Salmon Sushi Bake

This Salmon Sushi Bake is a warm, comforting twist on classic sushi, layered with savory salmon, seasoned rice, and creamy, flavorful toppings, all baked to perfection for an easy and crowd-pleasing dish.

Ingredients:

Sushi Rice

1 ½ cup sushi rice uncooked, short grain

2 cups water

¼ cup rice vinegar

2 tablespoons granulated sugar

1 teaspoon salt

Furikake seasoning

**(I like to use Jasmine Rice!! and I opted out of using the vinegar and sugar and my sushi bake still turned out awesome)**

Salmon

8 oz salmon filet

1 tablespoon olive oil

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon pepper

Crab Mixture

1 lb imitation crab meat shredded and chopped

¼ cup Kewpie mayo

¼ cup cream cheese

2 tablespoons soy sauce

1 teaspoon sesame oil

1 tablespoon sriracha

½ cup green onions minced

Instructions:

Sushi Rice

Place the sushi rice in a colander and wash until the water runs clear. Cook the rice according to your preference (rice cooker or on the stove).

Sushi rice seasoning. In a separate bowl, add the rice vinegar, sugar, and salt and mix to combine. Microwave for 15-30 seconds and mix to dissolve the sugar. Pour this mixture over the rice and mix until evenly coated. Set aside.

Salmon Mixture

Season the salmon with olive oil, garlic powder, salt, and pepper.

Line a baking sheet with parchment paper and place the salmon in the center.

Bake in oven 8 minutes at 450.

Or bake it in the air fryer at 400°F (204°C) for 12 minutes.

When cooked remove the skin. Shred the salmon

In a large mixing bowl, shred the crab and cut it into small pieces.

Add the shredded salmon.

Add the Kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and green onions and mix until combined. Set aside.

Assemble and Bake.

Preheat oven to 425°F (218°C).

Lightly grease a casserole dish or 9×9" square baking dish.

Add an even layer of rice to the baking pan.

**You can add as much rice as you’d like for your desired thickness.

Sprinkle an even layer of furikake seasoning over the rice.

Add an even layer of the salmon and crab mixture over the rice and press down firmly.

Bake

Bake at 425ºF (218°C) for about 10 to 15 minutes until golden on top. ***I did 20 minutes Total

Serve

Drizzle the salmon sushi bake with sriracha mayo and unagi sauce,

** If desired, top with green onions and sesame seeds.

Enjoy with roasted seaweed

**recipe from Takes Two Eggs**