Description
Culinary magic happens with this spicy salmon sushi bake, blending Japanese-inspired flavors into a crowd-pleasing casserole. Layers of creamy salmon, seasoned rice, and zesty sriracha mayo create a delightful fusion you’ll crave again and again.
Ingredients
Scale
Seafood and Protein:
- 1 lb salmon fillet
- 1/2 cup imitation crab meat
Main Starches:
- 2 cups sushi rice
- 1/4 cup panko breadcrumbs
Seasoning and Sauce:
- 2 tbsp sriracha sauce
- 3 tbsp mayonnaise
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp wasabi paste
Garnish and Extras:
- 2 sheets nori seaweed
- 1/4 cup green onions
- 1 tbsp toasted sesame seeds
- 1 avocado
Binding Ingredients:
- 2 eggs
- 1/4 cup cream cheese
Instructions
- Preheat the oven to 375°F and prepare a baking dish with non-stick spray.
- Cook sushi rice according to package instructions, ensuring a sticky and fluffy texture.
- Carefully dice salmon fillet into small, uniform cubes and mix with imitation crab meat.
- In a separate mixing bowl, whisk together mayonnaise, sriracha sauce, soy sauce, rice vinegar, sesame oil, and wasabi paste to create a creamy, spicy sauce.
- Fold cream cheese and eggs into the salmon mixture, allowing the ingredients to bind together seamlessly.
- Layer the cooked rice evenly across the bottom of the prepared baking dish, creating a compact base.
- Spread the salmon and crab mixture over the rice, ensuring an even distribution.
- Drizzle the spicy sauce generously across the top of the salmon layer.
- Sprinkle panko breadcrumbs over the surface for a crispy golden texture.
- Bake in the preheated oven for 15-18 minutes until the top turns golden brown and the salmon is cooked through.
- Remove from oven and let cool for 5 minutes.
- Garnish with chopped green onions, toasted sesame seeds, and sliced avocado.
- Crumble nori seaweed on top for an authentic sushi bake experience.
- Serve warm and enjoy immediately.
Notes
- Swap salmon for tofu or plant-based protein to create a vegetarian version that maintains the creamy, spicy profile of the original dish.
- Reduce sriracha sauce for a milder flavor profile, perfect for those with lower spice tolerance while preserving the recipe’s core taste.
- Use gluten-free panko breadcrumbs and tamari instead of soy sauce to make this recipe completely gluten-free without compromising texture or flavor.
- Prep ingredients ahead of time and store separately in airtight containers for a quick weeknight meal that can be assembled in minutes.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 120 mg