why make this recipe

Salmon Sushi Bake is a fun and delicious twist on traditional sushi. It combines the best flavors of sushi without the need for rolling and cutting. This recipe is perfect for gatherings, family dinners, or just a cozy night in. It’s easy to make, and everyone will love it!

how to make Salmon Sushi Bake

Ingredients:

2 cups uncooked sushi rice
2 tbsp rice vinegar
1 tbsp white sugar
½ tsp salt
10 oz imitation crab
8 oz salmon (about 2 cups of shredded cooked salmon)
4 oz cream cheese
⅓ cup Sriracha Mayo (*see note for substitute)
Furikake
Seaweed snacks
Sesame seeds, for topping (optional)
Green onion, chopped

Directions:

Cook sushi rice according to package instructions.
In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds, or until sugar and salt are dissolved.
Pour the vinegar mixture into the cooked rice and gently mix until well combined. Set the rice aside.
To cook the salmon, season with salt and pepper. You can either throw it in the air fryer and cook at 400°F for 10-12 minutes, or bake it in the oven at 375°F for 15-17 minutes.
In a large bowl, shred imitation crab and cooked salmon into pieces. Add cream cheese and Sriracha Mayo. Mix everything together until smooth and well combined.
Preheat the oven to 400°F and prepare a 9×9 inch or 9×13 inch baking dish.
Assemble the Sushi Bake: transfer the cooked sushi rice to the baking dish and gently press down to flatten it out. Sprinkle a generous amount of furikake onto the rice, then top with a layer of salmon-crab mixture. Gently press down and smooth the surface.
Bake at 400°F for 10-15 minutes.
Take the sushi bake out of the oven. Top with more Sriracha mayo, chili furikake, sesame seeds, and chopped green onions.
To serve, scoop a spoonful of sushi bake and wrap it with seaweed snack. Enjoy!

how to serve Salmon Sushi Bake

Serve Salmon Sushi Bake warm. It’s great as an appetizer or main dish. Use seaweed snacks to scoop up the bake, making it fun and easy to enjoy.

how to store Salmon Sushi Bake

If you have leftovers, store them in an airtight container in the fridge. It will stay fresh for about 2-3 days. To reheat, simply warm it in the oven or microwave until heated through.

tips to make Salmon Sushi Bake

Make sure to season your salmon well for the best flavor.
Don’t skip the furikake; it adds a nice crunch and flavor.
You can adjust the amount of Sriracha Mayo based on your spice preference.

variation

Feel free to switch out the imitation crab with other seafood like shrimp or even tofu for a vegetarian option. You can also add veggies such as avocado or cucumber to the mixture for extra freshness.

FAQs

1. Can I use regular rice instead of sushi rice?
No, sushi rice is sticky and is needed to hold the bake together. Using regular rice will not give the same texture.

2. Is there a substitute for Sriracha Mayo?
You can mix mayonnaise with Sriracha sauce to create your own Sriracha Mayo. Adjust the amount based on how spicy you want it.

3. Can I prepare this dish ahead of time?
Yes! You can prepare the sushi bake up to the assembly stage and then cover and refrigerate. Bake it when you’re ready to serve.