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Salmon Sushi Bake

Salmon Sushi Bake: A Creamy Twist on Your Favorite Roll

This Salmon Sushi Bake combines the vibrant flavors of sushi into a creamy casserole that's perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Layer
  • 2 cups Sushi Rice Rinse thoroughly to remove excess starch.
  • 2.5 cups Water Essential for cooking the sushi rice perfectly.
  • 1/3 cup Lite Seasoned Rice Vinegar Adds acidity and enhances the rice flavor.
For the Salmon Mixture
  • 1 lb Salmon Fillet Diced for even cooking; substitute with similar fish if desired.
  • 8 oz Imitation Crab Meat Adds extra texture and seafood flavor.
  • 1/2 cup Kewpie Mayo Brings creaminess and richness to the mixture.
  • 8 oz Cream Cheese Softened for easier mixing and a smooth texture.
  • 1 Tbsp Sriracha Provides a spicy kick to the salmon blend.
  • 2 Tbsp Soy Sauce or Tamari Deepens the umami flavor profile.
  • 2 Tbsp Green Onions Offer freshness and a lovely crunch.
For the Toppings
  • 2 Tbsp Furikake Japanese seasoning to sprinkle on top, enhancing umami.
  • 1/4 cup Unagi Sauce Drizzle for extra flavor after baking.
  • 1/4 cup Additional Spicy Mayo Elevates the flavor when serving.
  • 1 each Avocado Sliced for garnish.
  • 1 Tbsp Sesame Seeds Adds garnish for a stunning presentation.
  • 1 each Cucumber Sliced for garnish.
  • 2 sheets Nori Sheets Served alongside for a delightful twist.

Equipment

  • Rice cooker
  • baking dish
  • Mixing bowl
  • Saucepan

Method
 

Preparation Steps
  1. Rinse the sushi rice under cold water until the water runs clear, soak for 15 minutes, then cook in a rice cooker with water for 20 minutes.
  2. After cooking, let the rice sit covered for 10 minutes to fluff.
  3. Fold in lite seasoned rice vinegar and keep warm.
  4. Prepare the salmon mixture by dicing the salmon and mixing with Kewpie mayo, cream cheese, sriracha, and soy sauce. Refrigerate.
  5. Make the unagi sauce by simmering soy sauce, mirin, sake, and sugar in a saucepan until thickened.
  6. Mix together additional Kewpie mayo, sriracha, lime juice, and a pinch of salt to create the spicy mayo.
  7. Preheat your oven to 425°F (220°C) and layer the sushi rice, sprinkle furikake, and add salmon mixture. Bake for 10-15 minutes.
  8. Once baked, drizzle with unagi sauce and garnish with spicy mayo, avocado, cucumber, sesame seeds, and green onion.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Best enjoyed warm and can be frozen for up to 2 months.

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