Name: Salmon Sushi Bake Recipe
Ingredients: 2 cups Sushi Rice: The foundation of any great sushi experience starts with the rice. Sushi rice, also known as short-grain rice, is crucial here. Unlike long-grain varieties, sushi rice has a higher starch content, resulting in a sticky and slightly chewy texture when cooked. This stickiness is what holds the sushi bake together and provides that characteristic mouthfeel we associate with sushi. While you might be tempted to substitute with regular rice, I strongly recommend using sushi rice for the most authentic taste and texture. Look for labels that specifically say “sushi rice” or “short-grain rice” in your grocery store.; 2 1/2 cups Water: The water is the silent partner in achieving perfectly cooked sushi rice. The ratio of water to rice is critical. Too little water, and your rice will be dry and undercooked; too much, and it will be mushy. The 2 1/2 cups to 2 cups rice ratio is generally a good starting point for most rice cookers and stovetop methods. However, always refer to your rice cooker’s instructions or the rice package directions, as slight variations can occur. Using filtered water is also a good practice, especially if your tap water has a strong chlorine taste, as this can affect the flavor of the rice.; 1/4 cup Rice Vinegar: Rice vinegar is the magic ingredient that transforms plain cooked rice into flavorful sushi rice. It adds a subtle tanginess and sweetness that is quintessential to sushi. Rice vinegar is less acidic than other types of vinegar, giving it a milder flavor profile that complements the delicate taste of sushi. Avoid substituting with other vinegars like white vinegar or apple cider vinegar, as they will impart a much stronger and less desirable flavor. If you absolutely must substitute, white wine vinegar with a touch of extra sugar can be used in a pinch, but rice vinegar is truly the best choice for authenticity.; 2 tbsp Sugar: Sugar might seem like an unexpected ingredient in sushi rice, but it plays a crucial role in balancing the acidity of the rice vinegar and adding a subtle sweetness that enhances the overall flavor. Granulated sugar is typically used, and it dissolves easily in the warm rice vinegar mixture. The sweetness isn’t overpowering; instead, it’s a delicate counterpoint to the savory and umami notes of the bake.; 1 tsp Salt: Salt is another essential component of the sushi vinegar mixture. It enhances the flavors of both the rice and the vinegar and brings out the natural sweetness of the rice. Use regular table salt or sea salt. Don’t skip the salt, as it’s crucial for achieving that balanced and flavorful sushi rice base.; 1 lb Salmon Fillets, Cooked and Flaked: Salmon is the star protein of this sushi bake, bringing rich flavor, healthy fats, and a beautiful flaky texture. For this recipe, you’ll need cooked salmon. You have several options for cooking your salmon: Baking: Baking is a simple and healthy method. Preheat your oven to 400°F (200°C), season the salmon fillets with salt and pepper, and bake for 12-15 minutes, or until cooked through and easily flaked.; Poaching: Poaching results in incredibly tender and moist salmon. Gently simmer salmon fillets in water or broth until cooked through.; Pan-frying: Pan-frying gives a slightly crispier exterior. Sear salmon fillets skin-side down in a hot pan until cooked through.; Leftover Cooked Salmon: This is a great way to use up leftover cooked salmon! Just make sure it’s still fresh and flavorful.Regardless of the cooking method, ensure your salmon is fully cooked and then gently flaked into bite-sized pieces. For the best flavor and texture, opt for skinless and boneless salmon fillets.; 1 cup Imitation Crab, Shredded: Imitation crab, also known as surimi, is a budget-friendly and readily available ingredient that adds a delicate sweetness and crab-like flavor to the sushi bake. It’s made from white fish that has been minced, formed, and flavored to resemble crab meat. While it’s not real crab, it provides a similar texture and flavor profile that works beautifully in this recipe. Look for imitation crab sticks or flakes in the refrigerated seafood section of your grocery store. Shred the imitation crab into smaller pieces for even distribution in the topping. If you prefer, you can substitute with real crab meat (lump crab or claw meat), cooked shrimp, or even cooked tuna for variations.; 1/2 cup Mayonnaise: Mayonnaise is the creamy binder that brings the salmon topping together and adds richness and moisture to the bake. Japanese mayonnaise, like Kewpie mayonnaise, is particularly