Salmon Sushi Bake Casserole

This Salmon Sushi Bake is the ultimate way to get all the delicious flavors of classic sushi rolls without having to fuss with rolling mats or perfect technique. With layers of seasoned sushi rice, rich flaked salmon, spicy mayo, and plenty of crunchy toppings, it is creamy, comforting, and guaranteed to be a hit at any meal. I love serving it to family and friends because it looks so impressive but comes together with very little effort.

I tried this recipe when I needed to feed a crowd for a casual get-together. I was surprised how much everyone loved it—even friends who had never tried sushi before kept going back for more.

Ingredients

• Sushi rice: gives the dish structure and sticky texture use a short grain variety and rinse well for best result
• Seasoned rice vinegar: provides that signature sushi flavor look for one with a balance of sweetness and tang
• Salmon fillet: delivers richness and protein choose fresh and brightly colored fish for superior taste
• Salt and pepper: ensure the fish is perfectly seasoned do not skip this simple step
• Garlic powder: lifts the salmon flavor and gives depth
• Imitation crab meat: adds extra seafood flavor and a sweet chew if using fresh crab be sure it is firm and not watery
• Japanese mayonnaise: is tangy and creamy Kewpie is the classic choice for best result
• Cream cheese: brings creamy texture and mild tang let it come to room temperature for easier mixing
• Sriracha: brings the spicy heat adjust to your spice preference
• Low sodium soy sauce: adds savory umami choose a naturally brewed version for clean flavor
• Furikake: is a Japanese rice seasoning for a toasty umami kick try to use one that contains seaweed and sesame
• Spicy mayo: gives that creamy heat and zesty finish make it by mixing mayo sriracha and a squeeze of lime
• Green onion: adds freshness slice thin for nice color and bite
• Black and white sesame seeds: boost crunch and toasty flavor toast in a dry pan if possible
• Roasted seaweed: brings classic sushi crispness use snack sheets or nori torn by hand
• Unagi sauce: eel sauce gives sweet and savory drizzle hunt for it in Asian markets or make your own if you like
• English cucumber: gives a cool crunch to balance the richness select a firm cucumber with shiny skin
• Avocado slices: provide creamy smoothness ripe but not mushy avocados work best

Step-by-Step Instructions

Prepare the Sushi Rice:

Rinse sushi rice under cold water in a fine-mesh sieve for about one minute or until the water runs nearly clear gently agitate with a spoon. This gets rid of excess starch for sticky but not gummy rice.

Cook the Rice:

Place the rinsed rice in a rice cooker with measured water. Turn on the cooker and let it work until the rice is fluffy and fully cooked. When done, immediately transfer to a rimmed baking sheet. Pour seasoned rice vinegar over the hot rice and gently fold with a rice paddle to season and cool. Set aside.

Season the Salmon:

While the rice is cooling, pat the salmon fillet dry with paper towels. Sprinkle evenly with salt, pepper, and garlic powder to ensure the fish is flavorful throughout.

Bake the Salmon:

Heat your oven to 400 degrees Fahrenheit. Place the salmon on a baking sheet lined with parchment or foil. Bake in the preheated oven for 15 to 20 minutes, until the salmon is opaque and flakes easily with a fork. Make sure the thickest part reaches 145 degrees Fahrenheit.

Combine Ingredients:

Let the salmon cool for a few minutes then flake it into large chunks in a big mixing bowl. Add the chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and soy sauce. Mix gently but thoroughly so everything is well combined and creamy.

Assemble in Baking Dish:

Grease a nine by thirteen inch baking dish lightly. Evenly spread the cooled vinegar rice on the bottom. Use your hands or a rice paddle to press and level the rice so it is compact but not smashed. Sprinkle furikake evenly all over.

Broil the Bake:

Spread the spicy creamy salmon mixture over the furikake topped rice in an even layer. Broil in the oven on high for about four minutes. Watch closely for bubbling and golden brown spots on top.

Final Touches:

With the bake hot from under the broiler, drizzle spicy mayo over the top in zigzag or dollops. Add extra sriracha for color and kick if desired. Scatter chopped green onion and a liberal sprinkle of black and white sesame seeds. Serve hot in squares or scoops with roasted seaweed sheets unagi sauce cucumber slices and avocado fanned alongside.

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When I first made this for extended family, we all squeezed into the kitchen and everyone wanted to take turns drizzling spicy mayo and arranging the toppings. The happiness of eating it together is as memorable as the bold flavors. My favorite part is always the contrast of cool cucumber and creamy hot salmon in every bite.

Storage Tips

Refrigerate leftovers in an airtight container once completely cooled. For best taste and texture, enjoy within three days. To freeze, wrap the sushi bake tightly in plastic wrap and then foil, then freeze flat for up to two months. Defrost overnight in the fridge before reheating.

Ingredient Substitutions

If you cannot find imitation crab or wish to avoid it, double the amount of salmon or substitute with poached shrimp for a seafood variation. Greek yogurt can be swapped for half the cream cheese for a tangier, lighter result. You can also use cooked chicken breast in place of salmon for a non seafood version.

Serving Suggestions

For gatherings, cut the bake into uniform squares so everyone can grab a piece and wrap it in a roasted seaweed sheet with cucumber and avocado. Serve alongside miso soup, simple Asian style slaw, or a platter of edamame and pickled ginger for a full sushi themed spread.

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Cultural Context

Sushi bake is an American innovation inspired by Japanese sushi flavors but designed for the home kitchen without the traditional rolling method. It gained popularity for its potluck friendliness and ease for sharing in family style gatherings. The furikake and unagi sauce add distinctly Japanese notes to this fusion recipe.

Common Recipe Questions

→ How do I keep sushi rice fluffy and not sticky?

Rinse sushi rice thoroughly with cold water before cooking to remove excess starch, resulting in a fluffy texture. Use a rice cooker for consistent results and season with rice vinegar after cooking.

→ Can I substitute salmon with other ingredients?

Yes, you can swap salmon for cooked tuna, shredded chicken, or tofu. Each choice gives a unique flavor and adapts easily to the method and toppings.

→ What are the best toppings for this dish?

Popular toppings include sliced avocado, green onions, furikake, sesame seeds, spicy mayo, and nori strips. Unagi sauce adds extra sweetness and flavor depth.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge for up to three days. Reheat covered in the oven or microwave until warmed through, or enjoy chilled as a savory snack.

→ How do I prevent the salmon from drying out?

Bake salmon just until it reaches an internal temperature of 145°F and avoid overcooking. Mixing it with creamy mayonnaise and cheese also helps retain moisture.

→ What side dishes pair well with this bake?

Miso soup, edamame, Asian slaw, pickled ginger, or tempura vegetables are excellent choices to serve alongside for balance and contrast.