In our house, making your own homemade sushi is always a hit
Today we are going to tell you the best sushi bake recipe salmon (see my easy homemade sushi party guide here). This grilled salmon sushi is a great choice if you just want a taste. It is baked in a casserole pan but contains all the essential elements of a delectable sushi roll! Excellent large portions for gatherings, potlucks, and family meals. I adore how simple it is to prepare sushi in a hurry (from start to finish in less than an hour).
Furikake should be sprinkled over sushi rice before a filling of delicious salmon, crab sticks, hot mayonnaise, and green onions is added. eel sauce and sriracha were drizzled on top, and the dish was then quickly fried until golden. Scoop it up on the toasted seaweed once it has cooled a bit, then top it with your preferred ingredients for a filling meal.
This sushi can be baked in numerous ways. My go-to recipe is listed below, but I frequently alter it depending on what I have on hand. Try out your favourite sushi combinations at any time. Enjoy this dish, which is sure to be a hit with everyone!
best sushi bake recipe salmon
Without having to roll it yourself, this dish is a savoury and satisfying way to serve family-style sushi. It contains all the essential elements of a delicious sushi roll, but it’s baked in a casserole dish instead!
How to Make Salmon Sushi Bake
Ingredients: (best sushi bake recipe salmon)
6 Servings
two cups raw sushi rice (short grain or medium grain rice)
Rice seasoning, 1/4 cup Purchase already made items, or see the note below for instructions on how to make your own.
1-pound salmon
8 oz of crab or crab imitation
14 cup teriyaki sauce or unagi sauce
three onions (chopped, set aside some for garnish)
roasted seaweed sheets with seasoning (we use these pre-cut snack packs)
Sriracha
tangy mayo
Kewpie Mayo, 1 cup (can be found in most Asian markets, but you can substitute with regular mayo or try this homemade version) for (best sushi bake recipe salmon)
Sriracha, 1/4 cup
optional toppings/sides
Avocado \sCucumber
Fish roe with pickled ginger and bonito flakes
Instructions
Follow the directions on the bag when preparing the sushi rice.
Fold in the rice seasoning while the cooked sushi rice is still hot (I prefer to use this bottle of seasoned vinegar, but see the note below for how you can make your own*). Place aside.
Salmon should be salted and peppered before cooking for 10 to 12 minutes in an air fryer at 400°F** (no oil is necessary, and the salmon turns out perfectly). In a mixing bowl, add salmon flake and set aside.
Along with the salmon, scallions, and ingredients for a spicy mayo, flake the imitation crab.
Turn the oven on to 375°F.
Spread the seasoned rice evenly and slightly press it down in the bottom of a 13″ x 9″ baking dish. On top of the rice, liberally sprinkle furikake (or as much as you like).
Over the rice, distribute the salmon and crab mixture evenly.
To your liking, add unagi sauce, Sriracha, furikake, and/or Kewpie mayo.
10 minutes of baking, followed by 2-3 minutes of top-rack broiling, or until golden brown.
Add extra scallions as a garnish.
Serve with nori sheets and your choice of toppings, and take pleasure in!
Notes *
To make the rice seasoning, combine 1/4 cup rice vinegar, 2 tbsp. sugar, and 1 tsp. salt in a bowl that can be heated in the microwave. 1 minute in the microwave, or until the sugar dissolves. * It can also be baked for 12 to 14 minutes at 425°F in the oven. Any fish or even shrimp can be used in place of the salmon. If using canned fish, this step can be skipped.
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