delicious in this recipe. Kewpie mayo is made with egg yolks instead of whole eggs and rice vinegar instead of distilled vinegar, giving it a richer, tangier, and more umami-packed flavor compared to standard American mayonnaise. If you can find Kewpie mayo, it’s highly recommended. However, regular mayonnaise will also work perfectly well. For a lighter option, you could use light mayonnaise or even Greek yogurt mixed with a touch of mayonnaise, but the flavor profile will be slightly different.; 2 tbsp Sriracha (adjust to taste): Sriracha adds a welcome kick of heat and spice to the creamy salmon topping. The amount of sriracha is easily adjustable to your preference. Start with 2 tablespoons for a mild to medium spice level and add more if you prefer a spicier bake. If you’re sensitive to spice, start with just 1 tablespoon and taste as you go. For those who love extra heat, you can even add a pinch of cayenne pepper or chili flakes to the topping. If you don’t have sriracha, you can substitute with other chili sauces like gochujang (Korean chili paste – adds a deeper, fermented flavor) or chili garlic sauce.; 1/4 cup Cream Cheese, Softened: Cream cheese adds another layer of creaminess and richness to the topping, creating a luxurious texture that complements the flaky salmon and sushi rice. Make sure your cream cheese is softened to room temperature before mixing it into the topping. This will ensure it blends smoothly and evenly with the other ingredients. Full-fat cream cheese will provide the richest flavor and texture, but reduced-fat cream cheese can be used as a slightly lighter alternative. For a tangier twist, you could experiment with Neufchâtel cheese, which is similar to cream cheese but with a slightly lower fat content.; 1 tbsp Soy Sauce: Soy sauce brings that essential umami depth and savory saltiness that is synonymous with sushi. Use regular soy sauce or low-sodium soy sauce, depending on your sodium preference. Low-sodium soy sauce is a good option if you’re watching your salt intake, as the other ingredients already contribute some saltiness. Tamari, a wheat-free soy sauce, can also be used for those with gluten sensitivities. The soy sauce enhances the overall flavor profile and ties all the components together.; 2 tbsp Green Onions, Chopped: Green onions, also known as scallions, add a fresh, mild oniony flavor and a vibrant pop of color to the sushi bake. They are used both in the topping and as a garnish. Finely chop the green onions and add them to the salmon mixture and sprinkle some extra on top before baking and serving. If you don’t have green onions, you could use chives or finely chopped white onion as a substitute, but green onions provide the best balance of flavor and freshness.; 1 sheet Nori, Cut into Small Strips: Nori, or dried seaweed sheets, is an indispensable element of sushi. It provides that distinctive “sea” flavor and a slightly salty, umami note that’s crucial for an authentic sushi experience. For this recipe, you’ll need one sheet of nori, cut into small strips or crumbled. You can use kitchen scissors to easily cut the nori into strips. Sprinkling nori strips over the sushi bake before baking adds flavor and visual appeal. You can also serve extra nori sheets on the side for scooping up the bake, adding extra texture and flavor.; 2 tbsp Sesame Seeds: Sesame seeds add a nutty flavor and a delightful crunch to the sushi bake. Toasted sesame seeds are even more flavorful, so consider lightly toasting them in a dry pan over medium heat until fragrant and lightly golden before using. Sprinkle sesame seeds over the sushi bake along with the nori and green onions before baking. White sesame seeds are commonly used, but black sesame seeds can also be used for a slightly different flavor and visual contrast.; 1 Avocado, Sliced: Fresh avocado slices are the perfect creamy and healthy topping for the finished Salmon Sushi Bake. The rich, buttery texture of avocado complements the savory bake beautifully and adds a cooling element. Slice the avocado just before serving to prevent browning. Ripe but firm avocados are ideal for slicing.; Pickled Ginger and Wasabi (optional, for serving): Pickled ginger (gari) and wasabi are classic sushi accompaniments that are highly recommended for serving with this Salmon Sushi Bake. Pickled ginger acts as a palate cleanser between bites, while wasabi adds a fiery kick of spice. These are optional but highly enhance the overall sushi experience. You can find pickled ginger and wasabi in the Asian food section of most grocery stores or at Japanese markets.

