Print

Salmon Sushi Bake with Creamy Sriracha Crab and Furikake Rice Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

A creamy, spicy salmon and imitation crab casserole built on fluffy sushi rice, topped with crunchy furikake and finished with bold sauces. This Salmon Sushi Bake is a bake-and-serve casserole that layers seasoned sushi rice with a sriracha-kissed crab filling, then browns beautifully in the oven for a crave-worthy, shareable dish.

Ingredients

Scale

Sushi Rice

  • 1 1/2 cups sushi rice (uncooked, short grain)
  • 2 cups water
  • 1/4 cup rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp salt

Salmon & Crab Filling

  • 8 oz salmon filet
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 lb imitation crab meat (shredded and chopped)
  • 1/4 cup Kewpie mayo
  • 1/4 cup cream cheese
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp sriracha
  • 1/2 cup green onions (minced)

Furikake & Toppings

  • furikake seasoning
  • unagi sauce (to serve)
  • sriracha mayo (to serve)
  • cucumber (sliced, to serve)
  • avocado (to serve)
  • nori sheets or seaweed snacks (to serve)
  • sesame seeds (to serve)

Instructions

  1. Rinse and prep rice: Place the sushi rice in a colander and wash until the water runs clear.
  2. Cook the rice: Cook the rice according to your preference, using a rice cooker or the stove.
  3. Make seasoning: In a separate bowl, mix the rice vinegar, sugar, and salt.
  4. Dissolve sugar: Microwave the rice vinegar mixture for 15 to 30 seconds and mix to dissolve the sugar.
  5. Season rice: Pour the seasoning mixture over the cooked rice and mix until evenly coated. Set aside.
  6. Prepare salmon: Season the salmon with olive oil, garlic powder, salt, and pepper.
  7. Prepare baking sheet: Line a baking sheet with parchment paper and place the salmon in the center.
  8. Cook salmon: Broil the salmon for 8 minutes, or bake it in an air fryer at 400°F (204°C) for 12 minutes.
  9. Remove skin: Remove the salmon skin.
  10. Shred crab: In a large mixing bowl, shred the imitation crab and cut it into small pieces.
  11. Combine seafood: Add the salmon, shred it, and mix with the imitation crab.
  12. Make filling: Add the Kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and green onions, then mix until combined. Set aside.
  13. Preheat oven: Preheat the oven to 425°F (218°C) and place the rack in the middle.
  14. Prepare baking dish: Lightly grease a casserole dish or 9×9-inch square baking dish.
  15. Layer rice: Add an even layer of rice to the baking dish for your desired thickness.
  16. Top with furikake: Sprinkle an even layer of furikake seasoning over the rice.
  17. Add filling: Add an even layer of the salmon and crab mixture over the rice and press down firmly.
  18. Bake: Bake at 425°F (218°C) for about 10 to 15 minutes until golden on top.
  19. Optional crisp: For more crispiness and color, broil for a few minutes until slightly charred, watching closely so it does not burn.
  20. Finish with sauces: Drizzle with sriracha mayo and unagi sauce, then top with green onions and sesame seeds.
  21. Serve: Serve with roasted seaweed snacks, avocado, and cucumber slices.

Notes

  • Rice can be prepared up to this point ahead of time; keep refrigerated until needed.
  • Precook the salmon and crab mixture to your preferred level of doneness before layering.
  • Broiling is optional but gives a nice browned top; monitor closely to prevent burning.
  • Leftovers reheat well in the oven; cover to prevent drying out.
  • To customize, swap salmon for cooked shrimp or omit imitation crab for a purely seafood-free version with more veg.

Keywords: salmon sushi bake, creamy sriracha crab, furikake rice, sushi casserole, baked sushi dish

Find it online: https://tastybella.com/salmon-sushi-bake-with-creamy-sriracha-crab-and-furikake-rice-recipe/