Salmon Sushi Bake
Salmon Sushi Bake is a delicious and nutritious twist on traditional sushi, combining baked salmon, imitation crab, and creamy layers over perfectly seasoned sushi rice. This dish is rich in omega-3 fatty acids from the salmon, promoting heart health and overall wellness. Topped with avocado, sesame seeds, and a drizzle of Sriracha, it offers a balanced mix of flavors and textures. It’s a great option for those looking for a healthier, homemade alternative to restaurant sushi. Perfect for family meals or gatherings, this easy recipe supports a health-conscious lifestyle.
Ingredients:
Sushi Rice:
– 2 cups uncooked sushi rice
– 1/4 cup rice vinegar
– 2 teaspoons sugar
– 1 teaspoon salt
Salmon:
– 1½ lbs salmon fillet
– 1 tablespoon olive oil
– 1/2 teaspoon each: chili powder, paprika, garlic powder, onion powder, dried oregano
– Salt, to taste
Creamy Layer:
– 1 lb imitation crab legs, shredded
– 4 oz cream cheese, at room temperature
– 1/2 cup Kewpie mayo (or regular mayo)
– 1/4 cup Sriracha sauce
Toppings:
– 1-2 sheets seaweed paper, crumbled (or Furikake seasoning)
– Extra Kewpie mayo
– Extra Sriracha sauce
– Avocado cubes
– Sesame seeds
Instructions:
1. Prepare the Sushi Rice:
– Cook the sushi rice according to package instructions. Once cooked, fluff the rice and spread it out on a platter to cool.
– In a small pot, whisk together the rice vinegar, sugar, and salt until dissolved. Warm until just about to boil, then remove from heat and pour over the cooled rice. Toss to combine.
2. Bake the Salmon:
– Preheat your oven to 425°F (220°C) and line a small baking sheet with parchment paper.
– Rinse and pat dry the salmon fillet. Brush with olive oil and season with chili powder, paprika, garlic powder, onion powder, oregano, and salt. Bake for about 15-17 minutes or until cooked through.
3. Make the Creamy Layer:
– In a large bowl, add the shredded imitation crab legs and break them up with your fingers. Use kitchen shears to cut them into smaller pieces if needed.
– Remove the skin from the baked salmon and break it into smaller pieces. Add the salmon to the bowl with the crab and mix well.
– Stir in cream cheese, Kewpie mayo, and Sriracha until everything is fully incorporated.
4. Assemble the Bake:
– In a baking dish, spread the prepared sushi rice evenly, pressing down to create a flat layer.
– Crumble the seaweed sheets over the rice.
– Spread the creamy salmon mixture over the top, pressing down again to form an even layer. Bake at 425°F (220°C) for 20 minutes.
5. Serve:
– Remove from the oven and let cool for 5 minutes. Drizzle with extra Sriracha, Kewpie mayo, and top with avocado cubes and sesame seeds. Serve with additional seaweed sheets for wrapping. Enjoy!
