Salmon Sushi Bake Recipe
This Salmon Sushi Bake is a delicious, easy-to-make layered sushi casserole featuring seasoned sushi rice topped with a creamy salmon and imitation crab mixture, baked to perfection and finished with flavorful unagi and spicy mayo sauces. Garnished with fresh avocado, cucumber, and toasted sesame seeds, this dish offers all the classic sushi flavors in a convenient baked form that’s perfect for sharing.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese Fusion
Ingredients
Scale
Sushi Rice
- 1 ½ cups Sushi rice, rinsed
- 2 cups Water
- ¼ cup Lite seasoned rice vinegar
- 2 tablespoons Furikake
Salmon Mixture
- 8 oz Salmon filet, skin removed and cut into ½ inch 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
Unagi Sauce
- ¼ cup Soy sauce
- ¼ cup Mirin
- 2 tablespoons Sake
- 1 ½ tablespoons White granulated sugar
Spicy Mayo
- ½ cup Kewpie mayo
- 2 tablespoons Sriracha
- 1 teaspoon Fresh lime juice
- ¼ teaspoon Salt
Toppings
- Avocado, sliced thin
- Sesame seeds, black and white, toasted
- Green onion, sliced thin
- English cucumber, sliced thin
- Nori sheets, cut into small squares
Instructions
- Prepare the Sushi Rice: Rinse the sushi rice under cold water in a fine mesh strainer until the water runs clear, then soak it in a large pot with water for 15 minutes. Bring the pot to a boil, reduce to a simmer, cover, and cook for 20 minutes until the rice is fully cooked. Remove from heat and let the rice sit, covered, for 10 minutes. Drizzle seasoned rice vinegar over the cooked rice and gently fold with a rubber spatula until evenly mixed. Cover lightly with a dish towel and allow to cool to room temperature.
- Make the Salmon Mixture: Remove the skin from the salmon and cut into ½ inch cubes. In a small bowl, combine Kewpie mayo, cream cheese, Sriracha, soy sauce, and green onions. Add the diced salmon and shredded imitation crab meat, gently folding to mix without breaking the pieces. Cover with plastic wrap and refrigerate until needed.
- Prepare the Unagi Sauce: Combine soy sauce, mirin, sake, and sugar in a small saucepan. Heat over medium heat until it begins to boil, then reduce to a simmer and cook for 5 minutes until the mixture thickens slightly. Remove from heat and let cool.
- Prepare the Spicy Mayo: In a small bowl, mix together Kewpie mayo, Sriracha, fresh lime juice, and salt. Refrigerate until ready to use.
- Assemble the Sushi Bake: Preheat your oven to 425°F (220°C). Spray a baking dish with nonstick spray and line it with parchment paper. Transfer the cooled sushi rice into the dish, dipping your hands in cold water to gently press the rice evenly into the pan. Sprinkle furikake over the rice.
- Add Salmon Mixture and Bake: Spread the salmon and crab mixture evenly over the rice using a spatula. Place the pan in the oven and bake for 10-15 minutes. Near the end of baking, turn on the broiler to caramelize the top, watching closely to prevent burning. Remove from oven and let cool for 10 minutes.
- Serve: Either serve the sushi bake directly from the pan or transfer it to a wooden board. Drizzle with the cooled unagi sauce and spicy mayo. Garnish with sliced avocado, cucumber, toasted sesame seeds, and green onions. Serve alongside nori sheets and enjoy!
Notes
- Rinse sushi rice thoroughly to remove excess starch for perfect fluffy rice.
- Soaking sushi rice before cooking helps improve the texture.
- Use Kewpie mayo for authentic richness and flavor.
- Watch the dish carefully when broiling to avoid burning the top layer.
- This recipe can be doubled to serve a larger crowd.
- Leftovers keep well refrigerated for up to 2 days, but sushi bake is best enjoyed fresh.
Keywords: Salmon Sushi Bake, Sushi Casserole, Baked Sushi, Japanese Fusion, Easy Sushi, Seafood Bake
Find it online: https://bitesizedbenny.com/salmon-sushi-bake-recipe/
