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Delicious salmon sushi bake topped with creamy sauce and herbs

Salmon Sushi Bake

A comforting casserole that combines the delightful flavors of sushi, featuring succulent salmon, creamy filling, and a crispy topping.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sushi rice
  • 2 cups dry sushi rice (short-grain Japanese rice) Rinse thoroughly until water runs clear.
  • 2 cups water
  • 1/4 cup seasoned rice vinegar
For the filling
  • 1.5 lb salmon fillet (skin removed, farmed Atlantic or Alaskan) Baked until flaky.
  • 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
For the spicy mayo topping
  • 3 Tbsp mayonnaise
  • 1 Tbsp sriracha
  • 1 tsp lime juice
For garnish and serving
  • 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)

Method
 

Preparation
  1. Rinse the sushi rice in a fine-mesh strainer under cold water for about 1 minute, stirring constantly until the water runs mostly clear.
  2. Cook the rice in your rice cooker with 2 cups water according to manufacturer instructions.
  3. Once the rice is cooked, transfer it to a large rimmed baking sheet to cool faster.
  4. Drizzle the seasoned rice vinegar evenly over the rice and fold it in gently.
Cooking the Salmon
  1. Preheat your oven to 400°F (200°C). Pat the salmon fillet dry with paper towels.
  2. 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.
Making the Filling
  1. Flake the cooked salmon into large chunks in a mixing bowl. Add imitation crab, Japanese mayo, softened cream cheese, sriracha, and soy sauce.
  2. Mix gently until combined but still slightly chunky.
Assembly
  1. Press the cooled sushi rice evenly into a 9x13-inch baking dish.
  2. Sprinkle the furikake seasoning over the rice layer.
  3. Spread the spicy salmon mixture evenly over the rice layer.
Broiling
  1. Broil on high for 3-4 minutes until the top is golden and slightly crispy in spots.
Spicy Mayo Topping
  1. Mix together 3 Tbsp mayo, 1 Tbsp sriracha, and 1 tsp lime juice for the spicy mayo topping.
  2. Drizzle the spicy mayo over the baked dish and garnish with green onions and sesame seeds.
Serving
  1. Serve hot with nori sheets, unagi sauce, cucumber slices, and avocado on the side.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C).