Salmon Sushi Bake
Sushi bake is a modern twist on the traditional sushi that combines all the delicious flavors of sushi in a convenient casserole-style dish. Picture layers of seasoned rice, creamy and savory seafood mixture, all baked to perfection for a warm, comforting version of sushi.
To start, you cook sushi rice and mix it with rice vinegar, sugar, and salt to give it that classic tangy flavor. Spread the rice in a baking dish as the base layer. Next, prepare a mixture of salmon and flaked crab meat (or any seafood of your choice), Kewpie mayo, and sriracha for a bit of heat. This mixture forms the rich, creamy top layer.
Once assembled, you bake the dish until the top is golden and bubbly. When ready to serve, it's garnished with a sprinkle of furikake, thinly sliced green onions, and a drizzle of eel sauce or soy sauce. To enjoy, scoop it onto small pieces of roasted seaweed (nori) for that full sushi experience in every bite.
Sushi bake is perfect for parties, potlucks, or any time you crave sushi but want something a bit cozier and easier to share. 🍣✨
- 2 cups Sushi or jasmine rice
- 1/4 cup Rice vinegar
- 2 tbsp white sugar
- 4 tbsp furikake
- 2 lbs Salmon
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1/3 cup kewpie mayo
- 1/4 cup siracha
- drizzle unagi sauce
Make 2 cups of rice per rice instructions, usually 2 cups rice per 3 cups of water. If you're a real asian then your probably measuring your ratios via your finger
While your rice is cooking, make good use of your time by starting up the salmon. Add your seasoning to your salmon (garlic powder, onion powder, (salt and pepper optional)). Bake your salmon for 15 minutes at 375. Goal is to get to 120F internal temp for that perfect medium rare.
Once your rice is finally done, feel free to let it cool down or yolo it and use it right away. You will need to dissolve the rice vinegar and sugar in a casserole dish. Once the sugar is fully dissolved, mix the rice until its well incorporated. Flatten out the rice and top it off with the first layer of furikake. Flattening it helps keep it together if you were to scoop it with a spatula.
Chop up some imitation crab, and shun the non believers. You can replace imitation crab with shrimp or real crab if you're too good for the common folk. Mix up the crab with the salmon with the kewpie mayo and siracha. It should look slightly wet, if its dry its not going to be a good time mmmkay. Add more mayo and siracha because i either mislead you with the quantities or you screwed up your measurements.
Top your rice cake in the casserole dish your seafood slurry. Flatten it out and spread it evenly. Sprinkle your second layer of furikake. Once its done I like to do a diagonal drizzle of mayo, and unagi sauce creating a criss cross pattern to make it seem like you know what you're doing. add siracha as you desire, if full drizzles are too spicy then hit with a few dots or up your spice tolerance.
Eat and enjoy.
You can bake it an additional 10 minutes to help set it and warm it but I personally skip this step because by this time...I'm Hungry
Hi, I'm Vincent Vita, a first time caller long time listener. My wife and I have traveled the world, and usually revolve our trips around what food we want to try next. I'm a father of 2, based out of New Hampshire, and can't wait to try the next recipe.
