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Salmon Sushi Bake Recipe

Salmon Sushi Bake Recipe
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★★★★★

5.2 from 19 reviews

Salmon Sushi Bake is a modern twist on traditional sushi that layers baked seasoned salmon, a creamy crab mixture, and sushi rice into a comforting casserole. This easy-to-make dish combines tangy seasoned rice, savory umami-filled salmon and crab, and flavorful toppings like furikake, spicy mayo, green onions, and sesame seeds. Served warm with optional accompaniments like roasted seaweed, cucumber, and avocado, it’s perfect for gatherings or a satisfying weeknight meal.

Ingredients

Scale

For the Salmon

  • 1½ lb salmon fillet
  • Salt & pepper, to taste
  • ½ tsp garlic powder

Filling

  • 8 oz imitation crab meat, chopped
  • ½ cup Japanese mayonnaise
  • 4 oz cream cheese, softened
  • 1 tbsp sriracha
  • 1 tbsp low sodium soy sauce

Rice

  • 2 cups Calrose sushi rice
  • ¼ cup seasoned rice vinegar

Topping

  • 2 tbsp furikake (any variety)
  • Spicy mayo (made with mayo, sriracha, and lime juice)
  • Chopped green onion
  • Black & white sesame seeds

Serve With (optional)

  • Roasted seaweed
  • Unagi (eel) sauce
  • Sliced English cucumber
  • Avocado slices

Instructions

  1. Prepare the Rice: Rinse 2 cups of sushi rice under cold water for 1 minute to remove excess starch. Cook the rice in a rice cooker or pot according to package instructions with water. Once cooked, transfer the rice to a rimmed baking sheet and gently fold in ¼ cup of seasoned rice vinegar using a rice paddle or spatula. Allow the rice to cool to room temperature.
  2. Season & Bake the Salmon: Preheat your oven to 400°F (200°C). Season the salmon fillet evenly with salt, pepper, and garlic powder. Place it on a baking sheet and bake for 15–20 minutes, or until the salmon reaches an internal temperature of 145°F and flakes easily. Remove from oven and let it cool slightly, then shred the salmon into bite-sized pieces with a fork.
  3. Mix the Filling: In a large mixing bowl, combine the shredded salmon, chopped imitation crab meat, Japanese mayonnaise, softened cream cheese, sriracha, and low sodium soy sauce. Mix thoroughly until the ingredients are evenly incorporated and the mixture is creamy.
  4. Assemble the Sushi Bake: Lightly press the cooled seasoned sushi rice evenly into the bottom of a 9×13-inch baking dish to form a compact layer. Sprinkle 2 tablespoons of furikake evenly over the rice layer. Spread the salmon and crab mixture evenly over the furikake layer, smoothing the top.
  5. Broil: Place the dish under a preheated broiler for about 4 minutes, watching closely, until the top of the salmon mixture begins to brown slightly and develop a light crust.
  6. Top & Serve: Remove the baking dish from the oven. Drizzle the top with prepared spicy mayo and additional sriracha if desired. Garnish with chopped green onions and a sprinkle of black and white sesame seeds. Serve the sushi bake warm with roasted seaweed, sliced English cucumber, avocado slices, and unagi sauce on the side for dipping or topping.

Notes

  • You can adjust the spiciness by varying the amount of sriracha in the filling and spicy mayo.
  • Use a non-stick or lightly oiled baking dish to prevent sticking.
  • Let the rice cool properly before assembling to avoid a soggy bake.
  • Substitute fresh crab meat for imitation crab for a more premium taste.
  • For a gluten-free version, use tamari or gluten-free soy sauce.
  • The sushi bake is best enjoyed immediately but can be refrigerated and reheated gently.

Nutrition

Keywords: salmon sushi bake, baked sushi casserole, sushi bake recipe, easy sushi bake, sushi casserole, seafood casserole, Japanese fusion, baked salmon sushi

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