Ingredients

Scale

2 cups Sushi Rice: The foundation of any great sushi experience starts with the rice. Sushi rice, also known as short-grain rice, is crucial here. Unlike long-grain varieties, sushi rice has a higher starch content, resulting in a sticky and slightly chewy texture when cooked. This stickiness is what holds the sushi bake together and provides that characteristic mouthfeel we associate with sushi. While you might be tempted to substitute with regular rice, I strongly recommend using sushi rice for the most authentic taste and texture. Look for labels that specifically say “sushi rice” or “short-grain rice” in your grocery store.

2 1/2 cups Water: The water is the silent partner in achieving perfectly cooked sushi rice. The ratio of water to rice is critical. Too little water, and your rice will be dry and undercooked; too much, and it will be mushy. The 2 1/2 cups to 2 cups rice ratio is generally a good starting point for most rice cookers and stovetop methods. However, always refer to your rice cooker’s instructions or the rice package directions, as slight variations can occur. Using filtered water is also a good practice, especially if your tap water has a strong chlorine taste, as this can affect the flavor of the rice.

1/4 cup Rice Vinegar: Rice vinegar is the magic ingredient that transforms plain cooked rice into flavorful sushi rice. It adds a subtle tanginess and sweetness that is quintessential to sushi. Rice vinegar is less acidic than other types of vinegar, giving it a milder flavor profile that complements the delicate taste of sushi. Avoid substituting with other vinegars like white vinegar or apple cider vinegar, as they will impart a much stronger and less desirable flavor. If you absolutely must substitute, white wine vinegar with a touch of extra sugar can be used in a pinch, but rice vinegar is truly the best choice for authenticity.

2 tbsp Sugar: Sugar might seem like an unexpected ingredient in sushi rice, but it plays a crucial role in balancing the acidity of the rice vinegar and adding a subtle sweetness that enhances the overall flavor. Granulated sugar is typically used, and it dissolves easily in the warm rice vinegar mixture. The sweetness isn’t overpowering; instead, it’s a delicate counterpoint to the savory and umami notes of the bake.

1 tsp Salt: Salt is another essential component of the sushi vinegar mixture. It enhances the flavors of both the rice and the vinegar and brings out the natural sweetness of the rice. Use regular table salt or sea salt. Don’t skip the salt, as it’s crucial for achieving that balanced and flavorful sushi rice base.

1 lb Salmon Fillets, Cooked and Flaked: Salmon is the star protein of this sushi bake, bringing rich flavor, healthy fats, and a beautiful flaky texture. For this recipe, you’ll need cooked salmon. You have several options for cooking your salmon:
- Baking: Baking is a simple and healthy method. Preheat your oven to 400°F (200°C), season the salmon fillets with salt and pepper, and bake for 12-15 minutes, or until cooked through and easily flaked.
- Poaching: Poaching results in incredibly tender and moist salmon. Gently simmer salmon fillets in water or broth until cooked through.
- Pan-frying: Pan-frying gives a slightly crispier exterior. Sear salmon fillets skin-side down in a hot pan until cooked through.
- Leftover Cooked Salmon: This is a great way to use up leftover cooked salmon! Just make sure it’s still fresh and flavorful.
  Regardless of the cooking method, ensure your salmon is fully cooked and then gently flaked into bite-sized pieces. For the best flavor and texture, opt for skinless and boneless salmon fillets.

1 cup Imitation Crab, Shredded: Imitation crab, also known as surimi, is a budget-friendly and readily available ingredient that adds a delicate sweetness and crab-like flavor to the sushi bake. It’s made from white fish that has been minced, formed, and flavored to resemble crab meat. While it’s not real crab, it provides a similar texture and flavor profile that works beautifully in this recipe. Look for imitation crab sticks or flakes in the refrigerated seafood section of your grocery store. Shred the imitation crab into smaller pieces for even distribution in the topping. If you prefer, you can substitute with real crab meat (lump crab or claw meat), cooked shrimp, or even cooked tuna for variations.

