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–+ servings
Salmon Sushi Bake

Mouthwatering Salmon Sushi Bake: Easy, Customizable Delight

This Salmon Sushi Bake brings the deliciousness of sushi night into an easy-to-make casserole, satisfying cravings with tender salmon and creamy crab.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice
  • 1 cup Sushi Rice Use short-grain sushi rice for best texture.
  • 1 cup Water Use proper rice-to-water ratio.
  • 2 tablespoons Rice Vinegar Apple cider vinegar is a good alternative.
  • 1 tablespoon Granulated Sugar Balances flavors of the rice.
  • ½ teaspoon Salt Essential for enhancing overall flavor.
For the Topping
  • 1 tablespoon Furikake Seasoning Enhances taste.
  • 8 oz Salmon Filet Rich flavor, can swap for shrimp or scallops.
  • 1 lb Imitation Crab Meat Can be substituted with real crab or omitted.
  • 3 tablespoons Kewpie Mayo Creamier version of regular mayo.
  • ¼ cup Cream Cheese Adds richness; opt for ricotta for lighter version.
  • 1 tablespoon Soy Sauce Infuses umami flavors.
  • 1 teaspoon Sesame Oil Enhances overall Asian flavor profile.
  • 1 tablespoon Sriracha Adjust based on personal preference.
  • 2 tablespoons Chopped Green Onions For garnish.
For Drizzling
  • 2 tablespoons Unagi Sauce Flavor enhancement.
  • 2 tablespoons Sriracha Mayo Flavor enhancement.
For Serving
  • 1 cup Cucumber Fresh ingredient to serve alongside.
  • 1 cup Avocado Fresh ingredient to serve alongside.

Equipment

  • rice cooker
  • Oven
  • Mixing bowl
  • Casserole Dish

Method
 

Step-by-Step Instructions
  1. Rinse sushi rice under cold water until clear, then cook according to your method. Let it sit covered for 10 minutes.
  2. Whisk rice vinegar, granulated sugar, and salt in a bowl until dissolved, then fold into warm rice.
  3. Preheat broiler or air fryer. Drizzle oil over salmon, season, and cook until flaky.
  4. Mix shredded salmon with crab meat, Kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and green onions in a bowl.
  5. Preheat oven to 425°F. Layer seasoned rice in a greased dish, then top with the crab and salmon mixture.
  6. Bake for 10-15 minutes until golden, optional broil for extra crispness.
  7. Drizzle with unagi sauce and sriracha mayo, garnish with green onions, and serve with avocado and cucumber.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain texture.

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