Salmon Sushi Bake

side shot of sushi bake on a flat surface topped with sliced cucumber and jalapeno

5 from 2 votes

Salmon Sushi Bake is like a deconstructed California roll and it’s SO addicting! It’s also really easy to make, so you get the taste and texture of a sushi roll without all of the intimidation of knowing how to make it!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American, Asian

Diet: Gluten Free

Servings: servings

Author: Rena

Equipment

Ingredients

Sushi Rice :

1 ½ cups sushi rice rinsed well until the water runs clear
2 cups water
¼ cup rice vinegar
2 tbsp sugar
1 tsp kosher salt

Salmon Mixture:

8 oz Salmon filet skin removed and sliced into ½" pieces
2 (6 oz) cans crab meat drained well
⅓ cup Kewpie mayo
3 oz cream cheese at room temp
2 tbsp hot sauce or Sriracha
2 tbsp low-sodium soy sauce or coconut aminos liquid
4 green onions thinly sliced

Spicy Unagi Sauce:

¼ cup low-sodium soy sauce or coconut aminos liquid
¼ cup mirin
2 tbsp rice vinegar
1 tbsp sugar
2 tbsp hot sauce or Sriracha

Optional Toppings:

1 hass avocado thinly sliced
Sesame seeds
Jalapeno thinly sliced
Cucumber thinly sliced
Nori sheets snack cut into small squares to serve

Instructions

Sushi Rice:

Add the rinsed rice to a large pot together with 2 cups of water and bring the pot to a boil. Reduce heat to a simmer and cover with a lid. Cook for 20 minutes then remove from the heat and let it sit, covered, for 10 minutes. In a small bowl, combine the rice vinegar with sugar and salt. Drizzle the rice with the seasoned vinegar and stir well.

Salmon Mixture:

In a medium bowl, whisk the Kewpie mayo, cream cheese, sriracha, and soy sauce until smooth. Fold in the green onions, diced salmon, and crab meat. Cover and refrigerate until ready to use.

Spicy Unagi Sauce:

Place all the ingredients in a small jug and whisk until the sugar is dissolved.

Assembly:

Preheat the oven to 450°F and line a 9x9-inch baking dish with parchment paper.
Transfer the seasoned rice to the prepared pan; dip your hands in water and gently press the rice to create an evenly thick base. Spread the salmon-crab mixture on top of the rice.
Bake for 12-15 minutes.
Allow the baked sushi to cool for a bit before slicing. Add toppings of choice and serve with the spicy unagi sauce.

Notes

Storage tips

In the refrigerator: Place in an airtight container and store in the fridge for up to 2 days.
To reheat: Place bake in the oven and rewarm at 350°F for about 10-15 minutes or until warmed through. You can also microwave individual servings, although the texture will not be as good.
Freezing: We do not recommend freezing this dish. The texture of the salmon and cream cheese do not hold up well to freezing.

Nutrition