{"id":293492,"date":"2025-06-14T21:07:03","date_gmt":"2025-06-14T21:07:03","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/smoked-salmon-sushi-bake-yoder-smokers\/"},"modified":"2025-06-14T21:07:03","modified_gmt":"2025-06-14T21:07:03","slug":"smoked-salmon-sushi-bake-yoder-smokers","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=293492","title":{"rendered":"Smoked Salmon Sushi Bake – Yoder Smokers"},"content":{"rendered":"


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\u201cCooked in a cast iron skillet on the Yoder Smokers YS640S, this Smoked Salmon Sushi Bake layers creamy seasoned salmon over sticky sushi rice, all kissed with the sweet flavor of peach smoke. It\u2019s an unexpected fusion made fully on your smoker\u2014comforting and creamy!\u201d<\/span><\/p>\n

\u2014
Recipe from @terri.harrigan<\/strong><\/a> on Instagram<\/p>\n

Learn more about the Yoder Smokers YS640S<\/strong><\/a><\/p>\n<\/p><\/div>\n

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INGREDIENTS<\/h2>\n

The Salmon:<\/strong> <\/p>\n

  • 1 lb fresh salmon fillet<\/li>\n
  • 1 tbsp olive oil<\/li>\n
  • salt & pepper or your favorite SPG rub<\/li>\n

    The Rice:<\/strong> <\/p>\n

  • 2 cups cooked sushi rice<\/li>\n
  • 2 tbsp rice vinegar<\/li>\n
  • 1 tbsp sugar<\/li>\n
  • 1 tsp salt<\/li>\n

    The Creamy Filling:<\/strong> <\/p>\n

  • 1\/2 cup Kewpie mayo<\/li>\n
  • 2 tbsp sriracha<\/li>\n
  • 2 tsp soy sauce<\/li>\n
  • 1 tsp sesame oil<\/li>\n
  • Optional: 1\/4 cup softened cream cheese<\/li>\n

    Toppings:<\/strong> <\/p>\n

  • furikake or crushed nori and sesame seeds<\/li>\n
  • sliced avocado<\/li>\n
  • sriracha and mayo for drizzling<\/li>\n
  • green onions, thinly sliced<\/li>\n
  • pickled ginger (for serving)<\/li>\n
  • seaweed snack sheets (for scooping)<\/li>\n<\/p><\/div>\n
    \n
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    INSTRUCTIONS<\/h2>\n

    <\/p>\n

      \n
    1. Smoke the Salmon<\/span>
      Preheat your Yoder Smoker YS640S to 250\u00b0F using peach pellets. Brush the salmon with olive oil and season with salt, pepper, or SPG rub. Smoke the salmon directly on a grill tray or mat for 30 to 45 minutes, or until the internal temperature reaches 135\u2013140\u00b0F and the fish flakes easily. Let rest, then flake into chunks.<\/span><\/li>\n
    2. Prepare the Sushi Rice
      Season warm cooked rice with rice vinegar, sugar, and salt. Mix well and let cool to room temperature.<\/span><\/li>\n
    3. Make the Filling
      In a bowl, mix the flaked smoked salmon with Kewpie mayo, sriracha, soy sauce, sesame oil, and optional cream cheese until creamy and combined.<\/span><\/li>\n
    4. Assemble the Bake
      In a cast iron skillet, press the rice into an even layer. Spread the salmon mixture over the top. Sprinkle generously with furikake or a mix of crushed nori and sesame seeds.<\/span><\/li>\n
    5. Smoke-Bake
      Return the skillet to the smoker and continue baking at 250\u00b0F for 15 to 20 minutes, until heated through and lightly golden on top.<\/span><\/li>\n
    6. Garnish and Serve
      Drizzle with extra mayo and sriracha. Top with sliced avocado and green onions. Serve with seaweed sheets for scooping and pickled ginger on the side.<\/span><\/li>\n<\/ol>\n

      Pro Tip:<\/span><\/p>\n

      For a crispy, golden top, finish the bake with a quick torch or broil before serving. This dish also works well with smoked trout or crab for variety.<\/span><\/p>\n

