Salmon Sushi Bake

Why You’ll Love This Recipe

This recipe takes sushi bake to the next level by adding creamy textures and a zesty kick. The combination of tender cooked salmon, imitation crab, and cream cheese is perfectly balanced with the tangy sushi rice and spicy mayo. The optional unagi sauce adds a touch of sweetness that complements the richness of the dish, making it a crowd-pleaser every time. Plus, it’s simple and quick to prepare, making it a great option for both busy weeknights and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sushi rice:

• 2 cups sushi rice (medium or short grain, about 4 cups cooked)

• ¼ cup rice vinegar (regular, not seasoned rice vinegar)

• 1½ tablespoons granulated sugar

• 1 teaspoon salt

• Toasted sesame oil (just a small amount for greasing the baking dish, optional)

For the salmon and crab mix:

• 8 ounces cooked salmon

• 8 ounces imitation crab meat

• 4 ounces cream cheese (softened)

• ½ cup Sriracha (more or less to your preference)

• ¼ cup Kewpie mayo

• 1 stalk green onion (sliced, plus more for garnish if desired)

For the spicy mayo:

• ¼ cup Kewpie mayo

• 1 tablespoon Sriracha (more or less to your preference)

Optional unagi sauce:

• 2 tablespoons sake

• 2 tablespoons soy sauce

• 2 tablespoons granulated sugar

• 1 tablespoon mirin

Optional toppings:

• Avocado (sliced)

• English cucumber (sliced)

• Furikake

• Seaweed snack

Directions

1. Make the sushi rice:
   Wash and rinse the sushi rice 2-3 times, or until the water runs clear. Drain well and cook using your preferred method. While the rice is cooking, microwave the rice vinegar, sugar, and salt in a microwaveable container for 20-30 seconds until dissolved. Set aside. Once the rice is cooked, transfer it to a large mixing bowl and fluff it using a rice paddle. Drizzle in the prepared vinegar mixture, mixing gently until absorbed. Cover with a damp towel and set aside.

2. Make the salmon and crab mix:
   If using raw salmon, season lightly with salt and pepper, then bake at 425°F for 15-20 minutes until cooked through (or air fry at 400°F for 10-15 minutes). Shred the imitation crab meat and add it to a bowl along with the flaked salmon, cream cheese, Kewpie mayo, Sriracha, and green onion. Mix well.

3. Make the spicy mayo:
   Combine Kewpie mayo and Sriracha in a small bowl and set aside. Transfer it to a squeeze bottle or Ziploc bag for easy serving.

4. Optional unagi sauce:
   Combine sake, soy sauce, sugar, and mirin in a saucepan over medium-high heat. Bring to a simmer, then reduce to medium or low heat for 3-5 minutes until the sauce thickens. Remove from heat and set aside.

5. Assemble and bake:
   Preheat the oven to 425°F and grease a casserole pan with sesame oil. Spread the seasoned sushi rice evenly in the pan, pressing it down gently. If desired, sprinkle a layer of furikake on top. Spread the salmon and crab mixture evenly over the rice. Bake for 10-15 minutes or until heated through.

6. Serve:
   Drizzle the top of the sushi bake with spicy mayo and optional unagi sauce. Garnish with furikake and sliced green onion. Serve warm with seaweed snack, avocado, and cucumber.

Servings and Timing

• Prep Time: 30 minutes

• Cook Time: 15 minutes

• Total Time: 45 minutes

• Yield: 4 servings

Variations

• All Salmon Version: You can make this dish with only salmon by using the same amount of cooked salmon and omitting the imitation crab meat.

• Rice Alternative: If you prefer, skip the seasoned rice and use plain rice, though seasoned rice will elevate the flavor of the bake.

• Spicy Heat: Adjust the amount of Sriracha in the salmon mix and spicy mayo to control the heat level. If you prefer a milder version, reduce the Sriracha and add a bit more Kewpie mayo.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, cover the sushi bake with foil and warm it in the oven at 350°F for about 10-15 minutes, or microwave in short bursts.

FAQs

Can I use fresh or raw salmon for this recipe?

Yes, you can use fresh or raw salmon. Simply season and bake it as directed in the recipe.

What if I don’t have Kewpie mayo?

Kewpie mayo adds a special creaminess and flavor to this dish. If you don’t have it, you can substitute regular mayonnaise, but the flavor may be less rich.

Can I make the unagi sauce ahead of time?

Yes, the unagi sauce can be made ahead of time and stored in the refrigerator for up to 1 week.

What can I serve this with?

This sushi bake pairs well with miso soup or Filipino lumpia for a complete meal.

Can I use another type of rice for this dish?

Sushi rice is ideal because of its sticky texture, but you can substitute with any medium or short-grain rice if necessary.

Can I make this dish vegetarian?

Yes, you can omit the fish and crab, and use vegetables or tofu instead for a vegetarian version.

How spicy is this sushi bake?

The level of spice depends on how much Sriracha you add. You can adjust it to your preferred level of heat.

Can I freeze this dish?

While this dish is best enjoyed fresh, you can freeze the sushi bake (without the mayo or unagi sauce) for up to 1 month. Reheat in the oven when ready to serve.

Can I make this dish without the avocado?

Yes, the avocado is an optional topping. You can skip it or use other fresh vegetables like cucumber.

What’s the best way to serve this dish?

To eat, scoop a portion of the sushi bake and wrap it with seaweed snack, adding slices of avocado and cucumber on top.

Conclusion

This Salmon Sushi Bake is an easy-to-make, flavorful dish that will impress anyone who tries it. The creamy, spicy salmon and crab mixture layered over seasoned sushi rice makes every bite delightful. Whether for dinner or a potluck, it’s a versatile dish that everyone will love. Enjoy it warm, topped with spicy mayo, unagi sauce, and your favorite toppings for an unforgettable meal!

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