Can I use brown rice instead of sushi rice?

Yes, while traditional sushi rice is recommended for its sticky texture, brown rice can be used as a healthier alternative. However, it may alter the overall texture and require longer cooking times. Ensure that you soak brown rice beforehand for better results.

Is it necessary to include cream cheese?

While cream cheese adds richness and creaminess to the dish, it is not a must. You can substitute it with Greek yogurt or even omitting it entirely for a lighter version. This will still yield a delicious result without being overly rich.

Can I make this ahead of time?

Yes, you can prepare the various layers ahead of time and assemble the dish. Cover it tightly and store it in the fridge. When ready to serve, bake it directly, adding a few more minutes to the cooking time to ensure it's hot all the way through.

How do I store leftovers?

Leftovers should be cooled to room temperature and then stored in an airtight container. They can last in the refrigerator for up to three days. Reheat in a microwave or oven when you are ready to enjoy it again.

Can I add other proteins?

Absolutely! You can swap out salmon for shrimp or crab meat, or even use tofu for a vegetarian version. Each protein will bring unique flavors and textures that pair wonderfully with the sushi elements in the dish.

Deconstructed Sushi Bake Layers: Simple And Delicious

Ingredients

Units Scale

2 cups Sushi Rice
2 1/2 cups Water
2 tablespoons Rice Vinegar
1 tablespoon Sugar
1 teaspoon Salt
14 ounces Skinless Salmon Fillet
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
1/2 teaspoon Black Pepper
3.5 ounces Cream Cheese, softened
2 tablespoons Mayonnaise (preferably Kewpie)
1 tablespoon Sriracha (optional)
1 teaspoon Lemon Juice
2 Avocados, sliced
3 sheets Roasted Nori, cut into small squares
1 tablespoon Toasted Sesame Seeds
2 Spring Onions, thinly sliced
Soy Sauce for Dipping (as needed)
Pickled Ginger (optional, as needed)
Wasabi (optional, as needed)

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Instructions

Prepare the Sushi Rice by rinsing under cold water and cooking it with water until fluffy.
Season the Rice with rice vinegar, sugar, and salt after steaming.
Bake the Salmon at 400°F (200°C) for 12-15 minutes with soy sauce and sesame oil.
Combine cream cheese, mayonnaise, sriracha, and lemon juice; fold in flaked salmon, and layer with sushi rice in a baking dish.
Bake for an additional 10 minutes until warm and slightly golden.
Add toppings of avocado, nori, sesame seeds, and spring onions before serving.

Notes

Serve warm with soy sauce, pickled ginger, and wasabi. Try variations by swapping salmon for tofu or shrimp.

Author: Benjamin Scott
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main course
Method: Baking
Cuisine: Japanese
Diet: Seafood

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 20g
Cholesterol: 60mg