Salmon Sushi Bake – Simply Home Cooked

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This Salmon Sushi Bake is full of salmon, imitation crab, spicy mayo, and rich cream cheese. This dish is full of spicy, creamy, and umami flavors that are delicious.

If you love salmon sushi, then you should try this Salmon Skin Roll and Spicy Salmon Roll.

Overhead view of Salmon Sushi Bake.
Table Of Contents

Recipe Details

I love making this Salmon Sushi Bake because it’s easier than making a sushi roll and it’s perfect for serving to a group. Full of rich flavors and creamy textures, this dish is perfect for any occasion.

  • TASTE: Rich salmon, sweet and spicy mayo, umami sauces, and tangy rice, this sushi bake has it all.
  • TEXTURE: The tender flesh of the salmon is paired with the smooth cream cheese and sticky rice for a delicious combination.
  • TIME: It takes 43 minutes to make.
  • EASE: This recipe is easy to follow and helps you make a sushi bake that turns out perfect every time.

What You’ll Need

Salmon Sushi Bake ingredients: salmon, imitation crab, sriracha, sushi rice, kewpie mayo, salt, cream cheese, black and white sesame seeds, pepper, garlic powder, soy sauce, rice vinegar, green onions and spicy mayo.

Ingredient Notes

  • Salmon- You can use a fresh filet or one that was frozen and thawed. Make sure to check for pin bones that might have been missed.
  • Imitation crab- The texture of this fish is perfect for sushi and better than fresh crab meat.
  • Mayonnaise- Sweet kewpie mayonnaise and spicy mayo will add lots of rich flavor.
  • Rice vinegar- This tangy, sweet ingredient is a must with sushi rice.
  • Soy sauce- Umami and salty, this is also great with a sushi bake.
  • Sesame seeds-These seeds have a mild, sweet, and nutty flavor.
  • Sushi rice- This short grain rice becomes sticky when cooked, making it perfect for sushi.

Add-ins and Substitutions

  • Substitute the salmon- You can make it with other fish and proteins, such as yellowtail, spicy crab, or even chicken.
  • Use regular mayonnaise- If you don’t have any kewpie mayo, then you can make your own Japanese mayonnaise with mayo + sugar + rice vinegar.
  • Substitute the sushi rice- Sushi rice is short grained so it gets sticky, but you can use medium or long grain if it’s all you have. The rice just won’t be as sticky.
  • Add avocado- Add slices of avocado for extra richness in this sushi bake.

How to Make Salmon Sushi Bake

  • Clean the sushi rice. To clean the rice, add the dry Calrose Sushi Rice into a fine-mesh sieve. Then run it under cold water for about 1 minute, making sure to mix the rice around with a spoon.
  • Cook the sushi rice. Cook the rice in your rice cooker with water. Once the rice is cooked, transfer it to a rimmed baking sheet. Pour 1/4 cup seasoned rice vinegar over the rice and fold it in. Then set that aside and let it cool.

Pro Tip: When folding the vinegar into the rice, use a rice paddle. Make sure to be gentle with the rice and not mash it up.

Steps to make Salmon Sushi Bake: Clean the rice, then cook it and stir in the rice vinegar.
  • Season the salmon. Now season the salmon fillet with salt, pepper, and garlic powder.
  • Bake the salmon. Bake at 400 degrees Fahrenheit for 15-20 minutes, until the internal temp is at least 145 degrees Fahrenheit.
  • Cool and shred the salmon. Once the salmon is cooled down, add it to a large bowl along with the chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and low sodium soy sauce. Mix everything together well.
Steps to make Salmon Sushi Bake: season the salmon with pepper and garlic powder, cook the salmon, then shred the salmon with the imitation crab, mayo, cream cheese, and sriracha.
  • Start to assemble the sushi bake. Now evenly spread and lightly compress the cooled sushi rice into a 9×13 baking casserole dish. Then sprinkle 3 Tbsp furikake of your choice over the cooked rice layer.
  • Add the salmon mixture. Then spread the spicy salmon mixture over the rice and broil for 4 minutes in the oven.
  • Add toppings. Once the salmon sushi bake is done, drizzle some spicy mayonnaise and sriracha on top. Then garnish with chopped green onion or scallions and sesame seeds. Serve.
Steps to make Salmon Sushi Bake: place rice in a baking dish, add furikake, then the salmon mixture, and then top with green onions and spicy mayo.

