Description
Indulge in the flavors of Japan with this creamy Salmon Sushi Bake, a delightful twist on traditional sushi that’s perfect for gatherings or cozy nights in. This easy-to-make dish combines tender salmon, creamy cheese, and spicy mayo layered over perfectly cooked sushi rice. With its rich flavor profile and impressive presentation, your family and friends will be clamoring for seconds. Serve it with roasted seaweed, cucumber slices, and avocado for an authentic experience that brings the sushi bar right to your table.
Ingredients
Scale
- 2 cups dry sushi rice
- 2 cups water
- 1/4 cup seasoned rice vinegar
- 1 1/2 lb salmon fillet
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 8 oz imitation crab meat (chopped)
- 1/2 cup Japanese mayonnaise
- 4 oz cream cheese (softened)
- 1 Tbsp sriracha
- 1 Tbsp low sodium soy sauce
- 2 Tbsp furikake
- Spicy mayo (Mayo + sriracha + lime juice)
- Chopped green onion
- Black and white sesame seeds
- Roasted seaweed
- Unagi sauce (eel sauce)
- English cucumber
- Avocado slices
Instructions
- Rinse sushi rice until water runs clear. Cook in a rice cooker with water until done. Cool on a baking sheet and mix with seasoned rice vinegar.
- Preheat oven to 400°F (200°C). Season salmon with salt, pepper, and garlic powder; bake for 15-20 minutes until cooked through.
- Flake the salmon into a bowl and combine with imitation crab, mayonnaise, cream cheese, sriracha, and soy sauce.
- In a baking dish, layer cooled rice followed by the salmon mixture. Broil for about 4 minutes until heated through.
- Garnish with spicy mayo, green onions, sesame seeds, and serve alongside roasted seaweed and fresh vegetables.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/6 of recipe (approximately 220g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 70mg