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Salmon Sushi Bake Recipe

Salmon Sushi Bake Recipe
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4.8 from 28 reviews

Salmon Sushi Bake is a delicious and comforting Japanese-inspired casserole that layers flavorful sushi rice with a creamy, spicy mix of cooked salmon, imitation crab meat, cream cheese, and mayo. Baked until bubbly and topped with spicy mayo, unagi sauce, and optional garnishes like avocado, cucumber, and furikake, this dish is perfect for sharing and easy to enjoy as a sushi-inspired meal without the rolling.

Ingredients

For the sushi rice:

  • 2 cups sushi rice medium or short grain (about 4 cups cooked)
  • ¼ cup rice vinegar (regular, NOT seasoned rice vinegar)
  • 1½ tablespoons granulated sugar
  • 1 teaspoon salt
  • Toasted sesame oil (just a small amount for greasing the baking dish, optional)

For the salmon and crab mix:

  • 8 ounces cooked salmon
  • 8 ounces imitation crab meat
  • 4 ounces cream cheese, softened
  • ½ cup Sriracha (more or less to your preference)
  • ¼ cup Kewpie mayo
  • 1 stalk green onion, sliced (plus more for garnish if desired)

Spicy mayo:

  • ¼ cup Kewpie mayo
  • 1 tablespoon Sriracha (more or less to your preference)

Optional unagi sauce:

  • 2 tablespoons sake
  • 2 tablespoons soy sauce
  • 2 tablespoons granulated sugar
  • 1 tablespoon mirin

Optional toppings:

  • Avocado, sliced
  • English cucumber, sliced
  • Furikake
  • Seaweed snack

Instructions

  1. Make the sushi rice: Wash and rinse the sushi rice 2 to 3 times until the water runs clear. Drain well and cook the rice by your preferred method. Meanwhile, combine rice vinegar, sugar, and salt in a microwave-safe container and heat for 20-30 seconds until dissolved. When the rice is cooked, fluff it briefly with a rice paddle, then drizzle the vinegar mixture over the hot rice in batches, mixing gently with a slicing, fluffing motion until absorbed. Cover with a damp towel and set aside.
  2. Prepare the salmon and crab mix: If using raw salmon, bake skin-side down at 425°F for 15-20 minutes or air fry at 400°F for 10-15 minutes until cooked. Remove crab meat outer wrappers, halve the sticks, and shred. In a bowl, mix shredded crab, broken-up cooked salmon, softened cream cheese, Kewpie mayo, Sriracha, and sliced green onion until well combined.
  3. Make the spicy mayo: Combine Kewpie mayo and Sriracha in a small bowl until smooth. Transfer to a squeeze or piping bag for easy drizzling. Set aside.
  4. Prepare the optional unagi sauce: In a small saucepan, combine sake, soy sauce, sugar, and mirin. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium or medium-low and simmer for 3-5 minutes until glossy and syrupy. Let cool, then transfer to a squeeze or piping bag. Set aside.
  5. Assemble and bake: Preheat oven to 425°F (220°C). Lightly grease a 9×9 or 9×13 casserole dish with about ½ teaspoon toasted sesame oil. Spread seasoned sushi rice evenly in the dish, pressing gently to compact. Optionally, sprinkle furikake on top of the rice. Spread the salmon and crab mixture evenly over the rice and gently press to flatten. Bake for 10-15 minutes until heated through.
  6. Serve: Remove from oven and let cool slightly. Drizzle spicy mayo and unagi sauce over the top. Garnish with sliced green onion and extra furikake if desired. Serve warm with seaweed snacks and optional avocado and cucumber slices for scooping and wrapping.

Notes

  • Refer to the recipe post for step-by-step photos, tips, and FAQs.
  • You can make the bake with salmon only by substituting equal amounts of salmon for crab meat.
  • Cook the rice slightly drier than usual to prevent mushiness after adding the seasoned vinegar.
  • If preferred, you can omit the vinegar mixture and use plain rice, but seasoning enhances flavor.
  • Be careful to use regular rice vinegar, not seasoned rice vinegar, unless you omit sugar and salt in the seasoning mix.
  • Unagi sauce is optional – either make your own or use store-bought.

Nutrition

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