Salmon Sushi Bake with Spicy Kewpie and Nori Squares
This easy salmon sushi bake features seasoned rice, a creamy sriracha salmon and crab topping, and crisp nori. The ultimate crowd-pleasing deconstructed sushi roll.
The sushi bake has taken the internet by storm for a good reason: it delivers all the umami-rich satisfaction of a specialty roll without the tedious rolling. This version is a deconstructed casserole that layers vinegared sushi rice with a lush, spicy topping that gets bubbly and golden under the broiler.
Making this salmon sushi bake is incredibly straightforward, utilizing either fresh cooked fillets or even high-quality canned salmon for a shortcut. By mixing the fish with imitation crab and Japanese mayo, you create a texture that rivals your favorite sushi bar’s ‘dynamite’ topping.
This easy sushi bake is meant to be communal. Set the hot baking dish in the center of the table with a stack of roasted nori sheets, sliced avocado, and cool cucumber. Everyone can scoop their own perfect bite, making it the ideal low-effort dinner for hosting or a cozy night in.
Ingredients
The Rice Base
- 3 cups (450g) cooked short-grain sushi rice, warm
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons furikake (Japanese rice seasoning)
The Creamy Topping
- 1 lb (450g) cooked salmon, flaked (baked or poached)
- 1/2 lb (225g) imitation crab (surimi), finely chopped
- 1/2 cup (120ml) Kewpie mayonnaise
- 2 tablespoons sriracha (adjust to heat preference)
- 4 oz (115g) cream cheese, softened
- 1 tablespoon soy sauce
For Serving
- 2 packs roasted nori snack sheets
- 1 large avocado, sliced
- 1 Persian cucumber, julienned
- Extra Kewpie mayo and unagi sauce (eel sauce) for drizzling
- Toasted sesame seeds and sliced scallions
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
- 2
Mix the warm cooked rice with rice vinegar, sugar, and salt in a bowl until well combined.
- 3
Press the seasoned rice into an even layer in the bottom of the prepared baking dish, then sprinkle 1 tablespoon of furikake over the top.
- 4
Combine the flaked salmon, chopped imitation crab, Kewpie mayo, sriracha, softened cream cheese, and soy sauce in a medium bowl; fold gently until uniform.
- 5
Spread the salmon mixture evenly over the rice layer using a spatula.
- 6
Bake for 15 minutes, then turn the oven to the broiler setting for 2-3 minutes until the top is bubbling and slightly charred in spots.
- 7
Remove from the oven and sprinkle with the remaining furikake, sesame seeds, and scallions.
- 8
Drizzle with extra Kewpie mayo and unagi sauce in a zigzag pattern.
- 9
Serve immediately by scooping spoonfuls of the hot bake into nori squares, topped with a slice of avocado and cucumber.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 615 kcal
- Protein
- 26 g
- Carbs
- 48 g
- Fat
- 35 g
- Fiber
- 4 g
- Sugar
- 9 g
- Sodium
- 1240 mg
Tips
- → Don't skip the Kewpie mayo. Its egg-yolk-only base and MSG content provide the specific 'restaurant' flavor that standard American mayo lacks.
- → Wet your spatula or hands with water when pressing the rice into the pan to prevent it from sticking.
- → If you don't have unagi sauce, whisk together equal parts soy sauce, mirin, and sugar, and simmer in a small pan until thickened into a syrup.
- → Use leftover cold rice if you have it, but microwave it with a splash of water first so it's soft enough to absorb the vinegar seasoning.
FAQ
Can I make a sushi bake ahead of time?
You can assemble the rice and the salmon topping up to 24 hours in advance and keep them refrigerated. However, wait to bake until you are ready to eat so the rice stays soft and the topping doesn't dry out.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave until just warm, or in a 350°F oven for 10 minutes to keep the top slightly crisp.
Why is my sushi bake rice mushy?
Mushy rice usually comes from using too much water during the initial cooking or over-mixing the rice while adding the vinegar. Use a folding motion (like a 'cut and fold') to season the rice.
Can I use canned salmon for this?
Yes! A high-quality canned salmon works perfectly for an easy sushi bake. Just ensure you drain it thoroughly and remove any skin or bones before mixing with the mayo.
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