Salmon Sushi Bake with Creamy Sriracha Crab and Furikake Rice
By Emma Collins
Prep
20 min
Cook
20 min
Total
40 min
Servings
6
Level
Easy
Precook the rice and salmon-crab mixture. Layer and bake the dish shortly before eating, along with cucumber slices, avocado slices, nori sheets, and other toppings. Salmon sushi bake is a baked casserole dish using sushi rice, furikake, and a sriracha-flavored salmon and crab mixture.
Short-grain rice for sushi is washed and cooked and then mixed with warm rice vinegar, sugar, and salt to make it sticky. Furikake topping adds a salty, umami crunch. Broiled or air-fried salmon and imitation crab are shredded and mixed with Kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and chopped green onions to make a filling.
The casserole is cooked when the top is browned. Broiling the casserole is an optional step to further brown and crisp the top. Squeezed rice in the prepared casserole dish is a good sign that it is fully cooked. Loosely packed rice in the casserole dish won't neatly layer. Spread seafood evenly over the casserole and watch carefully during broiling to prevent the seafood from burning.
Add sriracha mayo and eel sauce to the top. Garnish with green onions and sesame seeds. Fill small hand rolls with this dish and roasted seaweed snacks, avocado, and cucumber. Also good to eat directly from the bowl for lunch or dinner.
Why this recipe works
- A six-serving casserole recipe can provide a full meal with shrimp and other seafood, as well as rice, baked in a 9×9-inch pan.
- Covered leftovers are an option for a refrigerator storage program. Instructions provide guidance on reheating covered leftovers in an oven or microwave.
- Rice, seafood ingredients, sauces, and other accompaniments can be made ahead of time. Assembling a casserole includes layering ingredients, baking, and adding toppings.
- Separate nori, cucumber, and avocado from other prepared ingredients for serving. Doing so will help keep these items fresh over lunch and other casual dining occasions.
- The recipe provides instructions for air frying salmon in addition to broiling. You may want to cook your salmon another way to leave more oven space for casseroles at a later time.
- Golden-baked and grilled toppings are precooked and served with the dish. Other side dishes can be prepared alongside leftovers for reheating.
Ingredients
- •1 ½ cups sushi rice (uncooked, short grain)
- •2 cups water
- •¼ cup rice vinegar
- •2 tbsp granulated sugar
- •1 tsp salt
- •furikake seasoning
- •8 oz salmon filet
- •1 tbsp olive oil
- •¼ tsp garlic powder
- •¼ tsp salt
- •¼ tsp pepper
- •1 lb imitation crab meat (shredded and chopped)
- •¼ cup Kewpie mayo
- •¼ cup cream cheese
- •2 tbsp soy sauce
- •1 tsp sesame oil
- •1 tbsp sriracha
- •½ cup green onions (minced)
- •unagi sauce (to serve)
- •sriracha mayo (to serve)
- •cucumber (sliced, to serve)
- •green onions (minced, to serve)
- •avocado (to serve)
- •nori sheets or seaweed snacks (to serve)
- •sesame seeds (to serve)
Instructions
- 1
Place the sushi rice in a colander and wash until the water runs clear.
- 2
Cook the rice according to your preference, using a rice cooker or the stove.
- 3
In a separate bowl, mix the rice vinegar, sugar, and salt.
- 4
Microwave the rice vinegar mixture for 15 to 30 seconds and mix to dissolve the sugar.
- 5
Pour the seasoning mixture over the cooked rice and mix until evenly coated. Set aside.
- 6
Season the salmon with olive oil, garlic powder, salt, and pepper.
- 7
Line a baking sheet with parchment paper and place the salmon in the center.
- 8
Broil the salmon for 8 minutes, or bake it in an air fryer at 400°F (204°C) for 12 minutes.
- 9
Remove the salmon skin.
- 10
In a large mixing bowl, shred the imitation crab and cut it into small pieces.
- 11
Add the salmon, shred it, and mix with the imitation crab.
- 12
Add the Kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and green onions, then mix until combined. Set aside.
- 13
Preheat the oven to 425°F (218°C) and place the rack in the middle.
- 14
Lightly grease a casserole dish or 9×9-inch square baking dish.
- 15
Add an even layer of rice to the baking dish for your desired thickness.
- 16
Sprinkle an even layer of furikake seasoning over the rice.
- 17
Add an even layer of the salmon and crab mixture over the rice and press down firmly.
- 18
Bake at 425°F (218°C) for about 10 to 15 minutes until golden on top.
- 19
For more crispiness and color, broil for a few minutes until slightly charred, watching closely so it does not burn.
- 20
Drizzle with sriracha mayo and unagi sauce, then top with green onions and sesame seeds.
- 21
Serve with roasted seaweed snacks, avocado, and cucumber slices.
FAQ
Nutrition (per serving)
Calories
463
Protein
17g
Fat
17g
Carbs
59g
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