Salmon Sushi Bake
A fun and tasty twist on traditional sushi, combining salmon and imitation crab with creamy sauces over fluffy sushi rice. Perfect for gatherings or family dinners.
Ingredients
For the Rice
- 2 cups sushi rice Rinse well before cooking
- 2.5 cups water
For the Topping
- 1 lb salmon fillet, cooked and flaked Leftover or canned salmon can be used
- 1 cup imitation crab, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce Adjust based on spice preference
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons green onions, chopped For garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rinsed rice and water in a rice cooker or pot and cook until tender.
- In a bowl, mix the cream cheese, mayonnaise, sriracha, soy sauce, and rice vinegar until smooth.
- In a large baking dish, spread the cooked rice evenly.
- Layer the flaked salmon and chopped imitation crab on top of the rice.
- Spread the cream cheese mixture over the fish layer.
Baking
- Bake in the preheated oven for about 20 minutes, until heated through.
- Garnish with chopped green onions and sesame seeds.
Serving
- Serve warm with nori sheets for wrapping.
Notes
To store leftovers, let the dish cool completely, then place it in an airtight container in the fridge. It will last for about 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through.