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This salmon sushi bake is a crowd pleasing twist on classic sushi rolls transforming your favorite flavors into a bubbly layered casserole that is perfect for gatherings potlucks or a weeknight dinner. You get all the comfort of warm seasoned rice, creamy spicy seafood, and crisp fresh toppings—without any rolling mats or fuss.
The first time I made this was for my friends on game night and it was gone in minutes. Now I get requests for it every time we have a movie marathon.
Ingredients
- Salmon fillet: rich omega three flavor pick wild caught if you can for freshness
- Imitation crab meat: adds classic sweet umami and stretches your seafood look for brands without too much filler
- Japanese mayonnaise: creamy tangy unbeatable authentic taste shop Asian markets for Kewpie
- Cream cheese: softens the filling and adds a velvety texture
- Sriracha: brings gentle heat adjust amount to taste
- Low sodium soy sauce: balances the richness and keeps salt in check choose a naturally brewed brand
- Calrose sushi rice: slightly sticky the best texture for layering pick rice labeled for sushi
- Seasoned rice vinegar: brightens and flavors the rice check label for pre sweetened varieties
- Furikake: seaweed sesame blend gives savory crunch find varieties with or without dried fish
- Spicy mayo: combo of creamy mayo sriracha splash lime juice my secret for zing
- Chopped green onion: fresh bite and color add at the last minute
- Black and white sesame seeds: pop of crunch and nutty flavor toast lightly for more taste
- Roasted seaweed: crispy sheets to scoop up the casserole get full sized or snack packs
- Unagi eel sauce: sweet glaze to drizzle optional but so good
- English cucumber and avocado: cooling creamy contrast shop for firm but ripe produce
Step-by-Step Instructions
- Prepare the Rice:
- Rinse two cups of sushi rice under cold water for a minute swirling until water is mostly clear. Cook using a rice cooker or stovetop with the usual water ratio for sushi rice. When ready spread rice onto a rimmed baking sheet and gently fold in a quarter cup seasoned rice vinegar with a rice paddle. Allow rice to cool uncovered this prevents it from turning gummy in the bake.
- Season and Bake the Salmon:
- Heat your oven to four hundred degrees Fahrenheit. Place the salmon fillet on a parchment lined tray. Sprinkle with salt pepper and garlic powder evenly. Bake for fifteen to twenty minutes until the salmon flakes easily with a fork and reaches one hundred forty five degrees internal temp. Let cool slightly and use two forks to shred into bite size pieces.
- Mix the Filling:
- Combine shredded salmon chopped imitation crab Japanese mayonnaise cream cheese sriracha and soy sauce in a large mixing bowl. Stir until the mixture is uniform creamy and the flavors are fully blended. Taste and add extra sriracha or mayo if you crave saucier texture.
- Assemble the Sushi Bake:
- Lightly press the cooled rice into a nine by thirteen baking dish making an even layer about an inch thick. Sprinkle the entire surface with two tablespoons of furikake making sure to cover the rice edge to edge. Dollop the salmon mixture over the rice and use a spatula to gently spread it in an even layer do not pack too tightly to keep it fluffy.
- Broil:
- Adjust your oven rack to the top third spot. Place the baking dish under the broiler for about four minutes watching closely as the top browns and bubbles slightly. You want golden edges but not dried out filling.
- Top and Serve:
- Pull the dish from oven and let cool a few minutes. Drizzle spicy mayo in zig zag lines followed by more sriracha for extra kick. Scatter chopped green onions and both white and black sesame seeds over the top. Serve in scoops with roasted seaweed sheets, sliced cucumber, and avocado on the side so people can make little sushi wraps.
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I always add extra furikake as it reminds me of my childhood lunches and brings a nostalgic umami punch to every bite. Once my niece assembled the toppings with me and declared this better than any takeout which made my day.
Storage Tips
Store any leftovers tightly covered in the fridge for up to three days. To reheat use a low oven around three hundred degrees or microwave in short bursts until just warmed through. Try not to microwave too long or the rice can dry out while the filling separates.
Ingredient Substitutions
Fresh cooked crab can replace imitation for a more delicate flavor. If you are dairy free swap the cream cheese for mashed avocado or extra mayo. No furikake available use a sprinkle of crushed roasted nori and toasted sesame seeds. Any cooked salmon including leftovers will work for the filling.
Serving Suggestions
Offer a platter of sliced cucumber and avocado plus lime wedges for squeezing. If you love variety set out both unagi sauce and extra sriracha so everyone can customize each bite. This bake pairs well with miso soup edamame or a crisp Asian slaw.
Cultural Context
Inspired by Japanese baked sushi and Hawaiian casserole style crowd food this dish adapts sushi flavors for home kitchens with busy cooks in mind. It became popular in recent years through potlucks and social media as a practical spin on a beloved cuisine.
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This salmon sushi bake is sure to become a new favorite, bringing both comfort and fun to your table. Try it once and you will want it at every gathering!
Frequently Asked Questions
- → What kind of salmon works best?
Fresh skinless salmon fillet yields the best texture, but thawed frozen fillets can be used if patted dry.
- → Can I substitute the imitation crab?
Yes, real crab meat or flaky white fish can be substituted for a different seafood flavor profile.
- → What type of rice is ideal?
Calrose or short-grain sushi rice gives the characteristic stickiness necessary for pressing into a casserole.
- → Is furikake essential?
Furikake adds savory crunch and umami, but it can be omitted or replaced with extra sesame seeds if unavailable.
- → How do I serve the sushi bake?
Use spoonfuls wrapped in nori sheets with cucumber and avocado, or enjoy it straight from the dish.
- → Can I make it ahead?
You can assemble and refrigerate in advance, then bake and broil just before serving for best freshness.