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

Scale

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
⅓ 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

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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 ⅓ 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.