Salmon Sushi Bake
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
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Servings
8 servings
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Calories
334 kcal
-
Course
Main Course
Salmon Sushi Bake
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Salmon Sushi Bake is like a deconstructed California roll and it’s SO addicting! It’s also really easy to make, so you get the taste and texture of a sushi roll without all of the intimidation of knowing how to make it!
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Ingredients
Sushi Rice :
- 1 ½ cups sushi rice rinsed well until the water runs clear
- 2 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
Salmon Mixture:
- 8 ounces salmon filet skin removed and sliced into ½" pieces
- 12 ounces cans crab meat drained well, 2 (6 oz)
- ⅓ cup kewpie mayo
- 3 ounces cream cheese at room temp
- 2 tablespoons hot sauce or sriracha
- 2 tablespoons low-sodium soy sauce or coconut aminos liquid
- 4 green onions thinly sliced
Spicy Unagi Sauce:
- ¼ cup low-sodium soy sauce or coconut aminos liquid
- ¼ cup mirin
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 tablespoons hot sauce or sriracha
Optional Toppings:
- 1 Hass avocado thinly sliced
- sesame seeds
- Jalapeño thinly sliced
- cucumber thinly sliced
- Nori sheets snack cut into small squares to serve
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Instructions
Sushi Rice:
- Add the rinsed rice to a large pot together with 2 cups of water and bring the pot to a boil. Reduce heat to a simmer and cover with a lid. Cook for 20 minutes then remove from the heat and let it sit, covered, for 10 minutes. In a small bowl, combine the rice vinegar with sugar and salt. Drizzle the rice with the seasoned vinegar and stir well.
Salmon Mixture:
- In a medium bowl, whisk the Kewpie mayo, cream cheese, sriracha, and soy sauce until smooth. Fold in the green onions, diced salmon, and crab meat. Cover and refrigerate until ready to use.
Spicy Unagi Sauce:
- Place all the ingredients in a small jug and whisk until the sugar is dissolved.
Assembly:
- Preheat the oven to 450°F and line a 9x9-inch baking dish with parchment paper.
- Transfer the seasoned rice to the prepared pan; dip your hands in water and gently press the rice to create an evenly thick base. Spread the salmon-crab mixture on top of the rice.
- Bake for 12-15 minutes.
- Allow the baked sushi to cool for a bit before slicing. Add toppings of choice and serve with the spicy unagi sauce.
Notes
- Storage tips
- In the refrigerator: Place in an airtight container and store in the fridge for up to 2 days.
- To reheat: Place bake in the oven and rewarm at 350°F for about 10-15 minutes or until warmed through. You can also microwave individual servings, although the texture will not be as good.
- Freezing: We do not recommend freezing this dish. The texture of the salmon and cream cheese do not hold up well to freezing.
Nutrition Information
Show Details
Serving
1serving
Calories
334kcal
(17%)
Carbohydrates
40g
(13%)
Protein
11g
(22%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
25mg
(8%)
Sodium
1070mg
(45%)
Potassium
385mg
(11%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
183IU
(4%)
Vitamin C
9mg
(10%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 334kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 25mg | 8% |
| Sodium | 1070mg | 45% |
| Potassium | 385mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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