Quick Salmon Rice Bowl Bake (Print Version)
# Ingredients:
→ For the Salmon
01 -
¾ lb salmon (Coho salmon recommended)
02 -
3 tablespoons teriyaki sauce or Japanese BBQ sauce
03 -
1 tablespoon brown sugar
04 -
¼ teaspoon kosher salt
05 -
¼ teaspoon garlic powder
→ For the Base
06 -
3 cups cooked sushi rice
→ For Toppings
07 -
1 small avocado, cubed
08 -
3 tablespoons spicy mayo or yum yum sauce
09 -
1 tablespoon furikake (Japanese seasoning)
10 -
2 tablespoons crispy fried onion bits
11 -
2 tablespoons scallions, finely diced
# Instructions:
01 -
Carefully remove the skin from the salmon fillet. Cut the salmon into 1-inch cubes for even cooking and easy serving.
02 -
In a medium-sized bowl, combine the cubed salmon pieces with the teriyaki sauce and kosher salt. Gently toss to coat all pieces evenly. Set aside while you prepare the other components.
03 -
Preheat your broiler. In a small baking dish, spread the cooked sushi rice in an even layer. Use the back of a spoon or a rice paddle to press down firmly, creating a flat, compact surface.
04 -
Arrange the marinated salmon pieces evenly across the top of the rice. Try to distribute them so each serving will have plenty of salmon. Sprinkle the garlic powder and brown sugar evenly over the salmon.
05 -
Place the baking dish near the top rack of your oven under the preheated broiler. Broil for approximately 6 minutes, until the salmon begins to caramelize and is just cooked through. Watch carefully to prevent burning.
06 -
Remove the dish from the oven. While still hot, top with the cubed avocado, a generous drizzle of spicy mayo, a sprinkle of furikake, crispy fried onion bits, and the diced scallions.
07 -
Serve immediately while still warm. For traditional enjoyment, eat with a spoon or scoop portions onto nori (seaweed) sheets and eat like hand rolls.
# Notes:
01 -
This Teriyaki Salmon Sushi Bake is a deconstructed sushi roll in casserole form, perfect for a date night dinner or small gathering. It captures all the flavors of a salmon roll without the fuss of rolling.
02 -
For the best sushi rice: rinse short-grain rice until water runs clear, then cook according to package instructions. While still hot, fold in a mixture of 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt.
03 -
Spicy mayo can be quickly made by mixing 3 tablespoons mayo with 1 tablespoon sriracha and a squeeze of lemon juice.