Why You’ll Love This Recipe
- Bold and Creamy: The combination of salmon, cream cheese, and spicy mayo creates a luscious filling.
- Family-Friendly: A great dish to share at gatherings or family dinners.
- Gluten-Free: Made with gluten-free ingredients, suitable for many diets.
- Layered Flavor: Furikake, sriracha, and unagi sauce add authentic Japanese flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Rice
- 2 cups dry sushi rice
- 2 cups water
- ¼ cup seasoned rice vinegar
For the Salmon
- 1½ lb salmon fillet
- Salt and pepper to taste
- ½ teaspoon garlic powder
Filling
- 8 oz imitation crab meat, chopped
- ½ cup Japanese mayonnaise
- 4 oz cream cheese, softened
- 1 tablespoon sriracha
- 1 tablespoon low sodium soy sauce
- 2 tablespoons furikake
Topping
- Spicy mayo (Japanese mayo + sriracha + lime juice)
- Chopped green onion
- Black and white sesame seeds
To Serve
- Roasted seaweed sheets
- Unagi sauce (eel sauce)
- English cucumber slices
- Avocado slices
Directions
Step 1: Prepare Sushi Rice
Rinse the dry sushi rice under cold water until water runs clear. Cook the rice with 2 cups of water in a rice cooker. Once cooked, transfer to a rimmed baking sheet and gently fold in seasoned rice vinegar using a rice paddle. Let cool.
Step 2: Bake the Salmon
Season the salmon fillet with salt, pepper, and garlic powder. Bake at 400°F (200°C) for 15–20 minutes or until the internal temperature reaches 145°F (63°C). Let cool.
Step 3: Prepare Filling
Flake the cooled salmon into a large bowl. Add chopped imitation crab, Japanese mayonnaise, cream cheese, sriracha, and soy sauce. Mix well to combine.
Step 4: Assemble the Bake
Spread the cooled sushi rice evenly in a 9×13-inch baking dish and lightly compress. Sprinkle furikake evenly over the rice. Spread the spicy salmon mixture on top.
Step 5: Broil
Place the dish under a broiler for about 4 minutes until the topping is slightly browned and bubbly.
Step 6: Garnish and Serve
Drizzle spicy mayo and sriracha on top. Garnish with chopped green onion and sesame seeds. Serve with roasted seaweed, unagi sauce, cucumber slices, and avocado.
Servings and Timing
- Servings: 6
- Prep Time: 18 minutes
- Cook Time: 25 minutes
- Total Time: 43 minutes
Nutrition (per serving)
- Calories: 624 kcal
- Carbohydrates: 59g
- Protein: 30g
- Fat: 28g (Saturated Fat: 7g)
- Sodium: 602mg
- Fiber: 2g
Conclusion
Salmon Sushi Bake brings the delicious flavors of sushi into a comforting, shareable casserole. With creamy, spicy salmon layered over seasoned rice and topped with classic Japanese garnishes, it’s an easy, crowd-pleasing meal that’s perfect for any occasion.
Salmon Sushi Bake
- Prep Time: 18 minutes
- Cook Time: 25 minutes
- Total Time: 43 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking, Broiling
- Cuisine: Japanese-American Fusion
Description
Salmon Sushi Bake is a creamy, spicy casserole featuring baked salmon mixed with cream cheese and tangy sushi rice, layered with authentic Japanese flavors, perfect for sharing.
Ingredients
For the Rice:
2 cups dry sushi rice
2 cups water
¼ cup seasoned rice vinegar
For the Salmon:
1½ lb salmon fillet
Salt and pepper to taste
½ teaspoon garlic powder
Filling:
8 oz imitation crab meat, chopped
½ cup Japanese mayonnaise
4 oz cream cheese, softened
1 tablespoon sriracha
1 tablespoon low sodium soy sauce
2 tablespoons furikake
Topping:
Spicy mayo (Japanese mayo + sriracha + lime juice)
Chopped green onion
Black and white sesame seeds
To Serve:
Roasted seaweed sheets
Unagi sauce (eel sauce)
English cucumber slices
Avocado slices
Instructions
- Rinse sushi rice under cold water until water runs clear. Cook with 2 cups water in rice cooker. Transfer to baking sheet and fold in rice vinegar; let cool.
- Season salmon with salt, pepper, and garlic powder. Bake at 400°F (200°C) for 15–20 minutes until internal temp reaches 145°F (63°C). Let cool.
- Flake salmon into bowl. Add chopped crab, Japanese mayo, cream cheese, sriracha, and soy sauce. Mix well.
- Spread cooled sushi rice evenly in 9×13-inch dish; compress lightly. Sprinkle furikake over rice.
- Spread spicy salmon mixture on top.
- Broil for about 4 minutes until topping is browned and bubbly.
- Drizzle spicy mayo and sriracha on top. Garnish with green onion and sesame seeds.
- Serve with roasted seaweed, unagi sauce, cucumber, and avocado slices.
Notes
Use low sodium soy sauce to control saltiness.
Adjust sriracha to desired spice level.
Substitute fresh crab meat if desired.
Can add additional veggies like scallions or avocado in filling.
Ensure sushi rice is cooled before assembling for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 5 g
- Sodium: 602 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
