Who makes the best sushi? Of course, the Japanese do! You find it served in all typical Japanese restaurants worldwide. However, for many, the idea of placing raw salmon on rice with vinegar might not be your cup of tea. Furthermore, you may think it originated in Japan.
The fact is that the Japanese would not eat raw salmon and never embraced their minds before the 1990s. Here you can find unexpected realizations that will make your wonder how this dish came about. If you are not enjoying raw salmon, then give this baked salmon sushi recipe a try instead.
Homemade Baked Salmon Sushi Recipe
If you want a different way to enjoy your sushi, this recipe is a great excellent crowd-pleaser.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
You can serve it as a main course and have a Western touch providing up to 12 servings.
Nutrition Value and Facts Sushi Bake Per Serving
- Calories: 240kcal from Fat 99
- Calcium: 23mg – 2% daily value
- Carbohydrates: 23 grams – 8% daily value
- Cholesterol: 56mg – 19% daily value
- Fat: 11 grams – 17% daily value
- Iron: 2mg – 2% daily value
- Potassium: 221mg – 6% daily value
- Protein: 11 grams – 22% daily value
- Saturated Fat: 2 grams – 13% daily value
- Sodium 735mg – 32% daily value
- Sugar: 1 gram – 1% daily value
- Vitamin A: 96IU – 2% daily value
The percentage daily is based on a 2000kcal diet
- 1lbs salmon
- One tablespoon seasoning salt
- Short-grain rice five cups cooked
- One cup of rice seasoning of choice
- ½ a Cup of mayonnaise of choice
- ¼ Cup of the Fish Roe and more for garnishing
- Korean roasted seaweed one pack
How to Make the Baked Salmon Sushi
- Preheat your oven to 350° F
- Take foil and line a baking pan with it and spray with some cooking spray.
- Place the salmon inside the pan and take the seasoning salt, and sprinkle over the fish.
- Bake the salmon for 18 minutes until it flakes with the fork. Remove and set aside to cool down.
- Preheat the oven again at 450° F.
- Take a large bowl and combine the sour cream, shredded salmon, and mayo, mixing it well.
- Mix in the fish roe and set it aside.
- Grease a glass baking dish of approximately. Wet your hands, press the rice gently and evenly at the bottom, and sprinkle ½ cup of rice seasoning over it.
- Spread the mixture of salmon on top and flavor with the remaining ½ cup rice seasoning.
- Place back in the oven and bake until golden brown, about ten minutes.
- Remove from the oven and place it on a sheet of roasted seaweed on a serving plate. You can scoop a slice of the salmon sushi, bake on the seaweed and garnish with the fish roe wrap and enjoy.
History of Salmon Sushi and Bake Salmon Sushi
The earliest form of sushi developed in South-East Asia in the 8th Century A.D. There was no refrigeration, and locals salted the fish and wrapped it in fermented rice. They left it for several months so that the fish protein broke down into amino acids. The rice was then discarded, and the fish consumed, making it safe to eat.
The Japanese enjoyed eating their fish with “namanare,” steamed rice from 1336-1573. During this time, people started eating raw fish wrapped in rice. These days you can find this Japanese dish all over the world. However, the Japanese only ate cured, pan-fried, or grilled salmon.
It only became popular during 2012 and 2017 as a favorite sushi topping, according to a survey done in 2017 by Maruha Nichiro. Japanese did not eat raw salmon as it tended to carry parasites and infections. During the 1980s, the Norwegians tried selling salmon to Japan in sushi, and salmon sushi became a popular dish in Japan.
There is no definite history of how the sushi casserole came about. Some suggest it originated in Hawaii. In Hawaii, you have the famous poke bowl, and spam musubi served on rice. Recently, the Philippines became known for making baked salmon sushi.
The Health Benefits of Sushi
Sushi’s regarded as healthy food as it has several nutrients.
- The fish has iodine, protein, and multiple vitamins with minerals. It also contains vitamin D and omega-3 fats to improve the body and brain function. Further, it helps prevent autoimmune disease, memory loss, and depression.
- Wasabi is made from the grate Eutrema Japonicum stem, similar to horseradish, mustard, or cabbage. The ingredient is rich in glucosinolates, beta carotene, and isothiocyanates. These compounds have anti-inflammatory, antibacterial, and anticancer properties. However, the plant is scarce. People make imitation paste using other ingredients with green dye and likely not to have the same nutritional value.
- Nori is a seaweed to roll the sushi containing calcium, iron, iodine, vitamins A, C, and E. 44% is protein compared to soybeans. Yet, one roll provides little seaweed that does not contribute much to your nutrient needs.
- Gari, also known as pickled ginger, helps cleanse the palate when enjoying different types of sushi. Ginger has copper, manganese, potassium, and magnesium. It helps protect against viruses and bacteria.
While sushi does contain different healthy nutrients, the health benefits are reasonable depending on how much you eat. Further, the carbs and fiber are low. The main component is white rice that is refined and stripped from minerals, vitamins, and fiber. Overeating it can promote inflammation leading to a risk of diabetes or heart disease.
Therefore, you can replace it with brown rice instead or enjoy it rolled with more vegetables.
Have you tried making baked salmon sushi? Feel free to provide us with your feedback. We would like to hear from you.