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Salmon Sushi Bake

A delicious and easy casserole-style version of sushi that layers rice, creamy salmon, and savory toppings for a dish that feels like a spicy salmon roll without the fuss of rolling.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

The Salmon
  • 1.5 pounds salmon fillet
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
The Rice
  • 2 cups dry Calrose sushi rice
  • 2.5 cups water
  • 0.25 cup seasoned rice vinegar
The Creamy Mixture
  • 8 ounces imitation crab meat, chopped
  • 0.5 cup Japanese mayonnaise Look for the brand with the baby on the label.
  • 4 ounces cream cheese, softened Let it sit at room temperature.
  • 1 tablespoon sriracha
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoons furikake seasoning
The Toppings and Serving Items
  • 2 tablespoons spicy mayonnaise
  • 1 tablespoon sriracha, for topping
  • 2 pieces green onions, chopped
  • 1 tablespoon black sesame seeds
  • 1 tablespoon white sesame seeds
  • 8 sheets roasted seaweed sheets Add at the table for crispness.
  • 2 tablespoons unagi sauce Optional for drizzle.

Method
 

Preparation
  1. Rinse the sushi rice in a large bowl or fine strainer under cold water, stirring gently for about 1 minute until the water runs mostly clear. Drain well.
  2. Cook the rinsed rice with 2.5 cups of water in a rice cooker or pot according to package directions. Let rest covered for 10 minutes after boiling.
  3. Spread the warm rice on a tray and pour seasoned rice vinegar over it. Gently fold with a spatula and allow to cool for 20 minutes.
Cooking the Salmon
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment.
  2. Place the salmon on the baking sheet and season with salt, black pepper, and garlic powder. Bake for 15-20 minutes until the thickest part reaches 145°F (63°C). Let cool for 5-10 minutes after baking.
  3. Flake the cooled salmon into bite-size pieces, leaving some chunky pieces for texture.
Assembling the Bake
  1. In a bowl, mix the flaked salmon with chopped imitation crab, Japanese mayonnaise, cream cheese, sriracha, and soy sauce until fully combined.
  2. Layer the cooled rice evenly into a baking dish, pressing down lightly to form an even layer of about one inch thick.
  3. Sprinkle furikake evenly over the rice, covering the entire surface.
  4. Spoon the creamy salmon mixture over the furikake, smoothing it gently without pressing down hard.
Finishing Touches
  1. Broil the assembled dish for 4 minutes, watching closely for golden spots on the top.
  2. Drizzle spicy mayonnaise and sriracha on top, and sprinkle with green onions and sesame seeds before serving.
  3. Enjoy the bake by scooping it onto a seaweed sheet with slices of cucumber and avocado, folding it like a taco.

Notes

To enhance your dish, use Japanese mayonnaise for a richer flavor, and ensure that the rice is fully cooled before adding the toppings. Serve crispy seaweed on the side to maintain its texture.