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sushi bake recipe salmon

Easy Salmon Sushi Bake

A quick and delicious sushi bake recipe perfect for a weeknight meal. This recipe combines flaked salmon, creamy mayo sriracha sauce, and fresh veggies for a satisfying and flavorful dish.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Japanese-inspired
Calories: 350

Ingredients
  

Main Ingredients
  • 1 cup Sushi Rice
  • 1.25 cups Water
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sugar
  • 0.5 teaspoon Salt
  • 14.75 ounces Canned Salmon drained and flaked
  • 0.5 cup Mayonnaise
  • 2 tablespoons Sriracha or more, to taste
  • 1 Avocado thinly sliced
  • 0.5 cup Imitation Crab Meat (surimi) shredded or flaked
  • 0.5 cup Shredded Carrots
  • 0.5 cup Cucumber thinly sliced
  • 1 sheet Nori Seaweed optional, cut into 4 squares
  • Sesame Seeds optional, for garnish

Equipment

  • Medium saucepan
  • Baking dish (8x8 inch)
  • Mixing Bowls

Method
 

Instructions
  1. Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
  2. Remove from heat and let stand, covered, for 5 minutes. Gently fluff with a fork.
  3. In a small bowl, whisk together rice vinegar, sugar, and salt until sugar dissolves. Pour over the rice and gently mix.
  4. In a separate bowl, combine flaked salmon, mayonnaise, and sriracha. Mix well.
  5. Spread the rice evenly in the baking dish. Top with the salmon mixture, avocado slices, imitation crab meat, shredded carrots, and cucumber slices.
  6. If using, top with nori seaweed squares and sesame seeds.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly. Let cool slightly before serving.

Notes

For a spicier kick, add more sriracha. You can also add other vegetables like bell peppers or edamame. Leftovers can be stored in the refrigerator for up to 3 days.