Description
A warm, comforting twist on traditional sushi, this easy sushi bake layers seasoned rice with creamy salmon and kani, then finishes with savory toppings for a crowd-pleasing casserole.
Ingredients
2 c short-grain rice (uncooked)
2 c filtered water (plus more for rinsing)
2 tbsp cane sugar
2 tbsp rice vinegar
1 tsp kosher salt (divided)
2 tbsp furikake (plus more for garnish)
2 (5 oz) wild sockeye salmon fillets
2 c shredded baked salmon
1 c kani, chopped
1/2 c cream cheese, softened
1/2 c Kewpie mayonnaise (plus more for drizzling)
1 tbsp low-sodium soy sauce
1 tbsp chili garlic sauce (plus more for drizzling)
1/2 tbsp red miso
1 tsp yuzu juice or lemon juice
Eel sauce for drizzling
Green onions, sliced
Tempura bits
Avocado, sliced or cubed
Fried shallots
Fried garlic
Nori packs
Cucumber, sliced
Instructions
- Rinse the short-grain rice under running water until the water runs clear. Combine rice and filtered water in a rice cooker and cook according to manufacturer instructions.
- Preheat oven to 400°F. Pat salmon fillets dry, place on a parchment-lined baking sheet, season with 1/2 tsp kosher salt, and bake for about 9 minutes or until the internal temperature reaches 140°F. Let cool slightly, then flake into small pieces.
- Fluff the cooked rice and let cool for 10 minutes. In a microwave-safe bowl, combine cane sugar, rice vinegar, and remaining 1/2 tsp kosher salt. Microwave for 20 seconds and stir until dissolved. Pour half over the rice and gently fold in, then add the remaining mixture and mix again. Fold in furikake until evenly distributed.
- Increase oven temperature to 425°F. In a large bowl, mix cream cheese, Kewpie mayonnaise, soy sauce, red miso, chili garlic sauce, and yuzu juice until smooth. Add shredded salmon and chopped kani, folding gently until evenly coated.
- Press seasoned rice into an even layer in an oven-safe baking dish. Spread the salmon mixture evenly over the top.
- Bake for 10–15 minutes, until lightly golden and heated through. Let rest briefly before garnishing.
- Top with additional furikake, green onions, avocado, and drizzle with Kewpie mayonnaise, chili garlic sauce, and eel sauce. Add tempura bits, fried shallots, or fried garlic for crunch.
- Serve by spooning onto nori sheets, adding cucumber if desired, folding like a taco, and enjoying.
Notes
Substitute tamari for soy sauce to make gluten-free.
Imitation crab, shredded shrimp, or canned tuna can replace salmon if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven until warmed through or microwave in short intervals.
For best texture, assemble ahead and bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
