Salmon Sushi Bake

Salmon Sushi Bake is a flavorful and crowd-pleasing dish that combines the rich taste of salmon with the creamy texture of cream cheese and the tanginess of sushi rice. This deconstructed sushi roll is baked to perfection, making it easier to prepare and serve than traditional sushi rolls. It's topped with spicy mayo, green onions, and sesame seeds, offering a delightful fusion of flavors. Whether you're hosting a gathering or enjoying a family meal, this dish is sure to impress with its bold and satisfying taste.

Ingredients (Serves 6)

For the rice:

• 2 cups dry sushi rice

• 2 cups water

• ¼ cup seasoned rice vinegar

For the salmon:

• 1½ lb salmon fillet

• Salt and pepper, to taste

• ½ tsp garlic powder

For the filling:

• 8 oz imitation crab meat, chopped

• ½ cup Japanese mayonnaise (Kewpie)

• 4 oz cream cheese, softened

• 1 tbsp sriracha

• 1 tbsp low-sodium soy sauce

• 2 tbsp furikake (seaweed seasoning)

For the topping:

• Spicy mayo (mix of mayonnaise, sriracha, and lime juice)

• Green onions, chopped

• Black and white sesame seeds

To serve:

• Roasted seaweed sheets (gim)

• Unagi sauce (eel sauce)

• Sliced cucumber

• Avocado slices
  
  

Directions

1. Prepare the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 2 cups of water in a rice cooker. Once cooked, transfer the rice to a rimmed baking sheet. Gently fold in ¼ cup seasoned rice vinegar using a rice paddle. Let the rice cool to room temperature.

2. Cook the salmon: Preheat the oven to 400°F (200°C). Season the salmon fillet with salt, pepper, and garlic powder. Bake for 15–20 minutes, or until the internal temperature reaches 145°F (63°C). Let the salmon cool, then shred it into bite-sized pieces.

3. Prepare the filling: In a large bowl, combine the shredded salmon, chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and soy sauce. Mix until well combined.

4. Assemble the sushi bake: Spread the cooled sushi rice evenly into a 9×13-inch baking dish. Sprinkle 3 tablespoons of furikake over the rice. Spread the salmon mixture evenly over the top.

5. Bake the sushi bake: Place the assembled dish under the broiler for 4 minutes, or until the top is lightly golden.

6. Add toppings and serve: Drizzle spicy mayo over the top. Garnish with chopped green onions and sesame seeds. Serve with roasted seaweed sheets, unagi sauce, sliced cucumber, and avocado slices.
   
   

Nutritional Information (Approximate per serving)

• Calories: 624 kcal

• Protein: High

• Carbohydrates: Moderate

• Fat: High

• Sodium: Moderate

• Fiber: Low