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Salmon Sushi Bake Recipe

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★★★★★

4.5 from 73 reviews

This Salmon Sushi Bake is a delightful and easy-to-make sushi casserole that combines seasoned sushi rice with a creamy, spicy salmon and crab mixture. Baked to perfection and topped with savory garnishes like furikake, green onions, and sesame seeds, it offers all the flavors of sushi in a convenient, shareable dish ideal for family meals or gatherings.

Ingredients

Scale

Rice

  • 2 cups dry sushi rice
  • 2 cups water
  • 1/4 cup seasoned rice vinegar

Seafood Mixture

  • 1 1/2 lb salmon fillet
  • Salt & pepper to taste
  • 1/2 tsp garlic powder
  • 8 oz imitation crab meat (chopped)
  • 1/2 cup Japanese mayonnaise
  • 4 oz cream cheese (softened)
  • 1 Tbsp sriracha
  • 1 Tbsp low sodium soy sauce
  • 2 Tbsp furikake

Garnishes & Extras

  • Spicy Mayo (mayo mixed with sriracha and lime juice)
  • Green onion (chopped)
  • Black and white sesame seeds
  • Roasted seaweed
  • Unagi sauce (eel sauce)
  • English cucumber slices
  • Avocado slices

Instructions

  1. Prepare Sushi Rice: Rinse 2 cups of dry sushi rice under cold water using a fine-mesh sieve for about a minute, stirring gently to remove excess starch.
  2. Cook Rice: Place rinsed rice and 2 cups of water in a rice cooker and cook until done. Transfer the cooked rice to a rimmed baking sheet and gently fold in 1/4 cup seasoned rice vinegar using a rice paddle without mashing the grains. Set aside to cool.
  3. Season Salmon: Season the salmon fillet with salt, pepper, and garlic powder evenly over all sides.
  4. Bake Salmon: Place the salmon on a baking sheet and bake in a preheated oven at 400°F (204°C) for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Baking time depends on the thickness of the fillet.
  5. Combine Seafood Mixture: Once cooled, flake the salmon into a large bowl. Add chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and low sodium soy sauce. Mix thoroughly to create a creamy, spicy seafood filling.
  6. Assemble Rice Layer: Spread and lightly compress the cooled sushi rice evenly into a greased 9×13-inch baking dish. Sprinkle 3 tablespoons of furikake evenly over the rice layer.
  7. Add Salmon Mixture: Spread the prepared spicy salmon mixture evenly over the furikake-coated rice.
  8. Broil the Bake: Place the assembled baking dish under the oven broiler for 4 minutes to lightly brown and meld the toppings.
  9. Garnish and Serve: Drizzle spicy mayonnaise and extra sriracha over the top. Garnish with chopped green onions and black and white sesame seeds. Serve warm with roasted seaweed sheets, unagi sauce, cucumber slices, and avocado slices alongside.

Notes

  • Use a rice cooker for perfectly cooked sushi rice.
  • Be gentle when mixing and folding in the vinegar to keep the rice grains intact.
  • Adjust sriracha amount to taste to control spiciness.
  • Baking time for salmon may vary depending on thickness; use a thermometer for best results.
  • Serve immediately after broiling for best texture and flavor.
  • This dish can be customized by substituting imitation crab with real crab or adding other seafood.
  • Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.

Keywords: salmon sushi bake, sushi casserole, baked sushi, easy sushi recipe, spicy salmon bake, sushi rice dish

Find it online: https://tastybynova.com/salmon-sushi-bake-recipe/