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–+ servings
Salmon Sushi Bake

Delicious Salmon Sushi Bake for a Cozy Night In

A comforting and customizable Salmon Sushi Bake that brings joy to your table and is sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sushi Base
  • 1 cup Sushi Rice Use short-grain rice for optimal stickiness.
  • 1.25 cups Water Essential for cooking the sushi rice.
  • 2 tablespoons Rice Vinegar Adds a delightful tang.
  • 1 tablespoon Granulated Sugar Balances the acidity of the vinegar.
  • 1 teaspoon Salt Enhances the flavor.
  • 2 tablespoons Furikake Seasoning Adds umami and texture.
Salmon and Crab Mixture
  • 1 lb Salmon Fillet Provides rich flavor and tenderness.
  • 1 tablespoon Olive Oil Keeps the salmon moist.
  • 1 teaspoon Garlic Powder Infuses the salmon with flavor.
  • 1 teaspoon Black Pepper Basic seasoning.
  • 1 teaspoon Salt Basic seasoning.
  • 1 cup Imitation Crab Meat Offers additional protein.
  • 3 tablespoons Kewpie Mayo Gives the mixture a creamy richness.
  • 2 ounces Cream Cheese Adds creaminess.
  • 1 tablespoon Soy Sauce Introduces umami flavor.
  • 1 teaspoon Sesame Oil Enhances with nutty aroma.
  • 1 teaspoon Sriracha Adds spice, adjust to taste.
  • 2 tablespoons Chopped Green Onions Provides fresh flavor.

Equipment

  • Rice cooker
  • Baking Sheet
  • casserole dish

Method
 

Preparation
  1. Rinse sushi rice under cold water until clear, then combine with water in a rice cooker and cook according to settings.
  2. Mix in rice vinegar, sugar, and salt into the cooked rice and set aside to cool.
  3. Preheat broiler/air fryer. Drizzle salmon with olive oil, season with garlic powder, salt, and pepper. Bake or air fry until flaky.
  4. Flake cooked salmon in a bowl and add imitation crab. Blend in mayo, cream cheese, soy sauce, sesame oil, and sriracha. Fold in green onions.
  5. Preheat oven to 425°F. Spread sushi rice in greased casserole dish, top with furikake. Layer crab and salmon mixture on top.
  6. Bake for 10-15 minutes until golden. Broil for 1-2 minutes for extra crispiness.
  7. Let cool slightly, drizzle sriracha and garnish with green onions. Serve with snacks.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Customize with additional toppings and sriracha based on preference. Store leftovers in the fridge for up to 3 days or freeze for 2 months.

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