1/2 cup Mayonnaise: Mayonnaise is the creamy binder that brings the salmon topping together and adds richness and moisture to the bake. Japanese mayonnaise, like Kewpie mayonnaise, is particularly delicious in this recipe. Kewpie mayo is made with egg yolks instead of whole eggs and rice vinegar instead of distilled vinegar, giving it a richer, tangier, and more umami-packed flavor compared to standard American mayonnaise. If you can find Kewpie mayo, it’s highly recommended. However, regular mayonnaise will also work perfectly well. For a lighter option, you could use light mayonnaise or even Greek yogurt mixed with a touch of mayonnaise, but the flavor profile will be slightly different.

2 tbsp Sriracha (adjust to taste): Sriracha adds a welcome kick of heat and spice to the creamy salmon topping. The amount of sriracha is easily adjustable to your preference. Start with 2 tablespoons for a mild to medium spice level and add more if you prefer a spicier bake. If you’re sensitive to spice, start with just 1 tablespoon and taste as you go. For those who love extra heat, you can even add a pinch of cayenne pepper or chili flakes to the topping. If you don’t have sriracha, you can substitute with other chili sauces like gochujang (Korean chili paste – adds a deeper, fermented flavor) or chili garlic sauce.

1/4 cup Cream Cheese, Softened: Cream cheese adds another layer of creaminess and richness to the topping, creating a luxurious texture that complements the flaky salmon and sushi rice. Make sure your cream cheese is softened to room temperature before mixing it into the topping. This will ensure it blends smoothly and evenly with the other ingredients. Full-fat cream cheese will provide the richest flavor and texture, but reduced-fat cream cheese can be used as a slightly lighter alternative. For a tangier twist, you could experiment with Neufchâtel cheese, which is similar to cream cheese but with a slightly lower fat content.

1 tbsp Soy Sauce: Soy sauce brings that essential umami depth and savory saltiness that is synonymous with sushi. Use regular soy sauce or low-sodium soy sauce, depending on your sodium preference. Low-sodium soy sauce is a good option if you’re watching your salt intake, as the other ingredients already contribute some saltiness. Tamari, a wheat-free soy sauce, can also be used for those with gluten sensitivities. The soy sauce enhances the overall flavor profile and ties all the components together.

2 tbsp Green Onions, Chopped: Green onions, also known as scallions, add a fresh, mild oniony flavor and a vibrant pop of color to the sushi bake. They are used both in the topping and as a garnish. Finely chop the green onions and add them to the salmon mixture and sprinkle some extra on top before baking and serving. If you don’t have green onions, you could use chives or finely chopped white onion as a substitute, but green onions provide the best balance of flavor and freshness.

1 sheet Nori, Cut into Small Strips: Nori, or dried seaweed sheets, is an indispensable element of sushi. It provides that distinctive “sea” flavor and a slightly salty, umami note that’s crucial for an authentic sushi experience. For this recipe, you’ll need one sheet of nori, cut into small strips or crumbled. You can use kitchen scissors to easily cut the nori into strips. Sprinkling nori strips over the sushi bake before baking adds flavor and visual appeal. You can also serve extra nori sheets on the side for scooping up the bake, adding extra texture and flavor.

2 tbsp Sesame Seeds: Sesame seeds add a nutty flavor and a delightful crunch to the sushi bake. Toasted sesame seeds are even more flavorful, so consider lightly toasting them in a dry pan over medium heat until fragrant and lightly golden before using. Sprinkle sesame seeds over the sushi bake along with the nori and green onions before baking. White sesame seeds are commonly used, but black sesame seeds can also be used for a slightly different flavor and visual contrast.

1 Avocado, Sliced: Fresh avocado slices are the perfect creamy and healthy topping for the finished Salmon Sushi Bake. The rich, buttery texture of avocado complements the savory bake beautifully and adds a cooling element. Slice the avocado just before serving to prevent browning. Ripe but firm avocados are ideal for slicing.

Pickled Ginger and Wasabi (optional, for serving): Pickled ginger (gari) and wasabi are classic sushi accompaniments that are highly recommended for serving with this Salmon Sushi Bake. Pickled ginger acts as a palate cleanser between bites, while wasabi adds a fiery kick of spice. These are optional but highly enhance the overall sushi experience. You can find pickled ginger and wasabi in the Asian food section of most grocery stores or at Japanese markets.

