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–+ servings
Salmon Sushi Bake

Savory Salmon Sushi Bake: Easy, Comforting Weeknight Delight

A cozy Salmon Sushi Bake that transforms traditional sushi flavors into a comforting casserole perfect for weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Salmon Fillet Fresh and tender; crucial for that umami flavor.
  • Salt & Pepper Enhances the overall taste; adjust to your personal liking.
  • 1 tsp Garlic Powder Adds aromatic depth; can switch to minced fresh garlic for a different twist.
  • 8 oz Imitation Crab Meat Offers a subtle sweetness; feel free to swap for real crab or canned tuna if desired.
  • ½ cup Japanese Mayonnaise Rich base with a unique flavor profile; regular mayo works well too.
  • 4 oz Cream Cheese Brings rich creaminess; opt for low-fat cream cheese for a lighter version.
  • 1–2 tbsp Sriracha Infuses a spicy kick; adjust the quantity based on your heat preference.
  • 2 tbsp Low Sodium Soy Sauce Provides salty depth; regular soy sauce can be substituted.
  • 2 cup Calrose Sushi Rice Key for texture and stickiness; substitute with short-grain rice if needed.
  • ¼ cup Seasoned Rice Vinegar Balances flavors with tang; use a mix of white vinegar and sugar as a substitute.
  • Furikake Sprinkled topping that adds umami and visual appeal; any available variety will do.
For Garnishing
  • 2 stalks Green Onion Fresh garnish that adds both crunch and brightness.
  • 1 tbsp Sesame Seeds (Black & White) Delivers texture and nutty flavor; optional.
  • Roasted Seaweed (Nori) Optional accompaniment; great for scooping.
  • Unagi Sauce Adds a touch of sweetness; drizzle on top for added flavor.
  • 1 whole Cucumber Fresh additions that complement the bake's richness.
  • 1 whole Avocado Fresh additions that complement the bake's richness.

Equipment

  • Rice cooker
  • Baking Dish
  • Mixing bowl
  • Spatula

Method
 

Steps
  1. Prepare the rice by rinsing 2 cups of Calrose sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker according to the manufacturer's instructions. Once fluffy, transfer to a baking sheet, gently fold in seasoned rice vinegar, and spread out to cool.
  2. Preheat your oven to 400°F (200°C). Season 1 pound of salmon fillet generously with salt, pepper, and garlic powder. Bake for 15–20 minutes until it reaches an internal temperature of 145°F.
  3. In a mixing bowl, combine the shredded salmon with 8 ounces of imitation crab meat, ½ cup of Japanese mayonnaise, 4 ounces of cream cheese, 1–2 tablespoons of sriracha, and 2 tablespoons of low sodium soy sauce. Mix thoroughly.
  4. Grease a 9×13 baking dish and press the cooled rice evenly into the bottom. Sprinkle furikake seasoning over the rice, then spread the salmon and crab filling evenly on top.
  5. Set your oven to broil and broil the assembled Salmon Sushi Bake for about 4 minutes until the top is slightly browned and bubbly.
  6. Remove from the oven, drizzle with extra spicy mayo, and garnish with sliced green onions and sesame seeds. Serve alongside roasted seaweed, sliced cucumbers, and avocado.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 48gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 3 days. Reheat in the oven for best texture. Can be frozen for up to 3 months in individual portions.

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