Description
This Salmon Sushi Bake is a delicious, deconstructed sushi casserole that’s rich, creamy, and packed with flavor. It combines tender baked salmon, tangy sushi rice, and a spicy cream cheese filling, all topped with a drizzle of spicy mayo and crunchy garnishes. Perfect for sharing at gatherings or meal prepping for the week!
Ingredients
Scale
For the Rice
- 2 cups dry sushi rice
- 2 cups water
- ¼ cup seasoned rice vinegar
For the Salmon
- 1.5 lb salmon fillet
- Salt & pepper to taste
- ½ tsp garlic powder
Filling
- 8 oz imitation crab meat, chopped
- ½ cup Japanese mayonnaise
- 4 oz cream cheese, softened
- 1 Tbsp sriracha
- 1 Tbsp low-sodium soy sauce
- 2 Tbsp furikake
Toppings
- Spicy mayo (mix mayo + sriracha + lime juice)
- Sliced green onions
- Black & white sesame seeds
Serve With (Optional)
- Roasted seaweed
- Unagi sauce (eel sauce)
- English cucumber slices
- Avocado slices
Instructions
1. Cook the Sushi Rice
- Rinse 2 cups sushi rice in a fine-mesh sieve under cold water for 1 minute.
- Cook in a rice cooker with 2 cups water.
- Once cooked, transfer to a baking sheet, drizzle with ¼ cup rice vinegar, and gently fold in. Let cool.
2. Bake the Salmon
- Preheat oven to 400°F (200°C).
- Season salmon with salt, pepper, and garlic powder.
- Bake for 15-20 min (until internal temp reaches 145°F/63°C). Let cool, then flake.
3. Make the Filling
In a bowl, mix:
- Flaked salmon
- Chopped imitation crab
- Japanese mayo, cream cheese, sriracha, soy sauce
4. Assemble & Broil
- Press cooled rice into a 9×13 baking dish.
- Sprinkle furikake over rice.
- Spread salmon mixture on top.
- Broil for 4 min until lightly golden.
5. Garnish & Serve
- Drizzle with spicy mayo.
- Top with green onions & sesame seeds.
- Serve with seaweed, cucumber, avocado, and unagi sauce.
- Prep Time: 18 mins
- Cook Time: 25 mins
Nutrition
- Calories: 624 Per Serving
- Sugar: 2g
- Sodium: 602mg
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 93mg