If you have been on the lookout for a fun, flavorful dish that combines the charm of sushi with the comforting vibe of a baked casserole, this Salmon Sushi Bake (Viral Recipe) Recipe is exactly what you need. It takes simple, beloved sushi ingredients and transforms them into a warm, creamy, and utterly shareable dish that has taken the internet by storm. Layers of perfectly cooked sushi rice, savory shredded salmon and imitation crab mixed with cream cheese and spicy mayo, all topped with colorful furikake and crispy seaweed snacks, make for a winning combination that’s as satisfying as it is delicious.
Ingredients You’ll Need
The beauty of this recipe lies in the simplicity and balance of its ingredients. Each one brings essential texture, flavor, or color to the dish, making it both approachable and visually stunning. Get ready to gather your staples for an easy yet impressive meal!
- 2 cups uncooked sushi rice: This forms the soft, sticky base that holds all the flavors together perfectly.
- 2 tbsp rice vinegar: Adds the iconic sushi tang, brightening the rice with gentle acidity.
- 1 tbsp white sugar: Balances the acidity in the rice vinegar for mild sweetness.
- ½ tsp salt: Enhances all layers, lifting flavors harmoniously.
- 10 oz imitation crab: Provides a delicate seafood flavor with a tender texture that complements salmon.
- 8 oz salmon (about 2 cups shredded cooked): The star protein—rich, buttery, and flaky perfection.
- 4 oz cream cheese: Adds luxurious creaminess that melds the seafood into a luscious filling.
- â…“ cup Sriracha Mayo: Delivers a smooth kick of heat and creaminess; feel free to substitute with spicy mayo of your choice.
- Furikake: This Japanese seasoning offers a savory punch with seaweed, sesame, and umami notes.
- Seaweed snacks: Used for wrapping, adding crunch and that unmistakable sushi vibe.
- Sesame seeds (optional): For a toasty, nutty finish and visual contrast.
- Green onions, chopped: A fresh burst of color and mild onion flavor to brighten every bite.
How to Make Salmon Sushi Bake (Viral Recipe) Recipe
Step 1: Prepare the Sushi Rice
Start by cooking your sushi rice according to the package instructions, ensuring it comes out moist and fluffy but sticky enough to hold together when pressed.
Step 2: Season the Rice
In a small microwave-safe bowl, mix the rice vinegar, white sugar, and salt. Microwave for about 30 seconds until everything dissolves completely. Pour this tangy mixture over the cooked rice and gently fold it in for that classic sushi flavor.
Step 3: Cook the Salmon
Season your salmon fillet lightly with salt and pepper. You can cook it easily in an air fryer at 400F for 10-12 minutes or bake it in a 375F oven for 15-17 minutes until flaky and just cooked through. Once done, shred the salmon into bite-sized pieces.
Step 4: Combine the Seafood Mixture
In a large bowl, shred the imitation crab and add the shredded salmon. Mix in the cream cheese and Sriracha mayo until you have a smooth, creamy seafood filling that’s bursting with flavor and a hint of spice.
Step 5: Prep the Baking Dish
Preheat your oven to 400F, and prepare a 9×9 or 9×13 inch baking dish. This size works perfectly for the layering and baking process.
Step 6: Assemble the Sushi Bake
Spread the seasoned sushi rice evenly into the dish and gently press it down to create a solid foundation. Sprinkle a generous layer of furikake seasoning over the rice. Then, carefully layer the creamy salmon-crab mixture on top, smoothing the surface for even cooking and presentation.
Step 7: Bake Your Creation
Pop your assembled dish into the preheated oven and bake for 10-15 minutes. This step melds all the flavors and gives the top a slight golden finish while keeping the inside irresistible and creamy.
Step 8: Final Touches
Remove from the oven and dress the top with extra Sriracha mayo, additional furikake, sesame seeds, and chopped green onions. These toppings add pops of flavor, color, and texture that make the dish truly mouthwatering.
Step 9: Serve with Style
Scoop portions of the sushi bake, then wrap each spoonful in a sheet of seaweed snack. This final wrapping mimics the beloved sushi hand roll experience and adds a delightful crunch to each bite.
How to Serve Salmon Sushi Bake (Viral Recipe) Recipe
Garnishes
The versatility of garnishes elevates the Salmon Sushi Bake (Viral Recipe) Recipe to new heights. Freshly chopped green onions add zest and brightness, while a drizzle of extra Sriracha mayo adds creamy heat. Toasted sesame seeds sprinkled on top lend nuttiness and a delicate crunch that make every bite exciting. Don’t forget a dusting of chili furikake to add a subtle smoky heat that warms the palate.
Side Dishes
This dish pairs wonderfully with light, refreshing sides. A crisp cucumber salad dressed in rice vinegar complements the richness perfectly. Pickled ginger or a simple seaweed salad can also provide that authentic sushi experience and balance the creamy flavors. For something heartier, steamed edamame or miso soup offers inviting warmth and extra nutrition.
Creative Ways to Present
For a fun twist, serve the bake in individual ramekins for personal portions, making it ideal for entertaining. You can also display it buffet-style, enabling guests to scoop and wrap their own seaweed bites, creating an interactive meal experience. Alternatively, spreading the bake over crispy rice crackers or even tortilla chips offers delightful textural contrast and a new way to enjoy this viral classic.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it just as tasty the next day. Be sure to cover it well to keep the rice from drying out.
