Savory Baked Salmon Sushi Rolls

 

This delightful Oven-Baked Salmon Sushi is packed with tender salmon, imitation crab, tangy spicy mayo, and rich cream cheese. Each bite presents a harmonious blend of heat, creaminess, and savory goodness.

If you’re a salmon lover when it comes to sushi, you shouldn’t miss the Salmon Skin Roll and the Spicy Salmon Roll for more delicious options.

Recipe Overview

I enjoy preparing this Oven-Baked Salmon Sushi due to its ease in comparison to traditional sushi rolls, making it perfect for gatherings. With an explosion of flavors and diverse textures, it’s a fantastic choice for any event.

• FLAVOR: A delightful mix of savory salmon, a combination of sweet and spicy mayos, umami-rich sauces, and the zest of seasoned rice results in a unique sushi bake.
• TEXTURE: Experience the gentle contrast among the salmon’s delicate flavor, the creaminess of the cheese, and the sticky nature of the rice.
• DURATION: Set aside 43 minutes to create this dish.
• SIMPLICITY: The straightforward instructions ensure that you’ll achieve excellent results each time you make this sushi bake.

Ingredients Required

Ingredient Insights

• Salmon – Opt for either fresh or previously frozen fillets, ensuring all pin bones are removed.
• Imitation crab – This seafood substitute offers the perfect texture for sushi and is preferable to fresh crab for this dish.
• Mayonnaise – Combining Kewpie and spicy mayonnaise provides a rich, tangy kick.
• Rice vinegar – This mildly sweet essential is crucial for preparing sushi rice.
• Soy sauce – Adds a deep umami flavor and a salty element that enhances sushi bakes.
• Sesame seeds – Impart a subtle sweetness and nutty taste.
• Sushi rice – Short-grain sushi rice is essential for its sticky texture when cooked.

Substitutions and Variations

• Alternate fish – You can replace salmon with other options like yellowtail, spicy crab, or even chicken.
• Regular mayonnaise alternative – If you lack Kewpie mayo, you can mix regular mayo with a hint of sugar and a splash of rice vinegar for a similar taste.
• Different rice choices – While sushi rice gives the classic stickiness, medium or long-grain rice can be used as substitutes.
• Incorporate avocado – Adding avocado slices can enhance the creaminess of your sushi bake.

Preparing Your Oven-Baked Salmon Sushi

• Wash the sushi rice – Rinse the sushi rice in cold water using a sieve, stirring for about a minute to remove excess starch.
• Steam the sushi rice – Cook the rice in a rice cooker with water. Once done, spread it on a baking sheet, mix in seasoned rice vinegar, and let it cool.

Expert Tip: When adding the vinegar, be gentle with the rice and use a rice paddle to keep the grains intact.

• Season the salmon – Sprinkle the salmon fillet with salt, pepper, and garlic powder for flavor.
• Cook the salmon – Bake at 400 degrees Fahrenheit for 15-20 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit.
• Mix the ingredients – Let the salmon cool, then combine it in a bowl with chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and low-sodium soy sauce.

• Build the sushi bake – Spread the cooled rice into a 9×13 casserole dish, applying gentle pressure, and sprinkle furikake seasoning on top.
• Add the salmon layer – Spread the salmon mixture over the rice, then broil for 4 minutes to meld the flavors.
• Finishing touches – Drizzle spicy mayo and sriracha over the sushi bake, and top with green onions and sesame seeds before serving.

**Handling the Sushi Rice:** Gently incorporate the rice by folding it rather than compressing it, ensuring that it retains its subtle texture.

**Adjusting Salmon Baking Time:** Cooking times for salmon will differ depending on the size of the fillet. Monitor it closely until it reaches the safe internal temperature of 145°F.

**Enhancing with Delicious Garnishes:** Boost your Salmon Sushi Bake’s appeal with toppings such as crispy nori sheets, flavorful Unagi sauce, fresh cucumbers, and smooth avocado slices.

### Frequently Asked Questions

**What type of salmon is best for sushi?**
For your sushi bake, you should select either farmed Atlantic salmon or farmed Alaskan salmon. It’s advisable to steer clear of wild salmon due to its higher risk of parasites; opt for farmed varieties for sushi dishes.

**Is it better to use cooked or raw salmon for sushi?**
You can use both cooked and raw salmon for sushi. In the case of this sushi bake, the salmon is fully cooked before it’s mixed in with the other ingredients and assembled for baking.


### Serving Suggestions

This Salmon Sushi Bake is rich in flavor and zest. Enjoy it alongside sushi rolls, a medley of vegetables, grains, or noodles, or as a starter.

– **Sushi:** Pair this dish with other sushi specialties like a Crunchy Shrimp Tempura Roll, a Simple Sushi Bake, a California Roll Bowl, or an Explosive Dynamite Roll.
– **Vegetables:** Match the sushi bake with Garlic Green Asparagus, Oven-Crisped Brussels Sprouts, Air-Fried Broccoli, or a Green Bean and Bacon Salad.
– **Grains/Noodles:** Serve it alongside Hibachi-Style Fried Rice, a Quinoa Rice Stir Fry, Classic Chow Mein, or a quick Shrimp Chow Mein.
– **Starters:** Kick off your meal with Spring Rolls, a refreshing Kani Salad, Tempura Shrimp, or Sweet Teriyaki Chicken Wings.

