Description
This Salmon Sushi Bake is a comforting, crowd‑pleasing casserole that layers seasoned sushi rice with baked salmon and imitation crab, topped with creamy spicy mayo and garnishes for a deconstructed sushi roll experience.
Ingredients
- For the rice: 2 cups dry sushi rice; 2 cups water; ¼ cup seasoned rice vinegar
- For the salmon: 1½ lb salmon fillet; salt & pepper to taste; ½ tsp garlic powder
- For the 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; 2 tbsp furikake
- For the topping & serving: Spicy mayo (mayo + sriracha + lime juice); green onion, sliced; black and white sesame seeds; roasted seaweed sheets; unagi sauce (eel sauce); English cucumber slices; avocado slices
Instructions
- Prepare the rice: Rinse the sushi rice under cold water until the water is clear. Cook with 2 cups water. Once done, spread the rice on a baking sheet and gently fold in the seasoned rice vinegar. Let it cool completely.
- Bake the salmon: Season the salmon fillet with salt, pepper and garlic powder. Bake in a preheated oven at 400 °F (200 °C) for 15‑20 minutes (or until internal temp reaches 145 °F). Remove and allow to cool, then flake into pieces.
- Make the filling: In a mixing bowl combine the flaked salmon, chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha and soy sauce. Stir well until combined.
- Assemble the bake: In a 9×13‑inch baking dish, press the cooled sushi rice into an even layer. Sprinkle the furikake evenly on top of the rice. Spread the salmon‑crab filling over the rice layer.
- Broil and finish: Place the dish under the broiler (or bake on high) for about 4 minutes until the top is lightly golden and heated through. Remove from oven, drizzle with spicy mayo, then garnish with green onion slices and sesame seeds.
- Serve: Serve hot. Spoon portions onto roasted seaweed sheets, and accompany with cucumber slices, avocado slices and a drizzle of unagi sauce as desired.
Notes
- You can substitute other seafood (tuna, shrimp) or even cooked chicken for the salmon/crab combination.
- If Japanese mayonnaise isn’t available, use regular mayo plus a splash of rice vinegar for tang.
- To increase crunch, sprinkle crushed tempura flakes or crispy onions on top right before serving.
- Leftovers store in the refrigerator for up to 3 days—reheat gently in the oven at 350 °F (175 °C) for ~8‑10 minutes.
- Prep Time: 18 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese‑Inspired / Fusion
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Approx. 520 kcal
- Sugar: ≈ 4 g
- Sodium: ≈ 810 mg
- Fat: ≈ 28 g
- Saturated Fat: ≈ 9 g
- Unsaturated Fat: ≈ 16 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 46 g
- Fiber: ≈ 3 g
- Protein: ≈ 32 g
- Cholesterol: ≈ 90 mg
