Description
Salmon Sushi Bake is a delicious and comforting twist on traditional sushi, featuring layers of seasoned sushi rice, a creamy mixture of cooked salmon and imitation crab with cream cheese and spicy mayo, all baked to perfection and topped with flavorful furikake, sesame seeds, and green onions. This viral recipe is easy to prepare and perfect for sharing as a fun, sushi-inspired casserole.
Ingredients
Rice Base
- 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 (or substitute with regular mayo mixed with Sriracha sauce)
Toppings & Garnishes
- Furikake seasoning, as needed
- Seaweed snacks, for serving
- Sesame seeds, for topping (optional)
- Green onion, chopped
Instructions
- Cook the Sushi Rice: Prepare sushi rice according to package instructions. While the rice is cooking, prepare the seasoning mixture.
- Mix Seasoning: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds or until sugar and salt are dissolved. Pour this mixture into the cooked rice and gently fold to combine. Set aside to cool slightly.
- Cook the Salmon: Season the salmon with salt and pepper. Cook either in an air fryer at 400°F for 10-12 minutes or bake 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, shred the imitation crab and combine it with the shredded salmon, cream cheese, and Sriracha mayo. Mix thoroughly until smooth and well combined.
- Preheat Oven: Preheat your oven to 400°F and prepare a 9x9 inch or 9x13 inch baking dish for assembly.
- Assemble the Sushi Bake: Transfer the seasoned sushi rice into the baking dish and gently press down to flatten. Sprinkle a generous layer of furikake over the rice, then spread the salmon-crab mixture evenly on top. Press down lightly to smooth the surface.
- Bake the Sushi Casserole: Bake in the preheated oven at 400°F for 10-15 minutes until warmed through and slightly golden on top.
- Add Final Toppings: Remove from oven and top with extra Sriracha mayo, chili furikake, sesame seeds, and chopped green onions for extra flavor and visual appeal.
- Serve: Scoop portions of the sushi bake and wrap with seaweed snacks to enjoy a delicious, sushi-inspired meal.
Notes
- You can substitute the Sriracha mayo with a homemade mix of mayonnaise and Sriracha sauce to taste.
- For a milder version, reduce the amount of Sriracha mayo or omit it entirely.
- Using freshly cooked sushi rice is essential for best texture and flavor.
- Seaweed snacks are a convenient alternative to nori sheets for wrapping and serving.
- This dish can be customized by adding avocado or cucumber slices on top before serving if desired.
