Salmon Sushi Bake

If you love sushi but want a cozy, shareable, and indulgent version at home, this Salmon Sushi Bake is your dream come true. Creamy, spicy, and packed with tender salmon, cream cheese, and tangy sushi rice, it’s perfect for family dinners, parties, or meal prep for a crowd.

Layered in a casserole dish and broiled to perfection, this dish combines all the flavors of your favorite sushi rolls—without the hassle of rolling. Serve it with roasted seaweed, avocado, and a drizzle of unagi sauce for a sushi experience that everyone will rave about.

Why You’ll Love This Recipe

• Crowd-pleaser: Serves 6, ideal for gatherings or family meals.
• Rich and creamy: Salmon, cream cheese, and spicy mayo create indulgent layers.
• Easy to assemble: Minimal prep and simple layering.
• Asian-inspired flavors: Furikake, sriracha, and unagi sauce bring authentic taste.
• Customizable: Adjust spice, toppings, or protein to your liking.

Ingredients

For the Rice:

• 2 cups dry sushi rice – The base of the bake, sticky and flavorful.
• 2 cups water – For cooking the rice perfectly.
• ¼ cup seasoned rice vinegar – Adds tang and classic sushi flavor.

For the Salmon:

• 1 ½ lb salmon fillet – Tender, flaky, and rich.
• Salt & pepper – Enhances flavor.
• ½ tsp garlic powder – Adds subtle savory notes.

Filling:

• 8 oz chopped imitation crab meat – Adds texture and mild sweetness.
• ½ cup Japanese mayonnaise – Creamy base for the filling.
• 4 oz cream cheese, softened – Provides richness and a silky texture.
• 1 Tbsp sriracha – Adds a gentle kick of spice.
• 1 Tbsp low sodium soy sauce – Brings umami depth.
• 2 Tbsp furikake – Sprinkled on rice for flavor and color.

Topping:

• Spicy mayo (mayo + sriracha + lime juice) – Drizzled over the finished bake.
• Green onions – Fresh garnish.
• Black and white sesame seeds – Adds crunch and visual appeal.

Serve With:

• Roasted seaweed
• Unagi (eel) sauce
• English cucumber slices
• Avocado slices

How to Make Salmon Sushi Bake

Cook the Rice

1. Rinse sushi rice under cold water for 1 minute until water runs clear.
2. Cook rice in a rice cooker with 2 cups water.
3. Once cooked, transfer to a rimmed baking sheet and fold in ¼ cup seasoned rice vinegar. Let cool.

Prepare the Salmon

1. Season salmon with salt, pepper, and garlic powder.
2. Bake at 400°F (200°C) for 15–20 minutes until internal temp reaches 145°F. Let cool.

Make the Filling

1. In a large bowl, combine cooked salmon, chopped imitation crab, Japanese mayo, cream cheese, sriracha, and soy sauce.
2. Mix until well incorporated.

Assemble the Bake

1. Spread cooled sushi rice evenly in a 9×13 baking dish. Lightly press it down.
2. Sprinkle furikake over the rice.
3. Spread the salmon mixture on top.

Broil and Garnish

1. Broil in the oven for 4 minutes.
2. Drizzle with spicy mayo and sriracha.
3. Garnish with green onions and sesame seeds.
4. Serve with roasted seaweed, unagi sauce, cucumber, and avocado slices.

Tips for Success

• Be gentle when folding rice with vinegar to avoid mashing.
• Let salmon cool slightly before mixing to maintain texture.
• Adjust sriracha for desired spice level.
• Serve immediately for best flavor and texture; leftovers can be stored for up to 2 days.

Equipment Needed

• Rice cooker
• 9×13 baking dish
• Baking sheet for rice
• Mixing bowl and spoon
• Knife and cutting board

Recipe Variations

• Spicy Upgrade: Add more sriracha or a drizzle of chili oil.
• Creamier Version: Mix extra cream cheese into the filling.
• Seafood Mix: Swap or add shrimp, crab, or tuna.
• Low-Carb Option: Serve over cauliflower rice.

Serving Suggestions

• Serve with roasted seaweed sheets to scoop the bake.
• Pair with avocado slices and cucumber for freshness.
• Drizzle unagi sauce or extra spicy mayo for flavor layering.

FAQs

Q: Can I use cooked or leftover salmon?
A: Yes! Just flake it and mix into the filling.

Q: Can I make this ahead of time?
A: Assemble without broiling and store in the fridge. Broil just before serving.

Q: Can I make it gluten-free?
A: Use gluten-free soy sauce and check furikake ingredients.

Q: How spicy is this dish?
A: Mildly spicy; adjust sriracha to taste.

Q: How long can leftovers be stored?
A: Up to 2 days in an airtight container in the fridge.

Conclusion

This Salmon Sushi Bake brings all the flavors of sushi into a comforting, shareable casserole. Creamy, spicy, and packed with salmon, it’s a perfect centerpiece for family dinners or a party. With simple assembly and a few fresh garnishes, it’s both impressive and effortless.

Enjoy the layers of flavor, the creamy texture, and the ease of serving sushi at home—everyone will be asking for seconds!

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