Sushi Bake Tostadas
This sushi bake tostada recipe is a crispy, delicious twist on traditional sushi — perfect for busy parents or weeknight dinners. It features a flavorful salmon bake layered over seasoned sushi rice and served on crunchy, tempura-fried rice paper and nori tostadas. Each bite is creamy, crispy, and full of umami-rich flavor. Follow Ronica on Instagram @mymanabites for more recipe inspo!
Tasty Team
Total Time
1 hr
1 hr
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Total Time
1 hr
1 hr
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Ingredients
for 6 servings
Marinated Salmon
- 1 lb boneless, skinless salmon, cut into ¼-inch cubes
- 2 tablespoons kewpie mayonnaise
- Juice of 1 lime
- 1 teaspoon sesame oil
- ½ tablespoon soy sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
Tostada Bases
- 6 rice paper sheets
- 6 nori sheets
- ¾ cup ice water
- ½ cup all-purpose flour
- ¼ cup cornstarch
- Pinch of baking powder
- neutral oil, for frying
Rice
- 1.5 cups cooked and cooled sushi rice
- 1 tablespoon rice vinegar
- ½ tablespoon sugar
- ½ teaspoon kosher salt
Optional Toppings
- Spicy mayo
- sliced green onion
- sliced avocado
- sesame seed
- furikake
Nutrition Info
- Calories 498
- Fat 19g
- Carbs 52g
- Fiber 0g
- Sugar 25g
- Protein 17g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C).
- Make the marinated salmon: In a medium bowl, stir together the salmon, mayo, lime juice, sesame oil, soy sauce, garlic powder, and chili powder. Cover and refrigerate until ready to use.
- Make the tostada bases: Working with 1 rice paper sheet at a time, dip 1 side of each rice paper sheet into a bowl of water to dampen. Press 1 nori sheet onto the damp side to adhere. Cut the nori around the rice paper sheet into a 5-inch round.
- In a medium bowl, whisk together the ice water, flour, cornstarch, and baking powder until just combined. The batter should be slightly runny.
- Pour oil to a depth of ½ inch into a deep skillet. Heat oil over medium heat to 350°F (180°C). Dip the rice paper side of the nori in the flour mixture, then fry in the hot oil for about 1 minute per side, or until crisp. Drain on paper towels.
- Make the rice: In a separate bowl, stir together the sushi rice, vinegar, sugar, and salt until evenly seasoned.
- Using a spatula, spread the seasoned rice evenly in an 8-inch square ceramic or glass baking dish. Top with the marinated salmon mixture. Bake in the preheated oven for about 15 minutes, or until the salmon is cooked.
- Scoop spoonfuls of the cooked salmon mixture onto the tostada bases. Garnish with optional toppings as desired.
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
