Name: Salmon Sushi Bake Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 1 ½ cups Sushi rice, rinsed; 2 cups Water; ¼ cup Lite seasoned rice vinegar; 2 tablespoons Furikake; 8 oz Salmon filet, skin removed and cut into ½” pieces; 8 oz Imitation crab meat, shredded; ⅓ cup Kewpie mayo; 3 oz Cream cheese, softened; 2 tablespoons Sriracha; 2 tablespoons Soy sauce or Tamari; ¼ cup Green onions, sliced thin; ¼ cup Soy sauce; ¼ cup Mirin; 2 tablespoons Sake; 1 ½ tablespoons White granulated sugar; ½ cup Kewpie mayo; 2 tablespoons Sriracha; 1 teaspoon Fresh lime juice; ¼ teaspoon Salt; Avocado, sliced thin; Sesame seeds, black and white, toasted; Green onion, sliced thin; English cucumber, sliced thin; Nori sheets, cut into small squares

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Introduction

Salmon Sushi Bake is a comforting twist on traditional sushi, layered and baked to perfection. This dish combines tender salmon, creamy spicy mayo, and seasoned rice for a delightful fusion that’s easy to make and share.

The dish is a square slice of rice-based pizza with three clear layers: a bottom layer of white sticky rice, a middle layer with shredded, slightly browned orange chicken mixed with melted cheese, and a top layer of fresh green avocado slices drizzled with light pink creamy sauce and dark soy-based sauce, sprinkled with black sesame seeds and small pieces of dark seaweed, along with chopped green onions. The rice base looks firm and slightly crispy on the edges, while the avocado adds a soft, fresh contrast on top. The slice is on a sheet of light tan parchment paper placed on a white marbled surface, with a small white bowl of black pepper in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups Sushi rice, rinsed
2 cups Water
¼ cup Lite seasoned rice vinegar
2 tablespoons Furikake
8 oz Salmon filet, skin removed and cut into ½” pieces
8 oz Imitation crab meat, shredded
⅓ cup Kewpie mayo
3 oz Cream cheese, softened
2 tablespoons Sriracha
2 tablespoons Soy sauce or Tamari
¼ cup Green onions, sliced thin
¼ cup Soy sauce (for unagi sauce)
¼ cup Mirin
2 tablespoons Sake
1 ½ tablespoons White granulated sugar
½ cup Kewpie mayo (for spicy mayo)
2 tablespoons Sriracha (for spicy mayo)
1 teaspoon Fresh lime juice
¼ teaspoon Salt
Avocado, sliced thin (for topping)
Sesame seeds, black and white, toasted
Green onion, sliced thin (for topping)
English cucumber, sliced thin
Nori sheets, cut into small squares

Instructions

Step 1: Rinse the sushi rice under cold water in a fine mesh strainer until the water runs clear. Place the rice in a large pot, cover with 2 cups of water, and let soak for 15 minutes.
Step 2: Bring the pot to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until rice is fully cooked. Remove from heat and let it sit, covered, for 10 minutes.
Step 3: Drizzle the rice vinegar over the cooked rice and gently fold with a rubber spatula to combine. Cover lightly with a dish towel and let cool to room temperature.
Step 4: In a bowl, combine Kewpie mayo, cream cheese, sriracha, soy sauce, and green onions. Add the cubed salmon and shredded imitation crab meat, folding gently to mix. Cover and refrigerate.
Step 5: For the unagi sauce, combine soy sauce, mirin, sake, and sugar in a small saucepan. Heat over medium, bring to a boil, then simmer for 5 minutes until slightly thickened. Cool.
Step 6: Make the spicy mayo by mixing Kewpie mayo, sriracha, lime juice, and salt in a small bowl. Refrigerate until ready to use.
Step 7: Preheat your oven to 425°F (220°C). Spray a baking dish with nonstick spray and line it with parchment paper.
Step 8: Transfer the seasoned rice to the prepared pan. Wet your hands with cold water and gently press the rice evenly into the dish. Sprinkle furikake over the rice.
Step 9: Spread the salmon mixture evenly on top of the rice layer. Bake for 10-15 minutes. For a caramelized top, turn on the broiler near the end, watching carefully to avoid burning.
Step 10: Remove from oven and let cool for 10 minutes. Drizzle with unagi sauce and spicy mayo. Garnish with sliced avocado, cucumber, sesame seeds, and green onions.
Step 11: Serve with nori sheet squares for scooping and enjoy your Salmon Sushi Bake!

Tips & Variations

Use fresh salmon for the best flavor and texture, and avoid over-mixing the fish to keep pieces intact.
Substitute imitation crab with cooked shrimp or scallops for a seafood variation.
If you prefer less heat, reduce the sriracha in both the salmon mixture and spicy mayo.
Toast the sesame seeds lightly before using to enhance their nutty flavor.
Try adding diced mango or avocado inside the bake for a sweet, creamy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F until warmed through to maintain texture; avoid microwaving, which may make the dish soggy. Garnish with fresh toppings after reheating.

How to Serve

A close-up of a layered dish showing three main layers: the bottom layer is white, sticky rice with a slightly rough texture; the middle layer is made of crispy golden-brown fried noodles mixed with a saucy, orange-colored topping; and the top layer features thick slices of light green avocado with dark green edges, sprinkled with small pieces of black seaweed and chopped green onions. The dish is placed on brown parchment paper, on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cooked salmon instead of raw in this recipe?

Yes, cooked salmon works well if you prefer. Just make sure it’s flaked finely to blend with the other ingredients before baking.

Is it possible to make this dish gluten-free?

Absolutely. Use tamari instead of regular soy sauce and double-check that your other sauces and seasonings are gluten-free.