Sushi bake is my favorite go-to potluck dish to bring to any friends or family parties in the past (damn, you COVID) lol. Anyway, I’ll keep this intro short and straightforward and get right to the recipe. This recipe is my go-to because it is super simple to make and so DELICIOUS! If you ever remake this, please tag me on Instagram; I’d love to see your creation. Also, don’t forget to follow me @melshealthybowl; find more healthy pescatarian/plant-based recipes.
What is sushi baked? Sushi bakes are deconstructed sushi rolls, baked in a casserole with layers of sushi rice, crab sticks, salmon, or any fish you want (DO YOU BOO). You scoop out a spoonful of the casserole and serve it on top of a bite-size crispy seaweed sheet. I usually serve one pack of those seaweed snack sheets because once you eat one, you can’t stop.
-3 to 4 cups of cooked rice
-Sushi vinegar (for the rice, recipe below)
**SAVE A TBSP for the sushi topping dressing**
-Furikake rice seasoning mix
-10 to 14 oz Salmon
-1 bag of imitation crab meat (finely chopped)
-1 cup mayo
-1/2 cup sour cream
-2 or 3 TBSP Sriracha (all up to you)
-Green onions for garnish (OPTIONAL)
HOMEMADE SUSHI VINEGAR:
(For 3 to 4 cups of rice)
-6oz rice vinegar
-2 TBSP white sugar
-2 tsp salt
NOTE: taste and adjust to your liking. Please do not add the whole mixture into the rice, but slowly incorporate it into the rice. You do not want soggy rice.
-Season the salmon with salt and pepper, a little bit of olive oil
-Bake for 8 minutes at 350F.
SUSHI TOPPING DRESSING:
In a bowl, mix mayo, sour cream, sriracha, tbsp of sushi vinegar, or rice vinegar (set aside)
ASSEMBLY THE SUSHI BAKE:
In an aluminum tray or deep pan:
-Spread the sushi rice evenly and lightly press down with a spatula.
-Sprinkle a thin layer of furikake rice seasoning to cover the rice entirely.
-Add the crab and salmon into the sushi dressing (let the salmon cool down before doing this).
-Then add the sushi dressing with the crab and salmon on top of the rice and furikake mixture and spread it evenly.
-Sprinkle more rice seasoning
-Bake the tray for 10 minutes 375F
-Finish at HI broil for 2-3 minutes.
Garnish with green onions or drizzle sriracha for more spice.
Serve with seaweed sheets, and ENJOY!!!
Spicy Crab and Salmon Sushi Bake
- 3 cups Cooked white rice
- Sushi vinegar
- Furikake seasoning
- 14 oz Salmon
- 8 oz Imitation crab meat
- 1 cup Mayo
- 1/2 cup Sour cream
- 3 tbsp Sriracha
- 1 tbsp Olive oil
- 1/4 cup Green onions (for garnish)
Homemade Sushi Vinegar
- 5 oz Rice vinegar
- 2 tbsp White sugar
- 2 tsp Salt
NOTE: taste and adjust to your liking. Also, do not add the whole vinegar mixture to the rice. Instead, slowly incorporate it into the rice.
- Prep and pat dry the salmon, season with salt and pepper and olive oil, bake for 8 minutes at 350F.
- Combine rice and sushi vinegar (set aside 1 tbsp for the toppings)
- In a bowl, mix mayo, sour cream, sriracha, tbsp of sushi vinegar, add the slightly cooled baked salmon and crab and mix.
Sushi Bake Assembly
- In an aluminum tray or deep pan spread the sushi rice evenly and lightly press down with a spatula.
- Sprinkle thin layer to furikake rice seasoning to cover the rice entirely
- Add the sushi bake filling on top of the rice mixture and spread it evenly.
- Sprinkle more furikake seasoning
- Bake tray for 10 minutes at 375F
- Finish at HI broil for 2-3 minutes
- Garnish with green onions and more sriracha for more heat.
NOTES: Serve with individual seaweed sheets.
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