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Instructions

1. Prepare the Sushi Rice: The Foundation of Flavor

Rinse the Sushi Rice: This is a crucial step for achieving perfectly textured sushi rice. Place the sushi rice in a fine-mesh sieve and rinse under cold running water. Gently swirl the rice with your hand as you rinse until the water runs clear. This usually takes a few minutes. Rinsing removes excess starch from the surface of the rice, preventing it from becoming too gummy during cooking.

Cook the Rice: Combine the rinsed sushi rice and 2 1/2 cups of water in a rice cooker. If using a stovetop, combine in a medium saucepan with a tight-fitting lid. Cook according to your rice cooker’s manufacturer’s instructions. If cooking on the stovetop, bring the water and rice to a boil over high heat, then reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Let the rice steam, covered, for another 10 minutes after cooking.

Make Sushi Vinegar: While the rice is cooking, prepare the sushi vinegar. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring constantly, until the sugar and salt are completely dissolved. Do not boil. Remove from heat and set aside to cool slightly.

Season the Rice: Once the rice is cooked and still warm, gently transfer it to a large bowl or leave it in the rice cooker if it has a “keep warm” function (turned off). Pour the warm sushi vinegar mixture over the cooked rice. Use a rice paddle or a spatula to gently fold the vinegar mixture into the rice, ensuring it’s evenly distributed. Avoid mashing the rice; you want to keep the grains intact. Spread the seasoned sushi rice evenly in the bottom of a 9×13 inch baking dish or a similar-sized casserole dish. Press down gently to create a slightly compact base.

2. Prepare the Topping: Creamy, Savory, and Irresistible

Flake the Salmon: If you haven’t already, cook your salmon fillets using your preferred method (baking, poaching, pan-frying, or using leftovers). Once cooked and slightly cooled, use a fork to gently flake the salmon into bite-sized pieces. Remove any skin or bones if present.

Shred the Imitation Crab: If using imitation crab sticks, shred them into smaller pieces using your hands or a fork. If using pre-shredded imitation crab, ensure it’s well broken up.

Combine Topping Ingredients: In a medium bowl, combine the flaked cooked salmon, shredded imitation crab, mayonnaise, sriracha, softened cream cheese, and soy sauce. Mix gently but thoroughly until all ingredients are well combined and the mixture is creamy and cohesive. Taste the mixture and adjust the amount of sriracha to your desired spice level. You can also add a pinch of salt or more soy sauce to taste if needed.

3. Assemble the Bake: Layering for Deliciousness

Spread the Salmon Mixture: Evenly spread the prepared salmon and imitation crab mixture over the layer of sushi rice in the baking dish. Use a spatula or spoon to ensure the topping is distributed smoothly and reaches all edges of the rice.

Garnish: Sprinkle the chopped green onions evenly over the salmon mixture. Then, distribute the nori strips and sesame seeds over the top. Don’t be shy with the garnishes – they add flavor, texture, and visual appeal.

4. Bake: Warm and Golden Perfection

Preheat Oven: Preheat your oven to 375°F (190°C).

Bake the Sushi Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the sushi bake is heated through and slightly golden brown on top, especially around the edges. The topping should be bubbly and heated through. Be careful not to overbake, as you want to maintain the creamy texture of the topping.

Optional Broiling (for extra golden top): For an extra golden and slightly crispy top, you can broil the sushi bake for the last 1-2 minutes of baking. Keep a close eye on it to prevent burning.

5. Serve: Enjoy the Deconstructed Sushi Delight!

Cool Slightly: Let the baked Salmon Sushi Bake cool slightly in the baking dish for a few minutes before serving. This allows the flavors to meld a bit and makes it easier to serve.

Garnish with Avocado: While the bake is cooling, slice the avocado. Arrange avocado slices over the top of the sushi bake just before serving.

Serve with Sides: Serve the Salmon Sushi Bake warm or slightly cooled. Offer pickled ginger and wasabi on the side for those who want to add these traditional sushi accompaniments. You can also serve with extra soy sauce for dipping.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550
Fat: 25-35g
Carbohydrates: 30-40g
Protein: 25-30g