Description
A delicious and easy-to-make Salmon Sushi Bake that features a deconstructed salmon roll layered in a casserole dish. Perfect for family meals or gatherings, this recipe combines sushi rice, creamy salmon and crab mixture, topped with flavorful seasonings and served wrapped in seaweed snacks.
Ingredients
Sushi Rice
- 2 cups uncooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- ½ tsp salt
Seafood Mixture
- 10 oz imitation crab
- 8 oz salmon (about 2 cups shredded cooked salmon)
- 4 oz cream cheese
- ⅓ cup Sriracha Mayo (see note for substitute)
Toppings & Garnishes
- Furikake, for sprinkling
- Seaweed snacks, for serving
- Sesame seeds, for topping (optional)
- Green onion, chopped
Instructions
- Cook the sushi rice: Prepare sushi rice according to the package instructions for perfectly sticky rice.
- Mix vinegar seasoning: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds or until fully dissolved. Pour this mixture over the cooked rice and gently fold to combine. Set aside.
- Cook the salmon: Season salmon with salt and pepper. Cook either by air frying at 400°F for 10-12 minutes or baking in the oven at 375°F for 15-17 minutes until cooked through. Shred cooked salmon.
- Prepare seafood mixture: In a large bowl, shred imitation crab and cooked salmon. Add cream cheese and Sriracha mayo; mix until smooth and evenly combined.
- Preheat oven and prepare baking dish: Set oven to 400°F. Use a 9×9 or 9×13 inch casserole dish.
- Assemble the sushi bake: Spread the seasoned sushi rice evenly in the baking dish, pressing down gently. Sprinkle furikake over the rice, then layer the salmon-crab mixture on top, smoothing the surface evenly.
- Bake: Place the assembled dish in the oven and bake for 10-15 minutes until heated through and slightly golden on top.
- Finish and serve: Remove from oven. Garnish with additional Sriracha mayo, chili furikake, sesame seeds, and chopped green onions. To serve, scoop a portion and wrap it with seaweed snacks. Enjoy!
Notes
- Sriracha mayo can be substituted with a mixture of mayonnaise and sriracha sauce to taste.
- You can use fresh salmon fillets or precooked salmon if preferred.
- Furikake is a Japanese seasoning available at most Asian grocery stores; it adds umami flavor and crunch.
- The seaweed snacks provide a convenient wrap alternative to traditional nori sheets.
- Adjust spice level by varying the amount of Sriracha mayo used.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese Fusion
