Weeknight Salmon (or Crab) Sushi Bake
Sushi bake layers seasoned sushi rice with a creamy, spicy salmon or crab topping, then finishes under the broiler until bubbly and golden. Furikake adds toasty sesame flavor, and the whole dish is scooped onto crisp nori sheets to serve. It comes together in about 30 minutes and feeds a crowd with minimal effort.
Equipment
- 8x8-inch baking dish (ceramic or metal)
- Oven with broiler function
- Mixing bowls (2 medium)
- Measuring cups and spoons
- Rice paddle or silicone spatula
- Small saucepan (for rice seasoning)
- Offset spatula or spoon for spreading
- Kitchen torch (optional for extra char)
Ingredients
For the Rice Layer:
- ¼ cup unseasoned rice vinegar quality matters—look for Marukan or Mizkan
- 2 tbsp granulated sugar balances tang and umami
- 1 tsp kosher salt use Diamond Crystal; reduce to 3/4 tsp if using Morton
- 4 cups warm cooked sushi rice short-grain; use day-of or high-quality microwave pouches for speed
For the Seafood Topping:
- 12 oz cooked salmon, flaked (or imitation crab, shredded) canned wild salmon works beautifully for speed
- ⅓ cup Kewpie mayonnaise Japanese mayo for silky richness
- 1 tbsp Sriracha adjust to heat preference
- 2 oz cream cheese, softened adds body and browns nicely
- 1 tsp soy sauce use tamari for gluten-free
- 1 tsp toasted sesame oil just enough for aroma, not overpowering
- 2 whole scallions, thinly sliced white and green parts, divided
- 2 tbsp furikake, divided nori-sesame blend; look for one with bonito for extra umami
To Finish & Serve:
- 1 whole ripe avocado, diced hass preferred for texture
- 1 whole Persian cucumber, cut into matchsticks or 1/2 English cucumber, seeded
- 24 sheets nori snack sheets for scooping; full-size sheets cut into quarters also work
- ¼ cup pickled ginger optional but refreshing
- 2 tbsp additional Kewpie mayo, for drizzling load into a squeeze bottle for neat lines
- 1 tbsp additional Sriracha, for drizzling
- 1 tsp toasted sesame seeds for a final nutty pop
- 4 wedges lemon optional, to brighten at the table
Instructions
- Heat the Oven: Preheat to 425°F (220°C). Set an oven rack in the upper third for easy broiling later. Lightly grease an 8x8-inch baking dish.
- Make Sushi Rice Seasoning: In a small saucepan over low heat, combine 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tsp kosher salt. Warm, stirring, just until the sugar dissolves (about 1–2 minutes). Do not boil—the goal is clarity and a gentle tang. You should smell a clean, slightly sweet aroma.
- Season the Rice: Place 4 cups warm cooked sushi rice in a wide bowl. Pour the warm vinegar mixture over the rice. Using a rice paddle, fold with quick slicing motions to distribute without mashing—fan the rice or let a cool draft pass over it for a glossy sheen. Rice should taste delicately sweet-sour with individual grains intact.Tip: If using cold leftover rice, microwave covered until steamy and pliable before seasoning.
- Mix the Seafood Topping: In a bowl, combine 12 oz flaked cooked salmon (or shredded imitation crab), 1/3 cup Kewpie mayo, 1 tbsp Sriracha, 2 oz softened cream cheese, 1 tsp soy sauce, and 1 tsp toasted sesame oil. Fold in most of the sliced scallions (reserve some greens for garnish). The mixture should be creamy, spreadable, and lightly spicy with a savory aroma.No mixer? A fork works. If cream cheese resists, microwave 10–15 seconds to soften.
- Assemble the Layers: Spread the seasoned rice evenly in the prepared dish, pressing gently with damp fingers or a spatula to create an even bed about 3/4 inch thick. Sprinkle 1 tbsp furikake over the rice. Spoon the seafood mixture on top and spread to the edges with an offset spatula. Finish with the remaining 1 tbsp furikake.
- Bake, then Broil: Bake at 425°F (220°C) for 8–10 minutes until the edges are bubbling and the top looks slightly set. Switch to broil on high (~500°F/260°C) for 1–2 minutes to achieve light golden spots and a toasty aroma. Watch closely—broilers vary.Alternative: Use a kitchen torch to gently kiss the surface for added char instead of broiling.
- Finish and Garnish: Rest 2 minutes. Drizzle with additional Kewpie mayo and Sriracha in zigzags. Top with reserved scallion greens, toasted sesame seeds, and scatter avocado and cucumber over or serve them on the side. Arrange nori sheets and pickled ginger at the table. Serve with lemon wedges if you like brightness.
Notes
Jen’s Tips:
- Rice Speed Hack: High-quality microwave sushi rice pouches cut prep dramatically. Season while warm for best absorption.
- Texture Balance: Keep the rice layer slightly thinner than the topping for a luscious, scoopable bite.
- Flavor Swaps: Try a 1 tsp miso paste whisked into the mayo for deeper umami; swap Sriracha for chili crisp.
- Dietary Tweaks: Gluten-free: use tamari. Dairy-free: skip cream cheese and add 1 extra tbsp mayo. Pescatarian/Vegan: use shredded baked tofu or hearts of palm with vegan mayo and a dash of nori flakes.
- Crispier Top: After broiling, rest 3–4 minutes to set; the surface will hold neater scoops.
- If using raw salmon, cook or air-fry it first (season lightly with salt and pepper) until just done; cool slightly before flaking.
- For extra umami, add a sprinkle of bonito-flake furikake between layers.
Nutrition
Calories: 459kcalCarbohydrates: 50gProtein: 23gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 65mgSodium: 1151mgPotassium: 606mgFiber: 2gSugar: 8gVitamin A: 1200IUVitamin C: 13mgCalcium: 52mgIron: 2mg
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