Salmon Sushi Bake Flatbread With Spicy Drizzle (Printable version)
Crispy flatbread topped with creamy salmon, seasoned sushi rice, and fresh vegetables, finished with a spicy mayo drizzle.
# What you need:
→ Flatbread Base
01 - 2 large flatbreads (naan or pre-baked pizza base)
→ Sushi Bake Salmon Mixture
02 - 8.8 oz cooked salmon, flaked (or canned, drained)
03 - 1 cup cooked sushi rice, cooled
04 - 3 tbsp mayonnaise (preferably Japanese/Kewpie)
05 - 1 tbsp cream cheese, softened
06 - 1 tsp soy sauce
07 - 1 tsp rice vinegar
08 - 1 tsp sriracha (optional, for heat)
09 - 1 scallion, thinly sliced
10 - 1 tsp sesame seeds
→ Flatbread Assembly
11 - 1/2 cup shredded mozzarella cheese
12 - 1/4 cup cucumber, thinly sliced
13 - 1/4 avocado, thinly sliced
14 - 1 sheet nori, cut into thin strips
→ Spicy Drizzle
15 - 2 tbsp mayonnaise
16 - 1-2 tsp sriracha (adjust for heat)
17 - 1/2 tsp lime juice
# How to make it:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine flaked salmon, sushi rice, mayonnaise, cream cheese, soy sauce, rice vinegar, and sriracha. Mix until fully combined. Stir in scallion and sesame seeds.
03 - Place flatbreads on the prepared baking sheet. Evenly spread the salmon sushi mixture over each flatbread.
04 - Sprinkle mozzarella cheese over the salmon mixture.
05 - Bake for 12-15 minutes, until the cheese is melted and bubbling and the edges are slightly golden.
06 - While flatbreads bake, mix together mayo, sriracha, and lime juice for the spicy drizzle.
07 - Remove flatbreads from the oven. Top with cucumber, avocado, and nori strips.
08 - Drizzle the spicy sauce over the top. Slice and serve immediately.
# Expert tips:
01 -
- It delivers all the creamy comforting vibes of a sushi bake without the hourlong bake time or special dish requirements
- The crispy flatbread base creates this incredible texture contrast that sushi rice alone just cannot achieve
02 -
- The rice must be completely cooled before mixing it with the salmon or it will turn into a gummy mess
- Do not overload the flatbreads with topping or they will become soggy in the center and the bottom will not crisp up properly
03 -
- Toast the sesame seeds in a dry pan for 2 minutes before adding them to the salmon mixture for a much more pronounced nutty flavor
- Let the flatbreads rest for just 2 minutes after baking so the cheese sets slightly and will not slide off when you add the fresh toppings