Salmon Sushi Bake
Try this delicious salmon sushi recipe with tangy spicy mayo, refreshing cucumbers and cooked salmon all drizzled with sesame seeds and laid on top of a bed of rice and crunchy roasted seaweed.
Recipe - Richmond - Ackroyd
Salmon Sushi Bake
Prep Time20 Minutes
Servings6
Cook Time25 Minutes
Ingredients
2 cups preferred sushi rice
1/4 cup seasoned rice vinegar
Furikake seasoning
1 1/2 lb salmon fillet
1/2 tsp garlic powder
8 oz imitation crab, chopped
1/2 cup mayonnaise, Japanese or other
4 oz cream cheese, softened
1 tbsp sriracha
1 tbsp soy sauce, low sodium
Lime juice
Green onion
Sesame seeds
Cucumber
Avocado
Roasted seaweed
Directions
- Cook rice as per package directions. Once the rice is cooked, transfer to a rimmed baking sheet. Pour ¼ cup rice vinegar over the rice and fold it in. Be gentle, try not to mash the rice. Set aside to cool.
- Season salmon fillet with salt, pepper and garlic powder.
- Bake at 400 degrees F for 15-20 minutes. Aim for an internal temp of at least 145 degrees F.
- Once salmon is cooked, add it to a large bowl with the chopped imitation crab, mayo, softened cream cheese, sriracha and soy sauce.
- Mix everything together.
- In a 9x13 baking dish, spread and lightly compress your cooled rice. Sprinkle with furikake seasoning.
- Spread the salmon mixture over the rice and broil for 4 minutes in the oven.
- Once your sushi bake is done, drizzle some spicy mayo (to make spicy mayo, combine mayo, sriracha and lime juice to taste)
- Garnish with chopped green onion and sesame seeds.
- Serve with sliced cucumber, avocado and roasted seaweed.
- Enjoy.
20 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Gozen Hao - Sushi Rice, 1 Kilogram
$9.29$0.93/100g
Marukan - Rice Vinegar, 355 Millilitre
$4.99$1.41/100ml
Mishima - Nori Fumi Furikake, 55 Gram
$7.79$14.16/100g
Save-On-Foods - Wild Sockeye Salmon Fillets, 200 Gram
$10.58 avg/ea was $11.98 avg/ea$5.29/100g
Mccormick - Garlic Powder, 54 Gram
$5.99 was $6.29$11.09/100g
Not Available
KEWPIE - Mayonnaise, 465 Millilitre
$8.99$1.93/100ml
Western Family - Cream Cheese Brick, 250 Gram
$3.99$1.60/100g
Western Family - Sriracha Hot Chili Sauce, 455 Millilitre
$4.49$0.99/100ml
Kikkoman - Low Sodium Soy Sauce, 296 Millilitre
$8.49$2.87/100ml
Limes - Fruit, Fresh, 1 Each
$1.19
Onions - Green Scallions, Bunch, Fresh, 1 Each
$0.79 was $2.29
Dan-D Pak - Sesame Seeds Toasted, 200 Gram
$3.69$1.85/100g
Cucumber - Long English, 1 Each
Free with 1900 Points Redeemed$2.99
Avocados - Ripe, Fresh, 1 Each
$2.99
Jayone - Roasted Seaweed Seasoned, 24 Each
$13.99$0.58 each
Directions
- Cook rice as per package directions. Once the rice is cooked, transfer to a rimmed baking sheet. Pour ¼ cup rice vinegar over the rice and fold it in. Be gentle, try not to mash the rice. Set aside to cool.
- Season salmon fillet with salt, pepper and garlic powder.
- Bake at 400 degrees F for 15-20 minutes. Aim for an internal temp of at least 145 degrees F.
- Once salmon is cooked, add it to a large bowl with the chopped imitation crab, mayo, softened cream cheese, sriracha and soy sauce.
- Mix everything together.
- In a 9x13 baking dish, spread and lightly compress your cooled rice. Sprinkle with furikake seasoning.
- Spread the salmon mixture over the rice and broil for 4 minutes in the oven.
- Once your sushi bake is done, drizzle some spicy mayo (to make spicy mayo, combine mayo, sriracha and lime juice to taste)
- Garnish with chopped green onion and sesame seeds.
- Serve with sliced cucumber, avocado and roasted seaweed.
- Enjoy.