If you’re a sushi enthusiast looking for a new twist on your favorite flavors, this Salmon Sushi Bake is a must-try. Combining the best elements of traditional sushi with the ease of a casserole, this recipe is perfect for family dinners or entertaining guests.
Why You’ll Love This Salmon Sushi Bake
- Easy to Prepare: No need to master sushi rolling techniques.
- Flavorful: Combines creamy, savory, and umami flavors.
- Customizable: Easily adaptable to different dietary needs or preferences.
- Family-Friendly: A hit with both adults and kids alike.
Ingredients You’ll Need
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 lb salmon fillets, cooked and flaked
- 1 cup imitation crab, shredded
- 1/2 cup mayonnaise
- 2 tbsp sriracha (adjust to taste)
- 1/4 cup cream cheese, softened
- 1 tbsp soy sauce
- 2 tbsp green onions, chopped
- 1 sheet nori, cut into small strips
- 2 tbsp sesame seeds
- 1 avocado, sliced
- Pickled ginger and wasabi (optional, for serving)
How to Make Salmon Sushi Bake
- Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
- In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Pour over the cooked rice and mix well. Spread the rice in a baking dish.
- Prepare the Topping:
- In a bowl, combine the cooked salmon, imitation crab, mayonnaise, sriracha, cream cheese, and soy sauce. Mix until well combined.
- Assemble the Bake:
- Spread the salmon mixture evenly over the sushi rice in the baking dish.
- Sprinkle with chopped green onions, nori strips, and sesame seeds.
- Bake:
- Preheat your oven to 375°F (190°C).
- Bake the dish for 15-20 minutes, or until heated through and slightly golden on top.
- Serve:
- Let the bake cool slightly before serving.
- Serve with sliced avocado, pickled ginger, and wasabi on the side.
Variations and Tips
- Vegetarian Option: Replace the salmon and imitation crab with a mix of cooked and seasoned vegetables like shiitake mushrooms, carrots, and bell peppers.
- Spicier: Add more sriracha or a dash of hot sauce to the salmon mixture.
- Toppings: Experiment with other toppings like tobiko (fish roe), tempura flakes, or fresh herbs.
- Serving: Serve with seaweed sheets for making mini sushi wraps or simply enjoy it as a casserole.
How to Store Salmon Sushi Bake
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual servings in the microwave until warm. If the bake seems dry, add a small splash of water before reheating.
Salmon Sushi Bake Recipe
Course: MainCuisine: JapaneseDifficulty: EasyServings
4-6
servingsPrep time
20
minutesCooking time
20
minutesCalories
450
kcalIngredients
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tbsp sugar
1 tsp salt
1 lb salmon fillets, cooked and flaked
1 cup imitation crab, shredded
1/2 cup mayonnaise
2 tbsp sriracha (adjust to taste)
1/4 cup cream cheese, softened
1 tbsp soy sauce
2 tbsp green onions, chopped
1 sheet nori, cut into small strips
2 tbsp sesame seeds
1 avocado, sliced
Pickled ginger and wasabi (optional, for serving)
Directions
- Prepare the Sushi Rice
- Prepare the Topping
- Assemble the Bake
- Bake
- Serve
Notes
- With this Salmon Sushi Bake, you get the delightful taste of sushi with the convenience of a casserole. Perfect for any occasion, this dish is sure to become a family favorite. Enjoy!
