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All the punchy flavors of your sushi favorites show up in this hot bubbly casserole. Think soft salmon, tart sushi rice, loads of umami toppings, and a sharable vibe that wins at potlucks or chill nights with family.
The first time I whipped this up after work it was gone in a flash. Now whenever we're hanging out or movie night hits, I throw it in the oven. Never lasts long!
Irresistible Ingredients
- English cucumber and avocado: cool, fresh flavor as a side, sliced up for easy eating
- Unagi sauce: a drizzle of sweet and savory sauce lifts the whole bake—totally optional but amazing
- Roasted seaweed: crunchy sheets for scooping, pick ones that break with a snap
- Black and white sesame seeds: sprinkle for nutty crunch and bite
- Green onion: thinly sliced for a perky finish
- Spicy mayo: a zingy topping, stir sriracha, mayo, and lime juice together for brightness
- Furikake: big flavor with sesame and nori, adds a crispy kick
- Low sodium soy sauce: gives deep umami taste but keeps salt mellow
- Sriracha: heats things up. Add however much your crew likes
- Cream cheese: rich and smooth, make sure it's room temp so it mixes easily
- Japanese mayonnaise: extra creamy texture, grab a brand like Kewpie if possible
- Imitation crab meat: sweet seafood flavor, chop it tiny so it blends in
- Garlic powder: super fragrant, pick a fresh pack for best punch
- Salt and pepper: basic must-haves, sprinkle both sides of the fish before baking
- Salmon fillet: tender, flaky, and loaded with nutrients—wild caught tastes best
- Seasoned rice vinegar: adds a tart pop to balance the creamy base—no fake flavors is best
- Dry sushi rice: super chewy—wash until clear before cooking for that sticky goodness
Simple Steps
- Add Toppings and Serve:
- Spoon spicy mayo and as much sriracha as you’re feeling over the hot casserole. Scatter on green onion and lots of both sesame seeds. Scoop onto plates with seaweed, extra sauce, and slices of cucumber and avocado for bite-sized scoops.
- Broil Until Bubbly:
- Poke the casserole under the broiler on high for four minutes or so—just until you see golden toasty spots on top. Keep your eye on it so it doesn’t get burnt.
- Layer the Casserole:
- Press all the cooled rice into a big baking dish (don’t mash too much). Sprinkle furikake for all the crunch. Spread out the salmon filling on top so it covers every bite.
- Mix the Filling:
- Once your salmon’s cool, use a fork to flake it up. In a bowl, add salmon, crab, mayo, cream cheese, sriracha, and soy sauce. Mix until it’s creamy and blended.
- Bake and Season Salmon:
- Dry off the salmon well and season both sides with salt, pepper, and garlic powder. Place on a tray with parchment and cook at 400°F for 15–20 minutes, until it flakes and hits 145°F inside. Let it rest before breaking up.
- Add Vinegar to Rice:
- With the rice still warm, gently mix in seasoned rice vinegar with your paddle. Try not to squash up the grains. Let this cool down on your pan before going any further.
- Wash and Cook the Rice:
- Measure two cups of sushi rice and rinse under cool water in a fine mesh strainer, stirring it with a spoon for a minute. This will rinse away excess starch so your rice comes out fluffy. Pour rice and two cups of water into your rice cooker and start it up. When it’s finished, spread the rice on a baking tray to steam off.
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Watching my kids go back for more is the best, especially since they always argue over the crispy corners. Never enough edges for everyone!
Keeping Leftovers Fresh
Chill the leftovers completely first. Either wrap the pan tight with foil or pop it in a sealed container in your fridge. It’ll last up to three days. For reheating, microwave only what you’ll eat so the fish doesn’t get dry. Nori sheets and toppings stay crisp if you keep them separate and throw on right before digging in.
Swaps You Can Make
No fresh salmon in sight? Use well-drained canned salmon for a shortcut. For a dairy-free version, try mashed avocado or silken tofu for the creamy part. A plant-based mayo swaps easily for Japanese mayo if needed. You could even use shrimp or only imitation crab for a new spin.
Fun Ways to Enjoy
Serve it right out of the oven with a big stack of roasted nori for scooping—kind of like snack nachos. Wrap in crunchy butter lettuce or pair with cold cucumber salad. For parties, slice into little squares and drop in mini muffin cups—everyone loves those bite-size pieces.
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The Story Behind It
This is a playful update on old-school Japanese sushi. Sushi bakes started out in Hawaii and caught on big with Japanese American cooks. Now it’s all over potlucks and family dinners since it’s easy to make those classic flavors at home without rolling any rice.
Frequently Asked Questions
- → Why does my sushi rice turn out too soft?
Let the rice run under cool water first. After cooking, gently fold in vinegar mix to help keep those grains separated.
- → Can I swap in real crab for the fake stuff?
Totally! Fresh crab steps things up. Shred it and toss into the creamy blend as you prep.
- → What's a good way to eat this?
Scoop some onto seaweed sheets, then stack with cucumber or avocado for an easy hand-held bite packed with flavor.
- → Is there a way to make it without dairy?
Use any non-dairy cream cheese to get that creamy feel, minus the milk.
- → How do I tweak how spicy it is?
Add or ease up on sriracha in both the mix and topping to suit how much heat you want.