Dinner Planner – Week of January 29, 2024

I’m back from my very special week at The Golden Door where I was invited to be the Guest Chef. It was an absolute dream come true and such an honor to work alongside Chef Greg and The Golden Door team.  It is my heaven on earth and the food there is just incredible. Back to business this week though! I have a live zoom for any and all online cooking class subscribers on Wednesday, January 31st at 12:00 pm PST.  This is an extra for online subscribers who want to ask me anything!  Here’s your dinner planner for the week:

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Collard Wraps with Peanut Sauce Recipe

If you haven’t tried collard greens as a wrap, this is my encouragement to do so!  Collard greens are softer and milder than kale or cabbage, but just as nutritious and make a perfect vessel for all sorts of fillings.  Whatever you would wrap in a tortilla or lavash, you can put in a collard leaf.  This is not really a recipe as much as a technique so you can increase or decrease the quantities accordingly.  I always love a spread, dressing, sauce or something juicy to go IN the wrap or be available for dipping.  See some suggestions below and you do you!Continue reading

Dinner Planner – Week of January 22, 2024

I am a big football fan and it is playoff season! I love having friends over to watch the games, even if my NY Giants and Hubs’s Pittsburgh Steelers are out.  Le sigh.  I’ve posted some of my favorite game day snacks on Instagram recently and I am planning a week’s worth of slider recipes in anticipation of Super Bowl Sunday!  This coming week I will be a guest chef at my heaven on earth, The Golden Door.  This is an absolute dream come true for me and such an honor.  I am so excited for this opportunity!  I’ll post here and there on Instagram :).  Here’s your dinner planner for the week:

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Broccolini with Garlic, Chili Flakes, and Vinegar Recipe

Broccolini is actually a hybrid vegetable, a cross between broccoli and Chinese broccoli that was invented in 1993. It was first grown under the name “Asparation” because of its asparagus-flavor undertones, and then later it was renamed “broccolini” in the United States instead. Broccolini/Asparation has a long, leggy stem, small florets, and small, if any, leaves, and is more tender and sweeter than either of its parents. On the other hand, broccoli rabe, also known as rapini, is not a broccoli derivative at all and is instead more closely related to the turnip. It’s a bitter green, similar to a mustard green, with thin stalks, little buds, and lots and lots of leaves. It’s particularly popular in Italian cooking, where it’s often sautéed in garlic and/or used in pasta dishes. You can do this recipe with broccolini, broccoli, broccoli rabe, cauliflower or any cruciferous vegetable. You can even roast the vegetables in a cast iron skillet at 400 degrees F without the garlic and chili flakes and then bring the skillet to the stove and add the garlic and chili flakes to cook those for a few seconds and then add the vinegar. As I always say, there’s not one way to cook something!Continue reading

Dinner Planner – Week of January 15, 2024

Well, the party is over and Mr. Picky is headed back to college this weekend.  He’s been a sport and has not acted like he is tired of us, but my gut tells me he is ready to go back to school where people are not asking him all day what he had for breakfast and lunch and what he did every minute of the day. Just a hunch. So Hubs and I will be empty nesters again and back to our preferred dinner of soup. LOL It is not as depressing as it sounds!  Here is your dinner planner for the week:

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Carrot Ginger Soup with Miso and Tahini Chickpeas Recipe

Give me all the warm and cozy soups right now!  I am living on this exact soup right now and I have eaten it almost every day for the last week.  It is so delicious and EASY.  Miso gives a great savory flavor boost here.  Low-sodium miso is a little less flavorful.  Lighter misos are a bit sweeter than darker, more aged misos (e.g. red and brown.)  Honestly, the tahini chickpeas take this soup from good to amazing.  If your tahini is very thick and dry, you can thin it out with water. For those of you who like a little heat, feel free to add a little sriracha or a pinch of cayenne with the ginger.Continue reading

Dinner Planner – Week of January 8, 2024

The new January class is up and ready for your viewing if you are a cooking class subscriber!  It is so good!  Click here to check out the menu.  There are two ways to view a class and get the recipes – an all-access subscription for $29/month which gives you access to the entire library of years worth of classes, the private FB page and a live private Zoom session with me every month or just purchasing one class for $27.
It has been so fun having my son home from college.  I’m cooking some of my old favorites for him like the Deconstructed Salmon Sushi Bowls, Red Lentil Soup (from Quicker Than Quick), Spicy Caesar Salad, and Oven Baked Falafel (which I pan fry to save time!)
 

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How to Make An Easy Spicy Salmon Sushi Bake Recipe

an overhead shot of a salmon sushi bake next to bowls of toppings

This easy salmon sushi bake is everything you love about traditional sushi rolls, in casserole form! It’s fun to make, delicious to eat, and makes a super easy weeknight meal that doesn’t require the labor (or cost!) of individual rolls! 

an overhead shot of a salmon sushi bake next to bowls of toppings

Why You'll Love This Easy Sushi Bake Recipe

This Salmon Sushi Bake is a viral trend I am LOVING! It’s fun, easy, adaptable and so much cheaper than going out for sushi! Think deconstructed sushi roll bowls meets sushi casserole– YUM! Not only is this a great dinner paired with a simple salad (I would do one with a miso dressing), but it’s also fabulous for serving to friends. I use canned wild salmon which I always keep in the pantry. But you can use canned tuna or even boneless, skinless sardines.  

