Salmon Sushi Bake Recipe

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

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

Salmon Sushi Bake
  • 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

Salmon Sushi Bake
  1. 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.
  2. Prepare the Topping:
    • In a bowl, combine the cooked salmon, imitation crab, mayonnaise, sriracha, cream cheese, and soy sauce. Mix until well combined.
  3. 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.
  4. 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.
  5. Serve:
    • Let the bake cool slightly before serving.
    • Serve with sliced avocado, pickled ginger, and wasabi on the side.

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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

Salmon Sushi Bake

Salmon Sushi Bake is a deconstructed sushi roll in casserole form, combining seasoned sushi rice with a creamy, flavorful salmon and crab topping. Baked to perfection and served with nori sheets or fresh toppings like avocado, this dish is a crowd-pleaser and perfect for potlucks, family dinners, or sushi lovers looking for an easy homemade alternative.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish / Casserole
Cuisine Japanese Fusion
Calories 500 kcal

Equipment

  • Rice cooker or pot for cooking rice
  • 9×13-inch baking dish
  • Mixing bowls
  • Spatula or spoon for mixing
  • Small saucepan (for seasoning the rice)
  • Oven

Ingredients
  

  • 2 cups sushi rice
  • cups water
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 pound cooked salmon fillets flaked
  • 1 cup imitation crab meat shredded
  • ½ cup mayonnaise
  • 2 tablespoons sriracha sauce adjust to taste
  • ¼ cup cream cheese softened
  • 1 tablespoon soy sauce
  • 2 tablespoons green onions chopped
  • 1 sheet nori cut into small strips
  • 2 tablespoons sesame seeds
  • 1 avocado sliced
  • Pickled ginger and wasabi optional, for serving

Instructions
 

Prepare the Sushi Rice:

  • Rinse the sushi rice under cold water until the water runs clear.
  • In a rice cooker, combine the rinsed rice and 2½ cups of water. Cook according to the manufacturer’s instructions.
  • In a small saucepan, heat the rice vinegar, sugar, and salt over medium heat until dissolved.
  • Once the rice is cooked, transfer it to a large bowl. Pour the vinegar mixture over the rice and gently mix until well combined.
  • Spread the seasoned rice evenly into a 9×13-inch baking dish.

Prepare the Topping:

  • In a medium bowl, combine the flaked salmon, shredded imitation crab, mayonnaise, sriracha, softened cream cheese, soy sauce, and chopped green onions. Mix until smooth and well combined.

Assemble the Bake:

  • Evenly spread the salmon and crab mixture over the layer of sushi rice in the baking dish.
  • Sprinkle the top with nori strips and sesame seeds.

Bake:

  • Preheat the oven to 375°F (190°C).
  • Place the assembled dish in the preheated oven and bake for 15-20 minutes, or until heated through and slightly golden on top.

Serve:

  • Remove the dish from the oven and let it cool for a few minutes.
  • Garnish with additional chopped green onions, if desired.
  • Serve warm, accompanied by sliced avocado, pickled ginger, and wasabi on the side.
  • For an interactive dining experience, provide guests with small sheets of nori to scoop the bake and enjoy as hand rolls.

Variations and Tips:

  • Vegetarian Option: Substitute the salmon and imitation crab with a medley of cooked and seasoned vegetables such as shiitake mushrooms, carrots, and bell peppers.
  • Spiciness Level: Adjust the amount of sriracha to suit your heat preference.
  • Additional Toppings: Enhance the dish with toppings like tobiko (fish roe), tempura flakes, or fresh herbs for added texture and flavor.
  • Serving Suggestion: Offer roasted seaweed sheets alongside the bake, allowing guests to create their own sushi wraps.

Storage:

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat individual portions in the microwave until warmed through. If the bake appears dry, add a small splash of water before reheating to maintain moisture.
  • Enjoy this delightful twist on traditional sushi, combining familiar flavors in a convenient and shareable format!

Video

Notes

Feel free to customize the spice level by adjusting the sriracha.
Substitute the seafood with tofu or mushrooms for a vegetarian version.
Serve with nori sheets for a fun, interactive eating experience.
Keyword Baked Sushi, Sushi Casserole, Easy Sushi Recipe, Japanese Fusion, Salmon Sushi Bake

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