Salmon & Shrimp Sushi Bake
Salmon & Shrimp Sushi Bake
Brie Thompson
6
20 minutes
45 minutes
This Salmon & Shrimp Sushi Bake has all the flavor of a favorite sushi roll with none of the rolling. Fluffy sushi rice seasoned with Ponzu Barrel Aged Balsamic, Wasabi Infused Olive Oil, and Black Garlic Shiitake Rub is layered under creamy salmon and shrimp and baked until golden and scoopable. Finish it with spicy mayo and avocado, then scoop it up with crispy seaweed.
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Ingredients
Sushi Rice
- 1 ½ cups Sushi Rice, washed
- 1 Tbsp Ponzu Barrel Aged Balsamic
- 1 Tbsp Wasabi Infused Olive Oil
- ½ tsp Black Garlic Shiitake Rub
Sushi Mixture
- 1 lb Salmon
- 1 lb Shrimp (31 to 40 count), peeled and deveined
- ½ tsp Black Garlic Infused Sea Salt
- 1 tsp Black Garlic Shiitake Rub
- 1 Tbsp Wasabi Infused Olive Oil
- 3 oz Cream Cheese
- ¼ cup Mayo, Kewpie preferred
- 2 Tbsp Ponzu Barrel Aged Balsamic
- 1 Tbsp Sriracha
- 3 Green Onions, chopped
- 1 to 2 Nori Sheets
Spicy Mayo
- ¼ cup Mayo
- 1 Tbsp Sriracha
- 1 tsp Ponzu Barrel Aged Balsamic
Serving
- Avocado, sliced, to top
- Black Sesame Seeds, to top
- Green Onions, sliced, to garnish
- Sriracha, to finish
- Ponzu Barrel Aged Balsamic, to finish
- Nori Sheets, Vegetables, or Rice Crackers, for serving
Directions
Add the sushi rice and 2 cups of water to a saucepan. Bring to a boil, then reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 20 minutes. Fluff the rice with a fork and season with Ponzu Barrel Aged Balsamic, Wasabi Infused Olive Oil, and Black Garlic Shiitake Rub.
Preheat the oven to 375°F. Place the salmon and shrimp on a parchment lined baking sheet and season with Black Garlic Infused Sea Salt, Black Garlic Shiitake Rub, and Wasabi Infused Olive Oil. Bake until the salmon flakes easily with a fork and the shrimp are pink and opaque, 10 to 12 minutes.
Remove the skin from the salmon, if needed. Dice the salmon and shrimp into small pieces and let cool slightly.
Mix the diced seafood with the cream cheese, mayo, Ponzu Barrel Aged Balsamic, sriracha, and green onions in a bowl until well combined.
Layer the seasoned sushi rice in a rectangular baking dish. Crush the nori sheets over the rice, then top with the seafood mixture.
Bake at 375°F for 10 minutes. Broil until the top is golden and lightly crisp, 3 to 4 minutes. Meanwhile, whisk together the mayo, sriracha, and Ponzu Barrel Aged Balsamic for the spicy mayo until smooth.
Drizzle the sushi bake with the spicy mayo. Top with the avocado and black sesame seeds, then garnish with green onions. Finish with sriracha and Ponzu Barrel Aged Balsamic. Serve immediately with extra nori sheets, vegetables, or rice crackers.