Description
A comforting twist on traditional sushi, this Salmon Sushi Bake combines delicious flavors in a creamy casserole, perfect for family gatherings or cozy nights.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 lb salmon, cooked and flaked
- 8 oz imitation crab, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 2 tablespoons sriracha or other spicy mayo
- 1 sheet nori (seaweed), cut into strips
- 2 green onions, sliced for garnish
- Soy sauce for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse the sushi rice in cold water until the water runs clear. Combine the rice and water in a rice cooker and cook.
- In a small bowl, mix the rice vinegar, sugar, and salt, then heat until the sugar dissolves. When the rice is done, gently fold this mixture into it and let the rice cool.
- In a large bowl, combine the cooked salmon, chopped imitation crab, cream cheese, mayonnaise, and sriracha. Mix everything until well combined.
- Spread the sushi rice evenly in a baking dish to form the base.
- Layer the salmon mixture over the sushi rice.
- Bake for 15-20 minutes, until everything is heated through.
- Garnish with nori strips and green onions, then serve alongside soy sauce.
Notes
You can substitute imitation crab with more salmon or even tuna for a variation. For a vegetarian version, use tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese