5 from 3 votes
Easy Salmon Sushi Bake
This salmon sushi bake is a delicious twist on traditional sushi! Made with flaky salmon, sushi rice, and flavorful toppings, it's perfect for a quick and easy weeknight meal.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
10
Calories:
311 kcal
Course:
Main Course
Cuisine:
Japanese, American
Ingredients
For the Sushi Rice
- 2 cups sushi rice plus water, as directed on package
- 1/2 cup rice vinegar Mizkan natural brand
- 1/2 cup sugar
- 1 Tablespoon salt
Toppings
- 6 oz salmon cooked
- 6 oz imitation crab
- 2 packs Nori sheets 1 pack contains 10 sheets, for snacks
- 1 avocado
- 1 scallion
- 4 TB mayonnaise spicy
- 3 TB unagi sauce or sweet soy sauce
- 1 TB furikake
- ½ TB black sesame seeds
- ¼ TB salt
Instructions
To Make the Sushi Rice
- Wash the sushi rice in cold water at least 5 times, or until the water runs clear.
- Cook the sushi rice according to package directions, either on the stovetop or in a rice cooker (my preferred method).
- Heat the vinegar, salt, and sugar mixture in a small saucepan, stirring until the sugar and salt dissolve completely.
- When the rice is done cooking, transfer it to a large mixing bowl and allow it to cool enough to handle. Pour the vinegar mixture into the rice and stir until all the liquid is absorbed. The rice should be sticky, but not wet.
Cup of Yum
To Make the Salmon Bake
- Preheat oven to 375 degrees Fahrenheit.
- Spread the cooked sushi rice in the bottom of the casserole dish, pressing down gently to form an even layer.
- Place nori sheets on top of the rice.
- Shred the imitation crab and cut it into smaller chunks. Shred the cooked and cooled salmon and add to the bowl with the shredded crab. Add half of the spicy mayo to the bowl with the crab and salmon, mixing until everything is lightly coated in sauce.
- Spread the shredded salmon and crab mixture on top of the nori sheets and press down gently until even. Sprinkle with furikake, sesame seeds and drizzle with the sweet soy sauce and remaining spicy mayo. Bake for 10 minutes, then remove from oven and allow to cool for 10 minutes.
- Garnish with chopped green onions and sliced avocado.
Notes
- Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.
Nutrition Information
Calories
311kcal
(16%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
14mg
(5%)
Sodium
1112mg
(46%)
Potassium
217mg
(5%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
62IU
(1%)
Vitamin C
2mg
(2%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 311
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 1112mg | 46% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.