Freezing
While freezing is possible, it’s not ideal for this recipe because the texture of sushi rice changes after thawing. If you do freeze, wrap tightly in plastic wrap and foil, and consume within one month. Thaw in the refrigerator overnight and expect a softer texture.
Reheating
To reheat, preheat your oven to 350F and bake the leftovers covered with foil for about 10-12 minutes or until warmed through. Avoid microwaving if possible as it can make the rice overly sticky or dry. Adding a sprinkle of water before reheating and covering helps retain moisture.
FAQs
Can I use fresh salmon instead of cooked salmon?
This recipe calls for cooked salmon because it needs to be shredded and mixed with other ingredients before baking. Using raw salmon directly isn’t recommended as it won’t cook evenly inside the bake.
What can I use instead of imitation crab?
If imitation crab isn’t your preference, feel free to swap it out for cooked shrimp, lobster, or even canned crab meat. Each brings its unique flavor and texture while maintaining the seafood theme.
Is there a substitute for Sriracha mayo?
Certainly! You can mix regular mayonnaise with any hot sauce you like (such as a chili garlic sauce, sriracha alone, or even a spicy chili oil) to mimic the spicy creaminess. Adjust the heat level to your taste.
Can I make this recipe gluten-free?
Yes, by ensuring your imitation crab and seaweed snacks are gluten-free and using gluten-free soy sauce or seasonings for furikake, this dish can definitely be adapted to a gluten-free diet.
How spicy is the Salmon Sushi Bake (Viral Recipe) Recipe?
The spiciness mainly depends on the Sriracha mayo and furikake used. If you prefer milder flavors, start with less spicy mayo and add more gradually. It’s easy to control the heat level to match your taste preferences.
Final Thoughts
When you want to impress friends or simply treat yourself to something deliciously unique, the Salmon Sushi Bake (Viral Recipe) Recipe is a fantastic choice. It’s comforting, vibrant, and so full of flavor that it often becomes a new favorite. Give it a try—you might just find yourself making it on repeat!
Print
Salmon Sushi Bake (Viral Recipe) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Japanese Fusion
Description
This Salmon Sushi Bake is a delicious and comforting twist on traditional sushi, combining layers of seasoned sushi rice, a creamy mixture of cooked salmon and imitation crab, and a spicy Sriracha mayo topping. Baked to perfection and garnished with furikake, sesame seeds, and green onions, it offers a simple yet flavorful way to enjoy sushi flavors in a casserole form, perfect for sharing with family and friends.
Ingredients
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
- â…“ cup Sriracha Mayo (substitute with mayonnaise mixed with Sriracha sauce if desired)
Toppings and Garnish
- Furikake seasoning
- Seaweed snacks (for wrapping)
- Sesame seeds, for topping (optional)
- Green onion, chopped
Instructions
- Cook the sushi rice: Prepare 2 cups of sushi rice according to the package instructions, ensuring the rice is fully cooked and fluffy to serve as the base for the bake.
- Season the rice: In a microwave-safe bowl, combine 2 tbsp rice vinegar, 1 tbsp white sugar, and ½ tsp salt. Microwave for about 30 seconds until sugar and salt dissolve. Pour this mixture over the cooked rice and gently fold it in to evenly season the rice. Set aside.
- Cook the salmon: Season the 8 oz salmon with salt and pepper. You can either air fry it at 400°F for 10-12 minutes or bake it in the oven at 375°F for 15-17 minutes until cooked through. Once cooked, shred the salmon into pieces.
- Prepare the seafood mixture: In a large bowl, combine the shredded salmon, 10 oz imitation crab, 4 oz cream cheese, and â…“ cup Sriracha mayo. Mix thoroughly until well combined and smooth.
- Preheat and prepare baking dish: Preheat your oven to 400°F and prepare a 9×9 or 9×13-inch baking dish suitable for the sushi bake assembly.
- Assemble the sushi bake: Transfer the seasoned sushi rice to the baking dish, pressing down gently to flatten evenly. Sprinkle a generous layer of furikake seasoning over the rice. Then, spread the seafood mixture evenly on top, gently pressing to smooth out the surface.
- Bake: Place the baking dish in the oven and bake at 400°F for 10-15 minutes until the top is set and slightly golden.
- Add final toppings: Remove the sushi bake from the oven and drizzle additional Sriracha mayo on top. Sprinkle more furikake, sesame seeds, and chopped green onions to garnish.
- Serve: Scoop portions of the sushi bake onto seaweed snacks, wrapping each bite for a sushi-like experience. Enjoy immediately.
Notes
- You can substitute the salmon with other cooked fish or seafood depending on preference.
- Sriracha mayo can be made by mixing mayonnaise with Sriracha sauce to taste if you don’t have prepared Sriracha mayo.
- Use seaweed snacks or nori sheets cut into smaller pieces to wrap bites for easy serving.
- Furikake is a Japanese seasoning mix that adds umami and is available in most Asian groceries or online.
- Leftovers can be refrigerated and reheated but are best enjoyed fresh for optimal texture.
