Description
This Savory Salmon Sushi Bake is a delightful twist on traditional sushi, featuring layers of seasoned sushi rice, baked salmon, creamy spicy mayo, and vibrant toppings like avocado and cucumber. It combines the comforting warmth of a casserole with the fresh flavors of sushi, making it perfect for a family meal or entertaining guests.
Ingredients
Scale
Rice Base
- 2 cups dry sushi rice
- 2 1/2 cups water
- 1/4 cup seasoned rice vinegar
Salmon Mixture
- 1 lb salmon fillet, boneless and skinless
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
Other Protein
- 1 cup imitation crab meat, shredded
Sauces and Creams
- 1/2 cup Japanese mayonnaise
- 4 oz cream cheese, softened
- 2 tbsp sriracha (adjust to taste)
- 2 tbsp low sodium soy sauce
- 2 tbsp unagi sauce
- 1 tbsp lime juice
Toppings and Garnishes
- 2 green onions, thinly sliced
- 1 tbsp furikake seasoning (savory seaweed sprinkle)
- 1 tbsp mixed black and white sesame seeds
- 4 sheets roasted seaweed (nori), cut or torn into pieces
- 1 small cucumber, thinly sliced
- 1 ripe avocado, sliced
Instructions
- Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice with 2 1/2 cups of water in a rice cooker or stovetop pot until tender. Once cooked, gently fold in the seasoned rice vinegar and let it cool slightly.
- Prepare the Salmon: Preheat your oven to 375°F (190°C). Season the 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 the salmon is fully cooked and flakes easily with a fork. Allow it to cool slightly, then flake into bite-sized pieces.
- Make the Spicy Salmon Mixture: In a bowl, combine the flaked salmon, imitation crab meat, Japanese mayonnaise, cream cheese, sriracha, and low sodium soy sauce. Mix until smooth and well incorporated, adjusting sriracha for desired spice level.
- Assemble the Sushi Bake: In a medium-sized baking dish, spread the sushi rice evenly as the base layer. Sprinkle furikake seasoning lightly over the rice. Spread the spicy salmon mixture evenly over the rice layer.
- Bake the Sushi Casserole: Place the baking dish in the oven and bake at 375°F (190°C) for 10-12 minutes until the top is slightly golden and the mixture is warmed through.
- Prepare Toppings: While the sushi bake is baking, thinly slice cucumber, avocado, and green onions. Cut or tear roasted seaweed sheets into small pieces.
- Garnish and Serve: Remove the sushi bake from the oven. Drizzle unagi sauce and spicy mayo (made with mayonnaise, sriracha, and lime juice) across the top. Sprinkle with sesame seeds, green onions, and roasted seaweed pieces. Serve slices topped with fresh cucumber and avocado for a vibrant finish.
Notes
- Use sushi-grade salmon for best flavor, or a fresh quality salmon fillet.
- Adjust the amount of sriracha to control the spice level in the dish.
- This dish can be served warm or at room temperature, and leftovers keep well in the fridge for up to 2 days.
- For a gluten-free option, ensure soy sauce is tamari or gluten-free.
- If unavailable, substitute Japanese mayonnaise with regular mayonnaise mixed with a little rice vinegar and sugar.
Keywords: sushi bake, salmon sushi bake, baked sushi casserole, spicy salmon bake, Japanese fusion dish, sushi casserole