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This warming Salmon Sushi Bake takes traditional Japanese tastes and transforms them into a snug, family-style dish that's now my favorite crowd-pleaser for sushi fans and folks who aren't sure about eating raw fish.
I came up with this dish when some friends came over who enjoyed sushi but felt nervous about making it themselves. When that steaming dish came out of the oven, everyone crowded around with excitement, and they've asked me to make it every time we get together since.
Ingredients
- Sushi rice: works as the base with its clingy texture that nicely supports all the other ingredients
- Seasoned rice vinegar: gives that zingy sushi taste that cuts through the heavier toppings
- Salmon fillet: adds good-for-you protein and that special fish flavor you want in sushi
- Imitation crab meat: brings a touch of sweetness and feels like what you'd find in California rolls
- Japanese mayonnaise: adds a rich, egg-forward taste that normal mayo just can't match
- Cream cheese: makes everything wonderfully smooth and melts nicely during baking
- Sriracha: lets you add as much kick as you want while making everything look pretty
- Furikake seasoning: scattered between everything for that deep savory taste and nice look
- Roasted seaweed sheets: work great for picking up each tasty bite
How To Make Salmon Sushi Bake
- Prepare the rice:
- Wash sushi rice in cold water until the water looks clear, gently moving it with your fingertips to get rid of the starch. This step stops it from getting mushy and keeps each grain intact. Cook it how your rice cooker says to, then carefully mix in seasoned rice vinegar while it's still hot, making sure not to smush the grains as you get that special sushi rice feel.
- Cook the salmon:
- Add plenty of salt, pepper and garlic powder to your salmon before baking at 400°F for around 15 minutes. You'll know it's ready when you can easily pull it apart with a fork but it's still juicy inside. This slow cooking keeps it soft while making sure it's safe to eat. Let it sit a bit before breaking it into chunks.
- Create the filling:
- Mix your cooled salmon with cut-up imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and soy sauce in a big bowl. Stir it all together carefully so you still have different textures from the seafood bits. You want the filling to be smooth but chunky with a mix of spicy, salty, and rich tastes.
- Assemble and bake:
- Put your cooled sushi rice evenly in your baking dish, pressing down a little to make a solid bottom without squishing it too much. Throw furikake all over it so every bite has flavor, then spread your salmon mix on top, going right to the edges. Broil for just 4 minutes until it bubbles and gets a bit golden on top, but watch it closely so it doesn't burn.
- Garnish and serve:
- Squeeze spicy mayo in fun patterns, add fresh cut green onions and sesame seeds for color and crunch. Serve it right away with extras like cucumber slices, avocado, and sheets of roasted seaweed for scooping.
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My folks really love how the cream cheese turns into little pockets of richness all through the dish. I can't forget when my doubtful father-in-law first tried this and said it was "tastier than restaurant sushi" before helping himself to another big portion.
Make-Ahead Options
This sushi bake is great for busy hosts who need to prep early. You can make the rice up to a day before, just cover it with a wet paper towel in the fridge so it doesn't dry out. The salmon mix can also be made ahead and kept apart. When you're ready to eat, let everything warm up a bit, put it all together, and broil for that fresh-baked feel. This trick has helped me tons during parties, so I can chat with friends instead of being stuck in the kitchen.
Perfect Pairings
Balance this rich dish with fresh, light sides that cut through the heaviness. A simple cucumber salad with rice vinegar and a bit of sugar works as a nice break between bites. For drinks, Japanese beer like Sapporo goes really well, or try cold sake if you want something authentic. If you don't want alcohol, green tea or a citrusy yuzu drink works great with the rich food. At my house, we always put out some pickled ginger for anyone who likes that classic sushi extra.
Variations To Try
What's great about this sushi bake is how easy it is to change. If you like it hot, add wasabi to the mayo drizzle or mix chopped jalapeños into the filling. Seafood fans might want to throw in some cooked shrimp or scallops with the salmon. For vegetarian guests, you can swap the seafood for marinated tofu and extra avocado. I once made a California roll version with just imitation crab that the kids loved at a family get-together. The basic idea stays the same, but you can switch it up however you want.
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Frequently Asked Questions
- → How do you make sushi rice?
Rinse the sushi rice well, cook it in a rice cooker with water, then gently mix in some seasoned rice vinegar. Let it sit until cooled before layering.
- → What’s the simplest way to season salmon?
Sprinkle the salmon with garlic powder, salt, and pepper, then bake it at 400°F until the internal temperature hits 145°F.
- → Can I skip imitation crab in this dish?
Absolutely! Use real crab, shrimp, or just stick to salmon for a bolder flavor.
- → What’s furikake, and what’s its purpose?
It's a Japanese topping made with ingredients like sesame seeds, fish flakes, and seaweed. It boosts flavor with an umami punch.
- → What toppings make it taste even better?
You can go for a mix of spicy mayo, chopped green onions, furikake, or toasted sesame seeds for more crunch and flavor.
- → What sides pair nicely with this dish?
Try it with roasted seaweed sheets, creamy avocado slices, crisp cucumbers, or a drizzle of unagi sauce.