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Salmon Sushi Bake (Viral Recipe) Recipe

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4 from 66 reviews

This Viral Salmon Sushi Bake is a comforting, easy-to-make dish that captures the flavors of sushi in a baked casserole form. Featuring a base of seasoned sushi rice topped with a creamy mixture of cooked salmon, imitation crab, cream cheese, and spicy Sriracha mayo, it’s baked to perfection and served with seaweed snacks for wrapping. This recipe is perfect for sushi lovers seeking a fuss-free, crowd-pleasing meal that comes together in just 35 minutes.

Ingredients

Rice Base

  • 2 cups uncooked sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • ½ tsp salt

Seafood Mixture

  • 10 oz imitation crab
  • 8 oz salmon (about 2 cups shredded cooked salmon)
  • 4 oz cream cheese
  • ⅓ cup Sriracha mayo (see notes for substitute)

Toppings & Garnishes

  • Furikake (to taste)
  • Seaweed snacks (for serving)
  • Sesame seeds, for topping (optional)
  • Green onion, chopped (for garnish)

Instructions

  1. Cook Sushi Rice: Prepare the sushi rice according to the package instructions until fully cooked and fluffy.
  2. Season the Rice: In a microwave-safe bowl, combine rice vinegar, sugar, and salt and microwave for about 30 seconds until dissolved. Pour the seasoned vinegar mixture over the cooked rice and gently fold to combine. Set aside.
  3. Cook the Salmon: Season the salmon with salt and pepper. Cook either by air frying at 400°F for 10–12 minutes or baking in the oven at 375°F for 15–17 minutes, until fully cooked. Once cooled slightly, shred the salmon.
  4. Prepare the Seafood Mixture: In a large bowl, shred imitation crab and add the shredded cooked salmon. Add cream cheese and Sriracha mayo. Stir until the mixture is smooth and well combined.
  5. Preheat Oven and Prepare Dish: Preheat your oven to 400°F and grease or prepare a 9×9 inch or 9×13 inch baking dish.
  6. Assemble the Sushi Bake: Spread the seasoned sushi rice evenly in the baking dish, gently pressing to flatten. Sprinkle a generous layer of furikake over the rice. Top with the salmon-crab mixture, pressing gently to smooth the surface.
  7. Bake: Place the baking dish in the oven and bake for 10–15 minutes at 400°F, allowing the flavors to meld and the top to warm through.
  8. Add Final Toppings: Remove from oven and drizzle more Sriracha mayo over the top. Sprinkle additional chili furikake, sesame seeds (if using), and chopped green onions for garnish.
  9. Serve: Scoop portions of the sushi bake and wrap them with seaweed snacks. Enjoy immediately!

Notes

  • If you don't have Sriracha mayo, you can substitute with regular mayo mixed with Sriracha sauce to taste.
  • The rice can be cooked on the stovetop or in a rice cooker according to your equipment.
  • Ensure the salmon is cooked thoroughly before shredding.
  • Adjust the amount of furikake and Sriracha mayo to your spice preference.
  • Seaweed snacks used for wrapping can be replaced with nori sheets if preferred.

Find it online: https://recipethrive.com/salmon-sushi-bake-viral-recipe-recipe/