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Easy Salmon Sushi Bake (Weeknight Win)

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A quick, flavorful, and creamy baked sushi casserole perfect for weeknight dinners.

Ingredients

Scale

  • 2 cups (360 g) sushi rice, cooked and cooled

  • 1 tablespoon (15 ml) rice vinegar

  • 1 teaspoon (5 g) sugar

  • 1/2 teaspoon (2 g) salt

  • 12 oz (340 g) salmon fillet, cooked and flaked

  • 1/2 cup (120 g) mayonnaise

  • 2 tablespoons (30 g) sriracha sauce

  • 1 teaspoon (5 g) soy sauce

  • 1/4 cup (30 g) shredded nori or seaweed strips

  • 1/4 cup (40 g) diced cucumber (optional)

  • 1 tablespoon (10 g) sesame seeds

  • Optional garnish: sliced green onions, avocado

Instructions

  • Preheat oven to 375°F (190°C) and grease a 9×9-inch dish.

  • Mix rice vinegar, sugar, and salt; fold into rice.

  • Spread rice in the dish.

  • Mix salmon with mayonnaise, sriracha, and soy sauce; spread over rice.

  • Sprinkle nori, sesame seeds, and cucumber on top.

  • Bake 10–12 minutes until heated through.

  • Garnish and serve warm.

Notes

Adjust spice level with sriracha for family-friendly flavor. Add extra toppings like avocado or edamame for variation.

Find it online: https://nancyrecipes.com/easy-salmon-sushi-bake-weeknight-win/