Description
This Salmon Sushi Bake is a delicious and viral fusion dish that layers sushi rice with a creamy mixture of shredded salmon, imitation crab, cream cheese, and spicy Sriracha mayo. It's baked to perfection and served wrapped in seaweed snacks, offering a comforting yet fresh sushi-inspired meal perfect for sharing.
Ingredients
Rice Base
- 2 cups uncooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- ½ tsp salt
Seafood Mixture
- 10 oz imitation crab
- 8 oz salmon (about 2 cups shredded cooked salmon)
- 4 oz cream cheese
- ⅓ cup Sriracha Mayo
Toppings and Garnishes
- Furikake seasoning
- Seaweed snacks, for serving
- Sesame seeds, for topping (optional)
- Green onion, chopped
Instructions
- Cook the sushi rice: Prepare the sushi rice according to the package instructions until tender and fluffy.
- Prepare the sushi rice seasoning: In a microwave-safe bowl, combine the rice vinegar, sugar, and salt. Microwave for about 30 seconds until sugar and salt dissolve completely. Pour this seasoning mixture over the cooked rice and gently mix to combine. Set aside.
- Cook the salmon: Season the salmon with salt and pepper. You can air fry it at 400°F for 10-12 minutes or bake it in the oven at 375°F for 15-17 minutes until fully cooked. Then shred the salmon into small pieces.
- Prepare the seafood mixture: In a large bowl, shred the imitation crab and cooked salmon. Add the cream cheese and Sriracha mayo, then mix until smooth and well combined.
- Preheat the oven: Preheat your oven to 400°F and prepare a 9×9 inch or 9×13 inch baking dish.
- Assemble the sushi bake: Transfer the seasoned sushi rice into the baking dish and gently press it flat. Sprinkle a generous amount of furikake over the rice, then spread the salmon-crab mixture evenly on top. Press and smooth the surface gently.
- Bake: Place the baking dish in the oven and bake at 400°F for 10-15 minutes until heated through and the top starts to set.
- Add final toppings: Remove from oven and top with additional Sriracha mayo, chili furikake, sesame seeds, and chopped green onions.
- Serve: Scoop spoonfuls of sushi bake and wrap each with a piece of seaweed snack before enjoying.
Notes
- For a substitute to Sriracha mayo, mix mayonnaise with sriracha sauce to taste.
- You can bake or air fry the salmon depending on your preferred kitchen equipment.
- Adjust the amount of Sriracha mayo to control spice level.
- Store leftovers covered in the refrigerator for up to 2 days; best enjoyed fresh.
- Use furikake generously for authentic umami flavor.
