Remember those cherished family meals, full of laughter and comfort? This Salmon Sushi Bake recipe brings that warmth to your table with a modern twist. It’s a delightful deconstructed sushi roll, layered in a baking dish and served warm. You get all the incredible flavors of your favorite sushi without the intricate rolling. It’s wonderfully easy and perfect for sharing, truly a dish that connects us through deliciousness.
Table of Contents
Why You’ll Love This Salmon Sushi Bake
Our Salmon Sushi Bake is more than just a meal; it’s an experience waiting to happen. It embraces simplicity and joy, making cooking accessible and fun for everyone.
- Quick and Simple: Forget complicated rolling; this dish comes together effortlessly.
- Crowd-Pleaser: It’s ideal for potlucks, gatherings, or a cozy family dinner.
- Customizable: Easily adapt ingredients to fit your family’s unique tastes.
- No Raw Fish: Enjoy sushi-inspired flavors without any raw ingredients, safe for all.
- Comforting Flavors: Every bite offers a creamy, savory, and satisfying experience.
Ingredients
Gathering simple ingredients is the first step to creating wonderful memories in the kitchen. For a truly delightful Salmon Sushi Bake, you’ll want these fresh components.
For the Sushi Rice
- 2 cups uncooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- ½ tsp salt
For the Creamy Salmon & Crab Mixture
- 10 oz imitation crab, shredded
- 8 oz salmon (about 2 cups of shredded cooked salmon)
- 4 oz cream cheese, softened
- ⅓ cup Sriracha Mayo (see note for substitute)
For Topping & Serving
- Furikake
- Seaweed snacks
- Sesame seeds, for topping (optional)
- Green onion, chopped
Notes & Substitutions
Feel free to adapt these ingredients to what you have on hand or prefer. Cooking should always feel empowering! For the salmon, cooked tuna or shrimp work beautifully. If you’re not a fan of imitation crab, use more salmon for a richer flavor. If Sriracha Mayo isn’t available, simply mix Kewpie mayo with sriracha to taste. For a dairy-free option, substitute with a plant-based cream cheese.
Equipment
You don’t need fancy tools to create a comforting meal. Here’s what you’ll need for your Salmon Sushi Bake:
- Medium pot or rice cooker
- Microwave-safe bowl
- Large mixing bowl
- Air fryer OR baking sheet
- 9×9 or 9×13 inch baking dish
- Spatula or spoon
How To Make Salmon Sushi Bake
Bringing our Salmon Sushi Bake to life is a journey of simple steps, perfect for building kitchen confidence. Each part comes together to create a harmonious dish everyone will love.
- Prepare the Rice: Cook the sushi rice according to the package instructions. Aim for perfectly fluffy, tender grains.
- Season the Rice: In a small, microwave-safe bowl, combine the rice vinegar, sugar, and salt. Microwave for about 30 seconds, or until the sugar and salt are fully dissolved. Gently pour this warm vinegar mixture over the cooked rice and fold it in until well combined. Set the seasoned rice aside to cool slightly.
- Cook the Salmon: Season your salmon with a pinch of salt and pepper. For air fryer users, cook at 400°F (200°C) for 10-12 minutes, until it flakes easily. If baking, place the salmon on a baking sheet and bake at 375°F (190°C) for 15-17 minutes. Once cooked, let it cool slightly, then gently shred it into flaky pieces. According to the FDA, salmon should be cooked to an internal temperature of 145°F for safe consumption.
- Prepare the Creamy Mixture: In a large mixing bowl, shred the imitation crab and add the cooked, shredded salmon. Incorporate the softened cream cheese and Sriracha Mayo. Mix everything together with a spoon or spatula until the mixture is smooth, creamy, and well combined. This is where the magic happens!
- Assemble the Bake: Preheat your oven to 400°F (200°C). Lightly grease a 9×9 inch or 9×13 inch baking dish, preparing it for your wonderful Salmon Sushi Bake. Transfer the seasoned sushi rice to the prepared baking dish and gently press it down into an even layer with the back of a spoon.
- Layer and Top: Sprinkle a generous amount of furikake over the pressed rice layer. This adds an incredible umami boost. Then, evenly spread the creamy salmon-crab mixture over the furikake. Gently press down and smooth the top layer.
- Bake to Perfection: Bake the assembled dish in the preheated oven for 10-15 minutes, or until the top is lightly golden and bubbly around the edges. This baking time allows the flavors to meld beautifully.
- Garnish and Serve: Remove the Salmon Sushi Bake from the oven. Drizzle with extra Sriracha mayo, sprinkle with more furikake, a handful of sesame seeds, and fresh chopped green onions. Serve warm with crisp seaweed snacks, using them to scoop up delicious portions. Enjoy this beautiful creation with your loved ones!
Pro Tips for the Best Sushi Bake
Crafting the perfect Salmon Sushi Bake is about mindful steps that bring out the best in every ingredient. These simple tips will help you create a dish full of flavor and texture.
- Rinse Rice: Rinse your sushi rice thoroughly under cold water until it runs clear. This removes excess starch, ensuring a perfectly fluffy texture.
- Gentle Mixing: When seasoning the rice, fold the vinegar mixture in gently. Overmixing can break the rice grains, making it gummy.
