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Seared Salmon Sushi Bake

Published on 10/03/2023 by Umamiology
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This is a mouth-watering, Seared Salmon Sushi Bake that leaves all other salmon sushi bakes in the dust. Because it’s seared and not baked, it’s moist, warm and creamy, just like your favorite seared salmon nigiri – just in casserole form.

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Seared Salmon Sushi Bake

A Salmon Sushi Bake is typically a deconstructed salmon sushi roll that gets baked in the oven, like a western casserole dish. It’s warm and gooey and perfectly delicious when properly made. But one thing you have to be careful of, is to not dry out the salmon when you bake it – which can happen more easily than you think.

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In this recipe, we skip the oven all together, and instead we torch / sear the salmon so that only the top half of the fish topping is cooked, leaving the bottom half perfectly moist and tender, while still retaining that warm, gooey and creamy texture we all love in our Salmon Sushi Bake.

The Ingredients for Seared Salmon Sushi Bake

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The Ingredients for Seared Salmon Sushi Bake

Scroll down to the recipe card for exact measurements and directions.

The Equipment Needed

  • Heat Resistant Baking Pan (Casserole Pan)
  • Food Torch

Cooking The Perfect Rice

The art of cooking the perfect rice for your Salmon Sushi Bake is key.

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Start by rinsing your rice at least 3 times under cold running water – to eliminate the starch and any other foreign particles from the grains.

If you have a rice cooker, simply cook the rice following your rice cooker’s instructions.

If you don’t, or would rather like to do this on your stovetop, then add your 2 cups of rinsed rice into your pot with just enough water to pass the finger test.

For the finger test, you take your pointer finger, place it into the pot with your rice, and set it just on top of the rice line. Then add just enough water so that the water line reaches the first segment line on your pointer finger.

Then cover the pot with a lid (if your lid does not have a steam valve, leave the lid slightly cracked open) and bring it to a boil, cooking at high heat.

Once boiling, reduce the heat to low and simmer for about 25 minutes (cooking time may vary based on your pot’s size).

You will know when your rice is done, when all of the water has been absorbed and the rice kernels looks tender and chewy.

When the rice is fully cooked, scoop into a large mixing bowl and let rest.

Seasoning the Rice

Prepare 1/4 cup of store bought sushi rice seasoning.

Or if you’d like to make the sushi rice seasoning yourself – then combine rice vinegar, sugar, salt and the sesame oil in a pot and bring to a low boil – for about 5-10 minutes until the sugar and salt have completely dissolved. Let it stand and cool for about 10 minutes (should become just slightly warm).

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Drizzle the sushi rice seasoning liquid into your mixing bowl of cooked rice while stirring gently. Keep stirring until the wet combination of the seasoning liquid and the rice eventually transform into a sticky rice mixture.

Preparing The Salmon Mixture

Take your sushi grade salmon and chop it into 1 inch cubes.

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Transfer to a bowl and add in the mayo, sriracha, furikake and sesame oil and mix until all ingredients are thoroughly mixed.

Putting It All Together

Take a casserole dish or baking dish that is heat resistant. Then layer in the rice, furikake, and spicy salmon mix.

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Take your food torch, and begin to sear the top of the salmon mix in broad even strokes. This may take about 10-12 minutes to evenly torch the full surface area of the salmon mix.

Pro tips for searing the salmon:

  • Stay at least 2 inches away from the top of the salmon mix when using your food torch, you don’t need to be too close for the torch to have effect.
  • Do not rush this process – overzealously torching one area for a long time in the hopes that it will sear faster will only lead to potentially burning your salmon. Take nice even strokes and do not focus on one area for an extended period of time.
  • Remember, you are only searing the top half of the salmon – you are not trying to cook the entire mixture. You’ll know it’s done when the top half looks pink/orange while the bottom half still shows parts of the raw salmon.
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Once the salmon mix is fully seared, drizzle on some sriracha sauce, unagi sauce and sprinkle on some more furikake (optional).

And there you go, a mouth-watering, Seared Salmon Sushi Bake that leaves all other salmon sushi bakes in the dust!

How to Eat Seared Salmon Sushi Bake

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Enjoy this Seared Salmon Sushi Bake by wrapping it in crispy, roasted seaweed

The best way to enjoy this sushi bake is to take a warm, creamy spoonful of the salmon bake and enclose it within a seaweed wrapper. The Korean seaweed snacks make perfect vessels for this sushi bake – but you could even eat it right out of the baking pan with nothing else added… it’s just that good!