 

If you can get sushi-grade fish like Ahi tuna or salmon, go ahead and use that if you like, or leftover cooked salmon from last night’s dinner. Furikake is a savory Japanese condiment sprinkled on rice, fish, and vegetables that you can find at your local Asian market. While there are many different types of furikake available, typical blends include ingredients like dried nori (seaweed), toasted sesame seeds, dried fish, dried egg, dried herbs, salt, and sugar. I love it just to add extra flavor to simple baked fish or a rice bowl (or even this Veggie Sushi).

Recipe Highlights

  • It’s fun to make and eat

  • It’s a great DIY meal

  • Very budget-friendly if you use canned fish

  • You can make it even easier by buying cooked sushi rice from your local restaurant

  • It’s incredibly delicious!

Ingredient Notes

recipe ingredients on a counter
  • Sushi rice or short grain rice – Sushi rice is a specific type of rice that is a bit stickier. 
  • Unseasoned rice vinegar – it has a light flavor and has no added sugar or salt; if yours contains sugar and salt, omit those ingredients when seasoning the rice.
  • Cane sugar or agave (you can omit but it’s very traditional to have it) – sushi rice is traditionally seasoned with a sweetener
  • High quality mayonnaise or Vegenaise – my taste buds prefer soy-free Vegenaise, but use your favorite. A lot of people like Kewpie mayo (Japanese mayo) for this recipe.
  • Sriracha, or to taste (the more you use, the spicier it is) – I love the tangy flavor of sriracha and I like this on the spicy side, but you can adjust.
  • Toasted sesame oil – this is the darker sesame oil which has a richer flavor and aroma. I buy small bottles and store it in the fridge.
  • Canned wild salmon packed in water – I love all canned fish from salmon to tuna to sardines and more. In these photos, I used Alaskan canned salmon rom Trader Joe’s.  “Alaskan” implies wild. Alternatively, you can use salmon fillets, but I find canned salmon to be easier–and still delicious!
  • Shoyu, tamari, or coconut aminos – they are usually interchangeable.  Shoyu is a high quality soy sauce.
  • Honey or pure maple syrup (skip if you use coconut aminos)
  • Garlic
  • Plain cream cheese (or you can use more regular mayo).
  • Scallions/Green onions
  • Toasted nori sheets or roasted sea snacks
  • Avocado slices for garnish

Please see the recipe card below for exact ingredient amounts

Step-by-Step Instructions

sushi rice in a casserole dish

Step 1: Make the sticky rice according to the directions on the bag for best results. Rinse the sushi rice in a fine mesh sieve until the water runs clear. Transfer to a medium pot and add the water. Let the sushi soak in rice for 30 minutes before cooking it (if you have time). Bring to a boil, lower to a simmer, cover and cook for 18 minutes or until all the water is evaporated.

Step 2: While the rice cooks, warm the vinegar, sugar, and salt in a small saucepan and stir just until the sugar and salt are dissolved. Stir into the cooked rice. Set aside and keep covered.

Step 3: Make the spicy mayo by combining mayo, sriracha, and sesame oil in a small bowl until smooth. Set aside. 

 

Step 4: Preheat the oven to 400 degrees F.

salmon ingredients in a mixing bowl

Step 5: In a medium bowl, break the salmon with a fork. Add shoyu, honey, garlic, 2 Tablespoons spicy mayo made in Step 3, cream cheese, and scallions, and stir until combined. Taste for seasoning and add salt if it needs it. 

Step 6: Flatten the rice into an 8 x 8-inch baking dish or 9-inch round (no need to grease it). Sprinkle evenly with furikake seasoning. 

Step 7: Spread the salmon mixture in an even layer over the top of the rice. 

 

Step 8: Top the salmon with more furikake. Drizzle the top with sweet sauce and/or spicy mayo (I tend to use more spicy mayo), if desired. 

Step 9: Bake the dish for 10 minutes, then set it under the broiler for 2-3 minutes, until the top has some brown spots. 

 

Step 10: Top your salmon sushi bake with a drizzle of spicy mayo and suggested accompaniments or any of your favorite toppings! It’s fun to take a piece of nori and scoop the rice/salmon mixture in and top with toppings (see recipe for suggestions.)

a scoop of salmon sushi bake on a sheet of nori

Recipe Tips

  • Use a little sriracha to start. You can always add more.  
  • Use any kind of cooked fish you have or like or if you have access to sushi-grade fish, that works too.
  • The toppings are the fun part so don’t skimp.
  • It’s definitely better warm, but room temp is fine too.
  • Make it vegan: take an equivalent amount of hearts of palm pulsed in a food processor until it’s shredded like cooked crab. Serve a salad on the side with crispy tofu or shelled edamame.

