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

Scale

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

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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