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Seared Salmon Sushi Bake

5 from 31 votes
This is a mouth-watering, Seared Salmon Sushi Bake that leaves all other salmon sushi bakes in the dust. Because it's seared and not baked, it's moist, warm and creamy, just like your favorite seared salmon nigiri – just in casserole form.
Author: Umamiology
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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Equipment

Ingredients 

Instructions 

Cooking The Perfect Rice

  • The art of cooking the perfect rice for your Salmon Sushi Bake is key.
  • Start by rinsing your rice at least 3 times under cold running water – to eliminate the starch and any other foreign particles from the grains.
  • If you have a rice cooker, simply cook the rice following your rice cooker's instructions.
  • If you don't, or would rather like to do this on your stovetop, then add your 2 cups of rinsed rice into your pot with just enough water to pass the finger test.
  • For the finger test, you take your pointer finger, place it into the pot with your rice, and set it just on top of the rice line. Then add just enough water so that the water line reaches the first segment line on your pointer finger.
  • Then cover the pot with a lid (if your lid does not have a steam valve, leave the lid slightly cracked open) and bring it to a boil, cooking at high heat.
  • Once boiling, reduce the heat to low and simmer for about 25 minutes (cooking time may vary based on your pot's size).
  • You will know when your rice is done, when all of the water has been absorbed and the rice kernels looks tender and chewy.
  • When the rice is fully cooked, scoop into a large mixing bowl and let rest.

Seasoning the Rice

  • Prepare 1/4 cup of store bought sushi rice seasoning.
  • Or if you'd like to make the sushi rice seasoning yourself – then combine rice vinegar, sugar, salt and the sesame oil in a pot and bring to a low boil – for about 5-10 minutes until the sugar and salt have completely dissolved. Let it stand and cool for about 10 minutes (should become just slightly warm).
  • Drizzle the sushi rice seasoning liquid into your mixing bowl of cooked rice while stirring gently. Keep stirring until the wet combination of the seasoning liquid and the rice eventually transform into a sticky rice mixture.

Preparing The Salmon Mixture

  • Take your sushi grade salmon and chop it into 1 inch cubes.
  • Transfer to a bowl and add in the mayo, sriracha, furikake and sesame oil and mix until all ingredients are thoroughly mixed.

Putting It All Together

  • Take a heat resistant casserole dish or baking dish.
  • Then layer in the rice, furikake, and spicy salmon mix.

Pro Tips For Searing the Salmon

  • Take your food torch, and begin to sear the top of the salmon mix in broad even strokes. This may take about 10-12 minutes to evenly torch the full surface area of the salmon mix.
  • Stay at least 2 inches away from the top of the salmon mix when using your food torch, you don't need to be too close for the torch to have effect.
  • Do not rush this process – overzealously torching one area for a long time in the hopes that it will sear faster will only lead to potentially burning your salmon. Take nice even strokes and do not focus on one area for an extended period of time.
  • Remember, you are only searing the top half of the salmon – you are not trying to cook the entire mixture. You'll know it's done when the top half looks pink while the bottom half still shows parts of the raw salmon.
  • Once the salmon mix is fully seared, drizzle on some sriracha sauce, unagi sauce and top with some more furikake (optional).
  • And there you go, a mouth-watering, Seared Salmon Sushi Bake that leaves all other salmon sushi bakes in the dust!

Nutrition

Calories: 502kcalCarbohydrates: 77gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 23mgSodium: 199mgPotassium: 323mgFiber: 3gSugar: 0.4gVitamin A: 152IUVitamin C: 7mgCalcium: 25mgIron: 2mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

Can the Seared Salmon Sushi Bake be made with canned salmon?

Yes, absolutely. And canned salmon or tuna would be great for this recipe. Simply replace the sushi grade salmon with the canned fish and add all of the sauce mix-ins plus salt and pepper to taste.

Do I have to use Kewpie Japanese Mayo?

Kewpie is great for this recipe because it has a slightly creamier, more tangy and more “eggy” taste than regular mayo – which blends well with the flavor notes of the salmon. But if you don’t have Kewpie, then regular mayo will work as well.

What is Unagi sauce?

Unagi sauce or eel sauce is a thick and sweet syrupy sauce that is most commonly used in unagi rolls (broiled eel rolls) or unadon (grilled eel rice bowls) at sushi restaurants.

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