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–+ servings
Bertha Jones

Salmon Sushi Bake

A delightful casserole that combines the rich flavors of sushi into a comforting dish, perfect for weeknight dinners or special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the base
  • 2 cups sushi rice Rinse the rice before cooking.
  • 2.5 cups water For cooking the sushi rice.
For the main filling
  • 1 lb salmon fillet Baked and flaked.
  • 8 oz imitation crab Shredded; can substitute with real crab.
  • 1/2 cup cream cheese Softened.
  • 1/4 cup mayonnaise Can use Greek yogurt for a lighter option.
  • 2 tbsp sriracha For spice.
  • 1/4 cup green onions Chopped.
  • 1 tbsp soy sauce For flavor.
For serving
  • Nori sheets For serving.
  • Sesame seeds Optional, for garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Rinse sushi rice under cold water until the water runs clear, then drain.
  3. Cook the rinsed rice in a pot with 2 1/2 cups of water until tender.
  4. While the rice cooks, place the salmon in the oven to bake until fully cooked; this should take around 15 minutes. Once cool, flake the salmon into pieces.
Mixing
  1. In a mixing bowl, combine the softened cream cheese, mayonnaise, sriracha, and soy sauce. Mix until smooth and creamy.
Assembly
  1. Once the rice is done, spread it evenly across a baking dish to form the base.
  2. Layer the flaked salmon and shredded imitation crab over the rice evenly.
  3. Spread the cream cheese mixture on top of the fish layer and finish with a sprinkle of chopped green onions.
Baking
  1. Bake in the oven for 20-25 minutes or until everything is heated through and the top is golden.
  2. Serve warm, accompanied by nori sheets and a sprinkle of sesame seeds if you like.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 1g

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C). For customization: add avocado, different seafood, or make it vegetarian with tofu.

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