Description
Salmon Sushi Bake is a deliciously rich and creamy dish combining tender baked salmon, cream cheese, and tangy sushi rice, layered with imitation crab and topped with spicy mayo and garnishes. Perfect as a comforting appetizer or main course to serve a crowd.
Ingredients
For the Rice
- 2 cups dry sushi rice
- 2 cups water
- 1/4 cup seasoned rice vinegar
For the Salmon
- 1 1/2 lb salmon fillet
- Salt & pepper to taste
- 1/2 tsp garlic powder
Filling
- 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
Topping
- Spicy mayo (mayo mixed with sriracha and lime juice)
- Green onion, sliced
- Black and white sesame seeds
Serve With
- Roasted seaweed
- Unagi sauce (eel sauce)
- English cucumber, sliced
- Avocado slices
Instructions
- Clean the rice: Place the dry sushi rice into a fine-mesh sieve and rinse under cold water for about 1 minute while stirring the rice with a spoon to remove excess starch.
- Cook the rice: Transfer the cleaned rice to a rice cooker, add 2 cups of water, and start the cooking process. Once done, spread the hot rice on a rimmed baking sheet.
- Season the rice: Pour 1/4 cup of seasoned rice vinegar over the cooked rice. Gently fold the vinegar into the rice using a rice paddle or wooden spatula, being careful not to mash the grains. Let it cool.
- Prepare the salmon: Season the salmon fillet with salt, pepper, and garlic powder evenly on all sides.
- Bake the salmon: Preheat the oven to 400°F (204°C). Place the seasoned salmon on a baking sheet and bake for 15-20 minutes, or until the internal temperature reaches at least 145°F (63°C). Baking time may vary based on thickness. Allow the salmon to cool down afterward.
- Mix the filling: In a large bowl, flake the cooled salmon and combine with chopped imitation crab meat, Japanese mayonnaise, softened cream cheese, sriracha, and low sodium soy sauce. Mix well until fully incorporated.
- Assemble the sushi bake: Layer the seasoned sushi rice in a baking dish, then spread the salmon and crab filling evenly over the rice. Sprinkle furikake on top.
- Add toppings and serve: Drizzle spicy mayo over the top, and garnish with sliced green onions and sesame seeds. Serve alongside roasted seaweed, unagi sauce, English cucumber slices, and avocado slices for an authentic sushi bake experience.
Notes
- Use Calrose sushi rice or any short-grain sushi rice for best texture.
- The thickness of the salmon can affect baking time; always check internal temperature.
- For extra flavor, consider adding a layer of nori sheets between the rice and filling.
- Spicy mayo can be adjusted in heat level by modifying the amount of sriracha.
- Serve immediately for best texture, or reheat gently before serving.
