Salmon Sushi Bake

If you’re a fan of sushi but find the rolling process a bit daunting, the Salmon Sushi Bake is your perfect solution. This dish takes all the flavors of a traditional sushi roll and transforms them into a warm, comforting casserole that’s both easy to prepare and delightful to eat.

Origins of the Sushi Bake

The Sushi Bake gained popularity during the early days of the COVID-19 pandemic, especially in the Philippines. It became a hit due to its simplicity, shareability, and the comforting nature of a warm, baked dish. Over time, variations of this recipe have emerged, incorporating different proteins, sauces, and toppings to suit diverse palates.

Serving Suggestions

• Accompaniments: Pair your sushi bake with a refreshing side salad or miso soup to complete the meal.
• Toppings: Experiment with additional toppings like sliced avocado, black sesame seeds, or fish roe to enhance the flavor profile.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (350°F) for 10 minutes to enjoy it warm again.

💡 Tips for Success

• Air Fryer: If you don’t have an air fryer, you can bake the salmon in a conventional oven at 200°C (392°F) for 12-15 minutes.

• Rice Selection: While short-grain rice is traditional for sushi, jasmine rice is a suitable alternative, especially in regions like Singapore where it’s more commonly available.

• Cream Cheese: Ensure the cream cheese is at room temperature for easier mixing and a smoother texture.

Salmon Sushi Bake

Prep Time 10 mins Cook Time 50 mins Total Time 1 hr Difficulty: Intermediate Servings: 2

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Recipe Keys: F Fish R Rice Dishes

Ingredients

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1/2x 1x 2x 3x

• 300 g salmon fillet
• 8 sticks imitation crab
• ¹⁄₄ cup cream cheese (room temperature)
• 1 tbsp sriracha sauce
• 2 tbsp kewpie mayonnaise
• ¹⁄₂ tsp salt
• ¹⁄₂ tsp pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 packet furikake (or crushed nori/seaweed)
• 1 stalk chopped spring onion (for garnish)

Sushi Rice

• 2 cups cooked rice (1 cup uncooked rice)
• 2 tbsp rice vinegar
• 1 tsp sugar
• ¹⁄₂ tsp salt

Instructions

1. Cook your rice as you normally would. Once it's a little cooled down, mix in the vinegar, sugar, and salt. Set aside.

1. 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.

1. 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.

1. Once the salmon is cooked, shred it with a fork and add it to a bowl (without the skin).

1. To the bowl, add imitation crab (shredded into small pieces), cream cheese, sriracha, and mayonnaise. Mix well.

1. 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.

1. Add the salmon and imitation crab mixture on top of the rice and spread it evenly.

1. Bake it in the oven for 10 minutes. Broil for the last 2-3 minutes.

1. 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.

Keywords: salmon, rice

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