Salmon Sushi Bake Casserole (Print-Friendly Version)
Layers of savory salmon, tangy rice, and creamy, spicy toppings in a warm, irresistible dish for any gathering.
# What You'll Need:
→ Sushi Rice
01 -
2 cups dry sushi rice
02 -
500 ml water
03 -
60 ml seasoned rice vinegar
→ Salmon Layer
04 -
680 g salmon fillet
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
1/2 tsp garlic powder
08 -
225 g imitation crab meat, chopped
09 -
120 ml Japanese mayonnaise
10 -
115 g cream cheese, softened
11 -
15 ml sriracha
12 -
15 ml low sodium soy sauce
→ Garnishes and Serving Accompaniments
13 -
2 tbsp furikake
14 -
Spicy mayonnaise (Japanese mayonnaise, sriracha, lime juice, blended)
15 -
Green onions, finely sliced
16 -
Black and white sesame seeds
17 -
Roasted seaweed sheets
18 -
Unagi sauce (eel sauce)
19 -
English cucumber, sliced
20 -
Avocado, sliced
21 -
Additional salmon, as desired
# How to Make It:
01 -
Place dry sushi rice in a fine-mesh sieve and rinse thoroughly under cold water for about one minute, stirring gently, until the water runs clear.
02 -
Transfer rinsed rice to a rice cooker with 500 ml water. Cook according to the manufacturer’s instructions until tender and sticky. Spread cooked rice onto a rimmed baking sheet. Drizzle with seasoned rice vinegar and fold gently with a rice paddle. Cool to room temperature.
03 -
Pat salmon fillet dry and season evenly with salt, black pepper, and garlic powder.
04 -
Preheat oven to 200°C. Arrange seasoned salmon on a baking sheet and bake for 15–20 minutes until the internal temperature reaches 63°C. Remove and cool slightly.
05 -
Flake baked salmon into large pieces in a large mixing bowl. Add chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and soy sauce. Mix with a spatula until just combined.
06 -
Lightly grease a 23 x 33 cm (9 x 13 inch) baking dish. Spread cooled sushi rice evenly on the bottom and gently compress. Sprinkle with furikake.
07 -
Spread the salmon and crab mixture evenly over the rice layer, smoothing the surface with a spatula.
08 -
Set oven to broil. Place assembled dish in the oven and broil for 4 minutes, or until the top is lightly browned and heated through. Monitor to prevent burning.
09 -
Drizzle with spicy mayonnaise and additional sriracha, if desired. Top with green onions and sesame seeds. Serve hot, accompanied by roasted seaweed, unagi sauce, cucumber slices, and avocado.
# Additional Tips:
01 -
Use fresh salmon fillet for best texture and flavor.
02 -
Ensure rice is rinsed until the water is clear to prevent excess starchiness.
03 -
Fold vinegar gently into the rice to maintain ideal stickiness.
04 -
Avoid over-mixing the filling to preserve the salmon's integrity.
05 -
Broiling at the end creates a desirable crispy topping.
06 -
Portion leftovers into an airtight container; refrigerate and consume within three days.
07 -
Wrap well and freeze for up to two months, reheating gently to preserve texture.