Salmon Sushi Bake
Indulge in the deliciousness of our Salmon Sushi Bake, a comforting dish that brings together tender salmon, creamy fillings, and tangy sushi rice. This easy-to-prepare casserole is perfect for gatherings or cozy family dinners. With its rich flavors and satisfying textures, this bake is destined to be a crowd-pleaser. Enjoy it hot from the oven or relish the delightful leftovers the next day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 2 cups dry sushi rice
- 2 cups water
- 1/4 cup seasoned rice vinegar
- 1 1/2 lb salmon fillet
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 8 oz imitation crab meat (chopped)
- 1/2 cup Japanese mayonnaise
- 4 oz cream cheese (softened)
- 1 Tbsp sriracha
- 1 Tbsp low sodium soy sauce
- 2 Tbsp furikake
- Spicy mayo (mayonnaise + sriracha + lime juice)
- Chopped green onion
- Black and white sesame seeds
- Roasted seaweed
- English cucumber slices
- Avocado slices
Instructions
- Rinse sushi rice under cold water until clear. Cook in a rice cooker with 2 cups of water.
- Preheat oven to 400°F and season salmon with salt, pepper, and garlic powder. Bake for 15-20 minutes until fully cooked.
- In a mixing bowl, combine baked salmon (flaked), chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and low sodium soy sauce.
- Spread cooled sushi rice in a baking dish, layer with furikake, then top with the salmon mixture.
- Broil for about 4 minutes until warmed through and garnish with spicy mayo, green onions, sesame seeds, and serve with roasted seaweed.
Nutrition
- Serving Size: 1/6 of the dish (approximately 245g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 60mg
Find it online: https://cookingwithlola.com/salmon-sushi-bake/