Recipe Tips

  • Wash the rice- Before you start, wash your rice well by running water through it and stirring it up. This gets rid of any dirt or impurities before you start.
  • Don’t smash the rice- Use a rice paddle to gently fold the rice vinegar into the sushi rice. It’s hot and sticky, so it’s easy to smash, so be gentle.
  • Bake the salmon depending on thickness- Bake time may vary depending on the thickness of your salmon. Aim for an internal temp of at least 145 degrees Fahrenheit.
  • Serve with delicious toppings- Serve this Salmon Sushi Bake recipe with roasted seaweed, Unagi sauce (eel sauce), cucumber, and avocado.

FAQs

What is the best salmon to use for sushi?

Look for farmed Atlantic salmon or farmed Alaskan salmon for your sushi bake. Don’t use wild salmon because it has a high risk of parasites, so just farmed salmon for sushi.

Do you use cooked or raw salmon for sushi?

You can use both cooked and raw salmon for sushi. In this sushi bake, we cook the salmon first, then shred it with the other ingredients, before assembling the bake.

Close up of Salmon Sushi bake missing a piece.

Serving Suggestions

This Salmon Sushi Bake is deliciously rich with tangy, spicy, and umami flavors. It’s great with sushi rolls, vegetables, grains and noodles, or appetizers.

Make This Recipe in Advance

Make ahead: You can make the sushi rice earlier in the day and store it at room temperature, and cook the salmon and keep it in in the fridge once it has cooled.

Storing: Store this Salmon Sushi Bake in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.

Freeze: I don’t suggest freezing this because it will thaw grainy and the rice will be dry.

More Scrumptious Sushi Dishes!

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.

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Full Recipe Instructions

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Salmon Sushi Bake

This Salmon Sushi Bake is rich, spicy, and creamy with tender salmon, cream cheese, and tangy sushi rice. It’s perfect for serving to a group.

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: Asian

Diet: Gluten Free

Prep Time: 18 minutes

Cook Time: 25 minutes

Total Time: 43 minutes

Servings: 6

Calories: 624kcal

Instructions

  • Start off by making the sushi rice first. To clean the rice, add the dry Calrose Sushi Rice into a fine-mesh sieve. Then run it under cold water for about 1 minute making sure to mix the rice around with a spoon.

  • Then place the rice in your rice cooker and add the water and turn it on. Once the rice is cooked, transfer it to a rimmed baking sheet. Pour 1/4 cup seasoned rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure to be gentle with the rice and not mash it up. Then set that aside and let it cool.
  • Now season the salmon fillet with salt, pepper, and garlic powder.

  • Bake at 400 degrees Fahrenheit for 15-20 minutes. Bake time May vary depending on the thickness of your salmon. Aim for an internal temp of at least 145 degrees Fahrenheit.

  • Once the salmon is cooled down, add it to a large bowl along with the chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and low sodium soy sauce.
  • Mix everything together well.

  • Now evenly spread and lightly compress the cooled sushi rice into a 9×13 baking dish. Then sprinkle 3 Tbsp furikake of your choice over the rice.
  • Then spread the spicy salmon mixture over the rice and broil for 4 minutes in the oven.

  • Once the salmon sushi bake is done, drizzle some spicy mayonnaise and sriracha on top. Then garnish with chopped green onion and sesame seeds. Serve with Roasted seaweed, Unagi sauce (eel sauce), cucumber, and avocado.

Nutrition

Calories: 624kcal | Carbohydrates: 59g | Protein: 30g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 602mg | Potassium: 648mg | Fiber: 2g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg

Dina





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