Easy Salmon Sushi Bake
Seasoned sushi rice layered with salmon, imitation crabmeat, and a creamy sriracha filling, finished with crushed seaweed snacks and lumpfish caviar.
Ingredients
- 500 g cooked sushi rice
- 2 tablespoons sushi vinegar
- 2 tablespoons sesame oil
- 350 g salmon
- 300 g imitation crabmeat finely chopped
- 120 g cream cheese
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons sriracha sauce
- 250 g seaweed snacks crushed
- 30 g lumpfish caviar (roe)
Instructions
- Preheat the convection/fan oven to 180 °C. Mix 500 g cooked sushi rice with 2 tablespoons sushi vinegar and 2 tablespoons sesame oil. Spread evenly in the bottom of a baking dish, pressing gently to form the base.
- Cut 350 g salmon into pieces and place in a separate ovenproof dish. Bake for 10–15 minutes, until cooked through and the flesh flakes easily. Let it cool before mixing, then remove and discard the skin and check for bones.
- Increase the oven temperature to 200 °C. In a large bowl, combine 120 g cream cheese, 2 tablespoons sour cream , 2 tablespoons mayonnaise, and 2 tablespoons sriracha sauce. Add the cooled salmon and 300 g imitation crabmeat, finely chopped. Mix gently until evenly combined, keeping some texture in the fish.
- Scatter 250 g seaweed snacks over the rice. Spread the salmon and crabmeat filling evenly over the seaweed layer.
- Distribute 30 g lumpfish caviar (roe) over the filling. Bake at 200 °C for about 10 minutes, until heated through and the edges are lightly golden.
- Allow the bake to cool for a few minutes before cutting into six portions and serving warm.
Notes
Cooked rice weight: Weigh the rice after cooking. The listed 500 g is not a dry-rice measurement.
Oven settings: Both temperatures are fan/convection settings. The recipe uses a lower temperature for the salmon and a higher temperature for the assembled bake.
Serving seaweed: Any extra seaweed sheets served alongside are additional to the amount used inside the bake.
Leftovers: Refrigerate in a covered container for up to two days.
Nutrition
Calories: 387kcal | Carbohydrates: 30g | Protein: 21g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 544mg | Potassium: 492mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2509IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 1mg
