Salmon Sushi Bake Delight (Print View)

Savory salmon and crab layered over seasoned sushi rice with creamy spicy topping.

# Components:

→ Sushi Rice

01 - 2 cups uncooked sushi rice
02 - 2 tablespoons rice vinegar
03 - 1 tablespoon white sugar
04 - 1/2 teaspoon salt

→ Seafood & Filling

05 - 8 ounces salmon fillet, cooked and shredded
06 - 10 ounces imitation crab sticks
07 - 4 ounces cream cheese, softened
08 - 1/3 cup mayonnaise mixed with 1 to 2 tablespoons Sriracha
09 - Salt and pepper to taste

→ Toppings & Assembly

10 - Furikake seasoning to taste
11 - Sesame seeds for topping
12 - 1/2 cup chopped green onion
13 - Seaweed snack sheets for serving

# Directions:

01 - Cook sushi rice according to package instructions.
02 - In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds until dissolved. Pour mixture over cooked rice and gently mix. Set aside to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit. Lightly grease a 9 by 9-inch or 9 by 13-inch baking dish.
04 - Season salmon with salt and pepper. Cook in air fryer at 400 degrees Fahrenheit for 10 to 12 minutes or bake at 375 degrees Fahrenheit for 15 to 17 minutes until fully cooked. Cool slightly and shred with a fork.
05 - In a large bowl, shred imitation crab. Add cooked salmon, softened cream cheese, and Sriracha mayo. Mix until smooth and well combined.
06 - Spread seasoned rice evenly into prepared baking dish and gently press down. Sprinkle generously with furikake seasoning.
07 - Evenly spread salmon-crab mixture over rice. Smooth surface and gently press.
08 - Bake for 10 to 15 minutes until heated through and slightly golden on top.
09 - Remove from oven. Drizzle with additional Sriracha mayo, sprinkle with furikake, sesame seeds, and chopped green onions. Scoop portions and wrap with seaweed snack sheets. Serve warm.

# Expert Advice:

01 -
  • It tastes like your favorite sushi roll but comes together in under an hour without any special rolling skills or raw fish fears.
  • The creamy salmon-crab filling mixed with that tangy sriracha mayo is genuinely addictive, and somehow even better the next day.
  • You can serve it family-style straight from the baking dish, which means less plating stress and more time actually enjoying people.
02 -
  • Don't skip the step of cooling the rice slightly before mixing in the vinegar mixture, because adding hot seasoning to already-cooked rice can make it mushy if you're not gentle.
  • The salmon-crab mixture needs the cream cheese to be soft and spreadable, so take it out of the fridge 10 minutes before mixing or it'll be impossible to combine smoothly.
03 -
  • Buy pre-cooked salmon or rotisserie fish if you're in a rush—it saves prep time and the bake will be just as delicious.
  • Mix your sriracha mayo the night before so the flavors get to know each other, making the filling taste even more cohesive.
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