Name: Salmon Sushi Bake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Japanese Fusion
Ingredients: 1 ½ cups Sushi rice, rinsed; 2 cups Water; ¼ cup Lite seasoned rice vinegar; 2 tablespoons Furikake; 8 oz Salmon filet, skin removed and cut into ½” pieces; 8 oz Imitation crab meat, shredded; ⅓ cup Kewpie mayo; 3 oz Cream cheese, softened; 2 tablespoons Sriracha; 2 tablespoons Soy sauce or Tamari; ¼ cup Green onions, sliced thin; ¼ cup Soy sauce; ¼ cup Mirin; 2 tablespoons Sake; 1 ½ tablespoons White granulated sugar; ½ cup Kewpie mayo; 2 tablespoons Sriracha; 1 teaspoon Fresh lime juice; ¼ teaspoon Salt; Avocado, sliced thin; Sesame seeds, black and white, toasted; Green onion, sliced thin; English cucumber, sliced thin; Nori sheets, cut into small squares

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Introduction

Salmon Sushi Bake is a comforting twist on traditional sushi, layered with flavorful salmon, creamy mayo, and perfectly seasoned rice. Baked to bubbly perfection and topped with fresh garnishes, it’s ideal for sharing with friends or family.

A square slice of a layered dish sits on parchment paper over a white marbled surface. The bottom layer is white rice, dense and compact. On top of that is a thick layer of orange shredded topping, possibly cooked vegetables or cheese, with a glossy, slightly crispy texture along the edges. The topmost layer has slices of green avocado adorned with small black seaweed pieces and sprinkled with light green chopped green onions. Drizzles of dark brown sauce and a light creamy sauce are spread over the slice, adding shine and extra texture. In the blurred foreground, another piece of the dish is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups Sushi rice, rinsed
2 cups Water
¼ cup Lite seasoned rice vinegar
2 tablespoons Furikake
8 oz Salmon filet, skin removed and cut into ½” pieces
8 oz Imitation crab meat, shredded
⅓ cup Kewpie mayo
3 oz Cream cheese, softened
2 tablespoons Sriracha
2 tablespoons Soy sauce or Tamari
¼ cup Green onions, sliced thin
¼ cup Soy sauce (for unagi sauce)
¼ cup Mirin
2 tablespoons Sake
1 ½ tablespoons White granulated sugar
½ cup Kewpie mayo (for spicy mayo)
2 tablespoons Sriracha (for spicy mayo)
1 teaspoon Fresh lime juice
¼ teaspoon Salt
Avocado, sliced thin
Sesame seeds (black and white), toasted
Green onion, sliced thin (for topping)
English cucumber, sliced thin
Nori sheets, cut into small squares

Instructions

Step 1: Rinse the sushi rice under cold water until the water runs clear using a fine mesh strainer. Add rinsed rice to a large pot, cover with 2 cups of water, and let soak for 15 minutes.
Step 2: Bring the pot to a boil, then reduce heat to a simmer and cover with a lid. Cook for 20 minutes until the rice is fully cooked. Remove from heat and let the rice sit, covered, for 10 minutes.
Step 3: Drizzle the rice vinegar over the cooked rice and gently fold with a rubber spatula until evenly mixed. Cover lightly with a dish towel and let cool to room temperature on the counter.
Step 4: Prepare the salmon mixture by combining mayo, cream cheese, sriracha, soy sauce, and sliced green onions in a bowl. Add the diced salmon and shredded crab meat, folding gently to keep pieces intact. Cover and refrigerate.
Step 5: Make the unagi sauce by heating soy sauce, mirin, sake, and sugar in a small saucepan over medium heat. When it boils, reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and cool.
Step 6: Mix the spicy mayo by combining mayo, sriracha, lime juice, and salt in a small bowl. Refrigerate until ready to use.
Step 7: Preheat oven to 425°F (220°C). Spray a baking dish with nonstick spray and line with parchment paper.
Step 8: Transfer the cooled rice into the prepared dish. Dip your hands in cold water and gently press the rice evenly into the pan. Sprinkle furikake over the rice.
Step 9: Spread the salmon mixture evenly over the rice layer using a spatula.
Step 10: Bake for 10-15 minutes. Optional: In the last few minutes, turn on the broiler to caramelize the top, watching carefully to prevent burning.
Step 11: Remove from oven and let cool for 10 minutes before serving.
Step 12: Drizzle the sushi bake with the prepared unagi sauce and spicy mayo. Garnish with sliced avocado, cucumber, sesame seeds, and green onions. Serve with nori squares and enjoy!

Tips & Variations

Use fresh or frozen salmon, but make sure it is fully thawed and patted dry before dicing.
Substitute imitation crab with cooked shrimp or cooked real crab for a different seafood flavor.
If you prefer less heat, reduce the amount of sriracha in both the salmon mixture and spicy mayo.
To make it vegetarian, swap salmon and crab for chopped roasted mushrooms or seasoned tofu.
Leftover sushi bake can be shaped into hand rolls using the nori sheets for a fun variation.

Storage

Store leftover sushi bake in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) until warmed through to preserve texture. Avoid microwaving as it can make the rice soggy.

How to Serve

A close-up view of a slice of sushi pizza with three visible layers: a bottom layer of sticky white rice, a middle layer of shredded orange crab or fish mixed with sauce, and a top layer featuring thick slices of green avocado with black sesame seed and seaweed flakes sprinkled on top. The slice is garnished with small pieces of green spring onion and drizzled with light pink and dark brown sauces. The pizza sits on a light brown surface with a white marbled texture faintly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice has a sticky texture that helps the bake hold together. Using regular long-grain rice will change the texture and may not hold as well, so it’s best to use sushi rice if possible.

Is it necessary to soak the rice before cooking?

Soaking sushi rice before cooking improves its texture by allowing grains to absorb water evenly. It helps the rice cook more evenly and results in a better bite.