Salmon Sushi Bake
This creamy and satisfying salmon sushi bake is loaded with salmon and imitation crab. Perfect for a potluck or weeknight homemade sushi fix!
Ingredients
- 2 cups shredded cooked salmon (~3 to 4 large individual filets)
- 2 cups imitation crab (~15 sticks)
- 1 cup Kewpie mayonnaise
- 1 cup cream cheese
- 1/2 tsp sugar
- 1/4-1/2 tsp salt to taste
- furikake seaweed seasoning
Sushi Rice
- 5 cups cooked rice (~3 cups uncooked) preferably short-grain or medium-grain rice such as calrose
- 1/4 cup rice vinegar
- 3 tbsp sugar
- 1 tsp salt
Sweet unagi sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/2 cup sugar
- thickener: 1/2 tbsp corn starch + 1 tbsp water
Optional toppings and sides
- avocados
- cucumbers
- tobiko (fish roe)
- seaweed sheets
- salad
- sriracha hot sauce
Instructions
Prepare sushi rice
- Cook 3 cups of rice according to package instructions.
- Once rice is cooked, separate out 5 cups of cooked rice into a large bowl. Add in 1/4 cup rice vinegar, 3 tablespoons white sugar, and 1 teaspoon salt. Mix everything together and set aside.
Prepare imitation crab and salmon mixture
- Clean salmon filets and pat dry with a paper towel. Drizzle salmon filets with olive oil and season with salt and pepper. Air fry salmon filets in air fryer at 450℉ for 7 to 10 minutes depending on filet thickness.
- Once salmon is cooked, shred salmon filets with a fork. Set aside 2 cups of shredded salmon.
- Shred imitation crab with your hands or fork. If using frozen imitation crab, defrost in fridge overnight or run closed package under warm water for ~5-10 minutes. Set aside 2 cups of shredded imitation crab and add to shredded salmon.
- In a bowl, mix together 1 cup mayonnaise, 1 cup cream cheese, 1/2 teaspoon sugar, and season with salt (~1/4 to 1/2 teaspoon salt). Add in cream cheese and mayonnaise mixture to shredded imitation crab and salmon. Mix together.
Prepare sweet unagi sauce
- In a small sauce pan, add in 1/4 cup soy sauce, 1/4 cup mirin, and 1/2 cup sugar. Mix and bring to a boil. Turn down heat to a low simmer.
- Mix 1/2 tablespoon cornstarch with 1 tablespoon water together. Add in cornstarch water mixture into the saucepan. Stir and simmer until sauce thickens. Turn off heat and set aside.
Assemble and bake sushi bake
- Preheat oven to 400℉. In a large oven safe baking dish, add in sushi rice. Spread rice evenly and press down. Sprinkle furikake generously onto rice layer.
- Add in imitation crab, salmon, mayonnaise, and cream cheese mixture. Spread evenly on top of furikake layer. Top with more furikake. Drizzle sweet unagi sauce and extra mayo on top.
- Bake in oven for 10-20 minutes or until preferred doneness and browning.
Serving salmon sushi bake
- Serve warm. You can serve as is or with seaweed sheets as "sushi tacos." You can also serve with a side simple salad or with tortilla chips.
- Optional toppings include: avocado slices, cucumbers, furikake, and tobiko. You can also serve with sriracha hot sauce for a spicy version of this sushi bake!