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Salmon Sushi Bake (Viral Recipe) Recipe

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A flavorful and comforting Salmon Sushi Bake that combines cooked sushi rice, seasoned salmon, imitation crab, cream cheese, and spicy Sriracha mayo. This viral recipe is baked to perfection, topped with furikake and green onions, and served wrapped in crispy seaweed snacks for an easy, crowd-pleasing dish.

Ingredients

Rice Base

  • 2 cups uncooked sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • ½ tsp salt

Seafood Mixture

  • 10 oz imitation crab
  • 8 oz salmon (about 2 cups shredded cooked salmon)
  • 4 oz cream cheese
  • ⅓ cup Sriracha mayo (see note for substitute)

Toppings and Garnishes

  • Furikake
  • Seaweed snacks
  • Sesame seeds (optional)
  • Chopped green onion

Instructions

  1. Cook the Sushi Rice: Rinse and cook the sushi rice according to package instructions until tender and sticky.
  2. Season the Rice: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds until sugar and salt dissolve. Pour the mixture over the cooked rice and gently fold it in to evenly season. Set the rice aside to cool slightly.
  3. Cook the Salmon: Season the salmon with salt and pepper. Either air fry at 400°F for 10-12 minutes or bake in the oven at 375°F for 15-17 minutes until fully cooked. Once cooked, shred the salmon into pieces.
  4. Prepare the Seafood Mixture: In a large bowl, combine shredded imitation crab and salmon. Add cream cheese and Sriracha mayo, then mix thoroughly until smooth and well combined.
  5. Preheat and Prepare Baking Dish: Preheat the oven to 400°F and grease or prepare a 9x9 inch or 9x13 inch baking dish.
  6. Assemble the Sushi Bake: Transfer the seasoned rice into the baking dish and flatten it down evenly. Generously sprinkle furikake over the rice, then layer the salmon-crab mixture on top. Gently press and smooth the surface to create an even layer.
  7. Bake: Place the baking dish in the oven and bake at 400°F for 10-15 minutes until heated through and slightly golden on top.
  8. Add Final Toppings: Remove the bake from the oven. Drizzle additional Sriracha mayo on top and sprinkle with chili furikake, sesame seeds, and chopped green onions for added flavor and crunch.
  9. Serve: Scoop out portions of the sushi bake and wrap each spoonful in seaweed snacks. Serve immediately and enjoy the fusion of creamy, spicy, and savory flavors.

Notes

  • Sriracha mayo can be substituted with a mixture of mayonnaise and Sriracha sauce to taste if unavailable pre-made.
  • For a milder version, reduce the amount of Sriracha mayo or omit it from toppings.
  • Seaweed snacks can be replaced with nori sheets cut into strips if preferred.
  • Leftover sushi bake can be refrigerated and reheated but is best enjoyed fresh for optimal texture and flavor.

Find it online: https://recipeplenty.com/salmon-sushi-bake-viral-recipe-recipe/