A casserole version of sushi, this dish became popular during the early days of COVID-19. It’s easy to make huge batches of this, which is why it’s my go-to whenever I have guests coming over. Bring this to your next potluck, and I guarantee everyone will love it!
Did you know? Sushi actually means “sour rice,” and doesn’t refer to the slices of raw fish or other foods that are placed on top! The key to making sushi rice is rice vinegar, along with a bit of sugar and salt. Traditionally you should use short-grain rice, but here in Singapore, jasmine rice is more common, so that’s what I used. Since you’re eating with a spoon anyway, the rice doesn’t have to be particularly sticky.
Salmon Sushi Bake
Ingredients
Sushi Rice
Instructions
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Cook your rice as you normally would. Once it's a little cooled down, mix in the vinegar, sugar, and salt. Set aside.
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Pat your salmon fillet dry and season with salt, pepper, smoked paprika, and garlic powder. Cook in the air fryer at 200°C (392°F) for 10 minutes.
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Preheat your oven to 190°C (375°F). Lightly grease a small casserole dish or baking pan.
The size should be enough to hold two cups of cooked rice. For reference, I would also use a 8x8 brownie pan for this recipe.
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Once the salmon is cooked, shred it with a fork and add it to a bowl (without the skin).
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To the bowl, add imitation crab (shredded into small pieces), cream cheese, sriracha, and mayonnaise. Mix well.
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Add your sushi rice to the baking dish and flatten it evenly. Sprinkle a generous amount of furikake on top.
Refer to the video to see how much furikake I used. You can use more or less according to preference. If you don't have furikake, you can used crushed nori/roasted seaweed instead.
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Add the salmon and imitation crab mixture on top of the rice and spread it evenly.
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Bake it in the oven for 10 minutes. Broil for the last 2-3 minutes.
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Drizzle additional mayonnaise and sriracha on top, then garnish with spring onion.
Note
- I only used spring onion for the garnish, but you can also add black sesame seeds, sliced cucumber, avocado, fish roe, and more. Get creative!
- Wrap each bite of sushi bake in a slice of roasted seaweed (gim in Korean, or nori in Japanese). This will make it taste so much better!
- To make this recipe gluten-free, you can omit the imitation crab or look for gluten-free versions.
