Salmon Sushi Bake

This Salmon Sushi Bake is rich, spicy, and creamy with tender salmon, cream cheese, and tangy sushi rice. It's perfect for serving to a group.

Course Appetizer, Main Course

Cuisine Asian

Diet Gluten Free

Prep Time 18

Cook Time 25

Total Time 43

Servings

Calories 624kcal

Author Dina

Start off by making the sushi rice first. To clean the rice, add the dry Calrose Sushi Rice into a fine-mesh sieve. Then run it under cold water for about 1 minute making sure to mix the rice around with a spoon.
Then place the rice in your rice cooker and add the water and turn it on. Once the rice is cooked, transfer it to a rimmed baking sheet. Pour 1/4 cup seasoned rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure to be gentle with the rice and not mash it up. Then set that aside and let it cool.
Now season the salmon fillet with salt, pepper, and garlic powder.
Bake at 400 degrees Fahrenheit for 15-20 minutes. Bake time May vary depending on the thickness of your salmon. Aim for an internal temp of at least 145 degrees Fahrenheit.
Once the salmon is cooled down, add it to a large bowl along with the chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and low sodium soy sauce.
Mix everything together well.
Now evenly spread and lightly compress the cooled sushi rice into a 9x13 baking dish. Then sprinkle 3 Tbsp furikake of your choice over the rice.
Then spread the spicy salmon mixture over the rice and broil for 4 minutes in the oven.
Once the salmon sushi bake is done, drizzle some spicy mayonnaise and sriracha on top. Then garnish with chopped green onion and sesame seeds. Serve with Roasted seaweed, Unagi sauce (eel sauce), cucumber, and avocado.