Easy sushi bake recipe
When you want sushi but don’t have time to make individual rolls for everyone, this salmon sushi bake is a great alternative. It has all the main ingredients of a sushi roll, but it’s baked in a casserole dish!
Equipment
- casserole dish
- small and a large mixing bowl
- baking sheet
- mixing utensils like a fork
Ingredients
- 1 1/2 cups uncooked sushi rice ( 3 cups cooked rice)
- 4 oz softened cream cheese
- 6 tbl kewpie mayonnaise plus more for garnish (Japanese mayo)
- 1/2 pound salmon
- 1 tbl sriracha plus more for garnish (or spicy mayo)
- 1 pound imitation crab meat
- 2 tbl sesame seeds
- 1/2 cup green onions
- 1/4 cup rice vinegar
- 2 tbl sesame oil
- 4 tbl nori furikake
- sushi nori sheets for serving (optional)
- soy sauce for serving (optional)
Instructions
- First, start with cooking 1 1/2 cups of sushi rice according to the package. (you can use a rice cooker ) If you cannot find sushi rice at your grocery store, you can substitute it with short-grain rice. Once the rice is cooked let it cool down for 10 minutes. Then, mix 1/4 cup rice vinegar and 2 tbl sesame seed oil with the rice using a fork.
- Evenly spread out the sushi rice into an oven-safe casserole dish. On top of the rice sprinkle 4 tablespoons of Nori Furikake (which is a Japanese rice seasoning)If you don’t have Furikake, you can use a few sheets of seaweed (nori), 2 tbl sesame seeds, and 1/2 tsp salt.
Bake thesalmon
- Pre heat the oven to 420F
- Pat dry the salmon with paper towels then season with 1/2 tsp garlic salt, and 1/4 tsp ground black pepper, then drizzle some kewpie mayo on top. Bake the salmon in the oven for 10 minutesOnce the salmon is baked, Take it out to cool. Shred it with a fork. Make sure not to use the skin of the salmon.
- Next, shred the imitation crab into small pieces. You can either shred it using a fork or chop it with a knife.Combine the salmon, imitation crab, and spring onion in a large bowl.
- In a smaller bowl mix the 4 oz of room temperature cream cheese, 1 tbl sriracha sauce, and 6 tbl kewpie mayo using a fork, until it's smooth. Then add to the salmon bowl. Combine both together in the large bowl.Evenly spread the spicy crab mixture over the rice.
Bake the sushi bake
- Preheat the oven to 350F
- Drizzle the sushi bake with kewpie mayo and sriracha. You can also drizzle eel sauce if you’d like.
- Bake for 25 minutes in the preheated oven, then turn the oven to broil and broil for just a few minutes. Watch it closely so it doesn’t burn. It’s ready when it is slightly golden.
- Serve with any toppings you like, a few options are nori (seaweed sheets), cucumber, avocado slices, masago, unagi sauce, or jalapeno.On a piece of a nori sheet, scoop some of the sushi bake then top with any toppings you’d like. This makes the perfect bite-sized pieces!
- On a piece of nori scoop some of the sushi bake then top with any toppings you’d like. This makes the perfect bite!
Notes
Make ahead
If you want to bake this later, keep it unbaked in the fridge and covered with saran wrap until you are ready to bake. It can stay in the fridge unbaked for 12 hours. You can use imitation crab instead of salmon if you'd like. just use 1 1/2 lbs of imitation crab. or vice versa.SUBSTITUTIONS
- you can substitute the salmon with imitation crab if you’d like, use 1 1/2 lbs of imitation crab instead, or vice versa.
- You can use American mayonnaise instead of Japanese mayo, although I do not recommend doing that. It changes the taste.
- If you are sensitive to spice, you can skip the sriracha
- If you would like you can use real crab meat, I use imitation crab meat because it is more affordable to feed my family
Can't find furikake seasoning?
how to make homemade furikake:- Lightly grind sesame seeds to release their oil.
- Toast sesame seeds until fragrant and golden.
- Mix with shredded nori.
- Season with salt and sugar.
- Optional: Add chili flakes, bonito, dried shiso, shiitake powder, or miso powder.
- Store in an air-tight jar for up to 6 months.