Salmon Sushi Bake Casserole (Print Version)
# Ingredients:
→ Salmon
01 -
680 g salmon fillet
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
0.5 tsp garlic powder
→ Filling
05 -
225 g imitation crab meat, chopped
06 -
120 ml Japanese mayonnaise
07 -
115 g cream cheese, softened
08 -
15 ml sriracha
09 -
15 ml low sodium soy sauce
→ Rice
10 -
400 g Calrose sushi rice
11 -
60 ml seasoned rice vinegar
→ Toppings
12 -
2 tbsp furikake seasoning
13 -
Spicy mayonnaise (mayonnaise, sriracha, lime juice)
14 -
Chopped green onion
15 -
Black and white sesame seeds
→ To Serve (optional)
16 -
Roasted seaweed sheets
17 -
Unagi (eel) sauce
18 -
Sliced English cucumber
19 -
Avocado slices
# Instructions:
01 -
Rinse the sushi rice thoroughly under cold water for 1 minute. Cook rice in a rice cooker with appropriate amount of water. Once cooked, transfer to a rimmed baking sheet and gently fold in seasoned rice vinegar using a rice paddle. Allow the rice to cool completely.
02 -
Preheat oven to 200°C. Season salmon fillet with salt, black pepper, and garlic powder. Place on a baking tray and bake for 15–20 minutes or until the internal temperature reaches 63°C. Let salmon cool slightly before shredding.
03 -
In a large bowl, combine shredded salmon, chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and soy sauce. Mix thoroughly until well incorporated.
04 -
Gently compress cooled sushi rice into an even layer in a 22×33 cm baking dish. Sprinkle furikake evenly over the rice. Spread the prepared salmon mixture across the top.
05 -
Place the dish under a hot broiler for approximately 4 minutes, or until the top develops light golden browning.
06 -
Drizzle spicy mayonnaise and extra sriracha over the top. Garnish with chopped green onion and both black and white sesame seeds. Serve warm with roasted seaweed, sliced cucumber, and avocado as accompaniments. Add unagi sauce if desired.
# Notes:
01 -
Ensure rice is fully cooled before assembly to prevent the sushi bake from becoming overly soft.
02 -
Adjust the sriracha quantity for more or less heat according to personal preference.