Salmon Sushi Bake

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Craving fresh sushi flavors at home but intimidated by the steps and time commitment? This Salmon Sushi Bake gives you all the savory flavors and textures you love in a dish that comes together fast and without the hassle of rolling sushi rolls.

Prep Time20

Cook Time35

Total Time55

Course: Dinner

Cuisine: Asian, Japanese

Servings: servings

Author: Amy Nash

Ingredients

Sushi Rice

2 cups uncooked sushi rice rinsed with cold water
3 cups water
3 Tablespoons rice vinegar
1 Tablespoon granulated sugar
1 teaspoon salt
2 Tablespoons furikake divided

Salmon Mixture

8 ounces salmon skin and bones removed, cut into 1/2-inch pieces
8-10 ounces imitation crab meat shredded
1/3 cup Kewpie mayo
4 ounces cream cheese softened
2 Tablespoons sriracha
2 Tablespoons soy sauce
1 teaspoon sesame oil
1/4 cup thinly sliced green onions

Spicy Mayo

1/2 cup Kewpie mayo
2 Tablespoons sriracha
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt

Toppings

Thinly sliced avocado, chopped green onions, sliced English or Persian cucumber, unagi sauce, nori sheets, and toasted sesame seeds to finish

Instructions

Rinse rice in a fine mesh strainer under cold running water until the water turns clear. Add the rinsed rice to a large pot with 3 cups of water and let soak for 15 minutes.
2 cups uncooked sushi rice, 3 cups water
Bring pot to a boil, then cover and reduce to a simmer. Cook for 20 minutes, then remove from the heat and let sit for 5 minutes. Add rice vinegar, sugar, and salt, then toss the rice with a fork or rubber spatula to evenly distribute the seasoning. Let cool to room temperature.
3 Tablespoons rice vinegar, 1 Tablespoon granulated sugar, 1 teaspoon salt
Prepare the salmon by removing any skin and slicing the meat into 1/2-inch cubes. Set aside.
8 ounces salmon
In a large bowl, combine the mayo, cream cheese, sriracha, soy sauce, sesame oil, and green onions in a large bowl. Add salmon and crab meat, breaking up the crab meat and gently stirring to coat. Cover and refrigerate until ready to use.
8-10 ounces imitation crab meat, 1/3 cup Kewpie mayo, 4 ounces cream cheese, 2 Tablespoons sriracha, 2 Tablespoons soy sauce, 1 teaspoon sesame oil, 1/4 cup thinly sliced green onions
For the spicy mayo, combine the mayo, sriracha, lime juice, and salt. Refrigerate until ready to use.
1/2 cup Kewpie mayo, 2 Tablespoons sriracha, 1 teaspoon fresh lime juice, 1/4 teaspoon kosher salt
Preheat the oven to 425°F. Spray a 9x13-inch baking dish with cooking spray.
Press the prepared rice into the baking dish with wet hands to create an even layer. Sprinkle with 1 Tablespoon of the furikake. Spread the salmon and crab mixture evenly over the rice, then sprinkle with the remaining 1 Tablespoon of furikake.
2 Tablespoons furikake
Bake for 15 minutes until hot all the way through, then let it cool for 10 minutes before drizzling with unagi sauce and spicy mayo. Garnish with the sliced avocado, sesame seeds, green onions, cucumber, and serve with nori sheets for picking up bites of the sushi bake.
Thinly sliced avocado, chopped green onions, sliced English or Persian cucumber, unagi sauce, nori sheets, and toasted sesame seeds

Notes

Nutrition Info: The nutrition info given is merely an estimate assuming 1/12 of the casserole as a serving size and was calculated using a free online tool without accounting for the additional toppings like avocado and unagi sauce. I am not a dietician or nutritionist so for the most accurate results you will want to do your own calculations.

Nutrition

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