Salmon Sushi Bake
Hard Caribbean Dinner

Salmon Sushi Bake

Total Time
2h 15m
43m prep · 92m cook
Servings
4 people
Rating
Difficulty
Hard
26 views

This salmon sushi bake is a layered casserole with a sushi rice base topped with a creamy salmon and surimi spread, then sprinkled with everything seasoning, avocado, and green onion.

Ingredients

  • 1.5 pounds salmon filet
  • 1.5 teaspoons kosher salt
  • 0.25 teaspoons pepper
  • 0.5 teaspoons lemon pepper
  • 0.25 teaspoons garlic powder
  • 0.25 teaspoons paprika
  • 2 teaspoons olive oil
  • 2 cups sushi rice
  • 2.75 cups water
  • 2 teaspoons rice vinegar
  • 8 ounces imitation crab
  • 8 ounces cream cheese
  • 1 cup mayonnaise
  • 3 tablespoons Sriracha , plus more to taste
  • 2 teaspoons soy sauce
  • 3 large sheets nori
  • 2 teaspoons furikake
  • 2 teaspoons everything bagel seasoning
  • 2 teaspoons lime juice
  • 2 greens onions , or more to taste
  • 1 avocado

Instructions

  1. 1

    Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment or foil.

  2. 2

    Place salmon on the baking sheet; sprinkle with 1/2 teaspoon salt, pepper, lemon pepper, garlic powder, and paprika. Drizzle oil over salmon.

  3. 3

    Bake in the preheated oven until salmon just starts to flake easily with a fork, 10 to 12 minutes. Let cool slightly before breaking up into small pieces. Reduce oven temperature to 400 degrees F (200 degrees C).

  4. 4

    Meanwhile, combine rice, water, and remaining salt in a sauce pan. Bring to a boil, stir once, reduce heat to low, and cover. Cook until liquid is absorbed and rice is tender, 12 to 14 minutes. Transfer to a large bowl and fluff with a fork. Stir in rice vinegar and let cool.

  5. 5

    When salmon is cooled, add it to a bowl with crab, cream cheese, 1/2 cup mayonnaise, 1 1/2 tablespoons Sriracha, and soy sauce, and stir to combine.

  6. 6

    Lightly grease a 9x13-inch baking dish; add rice and press into an even layer. Crush nori sheets over rice and sprinkle with furikake. Spread salmon mixture over seaweed; sprinkle evenly with everything seasoning.

  7. 7

    Bake at 400 degrees F (200 degrees C) until browned around the edges, about 25 minutes.

  8. 8

    Stir remaining 1/2 cup mayonnaise, remaining 1 1/2 tablespoons Sriracha, and lime juice together. Drizzle over casserole before serving; top with green onions and avocado.

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Nutrition Facts

Per serving

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