🍣 Seared Salmon Sushi Bake with Creamy Sauce

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🧾 Ingredients

For the Sushi Rice

• 2 cups cooked Japanese short-grain rice

• 2 tablespoons rice vinegar

• 1 tablespoon sugar

• 1/2 teaspoon salt

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For the Salmon

• 400 g fresh salmon (cut into large cubes)

• 1 tablespoon soy sauce

• 1 tablespoon mirin

• 1 teaspoon sesame oil

• 1/2 teaspoon black pepper

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For the Creamy Sauce

• 3 tablespoons mayonnaise

• 1 tablespoon Japanese mayo (optional for extra richness)

• 1 tablespoon sriracha

• 1 teaspoon soy sauce

• 1 teaspoon lemon juice

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Toppings

• 2 tablespoons tobiko or masago

• 2 tablespoons chopped green onions

• 1 tablespoon sesame seeds

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🔥 Instructions

Step 1: Prepare Sushi Rice

Mix rice vinegar, sugar, and salt until dissolved.
Fold gently into warm rice and let cool.

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Step 2: Sear the Salmon

Season salmon cubes with soy sauce, mirin, sesame oil, and pepper.

Heat a pan over high heat and sear salmon:

• 1–2 minutes per side

• Slightly crispy outside, tender inside

(Optional: torch the surface for a smoky finish)

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Step 3: Prepare the Sauce

Mix mayonnaise, sriracha, soy sauce, and lemon juice until smooth.

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Step 4: Assemble

• Press sushi rice into a tray or mold

• Arrange seared salmon cubes evenly on top

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Step 5: Add Toppings

Sprinkle:

• Tobiko

• Green onions

• Sesame seeds

Drizzle the creamy sauce generously over everything.

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Step 6: Optional Finish

Lightly torch the top for a caramelized, restaurant-style finish.

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Step 7: Serve

Cut into bite-sized portions or serve as a sharing tray.
Best enjoyed warm or slightly room temperature.

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💡 Professional Tips

• Use sushi-grade salmon for best texture and safety

• Do not overcook → keep center slightly soft

• Wet knife when cutting → cleaner slices

• Balance sauce → not too heavy to avoid overpowering fish

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🔥 Flavor Profile

• Rich, buttery salmon with light char

• Creamy, spicy, umami-packed sauce

• Fresh crunch from green onions + roe pop

• Perfect balance with seasoned rice

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⚠️ Storage

• Best eaten fresh

• Can store in fridge up to 24 hours

• Reheat lightly or eat cold