Salmon Sushi Bake

Looking for a fun way to get your salmon in this week? Give this Salmon Sushi Bake a try!

Scott and Emma both love sushi, so I knew this one would be a hit at our house—and it definitely was.

It has all the good stuff: salmon, rice, nori, avocado and spicy mayo, baked together into one delicious, easy meal.

A fun little twist on sushi night!

Ingredients

Olive Oil Spray

Spicy Mayo

Salmon Sushi Bake

1 tablespoon seasoned rice vinegar
2 teaspoons toasted sesame oil
2 cups cooked sticky white or brown rice (I used frozen)
20 ounces skinless salmon fillet, finely chopped into small pieces (I used Trader Joe's Smoked Sockeye Salmon)
1 1/2 tablespoons reduced-sodium soy sauce or gluten-free tamari, plus more (optional) for serving (I used coconut aminos)
3 teaspoons Sriracha sauce
1/4 cup thinly sliced scallions, white and green parts kept separate
2 packs toasted nori seaweed snack sheets (12 sheets total)
3 ounces avocado (about 1 small Hass), thinly sliced and halved
1 teaspoon black and white sesame seeds

Directions

Preheat the oven to 425 degrees F. Spray a 9x9- inch or 8x8-inch baking dish with oil.
Make the Spicy Mayo. In a small bowl, mix together mayo and Sriracha.
Make the Salmon Sushi Bake. In a medium bowl, combine the vinegar and 1 teaspoon of the sesame oil. Add the rice and mix so that each grain is coated evenly.
In another medium bowl, combine the salmon, soy sauce, remaining 1 teaspoon sesame oil, 1 teaspoon of the Sriracha, and the scallion whites and mix together well until evenly combined.
Add a layer of seaweed to cover the bottom of the baking dish. Evenly spread the rice over the nori, then spread the salmon mixture on top.
Bake until the salmon is cooked and golden on top, 10 - 12 minutes.
Drizzle the top with the spicy mayo and the remaining 2 teaspoons Sriracha. Top with the avocado slices, spacing them out evenly. Sprinkle with the scallion greens and sesame seeds.
To Serve: Cut in 4 pieces and serve with more soy sauce on the side, if desired.