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Salmon Sushi Bake Recipe

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4.2 from 1 review

  • Author: Emma
  • Total Time: 43 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Salmon Sushi Bake is a delectable layered dish combining tender baked salmon, creamy and spicy fillings with cream cheese and imitation crab, and tangy sushi rice. It offers a comforting sushi-inspired casserole that’s perfect for sharing, featuring vibrant flavors and a delightful texture contrast, topped with spicy mayo, green onions, and sesame seeds.

Ingredients

For the Rice

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

For the Salmon

  • 1 1/2 lb salmon fillet
  • Salt & pepper to taste
  • 1/2 tsp garlic powder

Filling

  • 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

Topping

  • Spicy mayo (Japanese mayonnaise mixed with sriracha and lime juice)
  • Chopped green onion
  • Black and white sesame seeds

To Serve With

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

Instructions

  1. Prepare the sushi rice: Rinse the dry sushi rice under cold water using a fine-mesh sieve for about 1 minute while stirring gently with a spoon to remove excess starch.
  2. Cook the rice: Place the rinsed rice and water into a rice cooker and cook according to your rice cooker’s instructions. Once cooked, transfer rice to a rimmed baking sheet, pour the seasoned rice vinegar over it, and fold it in gently with a rice paddle without mashing the rice. Set aside to cool.
  3. Season the salmon: Pat the salmon fillet dry and season both sides with salt, pepper, and garlic powder evenly.
  4. Bake the salmon: Preheat your oven to 400°F (204°C). Place the salmon on a baking sheet and bake for 15-20 minutes, checking for an internal temperature of at least 145°F (63°C) to ensure doneness. Remove and let cool.
  5. Mix the filling: In a large bowl, flake the cooled salmon and combine with chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and low sodium soy sauce. Mix thoroughly until well combined.
  6. Assemble the sushi bake: Evenly spread and gently press the cooled sushi rice into a 9×13-inch baking dish. Sprinkle 3 tablespoons of furikake evenly over the rice layer.
  7. Add the salmon mixture: Spread the salmon and crab mixture evenly over the furikake-covered rice layer.
  8. Broil the casserole: Place the assembled dish under the oven broiler for about 4 minutes, until the top is lightly browned and bubbly. Watch closely to avoid burning.
  9. Garnish and serve: Drizzle spicy mayo (a mix of mayo, sriracha, and lime juice) and extra sriracha over the top. Garnish with chopped green onions and black and white sesame seeds. Serve with roasted seaweed, unagi sauce, sliced cucumber, and avocado slices on the side.

Notes

  • Use Calrose or short-grain sushi rice for authentic texture and stickiness.
  • Adjust sriracha amount to control spice level in the filling and the topping.
  • Let the rice cool before assembling to prevent sogginess.
  • Broil closely; the top can brown quickly.
  • Serve immediately after broiling for best texture.
  • Can be served warm or at room temperature.
  • Prep Time: 18 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer, Main Course
  • Method: Baking
  • Cuisine: Asian

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