# Oven-Baked Salmon Sushi
This mouthwatering **Oven-Baked Salmon Sushi** is filled with tender salmon, imitation crab, spicy mayo, and rich cream cheese. Each bite offers a delightful combination of heat, creaminess, and savory flavor.
If you enjoy salmon in your sushi, don’t miss our Salmon Skin Roll and Spicy Salmon Roll for more tasty options.
## Recipe Details
I love preparing this Oven-Baked Salmon Sushi for its ease compared to traditional sushi rolls, making it perfect for gatherings. It’s packed with rich flavors and various textures, which makes it ideal for any occasion.
– **FLAVOR**: A harmonious mix of savory salmon, sweet and spicy mayos, umami-rich sauces, and seasoned rice creates a memorable sushi bake.
– **TEXTURE**: Experience the delicate salmon, creamy cheese, and the satisfying stickiness of the rice.
– **DURATION**: The entire process takes about 43 minutes.
– **SIMPLICITY**: With straightforward instructions, you can achieve consistent and impressive results.
## Essentials for the Recipe
## Ingredient Notes
– **Salmon**: Opt for a fresh fillet or previously frozen, ensuring no pin bones remain.
– **Imitation Crab**: This seafood substitute provides the ideal texture for sushi, often preferred over fresh crab in this recipe.
– **Mayonnaise**: A blend of Kewpie and spicy mayonnaise gives a rich, tangy flavor.
– **Rice Vinegar**: This slightly sweet staple is crucial for your sushi rice.
– **Soy Sauce**: Adds a deep umami and salty note, enhancing the overall flavor.
– **Sesame Seeds**: They bring a subtle sweetness and nuttiness.
– **Sushi Rice**: Short-grain sushi rice is essential for its sticky consistency when cooked.
## Variations and Substitutes
– **Fish Alternatives**: Feel free to swap in other types of fish like yellowtail, spicy crab, or even chicken.
– **Mayonnaise Substitute**: If Kewpie isn’t available, recreate a similar flavor by mixing regular mayo with a small amount of sugar and rice vinegar.
– **Rice Choices**: While sushi rice is typically used for its stickiness, medium or long-grain rice can serve as substitutes.
– **Add Avocado**: Slices of avocado can enhance the creaminess of your sushi bake.
## How to Make Salmon Sushi Bake
1. **Prepare the sushi rice**: Rinse the sushi rice under cold water using a sieve, stirring for about a minute to clean thoroughly.
2. **Steam the sushi rice**: Use a rice cooker to steam the rice with water. Once cooked, spread it on a baking sheet, mix in seasoned rice vinegar, and let it cool.
**Expert Tip:** When adding the vinegar, handle the rice gently with a rice paddle to keep the grains intact.
3. **Flavor the salmon**: Season the salmon with a sprinkle of salt, pepper, and garlic powder.
4. **Cook the salmon**: Bake at 400 degrees Fahrenheit for 15-20 minutes, until it reaches an internal temperature of 145 degrees Fahrenheit.
5. **Combine the ingredients**: Allow the salmon to cool, then mix it in a bowl with chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and low-sodium soy sauce.
6. **Assemble the sushi bake**: Spread the cooled rice in a 9×13 casserole dish, pressing down lightly, then sprinkle with furikake seasoning.
7. **Add the salmon layer**: Cover the rice with the salmon mixture and quickly broil it for 4 minutes to meld the flavors.
8. **Final touches**: Drizzle spicy mayo and sriracha on top, then garnish with green onions and sesame seeds before serving.
## Cooking Advice
– **Prepare the rice**: Rinse the rice until the water runs clear to remove excess starch and debris.
– **Handle the rice carefully**: When adding the rice vinegar, treat the sushi rice gently for the best texture.
- Handle the rice gently- When mixing the rice, fold it lightly to preserve its delicate texture without pressing down too hard.
- Modify cooking time for the salmon- The time required to cook the salmon may differ depending on its size. Ensure it reaches a safe internal temperature of 145°F.
- Enhance with flavorful garnishes- Add a special touch to your Salmon Sushi Bake with toppings such as crunchy nori sheets, rich Unagi sauce, fresh cucumber slices, and creamy avocado wedges.
Frequently Asked Questions
What type of salmon is best for sushi?For your sushi bake, it’s advisable to select farmed Atlantic salmon or farmed Alaskan salmon. Avoid wild salmon as it has a higher risk of parasites. Stick with farmed options for sushi dishes.
Should the salmon be cooked or raw for sushi?You can use either cooked or raw salmon for sushi. In the case of sushi bakes like this one, the salmon is cooked before being combined with additional ingredients and assembled.
Pairing Suggestions
This Salmon Sushi Bake is rich with savory flavors. Enjoy it with sushi rolls, a variety of vegetables, grains and noodles, or as an appetizer.
