This delectable Oven-Baked Salmon Sushi brims with tender salmon, imitation crabmeat, zesty spicy mayo, and sumptuous cream cheese. Expect a blend of heat, creaminess, and savory delight in every bite.
Are you a fan of salmon in your sushi? Make sure to also check out the Salmon Skin Roll and the Spicy Salmon Roll for more sushi delights.
Details of the Recipe
I adore whipping up this Oven-Baked Salmon Sushi because of its simplicity compared to traditional sushi rolls, and it’s fabulous for groups. Bursting with complex flavors and a variety of textures, it’s suitable for any gathering.
- FLAVOR: A symphony of savory salmon, a duo of mayos packed with sweetness and spice, umami-packed sauces, and the zest of seasoned rice make for a standout sushi bake.
- TEXTURE: Enjoy the gentle interplay between the salmon’s delicate texture, the silkiness of cream cheese, and the cling of the sticky rice.
- DURATION: Prepare to spend 43 minutes on this creation.
- SIMPLICITY: With easy-to-follow instructions, you’ll craft an impeccable sushi bake with consistent results.
Essentials for the Recipe
Notes on Ingredients
- Salmon – Choose from a fresh fillet or previously frozen, ensuring no pin bones remain.
- Imitation crab – This seafood alternative is the ideal texture for sushi and surpasses fresh crab in this context.
- Mayonnaise – A mix of Kewpie and spicy mayonnaise brings a rich, tangy kick to the dish.
- Rice vinegar – This pleasant, mildly sweet staple is essential for your sushi rice.
- Soy sauce – It adds a deep umami and salty accent that’s excellent with sushi bakes.
- Sesame seeds – Enjoy their subtle sweet and nutty flavor.
- Sushi rice – Sticky when cooked, short-grain sushi rice is essential.
Variations and Substitutes
- Salmon alternatives – Feel free to use other fish like yellowtail, spicy crab, or even chicken.
- Regular mayonnaise tweak – If Kewpie mayo isn’t at hand, concoct a similar flavor using regular mayo plus a sprinkle of sugar and a touch of rice vinegar.
- Other rice options – While sushi rice provides the classic stickiness, medium or long grains can serve as substitutes.
- Add avocado – Introduce slices of avocado for added creaminess in your sushi bake.
Creating Your Oven-Baked Salmon Sushi
- Prepare the sushi rice – Run the sushi rice under cold water using a sieve, stirring for about a minute to clean it thoroughly.
- Steam the sushi rice – Use your rice cooker to steam the rice with water. After it’s done, spread it on a baking sheet, mix in seasoned rice vinegar, and let it cool down.
Expert Tip: While incorporating the vinegar, be gentle with the rice and use a rice paddle to avoid squishing the grains.
- Flavor the salmon – Enhance the salmon fillet with a sprinkle of salt, pepper, and garlic powder.
- Cook the salmon – Roast at 400 degrees Fahrenheit for 15-20 minutes, until it reaches an internal temperature of 145 degrees Fahrenheit.
- Combine the ingredients – Let the salmon cool, then mix it in a bowl with chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and low-sodium soy sauce.
- Assemble the sushi bake – Spread the cooled rice into a 9×13 casserole dish, applying light pressure, and then add a sprinkle of furikake seasoning.
- Add the salmon layer – Cover the rice with the salmon mix and harmonize the flavors with a quick broil for 4 minutes.
- Final touches – Drizzle spicy mayo and sriracha atop your sushi bake, then adorn with green onions and sesame seeds before serving.
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Cooking Advice
- Prepare the rice- Initially, thoroughly rinse your rice until the water runs clear to eliminate any excess starch or debris.
- Handle the rice carefully- When mixing in the rice vinegar, treat the sushi rice with care, lightly folding rather than pressing, to maintain its delicate texture.
- Adjust baking time for the salmon- The cooking time for the salmon can vary based on its size. Watch for the salmon to reach a safe internal temperature of 145°F.
- Accent with tasty garnishes- Elevate your Salmon Sushi Bake with garnishes like crisp nori sheets, savory Unagi sauce, fresh cucumbers, and creamy avocado slices.
Commonly Asked Questions
For your sushi bake, opt for either farmed Atlantic salmon or farmed Alaskan salmon. It’s best to avoid wild salmon due to a greater possibility of parasites; stick to farmed varieties for sushi preparation.
You can choose either cooked or raw salmon for sushi. For sushi bakes such as this one, we cook the salmon before mixing it with the other ingredients and then assembling the bake.
Meal Pairings
This Salmon Sushi Bake overflows with savory, zesty, and savory notes. Relish it alongside sushi rolls, an array of veggies, various grains and noodles, or as a starter.
- Sushi: Complement this dish with other sushi favorites like a Crunchy Shrimp Tempura Roll, Simple Sushi Bake, a California Roll Bowl, or an Explosive Dynamite Roll.
- Vegetables: Couple the sushi bake with Garlic Green Asparagus, Oven-Crisped Brussels Sprouts, Air-Fried Broccoli, or a Green Bean and Bacon Salad.
- Grains/Noodles: Present it alongside Hibachi-Style Fried Rice, a Quinoa Rice Stir Fry, Classic Chow Mein, or a Shrimp Chow Mein that’s ready in 30 minutes.
- Starters: Begin your meal with Spring Rolls, a refreshing Kani Salad, Tempura Shrimp, or Sweet Teriyaki Chicken Wings.
Prepare Ahead of Time
Prepare ahead: The sushi rice can be prepared earlier in the day and kept at room temperature, while the salmon can be cooked and stored in the refrigerator once cooled down.
Storage: Keep leftovers of the Salmon Sushi Bake in a sealed container or covered with cling film in the fridge, and consume within 3 days.
Freezing: Freezing this dish is not recommended, as the rice might become dry and the overall texture could turn grainy once defrosted.
Explore More Delicious Sushi Creations!
- Effortless Sushi Bake
- Crispy Salmon Skin Roll
- Dynamite Roll
- Volcanic Roll
Complete Cooking Instructions
Salmon Sushi Casserole
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Print
Rate
Required Tools
- 1 Rice Cooker
- 1 9×13 Baking Pan
Ingredients Needed
For the Sushi Rice
- 2 cups uncooked sushi rice
- 2 cups water
- 1/4“`html
cup vinegar made from seasoned rice
For the Fish
1 1/2
lb
piece of salmon
Season to taste with salt and pepper
1/2
tsp
of garlic in powdered form
Stuffing
8
oz
of surimi
diced
1/2
cup
wprm-recipe-ingredient-name”>of mayo from Japan
4
oz
of cheese
softened
1
Tbsp
of hot chili sauce
1
Tbsp
of soy sauce, low in sodium
2
Tbsp
of seasoning mix
Garnishes
spicy Mayo mixture
Mayo + hot chili sauce + juice of lime
Sliced green onions
Mixed black and white seeds of sesame
To accompany
Toasted seaweed sheets
Unagi eel sauce
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Sweet Unagi Glaze (also known as eel sauce)
- Fresh English Cucumber
- Creamy Avocado Slices
Cooking Instructions
- Begin by preparing the sushi rice. Rinse the Calrose Sushi Rice in a mesh strainer under cool running water for around 1 minute, agitating the rice gently with a spoon.
- Cook the rice in a rice cooker with the specified amount of water. Once done, spread the rice onto a shallow pan and evenly spritz with seasoned rice vinegar using a rice paddle to fold it in softly. Avoid crushing the rice; let it cool afterwards.
- Season the salmon fillet uniformly with salt, pepper, and a touch of garlic powder.
- Bake the seasoned salmon in an oven preheated to 400 degrees Fahrenheit for 15-20 minutes; thickness will affect cooking time. Aim for an internal temperature of 145 degrees Fahrenheit minimally.
- Once the salmon has cooled, flake it into a large mixing bowl and add chopped imitation crab, creamy Japanese mayonnaise, softened cream cheese, a dash of sriracha, and low-sodium soy sauce.
- Thoroughly combine all the ingredients.
- Evenly distribute the cooled sushi rice across the bottom of a 9×13 inch baking pan, lightly packing it down. Sprinkle your chosen furikake seasoning over the top, using about 3 tablespoons.
- Spread the savory salmon mixture over the bed of seasoned rice and broil in the oven for 4 minutes, until the topping is just heated through and slightly crispy.
- Finish by drizzling spicy mayonnaise and a squirt of sriracha over the cooked sushi bake. Sprinkle chopped scallions and sesame seeds for garnish. Enjoy with toasted seaweed sheets, a drizzle of sweet Unagi sauce, slices of crisp English cucumber, and fresh avocado.
Nutritional Information
Carbs: 59g |
Protein: 30g
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