Salmon Sushi Bake Casserole (Print Version)
Layers of seasoned rice, salmon, crab, spicy mayo, and fresh toppings create a savory, satisfying sushi casserole.
# Ingredients:
→ Sushi Rice
01 -
1.5 cups sushi rice, rinsed
02 -
2 cups water
03 -
0.25 cup seasoned rice vinegar
04 -
2 tablespoons furikake
→ Salmon Layer
05 -
225 grams salmon fillet, skin removed, cut into 1.25 cm cubes
06 -
225 grams imitation crab meat, shredded
07 -
80 millilitres Kewpie mayonnaise
08 -
85 grams cream cheese, softened
09 -
2 tablespoons sriracha
10 -
2 tablespoons soy sauce or tamari
11 -
0.25 cup green onions, thinly sliced
→ Unagi Sauce
12 -
0.25 cup soy sauce
13 -
0.25 cup mirin
14 -
2 tablespoons sake
15 -
1.5 tablespoons white granulated sugar
→ Spicy Mayo
16 -
0.5 cup Kewpie mayonnaise
17 -
2 tablespoons sriracha
18 -
1 teaspoon fresh lime juice
19 -
0.25 teaspoon salt
→ Toppings
20 -
Avocado, thinly sliced
21 -
Toasted black and white sesame seeds
22 -
Green onion, thinly sliced
23 -
English cucumber, thinly sliced
24 -
Nori sheets, cut into small squares
# Steps:
01 -
Rinse sushi rice under cold water using a fine-mesh strainer until water runs clear. Place rice in a large pot, cover with water, and let soak for 15 minutes.
02 -
Bring rice and soaking water to a boil. Reduce heat to low, cover with a lid, and simmer for 20 minutes until fully cooked. Remove from heat; let sit covered for 10 minutes.
03 -
Drizzle seasoned rice vinegar over cooked rice. Using a rubber spatula, gently fold to evenly mix. Cover with a clean towel and allow to cool to room temperature.
04 -
In a mixing bowl, combine Kewpie mayo, softened cream cheese, sriracha, soy sauce, and green onions. Add diced salmon and shredded imitation crab, gently folding to keep pieces intact. Cover and refrigerate.
05 -
Combine soy sauce, mirin, sake, and sugar in a small saucepan. Heat over medium, bringing to a boil. Reduce to a simmer and cook for 5 minutes until slightly thickened. Cool completely.
06 -
In a small bowl, whisk Kewpie mayo, sriracha, lime juice, and salt until smooth. Refrigerate until serving.
07 -
Preheat oven to 220°C. Spray a baking dish with nonstick spray and line with parchment paper.
08 -
Spread seasoned rice evenly in prepared pan, using cold water on your hands to prevent sticking. Sprinkle furikake evenly over rice.
09 -
Evenly spread salmon and imitation crab mixture over the rice layer using a spatula.
10 -
Place dish in oven and bake for 10–15 minutes. Optionally, broil briefly to caramelize the top, monitoring carefully to avoid burning. Let cool for 10 minutes after baking.
11 -
Drizzle unagi sauce and spicy mayo over the baked dish. Top with sliced avocado, cucumber, toasted sesame seeds, and green onions. Serve with nori squares for wrapping.
# Notes:
01 -
Wet hands with cold water when pressing rice into the pan to prevent sticking.
02 -
For a deeper roasted flavor, briefly broil the bake at the end but watch closely to prevent burning.