Introducing a quick and easy weeknight dinner idea that takes a little twist on traditional sushi! This Salmon Sushi Bake is ready in less than 30 minutes, high in protein, and full of flavor. 🍋😉
My favorite thing about Blue Circle is they are on mission to provide nourishing seafood that has NO antibiotics, NO growth hormones, and NON-GMO. They also are dedicated to sustainable practices and fair labor initiatives, while providing you with the highest quality seafood!
Firm yet silky texture with a rich, buttery flavor and large flake that's forgiving to the busy home cook
Salmon is sustainably raised on a generations old family farm
Rich in Omega-3s, protein, and antioxidants
How to make a sushi bake?
Preheat oven to 400F. Line a sheet pan with parchment paper.
Place the thawed salmon fillets on the prepared pan. Drizzle with the olive oil.
In a small bowl, mix the garlic powder, 1 teaspoon of salt, and black pepper together. Season the salmon fillets with the mix. Drizzle 1 tablespoon honey over the salmon fillets.
Bake the salmon for 15-20 minutes, until fully cooked through.
In the meantime, bring 1 ½ cups of water to a boil. Rinse the sushi rice and add to the boiling water. Reduce heat to a simmer and cover to steam for about 15 minutes, or according to package directions.
In a small baking dish, combine the sushi rice, rice vinegar, remaining honey, remaining salt, and furikake seasoning. Mix well then spread out evenly in the dish.
Remove the skins off the salmon fillets with a fork, then add to a bowl. Add 2 tablespoons kewpie mayo and soy sauce. Lightly mash and mix until well-combined.
Add the salmon on top of the rice and spread out evenly.
Top with the remaining kewpie mayo, sriracha, furikake seasoning or sesame seeds, and the chopped scallions.
Enjoy with nori seaweed wraps!
Can I make ahead sushi bake?
I recommend making this no longer than 1 day ahead of time, since that'll also allow you to store it for another 1-2 days.
How to store leftover sushi bake and reheat?
Store any leftover sushi bake in an airtight container or baking pan wrapped tightly in foil in the fridge for up 2-3 days. Reheat at 350F covered for 8-10 minutes.
How to serve sushi bake?
I recommend serving sushi bake with nori seaweed wraps and just having fun at it! It's a greta dish to place in the center of the kitchen table and enjoy eating as a family. You can also serve it with sliced avocado for extra healthy fats!
You can shop online by clicking here (at www.bluecirclefoods.com) or find a location local to you by clicking here.
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
20 oz (4 fillets) @bluecirclefoods Norwegian Atlantic Salmon, thawed
2 tbsp. Olive Oil
2 tbsp. Honey
1-2 tbsp. EACH: Soy Sauce & Furikake Seasoning
2 tsp. EACH: Garlic Powder & Salt
1 tsp. Black Pepper
1 cup Sushi Rice, uncooked
¼ cup Rice Vinegar
5 tbsp. Kewpie Mayo
3 tbsp. Sriracha
1/3 cup Scallions, chopped
Nori Seaweed Wraps, for serving
Instructions
Preheat oven to 425F. Line a sheet pan with parchment paper.
Place the thawed salmon fillets on the prepared pan. Drizzle with the olive oil.
In a small bowl, mix the garlic powder, 1 teaspoon of salt, and black pepper together. Season the salmon fillets with the mix. Drizzle 1 tablespoon honey over the salmon fillets.
Bake the salmon for 15-20 minutes, until fully cooked through.
In the meantime, bring 1 ½ cups of water to a boil. Rinse the sushi rice and add to the boiling water. Reduce heat to a simmer and cover to steam for about 15 minutes, or according to package directions.
In a small baking dish, combine the sushi rice, rice vinegar, remaining honey, remaining salt, and furikake seasoning. Mix well then spread out evenly in the dish.
Remove the skins off the salmon fillets with a fork, then add to a bowl. Add 2 tablespoons kewpie mayo and soy sauce. Lightly mash and mix until well-combined.
Add the salmon on top of the rice and spread out evenly.
Top with the remaining kewpie mayo, sriracha, furikake seasoning or sesame seeds, and the chopped scallions.
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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