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
