Description
Salmon Sushi Bake is rich, spicy, and creamy with tender salmon, cream cheese, and tangy sushi rice, perfect for serving to a group.
Ingredients
- 2 cups dry sushi rice
- 2 cups water
- ¼ cup seasoned rice vinegar
- 1 ½ lb salmon fillet
- Salt & pepper, to taste
- ½ tsp garlic powder
- 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
- Spicy mayo (mayo + sriracha + lime juice)
- Green onion, chopped
- Black and white sesame seeds
- Roasted seaweed, for serving
- Unagi sauce (eel sauce), for serving
- English cucumber, sliced
- Avocado slices, for serving
Instructions
- Clean and cook sushi rice; fold in seasoned rice vinegar and let cool.
- Season salmon with salt, pepper, and garlic powder; bake at 400°F for 15–20 minutes (internal temp ≥145°F).
- Combine cooked salmon, imitation crab, mayonnaise, cream cheese, sriracha, and soy sauce in a bowl.
- Evenly spread cooled sushi rice into a 9×13 baking dish; sprinkle 2–3 Tbsp furikake over rice.
- Spread salmon mixture over rice; broil 4 minutes.
- Top with spicy mayo, green onions, and sesame seeds. Serve with roasted seaweed, unagi sauce, cucumber, and avocado slices.
Notes
- Handle sushi rice gently to avoid mashing.
- Internal salmon temp should reach at least 145°F for safety.
- Serve immediately or store leftovers in fridge for up to 2 days.
- Prep Time: 18 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Bake
- Cuisine: Asian