Salmon sushi bake is a delightful fusion of Japanese flavors and comforting casserole-style cooking, bringing together the beloved elements of sushi in a warm, baked dish.
To add a burst of freshness and crunch, ingredients like seaweed, cucumber, and avocado are scattered over the top of the bake, providing a vibrant contrast to the rich flavors of the salmon and mayo. With their vibrant colors and refreshing flavors, these ingredients not only enhance the visual appeal of the dish but also add a delightful burst of freshness with every bite.
As the salmon sushi bake bakes in the oven, your kitchen fills with the mouthwatering aroma of seafood, rice, and savory seasonings, building anticipation for the culinary masterpiece that awaits.
ingredients
sushi rice:
- 2 cups uncooked sushi rice
- 1/4 cup rice vinegar
- 2 tsp sugar
- 1 tsp salt
salmon:
- 1½ lbs salmon
- 1 tbs olive oil
- 1/2 tsp each chili powder, paprika, garlic powder, onion powder, dried oregano
- salt to taste
creamy layer:
- 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
toppings:
- 1-2 sheets seaweed paper, crumbled (or Furikake seasoning)
- Kewpie mayo
- Sriracha sauce
- 3 scallions, sliced
- Sesame seeds
instructions
rice:
Follow package instructions to cook your rice. And then fluff and spread it out on a platter to cool.
In a small pot, whisk together the vinegar, sugar and salt until dissolved. Warm until JUST about to boil. Remove from heat and pour on your rice. Toss to mix.
salmon:
* Preheat your oven to 425℉ and line a small baking sheet with parchment.
* RInse and pat dry the salmon. Brush with the oil and then season with the spices listed. Distribute all over the fish. Bake for about 15-17 minutes.
creamy layer:
* Add your crab legs to a large bowl and shred them with your fingers. Use a kitchen shears to cut them into even smaller pieces. Add in the salmon (remove the skin) and break up the fish and mix it with the crab. Next stir in the cream cheese, mayo and Sriracha until incorporated.
assembly:
To a baking dish add your rice and spread it out, and pressing down to create an even flat layer.
Crumble over the 1 or 2 nori sheets.
Add the Creamy Salmon mixture to the dish and spread out, pressing down again to form an even flat layer. Bake at 425℉ for 20 minutes.
Remove from the oven allow it to cool 5 minutes then squeeze on more Sriracha, mayo, scallions and sesame seeds. Use nori paper or seaweed sheets to serve. Enjoy