Description
This irresistible Salmon Sushi Bake is a creamy, savory twist on traditional sushi, baked to perfection and packed with flavor. It’s an easy, crowd-pleasing dish perfect for gatherings or a comforting weeknight meal.
Ingredients
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1/2 tsp salt
- 1 tbsp sugar
- 1 cup cooked salmon (flaked)
- 1/2 cup imitation crab meat (optional, shredded)
- 1/2 cup Kewpie mayonnaise
- 1 tbsp Sriracha (adjust to taste)
- 2 tbsp cream cheese, softened
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 cup shredded mozzarella cheese
- 1 tbsp furikake seasoning
- Roasted seaweed sheets (nori), for serving
- Chopped green onions, for garnish
- Avocado slices and cucumber (optional, for serving)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the cooked sushi rice with rice vinegar, sugar, and salt. Spread the rice evenly in a greased 9×9-inch baking dish.
- In another bowl, mix flaked salmon, imitation crab (if using), Kewpie mayo, Sriracha, cream cheese, soy sauce, and sesame oil until well combined.
- Spread the salmon mixture over the rice layer in the baking dish.
- Sprinkle mozzarella cheese evenly over the top and add a generous layer of furikake seasoning.
- Bake for 15–20 minutes, or until bubbly and slightly golden on top.
- Remove from the oven and let cool slightly. Garnish with chopped green onions.
- Serve with roasted seaweed sheets, avocado slices, and cucumber if desired.
Notes
- You can substitute the salmon with canned tuna or cooked shrimp.
- Adjust the amount of Sriracha based on your spice preference.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 55mg
