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Savory Salmon Sushi Bake Recipe

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★★★★★

4.9 from 100 reviews

This Savory Salmon Sushi Bake is a deliciously easy and comforting twist on traditional sushi, perfect for a crowd or a family dinner. Featuring layers of seasoned sushi rice, flavorful salmon, creamy cream cheese, and a spicy mayo drizzle, it’s topped with crunchy furikake, green onions, and sesame seeds for added texture and umami. Baked to perfection, this dish delivers all the great sushi flavors in a warm, shareable casserole format.

Ingredients

Scale

Rice Base

  • 2 cups dry sushi rice
  • 2 1/2 cups water
  • 1/4 cup seasoned rice vinegar

Salmon Topping

  • 1 lb salmon fillet, skin removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Sushi Bake Mixture

  • 1 cup imitation crab meat, chopped
  • 1/2 cup Japanese mayonnaise
  • 4 ounces cream cheese, softened
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon low sodium soy sauce

Toppings and Garnishes

  • 1 tablespoon furikake (Japanese seaweed seasoning)
  • 2 green onions, thinly sliced
  • 1 teaspoon black and white sesame seeds
  • 2 sheets roasted seaweed, cut into strips
  • 2 tablespoons unagi sauce
  • 1 small cucumber, thinly sliced
  • 1 ripe avocado, sliced
  • Spicy mayo (made from 3 tablespoons mayonnaise, 1 tablespoon Sriracha, 1 teaspoon lime juice)

Instructions

  1. Prepare the sushi rice: Rinse the dry sushi rice under cold water until the water runs clear. Combine with water in a rice cooker or pot, cook according to rice cooker instructions or bring to a boil then simmer covered for about 18 minutes until water is absorbed. Let rest for 10 minutes. Transfer rice to a large bowl and gently fold in seasoned rice vinegar. Allow to cool slightly.
  2. Prepare the salmon: Preheat your oven to 375°F (190°C). Season the skinless salmon fillet with salt, pepper, and garlic powder. Place it on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through and flaky. Once cooked, flake the salmon into bite-sized pieces using a fork.
  3. Make the sushi bake mixture: In a medium bowl, combine chopped imitation crab meat, Japanese mayonnaise, softened cream cheese, Sriracha sauce, and low sodium soy sauce. Mix until smooth and well incorporated.
  4. Assemble the sushi bake: Spread the sushi rice evenly into a greased 9×9 inch baking dish, pressing down gently. Evenly distribute the crab mixture over the rice, then layer the flaked cooked salmon on top.
  5. Bake the sushi bake: Place the assembled dish into the oven and bake at 375°F (190°C) for 10-12 minutes, or until the top is slightly golden and heated through.
  6. Prepare the spicy mayo: In a small bowl, mix mayonnaise, Sriracha, and lime juice to make the spicy mayo drizzle.
  7. Garnish and serve: Once baked, remove the sushi bake from the oven. Drizzle with spicy mayo and unagi sauce. Sprinkle furikake, black and white sesame seeds, and sliced green onions on top. Serve with roasted seaweed strips, cucumber slices, and avocado for wrapping bites. Enjoy warm.

Notes

  • Use sushi rice for the best texture and flavor.
  • You can substitute imitation crab meat with real crab for a more authentic taste.
  • Adjust Sriracha in the mixture and spicy mayo according to your preferred heat level.
  • This dish can be prepared ahead up to step 4, then assembled and baked just before serving.
  • Leftovers can be refrigerated and gently reheated, though the seaweed is best added fresh.
  • For a gluten-free version, ensure that the soy sauce and unagi sauce are gluten-free options.

Keywords: sushi bake, salmon sushi bake, baked sushi, easy sushi recipe, Japanese recipe, seafood casserole

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