If you are craving a fresh, flavorful twist on sushi night, the Baked Salmon Sushi Recipe is your new best friend. This dish brings together tender baked salmon with perfectly seasoned sushi rice and crisp, vibrant vegetables, all wrapped up in nori sheets. The magic lies in its simplicity and the delightful layers of taste and texture: creamy avocado, crunchy cucumber, and a tangy, spicy mayo that ties it all together. Whether you’re making sushi for the first time or looking to elevate your usual routine, this Baked Salmon Sushi Recipe promises a fun, satisfying culinary adventure that’s both approachable and impressive.
Ingredients You’ll Need
These ingredients are simple yet essential, each one playing a starring role in building the bright, fresh, and satisfying flavors of this Baked Salmon Sushi Recipe. From the tender fish to the slightly sweetened sushi rice to the creamy mayo, everything balances perfectly.
- Sushi rice (2 cups): The foundation of your rolls, sticky and seasoned with rice vinegar for that authentic sushi texture and subtle tang.
- Nori sheets (4 sheets): Thin seaweed layers that hold everything together while adding a delicate umami note.
- Salmon fillet (8 oz, skinless and boneless): Lightly baked then thinly sliced for rich flavor and a melt-in-your-mouth feel.
- Cucumber (1, julienned, optional): Adds a refreshing crunch that cuts through the richness.
- Avocado (1, sliced, optional): Creamy texture that complements the salmon beautifully.
- Mayonnaise (2 tablespoons): Creates a luscious, creamy element in the spicy sauce.
- Sriracha sauce (1 tablespoon, optional): Adds a pleasant kick of heat to brighten the roll.
- Soy sauce (1 tablespoon): Infuses a deep salty-sweet flavor into the mayo dressing.
- Sesame oil (1 teaspoon): Introduces a subtle nuttiness that enhances every bite.
- Toasted sesame seeds (1 tablespoon): Used as a garnish, they provide a gentle crunch and toasty aroma.
- Pickled ginger and soy sauce (for serving): Classic accompaniments to cleanse the palate and dip the sushi.
- Honey (1 teaspoon, optional): Added to the spicy mayo for a balanced sweetness.
- Lemon juice (½ teaspoon): Gives a bright, citrus pop that livens up the mayo sauce.
How to Make Baked Salmon Sushi Recipe
Step 1: Prepare the Sushi Rice
Start by cooking your sushi rice according to the package instructions, then season it with a mixture of rice vinegar, sugar, and salt while it’s still warm. This step is crucial because perfectly seasoned rice forms the backbone of your sushi, delivering a slightly sweet and tangy bite that complements the salmon and veggies.
Step 2: Bake the Salmon
Preheat your oven to about 375°F (190°C). Lightly season the salmon fillet with a pinch of salt and bake for around 10 minutes or until it flakes easily with a fork. Baking gently preserves the fish’s moistness and delicate flavor, making it ideal for slicing thinly and layering inside your rolls.
Step 3: Prepare the Spicy Mayo Sauce
Mix together the mayonnaise, sriracha (if you want some heat), soy sauce, lemon juice, and honey to create a creamy, slightly spicy sauce. This sauce brings a punch of flavor that ties everything together and adds a lovely contrast to the freshness of the cucumber and avocado.
Step 4: Assemble the Rolls
Place a sheet of nori on your bamboo rolling mat or a clean surface. Spread an even layer of sushi rice over the nori, leaving a small border at the top edge. Arrange thinly sliced baked salmon, julienned cucumber, and sliced avocado across the middle of the rice. Drizzle with the spicy mayo sauce. Carefully roll the sushi tightly using your mat, then seal the edge with a little water. Slice into bite-sized pieces with a sharp knife.
How to Serve Baked Salmon Sushi Recipe
Garnishes
Sprinkle toasted sesame seeds over your sliced sushi for a lovely visual pop and extra crunch. You can also add a small dollop of extra spicy mayo on top if you like it hot. Serve with pickled ginger and soy sauce on the side; these classic accompaniments cleanse your palate between bites and enhance the overall flavors wonderfully.
Side Dishes
Complement this Baked Salmon Sushi Recipe with simple sides like a crisp seaweed salad, edamame sprinkled with flaky sea salt, or a light miso soup. These dishes keep the meal balanced and refreshing without overpowering your star sushi rolls.
Creative Ways to Present
For a modern twist, try serving your baked salmon sushi as a deconstructed bowl: lay the sushi rice in a bowl, top with flaked baked salmon, cucumber ribbons, sliced avocado, and drizzle spicy mayo over everything. Garnish with sesame seeds and a sprinkle of chopped scallions. It’s a fun and casual way to enjoy sushi without the rolling effort.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store your baked salmon sushi in an airtight container in the refrigerator. It’s best eaten within 24 hours to maintain freshness, especially the texture of the sushi rice and avocado.