### Prepare in Advance

**Preparation Tips:** The sushi rice can be made earlier in the day and left at room temperature, while the salmon can be cooked ahead and placed in the refrigerator to cool.

**Storage Tips:** To preserve leftovers, store them in a sealed container or cover with cling film in the refrigerator and enjoy within three days.

**Freezing Advice:** It is not recommended to freeze this dish, as the rice may dry out and lose its desirable texture upon thawing.

### Explore More Tasty Sushi Recipes!

• Effortless Sushi Bake
• Crispy Salmon Skin Roll
• Dynamite Roll
• Volcanic Roll

### Complete Cooking Instructions

**Salmon Sushi Casserole**
Dive into this delicious Salmon Sushi Casserole, featuring layers of flavorful sushi rice, creamy cheese, and tender salmon—ideal for gatherings and celebrations.

Stay tuned for the complete recipe and all cooking details!

Cooking Style:
Asian Dietary Preference:
Gluten Free Prep Duration:

18 minutes
minutes
Cook Duration:

25 minutes
minutes
Overall Duration:

43 minutes
minutes
Servings:
6 Calories:

624
kcal
Created By:
Dina

Essential Utensils

• 
  
  ▢
  
  1 Rice Cooker
• 
  
  ▢
  
  1 9×13 Baking Pan

Essential Ingredients

For the Sushi Rice

• 
  
  ▢
  
  2
  cups
  uncooked sushi rice
• 
  
  ▢
  
  2
  cups
  water
• 
  
  ▢
  
  1/4
  cup
  seasoned rice vinegar

For the Fish

• 
  
  
  ▢
  
  
  1 1/2
  lb
  piece of salmon
• 
  
  
  ▢
  
  
  Season to taste with salt and pepper
• 
  
  
  ▢
  
  
  1/2
  tsp
  of garlic powder

Stuffing

• 
  
  
  ▢
  
  
  8
  oz
  of surimi
  chopped
• 
  
  
  ▢
  
  
  1/2
  cup
  of Japanese mayo
• 
  
  
  ▢
  
  
  4
  oz
  of cheese
  softened
• 
  
  
  ▢
  
  
  1
  Tbsp
  of spicy chili sauce
• 
  
  
  ▢
  
  
  1
  Tbsp
  of low-sodium soy sauce
• 
  
  
  ▢
  
  
  2
  Tbsp
  of seasoning blend

Garnishes

• 
  
  
  ▢
  
  
  spicy mayo mixture
  Mayo + spicy chili sauce + lime juice
• 
  
  
  ▢
  
  
  Chopped green onions
• 
  
  
  ▢
  
  
  Mix of black and white sesame seeds

To accompany

• 
  
  
  ▢
  
  
  Toasted seaweed sheets

▢


Unagi eel sauce

Check this box for ingredient:

Sweet Unagi Glaze
(also referred to as eel sauce)

• 
  
  
  Fresh English Cucumber
• 
  
  
  Creamy Avocado Slices

 

Units: US Customary – Metric

Cooking Instructions

• Start by rinsing the Calrose Sushi Rice in a mesh strainer under cool running water for about 1 minute, gently stirring the rice with a spoon.
• Cook the rice in a rice cooker with the appropriate amount of water. Once cooked, spread the rice in a shallow pan and lightly spritz with seasoned rice vinegar while using a rice paddle to fold it in. Avoid mashing the rice; allow it to cool afterward.
• Season the salmon fillet thoroughly with salt, pepper, and a hint of garlic powder.
• Bake the seasoned salmon in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes; cooking time may vary based on thickness. Aim for an internal temperature of at least 145 degrees Fahrenheit.
• Once cooled, break the salmon into a large bowl and mix in chopped imitation crab, creamy Japanese mayonnaise, softened cream cheese, a dash of sriracha, and low-sodium soy sauce.
• Mix all ingredients thoroughly.
• Evenly spread the cooled sushi rice across the bottom of a 9×13 inch baking dish, lightly compacting it. Sprinkle approximately 3 tablespoons of furikake seasoning on top.
• Layer the savory salmon mixture over the seasoned rice and broil for 4 minutes until the topping is heated through and slightly crisp.
• Finish off by drizzling spicy mayonnaise and sriracha over the baked sushi dish. Garnish with chopped scallions and sesame seeds. Serve with toasted seaweed sheets, a drizzle of sweet Unagi sauce, crisp English cucumber slices, and creamy avocado.

Nutritional Information

Calories:
624
kcal

|

Carbs:
59
g

|

Protein: 30g| Total Fat: 28 g | Saturated Fat: 7 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 7 g | Trans Fat: 0.03 g | Cholesterol: 93 mg | Sodium: 602 mg | Potassium: 648 mg | Dietary Fiber: 2 g | Sugars: 2 g | Vitamin A: 315 IU | Vitamin C: 2 mg | Calcium: 44 mg | Iron: 2 mg