Salmon Sushi Bake [The Sunny Way (๑>•̀๑)!]
hello everynyan !~
꒰ 🍣 ꒱ؘ ࿐ ࿔*:･ﾟtime for an awesome, delicious and easy salmon bake!!!
this recipe, like my mussel recipe,
can be messed around with...
again, it's pretty easy to prepare, just
a little bit of prep work needed ahead of time,
as well as sauces you might need to get ahead of time-
or if you're working with what you have in your kitchen,
you can just use soy sauce and honey!
i will be listing all the sauces i used, and messed around
with in the past.
i will also be including the sushi rice mixture i use!
some recipes i'll be sharing in the future:
- gumbo
- bucatini carbonara
- another mussel recipe (mussels in a white wine garlic sauce)
- and hopefully kimchi fried rice!!!
recipe starts here:
ingredients for the sushi rice:
- 1 cup sushi rice (i use nishiki rice , it can be found usually in your international isle!)
- 1/4 rice wine vinegar (i use kikkoman rice vinegar , also found in the same isle)
- 2 tsp sugar
- 1 tsp salt
ingredients for the salmon bake/marinade:
* as a quick note, i measured my ingredients by eye and with a tablespoon!
dont be afraid to mess around with the recipe a little bit
- 1 lb salmon fillet (remove skin)
- about 1 tbsp of honey (or more if you want it sweeter)
- roughly about 2-3 tbsp; enough *soy sauce to coat the salmon
* - roughly 1 1/2 tbsp oyster sauce
* - kewpie mayo (to mix with your rice and salmon after the salmon bakes)
*instead of soy sauce, you can use coconut aminos
*oyster sauce optional
*kewpie optional, but highly recommended
note: you can use different ingredients if you want to mess around with
the marinade flavor! i also used bachan's japanese bbq sauce, around a tbsp. this is completely optional, as i was just messing around with the flavors
now, i didn't use toppings, but here
are some topping suggestions if you'd like to top your salmon bake!
- scallions (chopped)
- furikake
- sesame seeds
directions:
preheat your oven to 375° F
rinse the sushi rice, and add to your rice cooker (if you don't have a rice cooker, follow the directions on the sushi bag to make the rice in a pot!)
let rice cool for about 5-10 minutes
combine rice vinegar, sugar, and salt and mix into the rice. set aside
prepare your cupcake pan (i recommend cooking it in this! you can put a few of the pieces in each little pan)
while you cook the rice, you want to get your salmon diced (remove skin if needed), into cubes.
combine soy sauce (or coconut aminos), honey, and other sauce ingredients here if you add any. (i combined soy sauce, honey, oyster sauce, and bachan's japanese bbq sauce here.)
add to the diced salmon, and add marinated salmon into the cupcake pan after oiling it (or spraying the pan.)
bake for about 15-20 minutes, or until salmon is cooked fully.
୧ ‧₊˚ 🍚 ⋅ ☆ and bam! you have your salmon sushi bake.
i usually scoop out the salmon from the cupcake pan,
add it to a bowl with my rice,
and top it with kewpie mayo! i eat it with
those little mini salted seaweed sheets, and its super yummy!
like i said, you can play around with this recipe
a lot and add different sauces, as well as different
toppings, and even add imitation (or real) crab meat
to your salmon sushi bake!
you can tweak it to your liking as well,
like the temperature and how long it cooks,
as long as its cooked through, you're good!!!
it seems like a lot, but once you're dicing the
salmon and adding the sauces you want,
you really get the hang of it!!!
that's all for now! next i will be writing
my kimchi fried rice recipe,
so be on the lookout for that! (๑>•̀๑)
10/10 sushi bake!
this recipe, like my mussel recipe,
can be messed around with...
again, it's pretty easy to prepare, just
a little bit of prep work needed ahead of time,
as well as sauces you might need to get ahead of time-
or if you're working with what you have in your kitchen,
you can just use soy sauce and honey!
i will be listing all the sauces i used, and messed around
with in the past.
i will also be including the sushi rice mixture i use!
some recipes i'll be sharing in the future:
- gumbo
- bucatini carbonara
- another mussel recipe (mussels in a white wine garlic sauce)
- and hopefully kimchi fried rice!!!
recipe starts here:
ingredients for the sushi rice:
- 1 cup sushi rice (i use nishiki rice , it can be found usually in your international isle!)
- 1/4 rice wine vinegar (i use kikkoman rice vinegar , also found in the same isle)
- 2 tsp sugar
- 1 tsp salt
ingredients for the salmon bake/marinade:
* as a quick note, i measured my ingredients by eye and with a tablespoon!
dont be afraid to mess around with the recipe a little bit
- 1 lb salmon fillet (remove skin)
- about 1 tbsp of honey (or more if you want it sweeter)
- roughly about 2-3 tbsp; enough *soy sauce to coat the salmon
* - roughly 1 1/2 tbsp oyster sauce
* - kewpie mayo (to mix with your rice and salmon after the salmon bakes)
*instead of soy sauce, you can use coconut aminos
*oyster sauce optional
*kewpie optional, but highly recommended
note: you can use different ingredients if you want to mess around with
the marinade flavor! i also used bachan's japanese bbq sauce, around a tbsp. this is completely optional, as i was just messing around with the flavors
now, i didn't use toppings, but here
are some topping suggestions if you'd like to top your salmon bake!
- scallions (chopped)
- furikake
- sesame seeds
directions:
preheat your oven to 375° F
rinse the sushi rice, and add to your rice cooker (if you don't have a rice cooker, follow the directions on the sushi bag to make the rice in a pot!)
let rice cool for about 5-10 minutes
combine rice vinegar, sugar, and salt and mix into the rice. set aside
prepare your cupcake pan (i recommend cooking it in this! you can put a few of the pieces in each little pan)
while you cook the rice, you want to get your salmon diced (remove skin if needed), into cubes.
combine soy sauce (or coconut aminos), honey, and other sauce ingredients here if you add any. (i combined soy sauce, honey, oyster sauce, and bachan's japanese bbq sauce here.)
add to the diced salmon, and add marinated salmon into the cupcake pan after oiling it (or spraying the pan.)
bake for about 15-20 minutes, or until salmon is cooked fully.
୧ ‧₊˚ 🍚 ⋅ ☆ and bam! you have your salmon sushi bake.
i usually scoop out the salmon from the cupcake pan,
add it to a bowl with my rice,
and top it with kewpie mayo! i eat it with
those little mini salted seaweed sheets, and its super yummy!
like i said, you can play around with this recipe
a lot and add different sauces, as well as different
toppings, and even add imitation (or real) crab meat
to your salmon sushi bake!
you can tweak it to your liking as well,
like the temperature and how long it cooks,
as long as its cooked through, you're good!!!
it seems like a lot, but once you're dicing the
salmon and adding the sauces you want,
you really get the hang of it!!!
that's all for now! next i will be writing
my kimchi fried rice recipe,
so be on the lookout for that! (๑>•̀๑)
10/10 sushi bake!
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