Freezing
Freezing sushi is not recommended as it can severely affect the texture of the rice and fresh ingredients, especially avocado, resulting in an undesirable mushy consistency once thawed.
Reheating
Sushi is best enjoyed fresh, but if needed, you can gently warm the baked salmon itself before assembling the rolls again. Avoid microwaving the whole sushi roll as it can make the rice tough and the nori soggy.
FAQs
Can I use raw salmon instead of baked for this recipe?
Yes, though this recipe highlights baked salmon for its tender texture and mild flavor, you can substitute with sushi-grade raw salmon if you prefer classic nigiri-style sushi. Just ensure it is fresh and handled safely.
How can I make the rolls spicier?
Increase the amount of sriracha in the mayo or add thin slices of fresh chili inside your roll. You can also serve with wasabi for an extra kick on the side.
Is it okay to leave out the avocado or cucumber?
Absolutely! These are optional and can be swapped out or omitted based on personal preference or availability. The salmon and spicy mayo are the key flavors here.
What is the best type of rice to use?
Short-grain sushi rice is ideal because it becomes sticky when cooked, making it easy to shape and hold the sushi together. Avoid long-grain rice as it won’t stick well.
Can I make these rolls vegetarian?
While this particular recipe centers on baked salmon, you can certainly substitute with grilled vegetables or tofu and keep the spicy mayo for a delicious vegetarian option.
Final Thoughts
This Baked Salmon Sushi Recipe is a wonderful way to bring a bit of sushi magic into your kitchen without the intimidation of raw fish. It is approachable, fun to make, and delivers beautiful layers of flavor and texture that everyone will love. Give it a try for your next meal and enjoy a delicious homemade sushi experience that feels both special and satisfying.
Print
Baked Salmon Sushi Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Description
This Baked Salmon Sushi recipe offers a delightful twist on traditional sushi by combining tender, thinly sliced baked salmon with classic sushi rice and nori sheets. Enhanced with a creamy, slightly spicy mayo-based sauce, this dish is garnished with toasted sesame seeds and served with pickled ginger and soy sauce for an authentic sushi experience at home.
Ingredients
Sushi Rice
- 2 cups sushi rice, cooked and seasoned with rice vinegar, sugar, and salt (as per package instructions)
Sushi Rolls
- 4 sheets nori (seaweed)
- 8 oz salmon fillet, skinless and boneless, thinly sliced
- 1 cucumber, julienned (optional)
- 1 avocado, sliced (optional)
Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce (optional, for spice)
- 1 teaspoon honey (optional, for sweetness)
- ½ teaspoon lemon juice
- 1 teaspoon soy sauce
Additional Ingredients
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds (for garnish)
- Pickled ginger and soy sauce (for serving)
Instructions
- Prepare the Baked Salmon: Preheat your oven to 375°F (190°C). Place the thinly sliced salmon fillet on a baking sheet lined with parchment paper. Brush lightly with sesame oil. Bake the salmon for 8-10 minutes until cooked through but still tender. Remove from the oven and let it cool slightly.
- Prepare the Sushi Rice: Cook the sushi rice according to package instructions. Season the rice with rice vinegar, sugar, and salt while it’s still warm. Allow the rice to cool to room temperature.
- Make the Spicy Mayo Sauce: In a small bowl, combine mayonnaise, sriracha sauce (if using), honey (if using), lemon juice, and soy sauce. Mix until smooth and well incorporated.
- Assemble the Sushi Rolls: Place a sheet of nori on a bamboo sushi mat or clean surface. Spread an even layer of sushi rice over the nori, leaving about 1 inch uncovered at the top edge. Add a line of baked salmon slices across the rice, followed by cucumber and avocado slices if using. Drizzle some of the spicy mayo sauce on top.
- Roll the Sushi: Using the bamboo mat, carefully roll the sushi from the bottom edge, pressing firmly to create a tight roll. Seal the edge with a little water. Repeat for all sheets of nori.
- Slice and Garnish: Using a sharp knife dipped in water to prevent sticking, slice each roll into bite-sized pieces. Sprinkle toasted sesame seeds over the pieces for garnish.
- Serve: Arrange the sushi on a platter and serve with pickled ginger and soy sauce on the side for dipping.
Notes
- Be sure to use sushi-grade salmon for safety and best flavor.
- The spicy mayo sauce can be adjusted to your taste by adding more or less sriracha.
- Optional cucumber and avocado add freshness and texture to the rolls.
- Use a sharp knife dipped in water to slice sushi rolls cleanly.
- If you don’t have a bamboo sushi mat, you can use parchment paper to help roll the sushi.
- For gluten-free soy sauce, substitute with tamari or coconut aminos.
