Salmon Sushi Bake
A warm, cheesy blend of flaked salmon and imitation crab layered over seasoned sushi rice, topped with crispy nori and green onions.
Ingredients
For the Rice Base
- 2 cups sushi rice Rinsed under cold water
- 2.5 cups water For cooking the sushi rice
- 1 tablespoon rice vinegar To mix with the rice
For the Seafood Filling
- 1 lb salmon, cooked and flaked
- 8 oz imitation crab, chopped Can substitute with real crab or shrimp
- 4 oz cream cheese, softened
- 1/2 cup mayonnaise
- 2 tablespoons sriracha Adjust to taste for mildness
- 2 tablespoons soy sauce
For Topping
- 1 sheet nori, cut into strips
- Green onions, to taste chopped For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Rinse the sushi rice under cold water until the water runs clear, then cook it with the water according to the package instructions.
- Once the rice is cooked, combine it with the rice vinegar in a mixing bowl and stir well. Spread the rice in an even layer across a baking dish.
- In another bowl, mix together the flaked salmon, chopped imitation crab, cream cheese, mayonnaise, sriracha, and soy sauce until well combined.
- Spread the seafood mixture evenly over the rice in the baking dish.
Baking
- Bake in the preheated oven for 15-20 minutes, or until the dish is heated through and the top is slightly golden.
- Remove from the oven and garnish with nori strips and chopped green onions.
- Serve warm and enjoy your delicious Salmon Sushi Bake!
Notes
You can serve it directly from the baking dish or pair it with a light salad or steamed vegetables for a balanced meal. Offer soy sauce and pickled ginger on the side for an enhanced sushi experience.