Description
Salmon Sushi Bake is a delicious and viral recipe that combines cooked sushi rice with a creamy, spicy mixture of shredded salmon, imitation crab, cream cheese, and Sriracha mayo. This layered bake is topped with furikake seasoning, sesame seeds, and green onions, then baked to perfection and served wrapped in seaweed snacks for an easy, flavorful sushi-inspired dish.
Ingredients
Scale
Rice Base
- 2 cups uncooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- ½ tsp salt
Seafood Mixture
- 10 oz imitation crab
- 8 oz salmon (about 2 cups shredded cooked salmon)
- 4 oz cream cheese
- â…“ cup Sriracha mayo (substitute: mayo mixed with Sriracha sauce to taste)
Toppings and Garnishes
- Furikake seasoning
- Seaweed snacks
- Sesame seeds (optional)
- Green onion, chopped
Instructions
- Cook Sushi Rice: Prepare the sushi rice according to the package instructions until tender and sticky.
- Season the Rice: In a microwave-safe bowl, mix rice vinegar, sugar, and salt. Microwave for about 30 seconds until sugar and salt dissolve. Pour this mixture over the cooked rice and gently fold to combine evenly. Set aside.
- Cook the Salmon: Season salmon with salt and pepper. Choose to cook it either in an air fryer at 400°F for 10-12 minutes or bake it in the oven at 375°F for 15-17 minutes until cooked through. After cooking, shred the salmon into pieces.
- Mix the Seafood Layer: In a large bowl, combine shredded imitation crab, cooked salmon, cream cheese, and Sriracha mayo. Mix thoroughly until smooth and well blended.
- Preheat Oven and Prepare Baking Dish: Set oven temperature to 400°F and grease or line a 9×9 inch or 9×13 inch baking dish.
- Assemble the Sushi Bake: Transfer the seasoned cooked rice to the baking dish and gently press down to flatten the surface. Sprinkle a generous layer of furikake seasoning over the rice.
- Add Seafood Mixture Layer: Spread the salmon and crab mixture evenly on top of the rice layer, pressing gently to smooth the surface.
- Bake the Dish: Place the baking dish in the oven and bake at 400°F for 10-15 minutes until heated through and slightly golden on top.
- Garnish and Serve: Remove the bake from the oven and top with additional Sriracha mayo, chili furikake, sesame seeds, and chopped green onions. Serve by scooping portions and wrapping them with seaweed snacks.
Notes
- Sriracha mayo can be substituted by mixing regular mayo with Sriracha sauce to taste.
- You can use fresh salmon or previously cooked salmon left over from another meal.
- Adjust the amount of Sriracha mayo according to your preferred spice level.
- Seaweed snacks are a convenient alternative to traditional nori sheets and add a crispy texture.
- Furikake adds a salty, umami flavor and can be found in Asian grocery stores or online.
