Salmon Sushi Bake

Salmon Sushi Bake

from allrecipes.com
Dinner
55 min
649 kcal / serving

This salmon sushi bake is a layered casserole with a sushi rice base topped with a creamy salmon and surimi spread, then sprinkled with everything seasoning, avocado, and green onion.

Ingredients

  • 1 ½ poundsalmon filet
  • 1 ½ teaspoonskosher salt, divided
  • ¼ teaspoonpepper
  • ½ teaspoonlemon pepper
  • ¼ teaspoongarlic powder
  • ¼ teaspoonpaprika
  • 2 teaspoonsolive oil
  • 2 cupssushi rice, rinsed
  • 2 ¾ cupswater
  • 2 teaspoonsrice vinegar
  • 8 ouncesimitation crab, shredded and chopped
  • 8 ouncescream cheese, softened
  • 1 cupkewpie mayonnaise, divided
  • 3 tablespoonssriracha, plus more to taste, divided
  • 2 teaspoonssoy sauce
  • 3 largesheets nori (roasted seaweed), about .25 ounces
  • 2 teaspoonsfurikake optional
  • 2 teaspoonseverything bagel seasoning
  • 2 teaspoonslime juice
  • sliced green onions and diced avocado for serving
  • avocado

Directions

  1. 1

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

  2. 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. 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. 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. 5

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

  6. 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. 7

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

  8. 8

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