Can I use canned salmon for Salmon Sushi Bake?

Yes, canned salmon can be used as a convenient substitute for fresh salmon. Be sure to drain it well and remove any skin or bones before mixing it with the other filling ingredients. While fresh baked salmon offers the best flavor and texture, canned salmon still creates a delicious Salmon Sushi Bake.

What type of rice works best for Salmon Sushi Bake?

Short-grain sushi rice is the best choice because it becomes sticky when cooked, helping the layers hold together. While medium-grain rice can work in a pinch, authentic sushi rice provides the classic texture associated with Salmon Sushi Bake and other sushi-inspired dishes.

Can Salmon Sushi Bake be made ahead of time?

Absolutely. You can prepare the sushi rice and salmon filling several hours ahead and store them separately in the refrigerator. When ready to serve, assemble the Salmon Sushi Bake, broil it briefly, add the toppings, and enjoy. This makes it a great option for entertaining and meal planning.

How do I store leftover Salmon Sushi Bake?

Store leftover Salmon Sushi Bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. For the best texture, add fresh toppings such as green onions, avocado, and spicy mayo after reheating.

Salmon Sushi Bake Easy Recipe

Name: Salmon Sushi Bake
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Cuisine: Japanese-American
Ingredients: 1 1/2 lb salmon fillet; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 2 cups dry Calrose sushi rice; 2 1/2 cups water; 1/4 cup seasoned rice vinegar; 8 oz imitation crab meat, chopped; 1/2 cup Japanese mayonnaise; 4 oz cream cheese, softened; 1 tbsp sriracha; 1 tbsp low-sodium soy sauce; 3 tbsp furikake seasoning; 2 tbsp spicy mayonnaise; 1 tbsp sriracha, for topping; 2 green onions, chopped; 1 tbsp black sesame seeds; 1 tbsp white sesame seeds; 8 roasted seaweed sheets, for serving; 1 English cucumber, sliced; 1 avocado, sliced; 2 tbsp unagi sauce, for serving

Description

This Salmon Sushi Bake is a creamy, savory, and slightly spicy sushi-inspired casserole made with seasoned sushi rice, flaky baked salmon, imitation crab, cream cheese, Japanese mayonnaise, and furikake. It delivers all the flavors of a classic sushi roll in an easy-to-serve baked dish that is perfect for family dinners, gatherings, and meal prep.

Ingredients

Scale

1 1/2 lb salmon fillet
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 cups dry Calrose sushi rice
2 1/2 cups water
1/4 cup seasoned rice vinegar
8 oz imitation crab meat, chopped
1/2 cup Japanese mayonnaise
4 oz cream cheese, softened
1 tbsp sriracha
1 tbsp low-sodium soy sauce
3 tbsp furikake seasoning
2 tbsp spicy mayonnaise
1 tbsp sriracha, for topping
2 green onions, chopped
1 tbsp black sesame seeds
1 tbsp white sesame seeds
8 roasted seaweed sheets, for serving
1 English cucumber, sliced
1 avocado, sliced
2 tbsp unagi sauce, for serving

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Instructions

Rinse the sushi rice thoroughly under cold running water for about 1 minute, stirring gently to remove excess starch.
Cook the sushi rice with the water according to package directions or in a rice cooker until tender.
Transfer the cooked rice to a large tray or baking sheet. Gently fold in the seasoned rice vinegar and allow the rice to cool.
Preheat the oven to 400°F (200°C).
Season the salmon fillet with salt, black pepper, and garlic powder.
Bake the salmon for 15–20 minutes or until it reaches an internal temperature of 145°F (63°C). Let it cool slightly.
Flake the cooked salmon into a large mixing bowl.
Add the chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and soy sauce. Mix until fully combined.
Spread the cooled sushi rice evenly into a 9×13-inch baking dish and lightly press it into an even layer.
Sprinkle the furikake seasoning evenly over the rice.
Spread the salmon mixture evenly over the seasoned rice layer.
Broil the assembled sushi bake for 4 minutes until heated through and lightly browned on top.
Remove from the oven and drizzle with spicy mayonnaise and additional sriracha.
Garnish with chopped green onions, black sesame seeds, and white sesame seeds.
Serve warm with roasted seaweed sheets, cucumber slices, avocado, and unagi sauce.

Notes

Use authentic sushi rice for the best texture and flavor.
Fold the rice vinegar into the rice gently to avoid crushing the grains.
Check the salmon with a thermometer to prevent overcooking.
Adjust the sriracha quantity to make the dish milder or spicier.
Avocado can be mixed into the filling for additional creaminess.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended as the rice texture may become dry and grainy.

Prep Time: 20 minutes
Cook Time: 23 minutes
Category: Main Course
Method: Baking
Cuisine: Japanese-American

Nutrition

Serving Size: 1 serving
Calories: 624 kcal
Sugar: 2 g
Sodium: 602 mg
Fat: 28 g
Saturated Fat: 7 g
Unsaturated Fat: 21 g
Trans Fat: 0.03 g
Carbohydrates: 59 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 93 mg