Salmon Sushi Bake with Creamy Spicy Salmon and Crispy Nori
By Ava Mitchell
Prep
40 min
Cook
15 min
Total
55 min
Servings
8
Level
Easy
Serve this recipe at a family dinner or gathering for guests who want to enjoy sushi but don't want to roll it themselves․ This salmon sushi bake recipe contains seasoned sushi rice and a mixture of cooked imitations crab and salmon toppings, along with nori, sliced avocado and cucumber, sauces, and sesame seeds, all baked together․
Short-grain sushi rice is rinsed and cooked, then seasoned with lite rice vinegar․ Short-grain sushi rice gives sushi its taste and texture․ Other ingredients used in sushi include cubed Atlantic salmon, imitation crab, Kewpie mayonnaise, softened cream cheese, sriracha, soy sauce or Tamari, and green onions․ A mixture of soy sauce, mirin, sake, and sugar is simmered briefly and used as a topping․
In the pan, wet hands allow you to spread cooked rice evenly before adding the furikake topping․ Spread the salmon mixture evenly in the pan so it will bake evenly․ The salmon topping should brown under the broiler but not darken unattended․ The main issue people have with this recipe is sticky rice․ To avoid sticky rice, rinse the rice until the water runs clear and mix in the vinegar gently rather than stirring vigorously․
Serve warm or at room temperature wrapped in small pieces of nori․ Add toppings of unagi sauce, spicy mayo, sliced avocado and cucumber, sesame seeds, and green onions right before serving․ Leftover pieces can be refrigerated in an airtight container and served cold or at room temperature․ Leftover pieces can also be reheated in an oven or microwave․
Why you'll love this recipe
- It feeds eight in a 9x9 pan․ Layered foods are useful for family-style dining and as snacks for groups․
- Sushi fans can enjoy typical sushi ingredients, including sushi rice and nori, as well as fresh and imitation crab and salmon and other sauces, even if no sushi rolls are available for self-service․
- The topping consists of cream cheese and Kewpie mayonnaise with spicy sriracha sauce․ Additional cooling tableside ingredients are avocado and cucumber․
- Make-ahead components reduce chef preparation time: The rice, sauces, fish, and other ingredients can be prepared in advance and added to the dish just before baking to save chef preparation time․
- Brief broiling of the salmon gives it a brown, crunchy surface that contrasts with cool toppings․
- Leftover portions are flexible options, as the article notes that leftover portions may be eaten at room temperature or cold, and nori can be offered with every serving of leftover portions․
Ingredients
- •1 ½ cups sushi rice (rinsed)
- •2 cups water
- •¼ cup lite seasoned rice vinegar
- •2 tbsp furikake
- •8 oz salmon filet (skin removed and cut into 1/2-inch pieces)
- •8 oz imitation crab meat (shredded)
- •⅓ cup Kewpie mayo (for salmon mixture)
- •3 oz cream cheese (softened)
- •2 tbsp sriracha (for salmon mixture)
- •2 tbsp soy sauce or Tamari (for salmon mixture)
- •¼ cup green onions (sliced thin, for salmon mixture)
- •¼ cup soy sauce (for unagi sauce)
- •¼ cup mirin
- •2 tbsp sake
- •1 ½ tbsp white granulated sugar
- •½ cup Kewpie mayo (for spicy mayo)
- •2 tbsp sriracha (for spicy mayo)
- •1 tsp fresh lime juice
- •¼ tsp salt
- •avocado (sliced thin)
- •sesame seeds (black and white, toasted)
- •green onion (sliced thin, for topping)
- •English cucumber (sliced thin)
- •nori sheets (cut into small squares)
Instructions
- 1
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear.
- 2
Add the rice to a large pot, cover with water, and soak for 15 minutes.
- 3
Bring the pot to a boil, reduce the heat to a simmer, cover, and cook for 20 minutes until the rice is fully cooked.
- 4
Remove the pot from the heat and let the rice sit for 10 minutes.
- 5
Drizzle the rice vinegar over the warm rice and gently fold with a rubber spatula until evenly mixed.
- 6
Cover the rice lightly with a dish towel and let it cool on the counter until it reaches room temperature.
- 7
Remove the salmon skin and cut the salmon into 1/2-inch cubes.
- 8
Combine the Kewpie mayo, cream cheese, sriracha, soy sauce or Tamari, and green onions in a small bowl.
- 9
Add the diced salmon and shredded imitation crab, then gently fold to avoid breaking up the fish. Cover and refrigerate.
- 10
Place the soy sauce, mirin, sake, and sugar in a small saucepan and heat over medium heat.
- 11
When the unagi sauce begins to boil, reduce the heat and simmer for 5 minutes until slightly thickened. Remove from the heat and let cool.
- 12
Combine the Kewpie mayo, sriracha, lime juice, and salt in a small bowl for the spicy mayo. Refrigerate until ready to use.
- 13
Preheat the oven to 425°F. Spray a 9×9 baking pan with nonstick spray and line it with parchment paper.
- 14
Pour the seasoned rice into the prepared pan, dip your hands in cold water, and gently press the rice into an even layer. Sprinkle with furikake.
- 15
Spread the salmon mixture evenly over the rice with a spatula.
- 16
Bake for 10 to 15 minutes. Turn on the broiler toward the end of cooking to caramelize the top, watching closely so it does not burn.
- 17
Remove the sushi bake from the oven and let it cool for 10 minutes.
- 18
Serve in the pan or transfer to a wooden board. Drizzle with unagi sauce and spicy mayo, then garnish with avocado, cucumber, sesame seeds, and green onions. Serve with nori sheets.
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