Recipe Substitutions

  • Sweeteners – your favorite non-glycemic sweeteners like Lakanto
  • Cream cheese – mascarpone, dairy-free cream cheese or more mayo (can be vegan)
  • Sriracha –  hot sauce with a drop of rice vinegar
  • Sushi rice – short grain brown rice or skip the rice and serve just the fish
  • Fish – pulsed hearts of palm

Storage Tips

To make in advance: You can assemble the salmon sushi bake up to the point of baking, refrigerate, and bake before serving. I recommend storing for no more than 2-3 days before baking and serving. 

 

Store leftover sushi bake in an airtight container for 3-4 days and warm in the oven or microwave.

an overhead shot of a salmon sushi bake next to bowls of toppings

More Delicious Recipes

If you give this salmon sushi bake recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

an overhead shot of a salmon sushi bake next to bowls of toppings

How to Make An Easy Spicy Salmon Sushi Bake Recipe

Pamela
This easy salmon sushi bake is everything you love about traditional sushi rolls, in casserole form! It’s fun to make, delicious to eat, and makes a super easy weeknight meal that doesn’t require the labor (or cost!) of individual rolls! 
Print Recipe Pin Recipe
Servings 4 -6, depending on what else you're serving

Ingredients
  

  • Sushi Rice*
  • 1 cup sushi rice or short grain rice
  • 1 1/2 cups water
  • 1 1/2 Tablespoons unseasoned rice vinegar
  • 1 Tablespoon cane sugar or agave you can omit but it’s very traditional to have it
  • 1 teaspoon sea salt
  • Spicy Mayo if you don’t want extra spicy mayo to serve on the side, cut this in half
  • 1/2 cup high quality mayonnaise or Vegenaise
  • 2-5 Tablespoons sriracha or to taste (the more you use, the spicier it is)
  • 1 teaspoon toasted sesame oil
  • Spicy Salmon
  • 2 6- ounce cans wild salmon packed in water drained
  • 2 Tablespoons shoyu tamari, or coconut aminos
  • 1 teaspoon honey or pure maple syrup skip if you use coconut aminos
  • 1 clove garlic minced
  • 2 Tablespoons spicy mayo made above
  • 2 Tablespoons plain cream cheese Or you can use more regular mayo
  • 2 scallions thinly sliced
  • Sea salt and freshly ground black pepper to taste
  • Toasted nori or roasted sea snacks
  • Suggested Toppings
  • Eel sauce or other sweet sauce like unagi sauce
  • Furikake**
  • Toasted sesame seeds
  • Chopped scallions
  • Sliced Jalapeños
  • Sliced avocado
  • Thinly sliced or julienned cucumbers

Instructions
 

  • Make the rice: I follow the directions on the bag for best results. Rinse the sushi rice in a fine mesh sieve until the water runs clear. Transfer to a medium pot and add the water. Let the sushi soak in rice for 30 minutes before cooking it (if you have time). Bring to a boil, lower to a simmer, cover and cook for 18 minutes or until all the water is evaporated.
  • While the rice cooks, warm the vinegar, sugar, and salt in a small saucepan and stir just until the sugar and salt are dissolved. Stir into the cooked rice. Set aside and keep covered.
  • Make the spicy mayo by combining mayo, sriracha, and sesame oil in a small bowl until smooth. Set aside.
  • Preheat the oven to 400 F degrees.
  • In a medium bowl, break the salmon with a fork. Add shoyu, honey, garlic, 2 Tablespoons spicy mayo made in Step 3, cream cheese, and scallions, and stir until combined. Taste for seasoning and add salt if it needs it.
  • Flatten the rice into an 8 x 8-inch baking dish or 9-inch round (no need to grease it). Sprinkle evenly with furikake seasoning.
  • Spread the salmon mixture in an even layer over the rice.
  • Top the salmon with more furikake. Drizzle the top with sweet sauce and/or spicy mayo (I tend to use more spicy mayo), if desired.
  • Bake the dish for 10 minutes, then set it under the broiler for 2-3 minutes, until the top has some brown spots.
  • Top with suggested accompaniments or as you like! It’s fun to take a piece of nori and scoop the rice/salmon mixture in and top with toppings.

Notes

*or buy from local sushi restaurant
**I found a good one at Trader Joe’s but you can also swap in a combination of crushed nori and sesame seeds.
To make in advance: You can assemble up to the point of baking, refrigerate and bake before serving.
Leftovers can be refrigerated for 3-4 days and warmed in the oven or microwave.
Make it vegan: take an equivalent amount of hearts of palm pulsed in a food processor until it’s shredded like cooked crab. Serve a salad on the side with crispy tofu or shelled edamame.
Tried this recipe?Let us know how it was!

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