Salmon Sushi Bake

Why Make This Recipe

Salmon Sushi Bake is a fun and delicious way to enjoy sushi without the need for rolling it up. This dish combines the rich flavors of salmon and imitation crab with creamy Kewpie mayonnaise and a hint of spice from Sriracha. It’s simple to prepare and perfect for gatherings or family dinners. Plus, it offers a unique twist on traditional sushi that everyone can enjoy!

How to Make Salmon Sushi Bake

Ingredients:

1.5 cups sushi rice
1.5 cups water
2.5 tablespoons rice vinegar
2 teaspoons sugar
0.5 teaspoons salt
6 ounces imitation crab
6-8 ounces skinless salmon
0.25 cups Kewpie mayonnaise (can substitute regular mayonnaise)
1 tablespoon Sriracha
2 chopped green onions, whites and greens separated
0.25 cup Unagi sauce
2 tablespoons furikake
4 sheets roasted seaweed
Sliced avocado
Diced cucumber
Sliced jalapeno

Directions:

Gather all the ingredients. Preheat your oven to 400°F (200°C).
Start by cooking the sushi rice. Rinse the rice in cold water using your hands and drain the water. Do this three times until the water runs clear.
For the Instant Pot Method: Combine the rice with 1.5 cups of water. Cover and pressure cook on high for 5 minutes. Allow for natural release for 10 minutes, then quick release. Fluff with a fork.
For the Stovetop Method: Combine the rice with 2 cups of water in a medium saucepan. Soak the rice for 15 minutes. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 20 minutes or until all water is absorbed. Let it sit covered for 10 minutes and fluff with a fork.
After the rice is cooked, mix in rice vinegar, sugar, and salt. Gently fold the rice to combine. Set it aside to cool.
Chop the imitation crab into small pieces and place it in a medium bowl.
Chop the salmon into small chunks and add it to the bowl with the crab.
Stir in the Kewpie mayonnaise, Sriracha, and the white parts of the green onions. Mix gently to combine.
To layer the sushi bake, take an 8×8 dish and spread the sushi rice evenly at the bottom, wetting your fingers for easier spreading.
Sprinkle the furikake over the rice in an even layer.
Spread the salmon mixture on top of the rice evenly.
Bake in the preheated oven for 15 minutes or until the salmon is fully cooked.
When done, drizzle with unagi sauce and additional Kewpie mayonnaise if desired. Top with green onions and more furikake. Serve with roasted seaweed and enjoy!

How to Serve Salmon Sushi Bake

Serve the Salmon Sushi Bake warm, straight from the oven. You can enjoy it directly from the dish or plate it up for individual servings. It pairs well with roasted seaweed sheets, sliced avocado, diced cucumber, and sliced jalapeno for added freshness and flavor.

How to Store Salmon Sushi Bake

If you have leftovers, let the sushi bake cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days. When ready to eat, reheat in the oven or microwave until warm.

Tips to Make Salmon Sushi Bake

Make sure to rinse the sushi rice well for the best texture.
Feel free to adjust the spiciness by adding more or less Sriracha.
Experiment with different toppings like sesame seeds, fresh veggies, or even spicy tuna.

Variation

You can easily customize this recipe by using different types of fish or proteins such as cooked shrimp or tofu. Adding a variety of vegetables, like diced bell peppers or carrots, can enhance the texture and flavor as well.

FAQs

1. Can I use cooked salmon instead of raw?
Yes, you can use cooked salmon if you prefer. Just ensure it is flaked into small pieces for even mixing.

2. Is Kewpie mayonnaise necessary?
While Kewpie mayonnaise adds a unique flavor, you can substitute regular mayonnaise if you don’t have it on hand.

3. Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time and assemble the dish just before baking. Refrigerate the ingredients separately and bake when you’re ready to serve.