Salmon Sushi Bake
This easy salmon sushi bake delivers all your favorite sushi flavors in one simple pan. Creamy salmon and crab topping over seasoned rice, baked until golden and served with crispy nori sheets.
Ingredients
Rice Base
- 1½ cups sushi rice short-grain, rinsed well
- 2 cups water for cooking rice
- ¼ cup seasoned rice vinegar lite version preferred
- 2 tbsp furikake Japanese rice seasoning
Seafood Mix
- 8 oz salmon fillet skin removed, cubed
- 8 oz imitation crab shredded into pieces
- ⅓ cup Kewpie mayo Japanese mayonnaise
- 3 oz cream cheese softened to room temp
- 2 tbsp sriracha adjust for spice level
- 2 tbsp soy sauce low-sodium works well
- ¼ cup green onions thinly sliced
Unagi Sauce
- ¼ cup soy sauce for sweet-savory glaze
- ¼ cup mirin sweet rice cooking liquid
- 1½ tbsp sugar white granulated
Spicy Mayo
- ½ cup Kewpie mayo for drizzling
- 2 tbsp sriracha creates spicy kick
- 1 tsp fresh lime juice brightens flavor
- ¼ tsp salt enhances overall taste
Toppings
- 1-2 avocado thinly sliced
- 1 cucumber English variety, sliced
- 2 tbsp sesame seeds black and white, toasted
- 2-3 stalks green onions for garnish
- 1 package nori sheets cut into squares
Instructions
Getting Your Rice Perfect
- Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs completely clear to remove excess starch.
- Place rinsed rice in a large pot with fresh water and let it soak for 15 minutes.
- Bring water to a rolling boil over high heat, then reduce heat to low, cover tightly, and simmer for 20 minutes without peeking.
- Remove from heat and let rest for 10 minutes, still covered.
- While rice is still warm, drizzle seasoned rice vinegar over it and gently fold through with a rubber spatula. Cover with a clean kitchen towel and let cool on the counter.
Making the Creamy Salmon Mixture
- Cut salmon into small half-inch cubes, removing skin if still attached.
- In a mixing bowl, whisk together Kewpie mayo, softened cream cheese, sriracha, and soy sauce until completely smooth with no lumps.
- Add sliced green onions, then gently fold in cubed salmon and shredded crab. Cover with plastic wrap and refrigerate.
Whipping Up Homemade Unagi Sauce
- Combine soy sauce, mirin, and sugar in a small saucepan. Heat over medium until bubbling.
- Reduce heat to low and simmer gently for 5 minutes until slightly thickened. Remove from heat and let cool completely.
Making Spicy Mayo
- Whisk together Kewpie mayo, sriracha, fresh lime juice, and salt. Refrigerate until ready to serve.
Assembling and Baking
- Preheat oven to 425°F. Spray a 9x9 baking dish with nonstick spray and line with parchment paper.
- Dip hands in cold water and press seasoned rice into an even layer in the baking dish. Sprinkle furikake generously over the rice.
- Pour salmon mixture over rice and spread evenly across the entire surface with a spatula.
- Bake for 10-15 minutes. During the last few minutes, turn on broiler to create a golden top with caramelized edges. Watch carefully to prevent burning.
- Remove from oven and let cool for 10 minutes.
The Final Flourish
- Drizzle unagi sauce and spicy mayo generously over the top.
- Top with thin avocado slices, cucumber rounds, toasted sesame seeds, and sliced green onions.
- Serve with nori sheets alongside. Let everyone grab a nori square and scoop their portion to create their own hand roll.
Notes
Storage: Store leftovers in airtight containers in the fridge for up to 3 days. Reheat in microwave for 1-2 minutes or in oven at 350°F for 10-15 minutes.
Make-Ahead: Prepare rice, sauces, and toppings the night before. Assemble and bake on serving day.
Variations: Try cooked shrimp, canned tuna, or extra crab instead of salmon. Use tamari for gluten-free. Substitute cashew-based cream cheese for dairy-free.
Pro Tips: Always rinse rice until water runs clear. Season rice while warm for best absorption. Wet hands prevent rice from sticking. Don't skip the broiler step for caramelized edges.