Baked Salmon Sushi Casserole

Name: Baked Salmon Sushi Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Japanese, Hawaiian
Ingredients: 1 whole Avocado; 0.25 tsp Black Pepper; 8 oz Cream Cheese; 2 tsp Everything Bagel Seasoning; 2 tsp Furikake; 0.25 tsp Garlic Powder; 1 whole Green Onion; 8 oz Imitation Crab; 1 cup Kewpie Mayonnaise; 0.5 tsp Lemon Pepper; 2 tsp Lime Juice; 3 slices Nori Seaweed; 2 tsp Olive Oil; 0.25 tsp Paprika; 2 tsp Rice Vinegar; 1.5 lb Salmon; 1.5 tsp Salt; 2 tsp Soy Sauce; 3 tbsp Sriracha; 2 cups Sushi Rice; 2.75 cups Water

Dinner 🍽️Lunch 🥪 Japanese 🇯🇵Hawaiian High-Protein 💪Comfort-Food Pescatarian 🐟

Baked Salmon Sushi Casserole layers tangy sushi rice with a creamy salmon and crab mixture, then bakes until warm and lush before getting a spicy mayo finish. The nori adds toasty crunch and umami, while furikake and green onions brighten each bite. Serve it for weeknight dinners or casual gatherings where everyone can scoop and top with avocado and extra sriracha.

Prep20 mins
Cook35 mins
Serves8
DifficultyMedium

1

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or foil.
2

Set the salmon on the baking sheet; season with 1/2 teaspoon salt, pepper, lemon pepper, garlic powder, and paprika. Drizzle oil over the salmon.
3

Bake in the preheated oven until the salmon just begins to flake easily with a fork, 10 to 12 minutes. Let it cool slightly, then break it into small pieces. Lower the oven temperature to 400 degrees F (200 degrees C).
4

Meanwhile, combine the rice, water, and remaining salt in a saucepan. Bring to a boil, stir once, reduce the heat to low, and cover. Cook until the liquid is absorbed and the rice is tender, 12 to 14 minutes. Transfer to a large bowl and fluff with a fork. Stir in the rice vinegar and let cool.
5

Once the salmon has cooled, add it to a bowl with the crab, cream cheese, 1/2 cup mayonnaise, 1 1/2 tablespoons Sriracha, and soy sauce, then stir to combine.
6

Lightly grease a 9x13-inch baking dish; add the rice and press it into an even layer. Crumble the nori sheets over the rice and sprinkle with furikake. Spread the salmon mixture over the seaweed; sprinkle evenly with everything seasoning.
7

Bake at 400 degrees F (200 degrees C) until browned around the edges, about 25 minutes.
8

Stir the remaining 1/2 cup mayonnaise, remaining 1 1/2 tablespoons Sriracha, and lime juice together. Drizzle over the casserole before serving; top with green onions and avocado.