Salmon Sushi Bake Delight (Print Version)
# Ingredients:
→ Rice
01 -
2 cups dry sushi rice
02 -
2 cups water
03 -
1/4 cup seasoned rice vinegar
→ Salmon
04 -
1 1/2 lb salmon fillet
05 -
Salt to taste
06 -
Pepper to taste
07 -
1/2 tsp garlic powder
→ Filling
08 -
8 oz imitation crab meat, chopped
09 -
1/2 cup Japanese mayonnaise
10 -
4 oz cream cheese, softened
11 -
1 Tbsp sriracha
12 -
1 Tbsp low sodium soy sauce
13 -
2 Tbsp furikake
→ Topping
14 -
Spicy mayo (mayonnaise + sriracha + lime juice)
15 -
Green onion, chopped
16 -
Black and white sesame seeds
→ Serve with
17 -
Roasted seaweed
18 -
Unagi sauce (eel sauce)
19 -
English cucumber, sliced
20 -
Avocado slices
# Instructions:
01 -
Rinse the sushi rice under cold water using a fine-mesh sieve for about 1 minute, stirring the rice with a spoon. Place the rice in a rice cooker, add water, and cook. Once cooked, transfer to a rimmed baking sheet. Pour the seasoned rice vinegar over the rice and fold it in gently with a rice paddle. Let the rice cool.
02 -
Preheat the oven to 400°F (200°C). Season the salmon fillet with salt, pepper, and garlic powder. Bake for 15-20 minutes, or until the internal temperature reaches at least 145°F (63°C). Allow the salmon to cool after baking.
03 -
Flake the cooled salmon fillet into a large bowl. Add the chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and soy sauce. Mix everything together until well combined.
04 -
Evenly spread the cooled sushi rice into a 9x13 baking dish, lightly compressing it. Sprinkle furikake evenly over the rice. Spread the prepared salmon mixture over the rice, then broil for 4 minutes.
05 -
Drizzle spicy mayonnaise and sriracha over the top. Garnish with chopped green onions and sesame seeds. Serve with roasted seaweed, unagi sauce, cucumber slices, and avocado.
# Notes:
01 -
The bake pairs perfectly with roasted seaweed sheets for an authentic sushi experience.