Salmon Sushi Bake
Indulge in the fusion flavors of sushi and baked goodness with this delectable Salmon Sushi Bake, combining tender salmon, creamy crab, and seasoned sushi rice for a comforting dish perfect for sharing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups uncooked sushi rice
- 1/4 cup rice vinegar
- 2 tsp sugar
- 1 tsp salt
- 1½ lbs salmon
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- Salt to taste
- 1 lb imitation crab legs, shredded
- 4 oz cream cheese, room temp
- 1/2 cup Kewpie mayo (or regular mayo)
- 1/4 cup Sriracha sauce
- 1–2 sheets seaweed paper, crumbled (or Furikake seasoning)
- Kewpie mayo
- Sriracha sauce
- 3 scallions, sliced
- Sesame seeds
Instructions
- Cook sushi rice according to package instructions. Once cooked, spread it on a platter to cool. In a small pot, combine rice vinegar, sugar, and salt. Heat until dissolved, then pour over the rice, mixing well.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Rinse and pat dry salmon. Brush with olive oil, season with spices and salt. Bake for 15-17 minutes until cooked through.
- In a bowl, shred imitation crab legs. Add baked salmon (skin removed) and mix with crab. Stir in cream cheese, Kewpie mayo, and Sriracha until combined.
- Spread cooked rice evenly in a baking dish. Crumble nori sheets over rice. Add creamy salmon mixture, spreading evenly. Press down to flatten.
- Bake at 425°F (220°C) for 20 minutes. Remove and let cool for 5 minutes. Drizzle with more Sriracha and Kewpie mayo. Sprinkle with scallions and sesame seeds.
- Serve using nori paper or seaweed sheets.
Nutrition
- Calories: 510
- Sugar: 4g
- Sodium: 1180mg
- Fat: 23g
- Saturated Fat: 6g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg