Crunchy Garlic Miso Salmon Sushi Bake

Name: Crunchy Garlic Miso Salmon Sushi Bake
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 1 servings
Ingredients: 2 cup short-grain white rice, cooked; 2 tbsp Rice Wine Vinegar; 1.5 tsp Granulated Sugar; 0.5 tsp Kosher Salt; 2 tbsp Japanese mayonnaise; 2 tbsp furikake; 1 lb Salmon, cooked; 3 tbsp Japanese mayonnaise; 1.5 tbsp Sriracha; 1 tbsp white miso paste; 1 tsp Gochujang; 1 tsp Soy Sauce; 1 tsp Sesame Oil; 1 tbsp Cream Cheese; 1 small garlic clove, finely grated; 3 tbsp Unsalted Butter; 3 Garlic, finely minced; 0.5 cup Panko Breadcrumbs; 1 tsp Soy Sauce; fresh jalapeños, Thinly sliced; Green Onions, sliced; Tobiko or masago, optional; Japanese mayonnaise, for drizzling; Sriracha or chili oil; Roasted seaweed snacks or nori sheets

This crunchy garlic miso salmon sushi bake layers creamy, savory salmon over seasoned white rice, then finishes it with a buttery panko topping that bakes up golden and crisp. It has all the flavors of your favorite sushi roll in a warm, scoopable format that is perfect for sharing. This recipe stars U.S.-grown short-grain white rice and comes to us from our friend @Ivyskitchn in partnership with thefeedfeed and USA Rice.

Brooke1999

Prep15 min

Cook18 min

Total33 min

Servings1

Difficultyhard

Ingredients

2 cupshort-grain white rice, cooked
2 tbspRice Wine Vinegar
1.5 tspGranulated Sugar
0.5 tspKosher Salt
2 tbspJapanese mayonnaise
2 tbspfurikake
1 lbSalmon, cooked
3 tbspJapanese mayonnaise
1.5 tbspSriracha
1 tbspwhite miso paste
1 tspGochujang
1 tspSoy Sauce
1 tspSesame Oil
1 tbspCream Cheese
1small garlic clove, finely grated
3 tbspUnsalted Butter
3Garlic, finely minced
0.5 cupPanko Breadcrumbs
1 tspSoy Sauce
fresh jalapeños, Thinly sliced
Green Onions, sliced
Tobiko or masago, optional
Japanese mayonnaise, for drizzling
Sriracha or chili oil
Roasted seaweed snacks or nori sheets

Instructions

1
Preheat the oven to 400°F and lightly grease a baking dish.
2
In a medium bowl, stir together the warm U.S.-grown short-grain rice, rice vinegar, sugar, and salt until combined. Fold in the Japanese mayonnaise and furikake, then press the rice evenly into the prepared baking dish.
3
In another bowl, combine the salmon, mayonnaise, sriracha, miso paste, gochujang, soy sauce, sesame oil, cream cheese, and grated garlic. Mix gently until creamy but still slightly chunky, then spread evenly over the rice.
4
Melt the butter in a small pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the panko and soy sauce and cook, stirring often, until the crumbs are golden and crisp.
5
Sprinkle the crispy garlic topping evenly over the salmon layer.
6
Bake for 12 to 15 minutes, then switch the oven to broil and cook for 1 to 2 minutes, just until the top is lightly golden.
7
Remove from the oven and finish with sliced jalapeños, green onions, tobiko if using, and a drizzle of Japanese mayonnaise and sriracha or chili oil. Serve warm with roasted seaweed snacks or nori for scooping.