      <\/span> <\/div>\n<\/p><\/div>\n<\/p><\/div>\n

      \n
      \n
      \"\"\/ <\/div>\n<\/p><\/div>\n
      \n

      \u201cCooked in a cast iron skillet on the Yoder Smokers YS640S, this Smoked Salmon Sushi Bake layers creamy seasoned salmon over sticky sushi rice, all kissed with the sweet flavor of peach smoke. It\u2019s an unexpected fusion made fully on your smoker\u2014comforting and creamy!\u201d<\/span><\/p>\n

      \u2014
      Recipe from @terri.harrigan<\/strong><\/a> on Instagram<\/p>\n

      Learn more about the Yoder Smokers YS640S<\/strong><\/a><\/p>\n<\/p><\/div>\n

      \n

      INGREDIENTS<\/h2>\n

      The Salmon:<\/strong> <\/p>\n

    7. 1 lb fresh salmon fillet<\/li>\n
    8. 1 tbsp olive oil<\/li>\n
    9. salt & pepper or your favorite SPG rub<\/li>\n

      The Rice:<\/strong> <\/p>\n

    10. 2 cups cooked sushi rice<\/li>\n
    11. 2 tbsp rice vinegar<\/li>\n
    12. 1 tbsp sugar<\/li>\n
    13. 1 tsp salt<\/li>\n

      The Creamy Filling:<\/strong> <\/p>\n

    14. 1\/2 cup Kewpie mayo<\/li>\n
    15. 2 tbsp sriracha<\/li>\n
    16. 2 tsp soy sauce<\/li>\n
    17. 1 tsp sesame oil<\/li>\n
    18. Optional: 1\/4 cup softened cream cheese<\/li>\n

      Toppings:<\/strong> <\/p>\n

    19. furikake or crushed nori and sesame seeds<\/li>\n
    20. sliced avocado<\/li>\n
    21. sriracha and mayo for drizzling<\/li>\n
    22. green onions, thinly sliced<\/li>\n
    23. pickled ginger (for serving)<\/li>\n
    24. seaweed snack sheets (for scooping)<\/li>\n<\/p><\/div>\n
      \n
      \n

      INSTRUCTIONS<\/h2>\n

      <\/p>\n

        \n
      1. Smoke the Salmon<\/span>
        Preheat your Yoder Smoker YS640S to 250\u00b0F using peach pellets. Brush the salmon with olive oil and season with salt, pepper, or SPG rub. Smoke the salmon directly on a grill tray or mat for 30 to 45 minutes, or until the internal temperature reaches 135\u2013140\u00b0F and the fish flakes easily. Let rest, then flake into chunks.<\/span><\/li>\n
      2. Prepare the Sushi Rice
        Season warm cooked rice with rice vinegar, sugar, and salt. Mix well and let cool to room temperature.<\/span><\/li>\n
      3. Make the Filling
        In a bowl, mix the flaked smoked salmon with Kewpie mayo, sriracha, soy sauce, sesame oil, and optional cream cheese until creamy and combined.<\/span><\/li>\n
      4. Assemble the Bake
        In a cast iron skillet, press the rice into an even layer. Spread the salmon mixture over the top. Sprinkle generously with furikake or a mix of crushed nori and sesame seeds.<\/span><\/li>\n
      5. Smoke-Bake
        Return the skillet to the smoker and continue baking at 250\u00b0F for 15 to 20 minutes, until heated through and lightly golden on top.<\/span><\/li>\n
      6. Garnish and Serve
        Drizzle with extra mayo and sriracha. Top with sliced avocado and green onions. Serve with seaweed sheets for scooping and pickled ginger on the side.<\/span><\/li>\n<\/ol>\n

        Pro Tip:<\/span><\/p>\n

        For a crispy, golden top, finish the bake with a quick torch or broil before serving. This dish also works well with smoked trout or crab for variety.<\/span><\/p>\n

        <\/span> <\/div>\n<\/p><\/div>\n<\/p><\/div>\n