Include in Print View:

Salmon Sushi Bake

https://www.youtube.com/shorts/i9pl7fhJJvs

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

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

  2. 2

    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.

  3. 3

    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.
  4. 4

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

  5. 5

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

  6. 6

    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.
  7. 7

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

  8. 8

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

  9. 9

    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
Read it online: https://saemmulsong.com/recipe/salmon-sushi-bake/