If you’ve ever been charmed by the delightful flavors of sushi but want to keep things a little simpler at home, this Baked Salmon Sushi Recipe is your new best friend. It combines the smoky warmth of baked salmon with the refreshing crunch of cucumber and creamy avocado, all wrapped in classic nori and sushi rice. This dish offers that perfect balance of textures and flavors, from the tender fish to the subtly seasoned rice, making it a comforting twist on a beloved favorite that you’ll find yourself craving again and again.
Ingredients You’ll Need
The magic of this Baked Salmon Sushi Recipe lies in its thoughtfully selected ingredients, each playing a key role in creating a balanced and vibrant dish. From the sticky sushi rice that holds everything together to the rich salmon that adds depth, every component enhances the overall experience.
- 2 cups sushi rice, cooked and seasoned: A sticky, slightly tangy foundation essential for authentic sushi texture.
- 4 sheets nori (seaweed): Provides the structure and that signature umami flavor that whispers ‘sushi.’
- 8 oz salmon fillet, skinless and boneless, thinly sliced: The star ingredient bringing in moist, flaky richness with every bite.
- 1 cucumber, julienned (optional): Adds a refreshing crunch and brightens the sushi with subtle sweetness.
- 1 avocado, sliced (optional): Creamy and smooth, it delivers a luscious texture contrast.
- 2 tablespoons mayonnaise: Creates a luscious, tangy glaze that complements the salmon perfectly.
- 1 tablespoon sriracha sauce (optional): For those who love a little heat and spice to brighten the flavors.
- 1 tablespoon soy sauce: Adds savory depth and a touch of saltiness.
- 1 teaspoon sesame oil: Infuses the sushi with a nutty aroma and subtle complexity.
- 1 tablespoon toasted sesame seeds (for garnish): Offers a delightful crunch and toasty finish atop each roll.
- Pickled ginger and soy sauce (for serving): Classic accompaniments to cleanse the palate and enhance every bite.
- 1 teaspoon honey (optional): A hint of sweetness that balances the savoriness when added to the mayo-sriracha mix.
- ½ teaspoon lemon juice: Brightens the mayonnaise sauce with a citrusy zing.
How to Make Baked Salmon Sushi Recipe
Step 1: Prepare the Sushi Rice
Start by cooking the sushi rice according to the package instructions, then season it with a simple blend of rice vinegar, sugar, and salt to get that authentic flavor and sticky consistency that will hold your sushi rolls together beautifully.
Step 2: Season the Salmon
Thinly slice the salmon fillet and lightly brush it with a mixture of mayonnaise, sriracha, honey, lemon juice, and soy sauce. This marinade infuses the salmon with creamy, spicy, and subtly sweet notes that will shine when baked.
Step 3: Bake the Salmon
Preheat your oven and carefully bake the salmon slices until they are just cooked through and tender. Baking gently enhances the salmon’s natural flavor while adding a subtle smoky aroma that pairs wonderfully with the sushi rice.
Step 4: Assemble the Sushi Rolls
Lay a nori sheet on a bamboo rolling mat, spread an even layer of sushi rice over it, leaving a small border at the edges. Layer cucumber, avocado slices, and the warm baked salmon on the rice. Roll it tightly using the mat to form perfect sushi rolls.
Step 5: Slice and Garnish
Using a sharp knife, slice each roll into bite-sized pieces. Drizzle with sesame oil, sprinkle toasted sesame seeds over the top, and add a small dollop of the mayo-sriracha sauce if you like extra flavor and spice. Now your Baked Salmon Sushi Recipe is ready to wow!
How to Serve Baked Salmon Sushi Recipe
Garnishes
Fresh garnishes like toasted sesame seeds add crunch, while a fine drizzle of soy sauce adds that beautiful umami lift. Don’t forget the classic pickled ginger on the side—it’s the perfect palate cleanser that keeps the flavors bright and inviting between bites.
Side Dishes
This sushi pairs incredibly well with a crisp seaweed salad or a light cucumber and radish salad to keep the meal fresh and balanced. A small bowl of miso soup is also a comforting companion, elevating the experience with warm, savory notes.
Creative Ways to Present
Serve your sushi on a wooden platter garnished with edible flowers or sliced green onions for a splash of color. For gatherings, create individual sushi cones using nori cups and fill them with the baked salmon mixture and avocado for a fun twist that’s easy to pick up.
Make Ahead and Storage
Storing Leftovers
Keep any leftover baked salmon sushi tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It’s best consumed within 24 hours for the freshest taste and texture, as the sushi rice can become dry or hard otherwise.
Freezing
Freezing sushi is generally not recommended since the rice texture changes drastically after thawing. However, you can freeze the baked salmon separately and prepare fresh rice and nori when ready to serve for optimal flavor and texture.
