If you’re a sushi enthusiast, you’re in for a treat with this simple and delicious Salmon Sushi Bake. This recipe brings together all the amazing flavors and textures of sushi in a convenient and satisfying casserole. It combines tender and flaky salmon, creamy mayo, imitation crab meat, and seasoned sushi rice.
Why You’ll Love This Recipe
This Salmon Sushi Bake is perfect for sushi lovers who want to enjoy the flavors of their favorite sushi rolls without the hassle of rolling them up. It’s made with easily accessible ingredients that you can find at your local grocery store. Plus, it’s a fantastic way to use up leftover rice and seafood.
- An easy and delicious crowd-pleasing dish
- Perfect for parties and gatherings
- Requires less effort compared to traditional sushi rolls
- All the wonderful sushi flavors in casserole form
Looking for more salmon ideas? Give this Low-Carb Sushi Bowl with Smoked Salmon or Salmon Buddha Bowl a try.
- Sushi Rice: A short-grain rice that becomes sticky when cooked, ideal for sushi. Rinse the rice thoroughly on a fine mesh strainer before cooking to remove excess starch.
- Salmon: It’s best to use fresh salmon, but thawed frozen salmon works too. Remember to remove the skin before dicing.
- Imitation Crab Meat: A cost-effective alternative to real crab meat. It has a similar texture and flavor and is widely available at most grocery stores. Real crab meat can also be used if you have access to it.
- Rice Vinegar: Milder and sweeter compared to other vinegars, rice vinegar complements the other ingredients with its delicate flavor. It can be found in the Asian foods section of most grocery stores.
- Soy Sauce: I recommend using low-sodium soy sauce in this recipe, but coconut aminos or tamari can be used as substitutes.
- Sriracha: Adds a spicy kick. Omit if you prefer a milder dish.
- Japanese Mayo: Also known as Kewpie mayo, this type of mayonnaise is popular in Japan and other parts of Asia. It has a milder and slightly sweeter taste compared to traditional mayo, as it is made with rice vinegar instead of distilled vinegar. Japanese mayo is creamier and richer, thanks to the use of egg yolks. Regular mayo can also be used as a substitute.
- Furikake: A Japanese seasoning made of dried fish, sesame seeds, chopped seaweed, sugar, and salt. It adds a delightful umami flavor to the dish. You can find it at Trader Joe’s.
For a complete list of ingredients and substitutions, refer to the recipe card.
How to Make Salmon Sushi Bake
Here’s a step-by-step guide on how to prepare this delicious Salmon Sushi Bake:
Step 1: Cook and season rice. Follow the package directions to cook the sushi rice. Allow the rice to cool for 10 minutes, then season it with rice vinegar, salt, and sugar. Gently mix and set it aside.
Step 2: Prepare salmon mixture. In a large or medium bowl, mix together diced salmon, imitation crab, Japanese mayo (or regular mayo), soy sauce (or coconut aminos), and sriracha.
Step 3: Assemble. Transfer the seasoned rice into a prepared casserole dish and press it down to form a single layer. Sprinkle furikake evenly over the rice. Next, add the salmon mixture on top and spread it evenly, pressing lightly.
Step 4: Bake. Preheat your oven to 425 degrees Fahrenheit and bake the casserole for 17 to 20 minutes.
Step 5: Serve! Allow the casserole to cool slightly, drizzle it with sriracha mayo, and sprinkle with scallions. Cut it into squares and serve with your favorite toppings.
Serving Suggestions and Toppings
While this spicy Salmon Sushi Bake is delicious on its own, adding some tasty toppings takes it to the next level. Here are a few topping ideas:
- Avocado Slices: Add creamy texture and healthy fats by topping each slice with fresh avocado.
- Toasted Sesame Seeds: Sprinkle some toasted sesame seeds on top for extra crunch and a nutty flavor.
- Spicy Sriracha Mayo: Mix mayo, Sriracha, and soy sauce together until smooth for a delicious and spicy dipping sauce.
- Eel Sauce: This sweet and savory sauce, commonly served with eel, adds a unique touch. It can be found at Asian markets or online.
- Scallions or Spring Onions: Sprinkle zesty freshness over the sushi bake with scallions or spring onions.
My favorite way to serve Salmon Sushi Bake is to cut it into small squares or rectangles, place them on nori squares (roasted seaweed sheets cut into squares), and add favorite toppings. It’s like enjoying a little taco. Seaweed snacks can be used as an alternative to nori.
Storage and Freezing Tips
Salmon Sushi Bake is best enjoyed fresh out of the oven. However, leftovers can be stored in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds or warm it in the oven for a few minutes.
For freezing, allow the dish to cool completely. Wrap it tightly with plastic wrap and foil before freezing for up to 1 month. Thaw overnight in the refrigerator before reheating in the oven.
More Tips for Success
- Look for labels that mention “sushi rice,” “Japanese rice,” or “short-grain rice.”
- Thoroughly rinse the rice under cold water before cooking.
- If you have a rice cooker, feel free to use it for cooking sushi rice.
- Seaweed snacks can be used as a substitute for nori sheets.
- If sriracha is unavailable, substitute it with sambal oelek or your favorite hot sauce.
- While fresh salmon and crab make a great combination, feel free to use only salmon and skip the crab.
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