September 2, 2024

salmon sushi bake recipe

a salmon sushi bake is one of those meals that pleases everyone — me, the boy, and my sister. it brings together the flavors of sushi (reminds me of a lion king roll!) while being simple enough to pull together in 20 minutes. the addition of fresh avocado, edamame, and cucumber adds a refreshing crunch, while the roasted seaweed sheets provide the perfect vehicle for scooping up every last bite.

I used (serves 3):

  • 1.25 cup uncooked white rice, cooked
  • 1 tbsp rice vinegar
  • 1 tsp mirin
  • 1 lb skinless, boneless salmon, cubed into ~¾ inch cubes
  • 1 scallion greens, thinly sliced
  • 2 oz PHILADELPHIA Cream Cheese, softened
  • ½ – 1 tbsp sriracha (depending on preference)
  • 1 tsp soy sauce
  • ½ tsp sesame oil
  • Salt
  • Veggies: avocado, edamame, cucumber
  • Roasted seaweed sheets, cut into quarters

To make salmon sushi bake:

  • Mix together PHILADELPHIA Cream Cheese, sriracha, soy sauce, sesame oil, and a pinch of salt until well incorporated
  • In a bowl, add salmon, scallions, and the cream sauce and mix until well-combined
  • Add rice to an oven-safe dish (I like to use a cast iron pan!) and toss with rice vinegar, mirin, and a pinch of salt 
  • Add salmon to the top of the rice, spreading the salmon evenly 
  • Bake at 400F for 15 minutes
  • Let cool slightly and top with veggies of choice
  • Serve with roasted seaweed sheets and wrap into tiny handrolls!

salmon sushi bake

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Servings 3 people

Ingredients
  

  • 1.25 cup uncooked white rice cooked
  • 1 tbsp rice vinegar
  • 1 tsp mirin
  • 1 lb skinless boneless salmon, cubed into ~¾ inch cubes
  • 1 scallion greens thinly sliced
  • 2 oz PHILADELPHIA Cream Cheese softened
  • ½ – 1 tbsp sriracha depending on preference
  • 1 tsp soy sauce
  • ½ tsp sesame oil
  • Salt
  • Veggies: avocado edamame, cucumber
  • Roasted seaweed sheets cut into quarters

Instructions
 

  • Mix together PHILADELPHIA Cream Cheese, sriracha, soy sauce, sesame oil, and a pinch of salt until well incorporated
  • In a bowl, add salmon, scallions, and the cream sauce and mix until well-combined
  • Add rice to an oven-safe dish (I like to use a cast iron pan!) and toss with rice vinegar, mirin, and a pinch of salt
  • Add salmon to the top of the rice, spreading the salmon evenly
  • Bake at 400F for 15 minutes
  • Let cool slightly and top with veggies of choice
  • Serve with roasted seaweed sheets and wrap into tiny handrolls!