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Salmon Sushi Bake

Salmon Sushi Bake

This sushi bake is a creamy, layered casserole of sushi rice with a creamy salmon filling and roasted seaweed topped with avocado for a fun twist on sushi night!

Calories
234
Carbohydrates
23g
Protein
28g
Potassium
476mg
Fiber
8g
Sugar
3g

Ingredients

  • 1 ½ pounds salmon filet

  • 1 ½ teaspoons kosher salt, divided

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon lemon pepper

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • 2 teaspoons olive oil

  • 2 cups sushi rice, rinsed

  • 2 ¾ cups water

  • 2 teaspoons rice vinegar

  • 8 ounces imitation crab, shredded and chopped

  • 8 ounces cream cheese, softened

  • 1 cup kewpie mayonnaise, divided

  • 3 tablespoons Sriracha, plus more to taste, divided

  • 2 teaspoons soy sauce

  • 3 large sheets nori (roasted seaweed)

  • 2 teaspoons furikake (optional)

  • 2 teaspoons everything bagel seasoning

  • 2 teaspoons lime juice

  • 2 sliced green onions, or more to taste

  • 1 avocado - peeled, pitted, and diced

Direction

  1. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment or foil.

  2. Place salmon on the baking sheet; sprinkle with 1/2 teaspoon salt, pepper, lemon pepper, garlic powder, and paprika. Drizzle oil over salmon.

  3. Bake in the preheated oven until salmon just starts to flake easily with a fork, 10 to 12 minutes. Let cool slightly before breaking up into small pieces. Reduce oven temperature to 400 degrees F (200 degrees C).

  4. Meanwhile, combine rice, water, and remaining salt in a sauce pan. Bring to a boil, stir once, reduce heat to low, and cover. Cook until liquid is absorbed and rice is tender, 12 to 14 minutes. Transfer to a large bowl and fluff with a fork.  Stir in rice vinegar and let cool.

  5. When salmon is cooled, add it to a bowl with crab, cream cheese, 1/2 cup mayonnaise, 1 ½ tablespoons Sriracha, and soy sauce, and stir to combine.

  6. Lightly grease a 9x13-inch baking dish; add rice and press into an even layer. Crush nori sheets over rice and sprinkle with furikake. Spread salmon mixture over seaweed; sprinkle evenly with everything seasoning.

  7. Bake at 400 degrees F (200 degrees C) until browned around the edges, about 25 minutes.

  8. Stir remaining 1/2 cup mayonnaise, remaining 1 ½ tablespoons Sriracha, and lime juice together. Drizzle over casserole before serving; top with green onions and avocado.

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