Why settle for takeout when you can whip up a delicious Salmon Sushi Bake right at home? This dish combines all the delightful flavors of sushi in a warm, comforting casserole. With a crispy topping and creamy filling, it’s perfect for family dinners, gatherings, or when you simply want to indulge yourself. Plus, it’s surprisingly easy to make, which means you can satisfy your sushi cravings without the hassle of rolling your own.
Why Make This Salmon Sushi Bake
Making a Salmon Sushi Bake brings all the joy of sushi into an easy, shareable format. It’s an appealing twist on traditional sushi rolls, embodying the flavor profiles you love—succulent salmon, tangy creaminess from the mayonnaise, and the crunch of sesame seeds—all baked into one delicious dish. This recipe offers versatility, too; you can easily adjust ingredients based on your preferences or what you have on hand. With minimal effort and a short cooking time, you’ll create a crowd-pleaser that will leave everyone asking for seconds!
How to Make Salmon Sushi Bake
Creating this Salmon Sushi Bake involves a few simple steps that will have your kitchen smelling heavenly in no time. Start by rinsing the sushi rice to remove excess starch, which keeps the texture light and fluffy. While the sushi rice cooks, season and bake the salmon until it’s flaky and tender. Combine the salmon with imitation crab, creamy ingredients, and spices for the filling, then layer it onto the sushi rice. Finish it off by broiling for a beautifully crisp finish and drizzling with a spicy mayo sauce. It’s straightforward and incredibly satisfying—one taste and you’ll be hooked!
Ingredients:
- 2 cups dry sushi rice (short-grain Japanese rice)
- 2 cups water
- 1/4 cup seasoned rice vinegar
- 1.5 lb salmon fillet (skin removed, farmed Atlantic or Alaskan)
- Salt and pepper (to taste)
- 1/2 tsp garlic powder
- 8 oz imitation crab meat (chopped into small pieces)
- 1/2 cup Japanese mayonnaise (Kewpie brand recommended)
- 4 oz cream cheese (softened to room temperature)
- 1 Tbsp sriracha (for filling)
- 1 Tbsp low sodium soy sauce
- 2 Tbsp furikake seasoning
- 3 Tbsp mayonnaise (for spicy mayo topping)
- 1 Tbsp sriracha (for spicy mayo topping)
- 1 tsp lime juice (for spicy mayo topping)
- 2 green onions (thinly sliced)
- 1 Tbsp black and white sesame seeds
- Roasted seaweed sheets (nori, for serving)
- Unagi sauce (eel sauce, for serving)
- 1 English cucumber (sliced, for serving)
- 1 ripe avocado (sliced, for serving)
Directions:
Rinse the sushi rice in a fine-mesh strainer under cold water for about 1 minute, stirring constantly with your fingers until the water runs mostly clear. Cook the rice in your rice cooker with 2 cups water according to manufacturer instructions.
While the rice cooks, preheat your oven to 400°F (200°C). Pat the salmon fillet completely dry with paper towels, then season both sides with salt, pepper, and garlic powder. Place it on a lined baking sheet and bake for 15-20 minutes until it flakes easily and reaches an internal temperature of 145°F in the thickest part.
Once the rice is cooked, transfer it to a large rimmed baking sheet to cool faster. Drizzle the seasoned rice vinegar evenly over the rice, then use a rice paddle or wooden spoon to fold it in with a cutting motion. Never stir or mash. Let it cool for 10-15 minutes while you prepare the filling.
Once the salmon has cooled for 5-10 minutes and is safe to handle, flake it into large chunks in a mixing bowl. Add the chopped imitation crab, Japanese mayo, softened cream cheese, 1 Tbsp sriracha, and soy sauce. Mix gently until combined but still slightly chunky.
Press the cooled sushi rice evenly into a 9×13-inch baking dish, using the back of your rice paddle to compact it gently until it holds together but isn’t mushy. Sprinkle the furikake seasoning over the entire rice layer.
Spread the spicy salmon mixture evenly over the rice layer. Switch your oven to broil on high and position the rack about 6 inches from the heating element. Broil for 3-4 minutes, watching constantly, until the top is golden and slightly crispy in spots.
While the bake is broiling, mix together 3 Tbsp mayo, 1 Tbsp sriracha, and 1 tsp lime juice for the spicy mayo topping. Remove the baking dish from the oven and immediately drizzle the spicy mayo in a zigzag pattern. Garnish with sliced green onions and sesame seeds. Serve hot with nori sheets, unagi sauce, cucumber slices, and avocado on the side.
