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Salmon Sushi Bake Recipe

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★★★★★

4.8 from 94 reviews

A flavorful and comforting Salmon Sushi Bake combining tender sushi rice, a creamy spicy salmon and crab mixture, and savory unagi sauce, all baked to perfection with a caramelized topping. This dish offers all the delicious elements of sushi in an easy-to-serve casserole format, garnished with fresh avocado, cucumber, sesame seeds, and nori for a perfect shareable meal.

Ingredients

Scale

Sushi Rice

  • 1 ½ cups Sushi rice, rinsed
  • 2 cups Water
  • ¼ cup Lite seasoned rice vinegar
  • 2 tablespoons Furikake

Salmon Mixture

  • 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

Unagi Sauce

  • ¼ cup Soy sauce
  • ¼ cup Mirin
  • 2 tablespoons Sake
  • 1 ½ tablespoons White granulated sugar

Spicy Mayo

  • ½ cup Kewpie mayo
  • 2 tablespoons Sriracha
  • 1 teaspoon Fresh lime juice
  • ¼ teaspoon Salt

Toppings

  • Avocado, sliced thin
  • Sesame seeds, black and white, toasted
  • Green onion, sliced thin
  • English cucumber, sliced thin
  • Nori sheets, cut into small squares

Instructions

  1. Prepare Sushi Rice: Rinse the sushi rice under cold water until the water runs clear using a fine mesh strainer. Soak the rice in water for 15 minutes. Bring to a boil, then reduce heat to a simmer, cover, and cook for 20 minutes. Let it sit off-heat covered for 10 minutes. Drizzle seasoned rice vinegar over the cooked rice and gently fold with a spatula. Cover and let cool to room temperature.
  2. Make Salmon Mixture: Cube the skinless salmon into ½ inch pieces. In a bowl, mix Kewpie mayo, cream cheese, sriracha, soy sauce, and sliced green onions. Add diced salmon and shredded imitation crab, gently folding to combine. Cover and refrigerate until assembly.
  3. Prepare Unagi Sauce: Combine soy sauce, mirin, sake, and sugar in a small saucepan. Heat over medium until boiling, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and cool.
  4. Make Spicy Mayo: In a small bowl, whisk together Kewpie mayo, sriracha, fresh lime juice, and salt. Refrigerate until ready to serve.
  5. Assemble and Bake: Preheat oven to 425°F. Spray a baking dish with nonstick spray and line with parchment paper. Press the seasoned sushi rice evenly into the pan using wet hands. Sprinkle furikake evenly over the rice. Spread the salmon mixture evenly on top. Bake for 10-15 minutes. For a caramelized top, broil for 1-2 minutes at the end, watching carefully to avoid burning. Remove from oven and let cool for 10 minutes.
  6. Serve and Garnish: Serve the sushi bake directly in the pan or transfer to a wooden board. Drizzle with prepared unagi sauce and spicy mayo. Garnish with sliced avocado, cucumber, toasted sesame seeds, and green onions. Serve with nori squares on the side for scooping and enjoy.

Notes

  • Use Kewpie mayo for authentic flavor and creaminess.
  • Be careful when broiling to avoid burning the top layer.
  • Press rice gently to maintain texture without compacting too much.
  • Let the sushi bake cool slightly before serving for easier slicing.
  • Can substitute imitation crab with real crab or additional salmon if preferred.

Keywords: Salmon Sushi Bake, sushi casserole, baked sushi, spicy salmon bake, Japanese-inspired dish, sushi rice bake

Find it online: https://islawhite.com/salmon-sushi-bake-recipe/