- Perfect Salmon: Cook the salmon until it’s just flaky and cooked through, avoiding overcooking, which can dry it out.
- Creamy Blend: Ensure your salmon and crab mixture is well-combined and creamy. This consistency is key to a rich, satisfying bite.
- Firm Layers: Press the rice and topping layers firmly into the baking dish. This helps the bake hold together when serving.
- Fresh Toppings: Don’t skip the fresh toppings like green onions and extra Sriracha mayo; they add essential freshness and flavor.
Serving, Storage & Variations
This versatile Salmon Sushi Bake is designed to bring joy, whether it’s fresh from the oven or enjoyed as a delightful leftover. It’s truly a dish that keeps on giving.
Serving Suggestions
- Serve your Salmon Sushi Bake alongside refreshing sliced cucumber or creamy avocado for added texture and freshness.
- Drizzle with a touch of sweet unagi sauce or a bit more spicy mayo to enhance the flavors.
- It works beautifully as a satisfying main course or a crowd-pleasing appetizer for gatherings.
Storage Instructions
- Allow the baked dish to cool completely to room temperature before storing.
- Transfer any leftovers to an airtight container and refrigerate promptly.
- It keeps fresh in the refrigerator for up to 2-3 days, ready for your next quick meal.
Reheating Leftovers
- Microwave: For a quick reheat, place a portion in a microwave-safe dish and heat until warm through.
- Oven: To retain some crispness, bake at 350°F (175°C) for 10-15 minutes, or until heated.
Recipe Variations
- Protein: Experiment with cooked tuna, shrimp, shredded chicken, or even baked tofu for different protein options.
- Veggies: Fold in finely diced avocado, cucumber, or bell peppers into the salmon mixture for added crunch and nutrition.
- Spice: Adjust the amount of Sriracha to your liking, or add a pinch of chili flakes for extra heat.
- Sauces: Customize with other Asian sauces like sweet chili sauce, teriyaki glaze, or a creamy ginger dressing.
Nutrition Information
This Salmon Sushi Bake offers a balance of satisfying flavors and beneficial nutrients. Salmon, a star ingredient, is celebrated for its richness.
| Nutrient | Estimated Value Per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 25g |
| Total Fat | 20g |
| Saturated Fat | 6g |
| Cholesterol | 60mg |
| Sodium | 480mg |
| Carbohydrates | 35g |
| Dietary Fiber | 1g |
| Sugars | 5g |
Please note these values are estimates and can vary based on specific ingredients and portion sizes. Salmon is a fantastic source of omega-3 fatty acids, known for heart health, and high-quality protein, which supports muscle maintenance and overall wellness. Research indicates that omega-3 fatty acids can improve brain cell function and help prevent Alzheimer’s disease.
Frequently Asked Questions
Cooking is a journey, and questions are a natural part of learning and growing in the kitchen. Here are some common queries about this delightful dish.
Is salmon sushi bake actually sushi?
While it’s inspired by sushi flavors, a salmon sushi bake is a baked, deconstructed version, not traditional raw sushi.
Can I use raw salmon in sushi bake?
No, for this recipe, you must use cooked salmon. The baking time isn’t sufficient to safely cook raw fish to proper internal temperatures.
What is furikake?
Furikake is a Japanese seasoning blend, typically containing dried fish, sesame seeds, chopped seaweed, sugar, and salt, adding umami and crunch.
How long does sushi bake last in the fridge?
When stored properly in an airtight container, your salmon sushi bake will last for 2-3 days in the refrigerator.
Can I make sushi bake ahead of time?
Yes, you can assemble the rice and salmon mixture layers ahead of time, then bake just before serving for the freshest taste.
Final Thoughts
This easy Salmon Sushi Bake truly captures the essence of simple, joyful cooking and family connection. It transforms the intricate art of sushi into an approachable, warm, and wonderfully comforting meal. We hope this recipe encourages you to gather your loved ones around the table, creating new traditions and delicious memories. Don’t hesitate to make your own Salmon Sushi Bake; we’d love to see your beautiful creations shared online!
Easy Salmon Sushi Bake: The Viral Deconstructed Roll Recipe
Ingredients
Equipment
Method
- Cook sushi rice according to package instructions.
- In a microwave-safe bowl, combine rice vinegar, sugar, and salt; microwave until dissolved, then gently mix the mixture into the cooked rice.
- Season salmon with salt and pepper, then cook in an air fryer at 400F for 10-12 minutes or bake in the oven at 375F for 15-17 minutes.
- In a large bowl, shred the imitation crab and cooked salmon, then add cream cheese and Sriracha Mayo and mix until smooth and well combined.
- Preheat the oven to 400F and prepare a 9×9 inch or 9×13 inch baking dish.
- Transfer the cooked sushi rice to the baking dish, press it down, sprinkle with furikake, and then top with an even layer of the salmon-crab mixture.
- Bake the sushi bake at 400F for 10-15 minutes.
- Take the sushi bake out of the oven and top with more Sriracha mayo, chili furikake, sesame seeds, and chopped green onions.
- To serve, scoop a spoonful of sushi bake and wrap it with a seaweed snack.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