- Sushi: Pair this dish with other sushi classics, such as a Crunchy Shrimp Tempura Roll, a Simple Sushi Bake, a California Roll Bowl, or a spicy Dynamite Roll.
- Vegetables: Perfectly complement your sushi bake with Garlic Green Asparagus, Oven-Crisped Brussels Sprouts, Air-Fried Broccoli, or a Green Bean and Bacon Salad.
- Grains/Noodles: Serve it alongside Hibachi-Style Fried Rice, a Quinoa Rice Stir Fry, Classic Chow Mein, or a quick Shrimp Chow Mein.
- Appetizers: Start your meal with Spring Rolls, a refreshing Kani Salad, Tempura Shrimp, or Sweet Teriyaki Chicken Wings.
Make Ahead
Preparation in advance: You can prepare the sushi rice earlier in the day and let it cool to room temperature. Cook the salmon and store it in the refrigerator after it has cooled down.
Storing: Keep any leftover Salmon Sushi Bake in a sealed container or tightly covered with plastic wrap in the fridge, and consume within three days.
Freezing: It is not recommended to freeze this dish as the rice may dry out and the texture could become grainy upon thawing.
Discover More Irresistible Sushi Recipes!
- Effortless Sushi Bake
- Crispy Salmon Skin Roll
- Dynamite Roll
- Volcanic Roll
Effortless Sushi Bake
Crispy Salmon Skin Roll
Dynamite Roll
Volcanic RollComplete Cooking Instructions
Salmon Sushi Casserole
Experience this delicious Salmon Sushi Casserole, filled with flavorful sushi rice, rich cream cheese, and tender salmon – perfect for sharing and celebrating.
Dish Type:
Starter, Main Dish
Necessary Equipment
- 1 Rice Cooker
- 1 9×13 Baking Pan
Ingredients Required
For the Sushi Rice
- 2 cups uncooked sushi rice
- 2 cups water
- 1/4
cup seasoned rice vinegar
For the Fish
-
1 1/2
lb
piece of salmon -
Season to taste with salt and pepper -
1/2
tsp
of garlic powder
Stuffing
-
8
oz
surimi
diced -
1/2
cup
mayo from Japan -
4
oz
cheese
softened -
1
Tbsp
hot chili sauce -
1
Tbsp
low-sodium soy sauce -
2
Tbsp
seasoning mix
Garnishes
-
spicy mayo mixture
Mayo + hot chili sauce + lime juice -
sliced green onions -
mixed black and white sesame seeds
To accompany
-
toasted seaweed sheets
Seaweed sheets
Unagi eel sauce
Sweet Unagi Glaze (also referred to as eel sauce)
- Fresh English Cucumber
- Creamy Avocado Slices
Units: US Customary – Metric
Cooking Instructions
- Start by washing the sushi rice. Rinse the Calrose Sushi Rice in a mesh strainer under cool running water for approximately 1 minute, gently stirring the rice with a spoon.
- Prepare the rice in a rice cooker with the indicated volume of water. When complete, spread the rice onto a shallow pan and evenly mist it with seasoned rice vinegar while gently folding it using a rice paddle. Avoid crushing the rice; allow it to cool afterwards.
- Season the salmon fillet evenly with salt, pepper, and a pinch of garlic powder.
- Bake the seasoned salmon in an oven preheated to 400 degrees Fahrenheit for 15-20 minutes; the thickness will influence the cooking time. Aim for an internal temperature of at least 145 degrees Fahrenheit.
- After the salmon has cooled, flake it into a large mixing bowl, and incorporate chopped imitation crab, creamy Japanese mayonnaise, softened cream cheese, a dash of sriracha, and low-sodium soy sauce.
- Mix all the ingredients thoroughly.
- Distribute the cooled sushi rice uniformly across the bottom of a 9×13 inch baking dish, lightly pressing it down. Sprinkle your preferred furikake seasoning over the top, using about 3 tablespoons.
- Spread the savory salmon mixture over the seasoned rice and broil in the oven for 4 minutes, until the top is heated through and slightly crispy.
- Finish by drizzling spicy mayonnaise and adding a squirt of sriracha over the cooked sushi bake. Garnish with chopped scallions and sesame seeds. Enjoy with toasted seaweed sheets, a drizzle of sweet Unagi sauce, slices of crisp English cucumber, and fresh avocado.
Nutritional Information
Calories: 624kcal |Carbs: 59g |
### Nutrition Information
**Protein:** 30 g
**Total Fat:** 28 g
**Saturated Fat:** 7 g
**Polyunsaturated Fat:** 12 g
**Monounsaturated Fat:** 7 g
**Trans Fat:** 0.03 g
**Cholesterol:** 93 mg
**Sodium:** 602 mg
**Potassium:** 648 mg
**Dietary Fiber:** 2 g
**Sugars:** 2 g
**Vitamin A:** 315 IU
**Vitamin C:** 2 mg
**Calcium:** 44 mg
**Iron:** 2 mg
