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Salmon Sushi Bake Recipe

Salmon Sushi Bake Recipe
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★★★★★

5 from 29 reviews

Salmon Sushi Bake is a delicious and easy-to-make dish that features layers of perfectly seasoned sushi rice topped with a creamy and spicy mixture of shredded cooked salmon, imitation crab, cream cheese, and Sriracha mayo. Baked to perfection and garnished with furikake, sesame seeds, and green onions, this recipe offers a comforting and flavorful twist on traditional sushi. Perfect for gatherings or a cozy night in, it’s served by scooping portions onto seaweed snacks for an irresistible handheld treat.

Ingredients

Scale

Rice Base

  • 2 cups uncooked sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • ½ tsp salt

Seafood Mixture

  • 10 oz imitation crab, shredded
  • 8 oz salmon (about 2 cups shredded cooked salmon)
  • 4 oz cream cheese
  • ⅓ cup Sriracha Mayo (see note for substitute)

Garnishes & Serving

  • Furikake, for sprinkling
  • Seaweed snacks, for serving
  • Sesame seeds, for topping (optional)
  • Green onion, chopped

Instructions

  1. Cook Sushi Rice: Cook the sushi rice according to the package instructions. While the rice cooks, prepare the vinegar seasoning.
  2. Prepare Vinegar Mixture: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds until sugar and salt fully dissolve. Pour this mixture into the cooked rice and gently fold until well combined. Set the rice aside to cool slightly.
  3. Cook the Salmon: Season the salmon with salt and pepper. Cook the salmon either in an air fryer at 400°F for 10-12 minutes or bake in the oven at 375°F for 15-17 minutes until fully cooked. Once cooked, shred the salmon into small pieces.
  4. Prepare Seafood Mixture: In a large bowl, combine shredded imitation crab and cooked salmon. Add cream cheese and Sriracha mayo, mixing thoroughly until the mixture is smooth and fully blended.
  5. Preheat Oven and Prepare Dish: Preheat your oven to 400°F. Choose a 9×9 inch or 9×13 inch baking dish based on your portion needs.
  6. Assemble Sushi Bake: Transfer the seasoned cooked sushi rice into the baking dish, pressing it gently to flatten. Sprinkle a generous layer of furikake over the rice, then spread the salmon-crab mixture evenly on top. Press down gently to smooth out the surface.
  7. Bake: Place the assembled dish in the preheated oven and bake for 10 to 15 minutes, allowing the top to heat through and meld flavors.
  8. Add Final Toppings: Remove the sushi bake from the oven and top with additional Sriracha mayo, extra chili furikake (if desired), sesame seeds, and chopped green onions for a burst of flavor and color.
  9. Serve: Scoop a portion of the sushi bake onto a seaweed snack, wrap it up, and enjoy this delightful fusion of flavors and textures.

Notes

  • If you don’t have Sriracha mayo, you can substitute with a mixture of mayonnaise and Sriracha sauce to taste.
  • Furikake is a Japanese seasoning mix that typically contains sesame seeds, seaweed, salt, and sugar. It adds great umami flavor and crunch.
  • This recipe can be made ahead of time; just bake before serving.
  • For an air fryer method to cook salmon, ensure the salmon is cooked through and flakes easily.
  • Use seaweed snacks as an easy wrap substitute for traditional nori sheets.

Nutrition

Keywords: Salmon Sushi Bake, sushi casserole, baked sushi, imitation crab recipe, easy sushi bake, Sriracha mayo sushi, seafood bake

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