Description
Delightful salmon sushi bake arrives as a modern twist on classic Japanese cuisine, blending creamy textures with bold Pacific Northwest flavors. Crispy panko topping and rich salmon create an irresistible dish you’ll crave again and again.
Ingredients
Scale
- 1.5 cups (360 milliliters) sushi rice, rinsed
- 2 cups (480 milliliters) water
- 8 oz (226 grams) salmon filet, skin removed and cut into 0.5-inch pieces
- 8 oz (226 grams) imitation crab meat, shredded
- 3 oz (85 grams) cream cheese, softened
- ¼ cup (60 milliliters) lite seasoned rice vinegar
- ⅓ cup Kewpie mayo
- ½ cup (120 milliliters) Kewpie mayo
- 2 tbsps (30 milliliters) soy sauce or tamari
- ¼ cup (60 milliliters) soy sauce
- 2 tbsps (30 milliliters) Sriracha
- 2 tbsps (30 milliliters) Sriracha
- 2 tbsps (30 milliliters) furikake
- ¼ cup (60 milliliters) green onions, sliced thin
- ¼ cup (60 milliliters) mirin
- 2 tbsps (30 milliliters) sake
- 1.5 tbsps (22.5 milliliters) white granulated sugar
- 1 tsp (5 milliliters) fresh lime juice
- ¼ tsp (1.25 milliliters) salt
- Avocado, sliced thin
Instructions
- Rice Preparation: Rinse short-grain rice thoroughly, soak for 15 minutes, then cook in precisely measured water until tender and fluffy.
- Rice Seasoning: Fold rice vinegar into cooked rice, creating a glossy and flavorful base, then allow to cool to room temperature.
- Salmon Mixture: Dice salmon into uniform cubes, then blend with mayonnaise, cream cheese, Sriracha, soy sauce, green onions, and imitation crab meat until well combined.
- Flavor Enhancements: Prepare two complementary sauces – a simmered soy glaze with mirin, sake, and sugar, and a spicy mayo whisked with Sriracha, lime juice, and salt.
- Baking Preparation: Preheat oven to 425°F (220°C), lightly spray a baking dish, then create a uniform rice layer topped with furikake seasoning.
- Assembly and Baking: Spread salmon mixture evenly over rice, bake for 12-15 minutes, then broil briefly to achieve a golden-brown caramelized top.
- Finishing Touches: Rest the dish for 10 minutes, drizzle with soy glaze and spicy mayo, then garnish with avocado, cucumber, sesame seeds, and green onions.
- Serving: Plate immediately with nori sheets, creating an interactive and visually appealing dining experience.
Notes
- Precise Rice Preparation: Rinsing and soaking short-grain rice removes excess starch, ensuring a perfect sticky texture crucial for authentic sushi bake.
- Salmon Selection Matters: Choose fresh, sushi-grade salmon to guarantee food safety and optimize flavor profile and texture of the dish.
- Oven Temperature Precision: Maintain exact 425°F to achieve proper heating and golden-brown caramelization without overcooking delicate salmon mixture.
- Resting Time Essential: Letting the sushi bake rest for 10 minutes allows flavors to meld and helps achieve a more cohesive, appealing texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 7
- Calories: 430
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 60 mg