Salmon Sushi Bake

A delightful fusion dish combining the flavors of sushi with a comforting casserole-style meal, featuring salmon, imitation crab, and a creamy Sriracha mayo topping.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Fusion, Japanese

Calories: 350

Ingredients Method Notes

Ingredients

For the Sushi Rice

2 cups uncooked sushi rice Foundation of the dish, fluffy and slightly sticky.
2 tbsp rice vinegar Infuses the rice with tanginess.
1 tbsp white sugar Adds sweetness to balance flavors.
½ tsp salt Enhances flavors.

For the Bake

10 oz imitation crab Provides a flaky seafood flavor.
8 oz salmon Cooked and shredded, rich in omega-3s.
4 oz cream cheese Adds creaminess.
⅓ cup Sriracha Mayo Adds spice and creaminess.
Furikake Japanese seasoning blend for crunch.
Seaweed snacks For scooping the sushi bake.
Sesame seeds Optional topping for crunch.
Green onion, chopped Adds freshness.

Method

Preparation

Cook the sushi rice according to package instructions until fluffy and slightly sticky.
In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds until dissolved and mix into cooked rice. Set aside.
Season salmon fillet with salt and pepper. Cook in an air fryer at 400°F (200°C) for 10-12 minutes or bake at 375°F (190°C) for 15-17 minutes until fully cooked.
In a large bowl, shred the imitation crab and cooked salmon together. Add cream cheese and Sriracha mayo, mixing until smooth.
Preheat oven to 400°F (200°C) and grease a baking dish.

Assembly

Spread seasoned sushi rice in the baking dish evenly and sprinkle furikake over the top.
Layer the salmon-crab mixture on top of the rice and press down gently.
Bake for 10-15 minutes until heated through.
Drizzle with more Sriracha mayo, sprinkle with sesame seeds and green onions before serving.

Notes

For extra flavor, add avocado or cucumber to the filling. Use a larger dish for thinner and crispier layers.