easy-to-make fusion dish combining tender baked salmon, creamy and spicy mayo mix, perfectly seasoned sushi rice, fresh mango, and avocado with savory nori and finishing touches of eel sauce and furikake. It’s a family-friendly, comforting casserole-style sushi that’s baked to bubbly perfection and a guaranteed crowd-pleaser.
Ingredients
For the Sushi Rice
- 1 1/2 cups short-grain white rice (sushi rice)
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 1 tsp granulated sugar
- 1 1/4 tsp kosher salt, divided
For the Salmon
- 1.5 lbs skin-on, center-cut salmon, cut into 4 fillets
For the Filling Mixture
- 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
For Assembly and Garnish
- 2 to 3 7x9" nori sheets
- 1 medium ripe avocado, thinly sliced
- 1 medium mango, peeled and diced or cubed
- Eel sauce (or "sushi sauce") for drizzling
- Furikake or toasted sesame seeds for sprinkling
Instructions
- Prepare Sushi Rice: Rinse 1 1/2 cups sushi rice under cold water until the water runs mostly clear. Combine rinsed rice and 2 1/4 cups water in a medium saucepan with a tight-fitting lid. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10 minutes. Remove from heat and let rice stand covered for an additional 10 minutes. Meanwhile, mix 1/4 cup rice vinegar, 1 tsp sugar, and 1/2 tsp kosher salt in a microwave-safe bowl and warm in microwave for 30 seconds to dissolve sugar. Transfer the cooked rice to a large bowl and fold in the warm vinegar mixture evenly.
- Bake the Salmon: Preheat oven to 425ºF. Pat salmon fillets dry and place on a baking sheet or 9x13" pan lined with parchment paper or foil. Season evenly with remaining 3/4 tsp kosher salt. Bake salmon for approximately 12 minutes, until cooked through and easily flakes with a fork. Let rest for 10 minutes, then discard skin and flake salmon into large chunks.
- Make the Filling Mixture: In a large bowl, combine softened cream cheese, mayonnaise, sliced scallions, 2 Tbsp sriracha, soy sauce, fresh lime juice, and toasted sesame oil. Mix until smooth, then gently fold in the flaked salmon, keeping some larger pieces for texture.
- Assemble the Sushi Bake: Lightly grease a 9x13" baking dish and press the sushi rice evenly into the bottom using wet hands to compact the layer. Lay 2 or 3 nori sheets over the rice, trimming and overlapping as needed to cover the surface. Spread the salmon filling evenly over the nori.
- Bake and Broil: Bake the assembled sushi bake at 425ºF for 18 to 20 minutes until bubbly. Switch oven to high broil and broil for 2 minutes until the top is lightly browned.
- Garnish and Serve: Allow the sushi bake to rest for 20 minutes. Then top with sliced avocado and diced mango. Drizzle with additional sriracha and eel sauce if desired, scatter extra scallions on top, and sprinkle with furikake or toasted sesame seeds. Cut into 6 squares and serve warm.
Notes
- Use short-grain sushi rice for best texture that sticks together well.
- Wetting your hands when pressing rice helps prevent sticking and makes spreading easier.
- Adjust sriracha quantity to taste based on your preferred spice level.
- Fresh mango and avocado add a refreshing sweetness and creaminess that complements the spicy salmon filling.
- Letting the baked sushi cool slightly before garnishing ensures better layering and flavor melding.
- Substitute tamari for soy sauce for a gluten-free option.
- For easy cleanup, line your baking pan with foil or parchment paper.