Nutritional Information
Per serving (assuming 8 servings):
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 6g
- Cholesterol: 90mg
- Sodium: 400mg
- Total Carbohydrates: 36g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 25g
How to Serve Salmon Sushi Bake
This dish shines when served hot, straight from the oven. For a complete meal, pair it with slices of roasted seaweed sheets (nori) and fresh avocado and cucumber on the side. Drizzle some unagi sauce over your servings for a sweet-savory touch that elevates the whole experience. This dish is great for casual family dinners or as a sharing platter at gatherings!
How to Store Salmon Sushi Bake
If you have leftovers, store them in an airtight container in the fridge. The Salmon Sushi Bake should stay fresh for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, as this helps retain the crispy texture. Avoid reheating in the microwave, which may make it soggy.
Expert Tips for Perfect Salmon Sushi Bake
- Rice Rinsing: Rinse the rice thoroughly until the water runs clear to achieve perfectly fluffy sushi rice.
- Fish Option: Feel free to substitute salmon with cooked shrimp or a combination of seafood for varied flavors.
- Cream Cheese: For a dairy-free option, use dairy-free cream cheese or omit it entirely.
- Spiciness: Adjust the amount of sriracha to suit your heat preference.
- Broiling: Keep an eye on it while broiling to prevent burning; every oven can vary.
Delicious Variations
- Spicy Tuna Bake: Substitute the salmon with canned or fresh tuna for a different flavor.
- Vegetarian Version: Use diced vegetables like cucumber, carrot, and avocado in place of seafood for a delightful vegetarian option.
- Mango Salsa: Add diced mango into the mixture for a burst of sweetness.
- Quinoa Layer: For a healthier grain alternative, use cooked quinoa instead of sushi rice.
Frequently Asked Questions
Can I use other types of rice?
Yes! While short-grain sushi rice offers the best texture, medium-grain rice can work too. Long-grain rice won’t provide the same stickiness, which is essential for this recipe.Is this recipe gluten-free?
It can be! Ensure you use gluten-free soy sauce and mayonnaise, and check your furikake seasoning, as some may contain gluten.Can I make this ahead of time?
Absolutely! You can prepare the dish up to assembling it, then cover it tightly and refrigerate it for up to a day. Bake right before serving!What can I serve with Salmon Sushi Bake?
Apart from nori and avocado, consider serving with miso soup, a fresh salad, or edamame for a complete meal.How do I know the salmon is cooked through?
Use a meat thermometer to ensure the internal temperature reaches 145°F. The salmon should easily flake with a fork.Can I freeze leftovers?
It’s not recommended as the texture may change after freezing and reheating, but you can freeze the salmon mixture before baking for another quick meal option.What if I don’t have imitation crab?
You can omit it or use real crab meat or cooked shrimp as a substitute.Is the spicy mayo necessary?
While it’s not required, it adds a wonderful extra kick of flavor! You can adjust the spiciness to your liking.Can I use other fillings?
Yes! Consider adding avocado, pickled vegetables, or any seafood of your choice for a personal twist.How do I cut the bake for serving?
Use a sharp knife and cut it into squares for easy serving. Let it sit a few minutes after baking to firm up.
Conclusion
The Salmon Sushi Bake is a delightful blend of flavors and textures that’s sure to please any palate. It transforms the beloved components of sushi into a hearty dish that’s simple to make and perfect for sharing. Gather your ingredients, roll up your sleeves, and embark on this delicious culinary adventure! We’d love to hear your thoughts or tweaks you made in the comments below. Happy cooking!
Salmon Sushi Bake
Ingredients
Method
- Rinse the sushi rice in a fine-mesh strainer under cold water for about 1 minute, stirring constantly until the water runs mostly clear.
- Cook the rice in your rice cooker with 2 cups water according to manufacturer instructions.
- Once the rice is cooked, transfer it to a large rimmed baking sheet to cool faster.
- Drizzle the seasoned rice vinegar evenly over the rice and fold it in gently.
- Preheat your oven to 400°F (200°C). Pat the salmon fillet dry with paper towels.
- Season both sides of the salmon with salt, pepper, and garlic powder and bake on a lined baking sheet for 15-20 minutes until flaky.
- Flake the cooked salmon into large chunks in a mixing bowl. Add imitation crab, Japanese mayo, softened cream cheese, sriracha, and soy sauce.
- Mix gently until combined but still slightly chunky.
- Press the cooled sushi rice evenly into a 9x13-inch baking dish.
- Sprinkle the furikake seasoning over the rice layer.
- Spread the spicy salmon mixture evenly over the rice layer.
- Broil on high for 3-4 minutes until the top is golden and slightly crispy in spots.
- Mix together 3 Tbsp mayo, 1 Tbsp sriracha, and 1 tsp lime juice for the spicy mayo topping.
- Drizzle the spicy mayo over the baked dish and garnish with green onions and sesame seeds.
- Serve hot with nori sheets, unagi sauce, cucumber slices, and avocado on the side.