Description
Salmon Sushi Bake brings Japanese-inspired comfort to home kitchens with layered flavors and textures. California-style ingredients create a delightful casserole where creamy salmon meets crispy panko, inviting you to savor each delectable bite.
Ingredients
Scale
Salmon Mixture
- 8 ounces (226 grams) salmon filet, skin removed and cut into 0.5-inch pieces
- 8 ounces (226 grams) imitation crab meat, shredded
- 3 ounces (85 grams) cream cheese, softened
- ⅓ cup Kewpie mayo
- 2 tablespoons (30 milliliters) soy sauce or tamari
- 2 tablespoons (30 milliliters) Sriracha
- ¼ cup (60 milliliters) green onions, sliced thin
Sushi Rice
- 1.5 cups (360 milliliters) sushi rice, rinsed
- 2 cups (480 milliliters) water
- ¼ cup (60 milliliters) lite seasoned rice vinegar
- 2 tablespoons (30 milliliters) furikake
Sauces and Toppings
- ¼ cup (60 milliliters) soy sauce
- ¼ cup (60 milliliters) mirin
- 2 tablespoons (30 milliliters) sake
- 1.5 tablespoons (22.5 milliliters) white granulated sugar
- ½ cup (120 milliliters) Kewpie mayo
- 2 tablespoons (30 milliliters) Sriracha
- 1 teaspoon (5 milliliters) fresh lime juice
- ¼ teaspoon (1.25 milliliters) salt
- Avocado, sliced thin
Instructions
- Thoroughly rinse short-grain rice under cold water, allowing it to soak for 15 minutes to release excess starch, then transfer to a pot with precise water measurements and cook until tender.
- Gently fold rice vinegar into the cooked rice, creating a glossy and flavorful base, then allow to cool to ambient temperature.
- Carefully dice fresh salmon into uniform cubes, ensuring clean cuts for even cooking and aesthetic presentation.
- Combine salmon pieces with creamy mayonnaise, rich cream cheese, zesty Sriracha sauce, umami-packed soy sauce, and finely chopped green onions, then fold in delicate pieces of imitation crab meat.
- Create a glazing liquid by simmering soy sauce, sweet mirin, traditional sake, and granulated sugar until the mixture reaches a slightly syrupy consistency, then set aside to cool completely.
- Whisk together smooth mayonnaise, fiery Sriracha, fresh lime juice, and a pinch of salt to craft a vibrant spicy mayo drizzle.
- Preheat the oven to 425°F (220°C) and prepare a ceramic or glass baking dish with a light coating of cooking spray.
- Evenly distribute the seasoned rice across the baking dish, creating a uniform layer, then generously sprinkle traditional Japanese furikake seasoning for added depth of flavor.
- Carefully spread the prepared salmon mixture over the rice, ensuring complete and even coverage.
- Bake for 12-15 minutes until heated through, then activate the broiler to caramelize the top to a golden-brown finish.
- Allow the dish to rest and cool for 10 minutes, which helps the flavors meld and stabilizes the texture.
- Artfully drizzle the prepared soy glaze and spicy mayo across the surface of the bake.
- Garnish with creamy sliced avocado, crisp cucumber, toasted sesame seeds, and freshly chopped green onions.
- Serve immediately alongside crisp nori sheets for a complete and interactive dining experience.
Notes
- Collect all ingredients beforehand to streamline the cooking process and minimize kitchen chaos.
- Ensure salmon is fresh and sushi-grade for optimal flavor and food safety.
- Prepare components like spicy mayo and sauces in advance to reduce last-minute stress.
- Let rice cool completely to prevent mushiness and achieve perfect texture for sushi bake.
- Use a sharp knife when cubing salmon to maintain clean, even pieces for consistent baking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 6
- Calories: 520 kcal
- Sugar: 10g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg