Description
Salmon Sushi Bake is a delicious and viral recipe that combines cooked sushi rice with a creamy, spicy mixture of shredded salmon, imitation crab, cream cheese, and Sriracha mayo. Baked to perfection and topped with furikake, sesame seeds, and green onions, this easy-to-make dish offers all the flavors of sushi in a comforting casserole-style bake. Perfect for casual gatherings or an indulgent weeknight dinner.
Ingredients
Scale
Rice Base
- 2 cups uncooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- ½ tsp salt
Seafood Mixture
- 10 oz imitation crab
- 8 oz salmon (about 2 cups of shredded cooked salmon)
- 4 oz cream cheese
- ⅓ cup Sriracha Mayo (or substitute with mayonnaise mixed with Sriracha to taste)
Toppings & Garnishes
- Furikake (Japanese seasoning)
- Seaweed snacks (for serving)
- Sesame seeds, for topping (optional)
- Green onion, chopped
Instructions
- Cook the sushi rice: Prepare the sushi rice according to the package instructions until it’s fully cooked and tender.
- Season the rice: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds or until sugar and salt are fully dissolved. Pour the vinegar mixture into the cooked rice and gently fold to combine. Set aside.
- Cook the salmon: Season the salmon with salt and pepper. Choose to either air fry at 400°F for 10-12 minutes or bake in the oven at 375°F for 15-17 minutes until cooked through. Once done, shred the salmon into small pieces.
- Prepare the seafood mixture: In a large bowl, shred the imitation crab and combine it with the shredded cooked salmon. Add cream cheese and Sriracha mayo, then mix thoroughly until smooth and well blended.
- Preheat the oven and prepare the baking dish: Set your oven to 400°F and grease or line a 9×9 inch or 9×13 inch baking dish for the sushi bake.
- Assemble the sushi bake: Transfer the seasoned sushi rice into the baking dish and gently press it down to create an even layer. Sprinkle a generous amount of furikake seasoning over the rice. Then, spread the salmon-crab mixture evenly over the rice, pressing down gently to smooth the surface.
- Bake: Place the assembled dish in the oven and bake at 400°F for 10-15 minutes to heat through and meld flavors.
- Add final toppings: Remove the sushi bake from the oven and top with additional Sriracha mayo, chili furikake if desired, sesame seeds, and chopped green onions for extra flavor and visual appeal.
- Serve: Scoop a portion of the sushi bake and wrap it with seaweed snacks. Enjoy this flavorful and comforting sushi-inspired dish!
Notes
- You can substitute Sriracha mayo by mixing mayonnaise with Sriracha sauce based on your preferred spice level.
- For cooking salmon, either air frying or baking works well—choose according to your equipment and preference.
- Furikake seasoning can be found at Asian grocery stores or online and adds a nice umami flavor.
- Seaweed snacks are used to mimic traditional sushi wrapping but can be replaced with nori sheets if desired.
- This dish is best enjoyed fresh but can be refrigerated and reheated gently for leftovers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-American Fusion
Keywords: Salmon Sushi Bake, Sushi Casserole, Baked Sushi, Imitation Crab, Cream Cheese Sushi, Easy Sushi Recipe, Viral Sushi Bake
