From The North Grove Kitchen: Salmon Sushi Bake

We love making sushi together at The North Grove, but we don’t always have the time or the tools to create sushi rolls.  

Our Sushi Bake recipe includes all of the best sushi ingredients in a simpler, easier to prepare format. Plus – no need to work with raw fish! Everything is baked and delicious. 

We prepared this recipe together in Young Cooks, and shared it with community members at Family Supper and Community Lunch. We hope you will give it a try at home! 

Family Supper is a free, drop-in restaurant-style meal for families with children under 18. Hosted at The North Grove every Monday evening. 

Salmon Sushi Bake 

Makes: 4 servings

Ingredients 

Rice 

• 1 cup sushi rice 

• 1.5 cups water 

• 1.5 tbsp rice vinegar 

• 1 tbsp sugar 

• 1 tsp salt 

  
  

  Salmon 

• 2 medium salmon fillets  

• 1 sweet potato 

• 1 clove garlic, minced 

• 2 tbsp soy sauce 

• 1 tsp honey 

  
  

  Mayo Sauce 

• ½ cup mayo 

• 3 tsp rice vinegar 

• 1 tsp sugar 

• 1 tsp sesame oil 

  
  

  Toppings 

• 3 green onions  

• 1 tbsp sesame seeds 

• Sliced cucumbers (optional) 

• Sliced avocado (optional) 

• Nori sheets (optional) 

Instructions 

1. Preheat oven to 375 F.  

2. Rice: Rinse the sushi rice and add to pot with the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until all the water is absorbed (start salmon at this point). Remove from heat and gently stir in the rice vinegar, salt, and sugar. Set aside. 

3. Salmon: Season fillets with salt and pepper. In a medium bowl, whisk together the garlic, soy sauce, and honey. Add the salmon and gently toss until fully coated. Add to a parchment-lined baking dish and bake in pre-heated oven for 15 minutes. 

4. Meanwhile, poke holes in the sweet potato with a fork and microwave until soft, checking every few minutes. Then slice lengthwise and scoop soft flesh into a medium bowl and mash, set aside. 

5. Combine all mayo sauce ingredients in a small bowl and mix together, set aside. Thinly slice green onions, as well as cucumber and avocado (if using). 

6. Once salmon is cooked, remove from oven and then change temperature to 400F. Flake salmon with a fork and add to the bowl with the sweet potato. Then mix in half of the sliced green onions and half of the mayo sauce. Combine until fully mixed. 

7. Flatten rice into a 9x9" baking dish and evenly add the salmon mixture over top. Bake for 10 minutes, then broil for 3 minutes more. 

8. Remove from oven and top with sesame seeds, remaining green onions, sliced cucumbers, and avocados. Drizzle with remaining mayo sauce and serve with nori sheets if you like! 

If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at mlacourciere@thenorthgrove.ca.