Salmon Sushi Bake (Viral Recipe) Recipe

Introduction

Salmon Sushi Bake is a delicious and easy-to-make dish that brings the flavors of sushi into a comforting casserole. Perfect for sharing, it combines tender salmon, crab, and creamy Sriracha mayo over flavorful sushi rice. This viral recipe is sure to become a family favorite!

Ingredients

• 2 cups uncooked sushi rice
• 2 tbsp rice vinegar
• 1 tbsp white sugar
• ½ tsp salt
• 10 oz imitation crab
• 8 oz salmon (about 2 cups shredded cooked salmon)
• 4 oz cream cheese
• ⅓ cup Sriracha mayo (see note for substitute)
• Furikake
• Seaweed snacks
• Sesame seeds, for topping (optional)
• Green onion, chopped

Instructions

1. Step 1: Cook the sushi rice according to the package instructions.
2. Step 2: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds, or until the sugar and salt dissolve. Pour this mixture into the cooked rice and gently mix to combine. Set aside.
3. Step 3: Season the salmon with salt and pepper. Cook it in an air fryer at 400°F for 10-12 minutes or bake in the oven at 375°F for 15-17 minutes until fully cooked. Then shred the salmon into pieces.
4. Step 4: In a large bowl, combine shredded imitation crab, shredded salmon, cream cheese, and Sriracha mayo. Mix until smooth and well blended.
5. Step 5: Preheat the oven to 400°F. Prepare a 9×9 inch or 9×13 inch baking dish.
6. Step 6: Transfer the sushi rice to the baking dish and press down gently to flatten. Sprinkle a generous amount of furikake evenly over the rice.
7. Step 7: Spread the salmon-crab mixture over the rice layer, pressing down gently to smooth the surface.
8. Step 8: Bake in the oven for 10-15 minutes at 400°F.
9. Step 9: Remove from the oven and top with additional Sriracha mayo, chili furikake, sesame seeds, and chopped green onions.
10. Step 10: To serve, scoop a spoonful and wrap it with a seaweed snack. Enjoy!

Tips & Variations

• For a milder spice, reduce the amount of Sriracha mayo or substitute it with plain mayonnaise mixed with a little sriracha sauce.
• You can substitute fresh salmon with canned or cooked leftover salmon if short on time.
• Add avocado slices on top after baking for extra creaminess.
• Use gluten-free soy sauce or tamari in the rice vinegar mixture if gluten is a concern.

Storage

Store leftover sushi bake covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, eat soon after reheating and avoid wrapping with seaweed until ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of cooked salmon?

Fresh salmon must be cooked before adding to the mixture to ensure safety and the right texture. Cooking it as directed in the recipe works best.

What can I substitute for Sriracha mayo?

You can mix regular mayonnaise with sriracha sauce to taste or use a spicy aioli. For a milder option, plain mayo works well too.