Reheating
If you want to enjoy the salmon warm again, gently reheat the fish portion alone in a microwave or skillet, but avoid reheating the assembled sushi roll to keep the rice from becoming tough. Assemble fresh rolls with the warmed salmon for the best result.
FAQs
Can I use raw salmon for this recipe?
This Baked Salmon Sushi Recipe specifically features baked salmon for added flavor and food safety. Using raw salmon is possible but requires sushi-grade fish and careful handling to avoid any risk.
How spicy is the mayonnaise sauce?
The spiciness can be adjusted by controlling the amount of sriracha you add. You can omit it entirely for a milder, creamy mayo glaze or increase it if you want a fiery kick.
Can I substitute the salmon with another fish?
Absolutely! You can use cooked tuna, shrimp, or even smoked salmon, but keep in mind that each choice will change the flavor profile. The method works great as a template for various seafood favorites.
Is it necessary to use a bamboo rolling mat?
While a bamboo rolling mat helps achieve tight, uniform sushi rolls, you can also carefully roll the sushi by hand if you’re patient and gentle. Practice makes perfect!
How do I make the sushi rice sticky enough?
The key is the rice vinegar seasoning along with the right cooking method. Use short-grain sushi rice and follow packaging directions precisely, mixing the seasoning once the rice is hot to maximize stickiness.
Final Thoughts
There’s something truly special about making your own Baked Salmon Sushi Recipe at home. It’s comforting yet impressive, simple yet packed with layers of flavor. Whether you’re feeding friends or treating yourself, this dish offers a wonderful way to enjoy sushi in a cozy, approachable way that will easily become a household favorite. So roll up your sleeves and dive into the delicious world of baked salmon sushi—you won’t regret it!
Print
Baked Salmon Sushi Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Baked Salmon Sushi recipe is a delightful fusion of traditional sushi flavors with a warm, comforting twist. Featuring tender, thinly sliced salmon fillets baked to perfection and paired with seasoned sushi rice, nori, fresh cucumber, and creamy avocado, it offers a perfect balance of textures and tastes. The spicy mayo sauce adds a hint of heat, while toasted sesame seeds and pickled ginger provide the authentic garnishes to complete this satisfying dish, ideal for sushi lovers looking for a new way to enjoy salmon.
Ingredients
Sushi Base
- 2 cups sushi rice, cooked and seasoned with rice vinegar, sugar, and salt (as per package instructions)
- 4 sheets nori (seaweed)
Salmon and Vegetables
- 8 oz salmon fillet, skinless and boneless, thinly sliced
- 1 cucumber, julienned (optional)
- 1 avocado, sliced (optional)
Sauces and Garnishes
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce (optional, for spice)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds (for garnish)
- Pickled ginger and soy sauce (for serving)
- 1 teaspoon honey (optional, for sweetness)
- ½ teaspoon lemon juice
Instructions
- Prepare the Sushi Rice: Cook 2 cups of sushi rice according to package instructions. While still warm, season it with a mixture of rice vinegar, sugar, and salt to taste. Mix gently and allow it to cool to room temperature.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the salmon slices.
- Prepare the Spicy Mayo Sauce: In a small bowl, combine 2 tablespoons mayonnaise, 1 tablespoon sriracha sauce (if using), 1 teaspoon soy sauce, 1 teaspoon honey (optional), and ½ teaspoon lemon juice. Mix well until smooth.
- Arrange Salmon for Baking: Place the thinly sliced salmon fillet pieces on a baking sheet lined with parchment paper or foil. Brush the salmon lightly with a mixture of sesame oil and a splash of soy sauce for enhanced flavor.
- Bake the Salmon: Bake the salmon slices in the preheated oven for about 8-10 minutes, or until the salmon is cooked through but still moist.
- Assemble the Sushi Rolls: Lay a sheet of nori on a bamboo rolling mat or flat surface. Spread an even layer of seasoned sushi rice over the nori, leaving a small border at the top edge. Arrange cucumber julienne, avocado slices, and baked salmon on the rice.
- Roll the Sushi: Using the bamboo mat, carefully roll the sushi tightly from the bottom to the top edge, sealing the edge with a little water if needed to keep it closed.
- Slice the Rolls: Using a sharp knife dipped in water, slice the sushi roll into 6-8 pieces.
- Serve: Drizzle the prepared spicy mayo sauce over the sushi pieces, sprinkle toasted sesame seeds for garnish, and serve with pickled ginger and additional soy sauce on the side.
Notes
- If you prefer a milder flavor, omit the sriracha or reduce the amount in the spicy mayo sauce.
- The cucumber and avocado are optional but add great texture and freshness to the sushi.
- Make sure the salmon is thinly sliced to ensure quick baking without drying out.
- Use fresh, high-quality salmon suitable for cooking to optimize flavor and texture.
- To make the sushi rolls tighter, use a bamboo rolling mat and apply even pressure when rolling.
- Serve immediately after assembly for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese Fusion
