Crab and Salmon Sushi Bake

5 from 1 vote

Seasoned sushi rice layered with baked salmon and crab folded into kewpie mayo and cream cheese, topped with furikake and broiled until golden. Scoop it onto nori sheets like a hand roll. Serves a crowd from one 9x13 dish in about an hour.

Prep Time15

Cook Time15

Broil Time3

Total Time33

Course: Appetizer, Main Course, Snack

Cuisine: Asian

Servings: people

Calories: 451kcal

Author: Rose Sioson

Equipment

1 9x13 baking dish
1 MIxing Bowl

Ingredients

Sushi Rice

4 cups freshly cooked rice (sushi or japanese rice)
2 tablespoon rice vinegar
1 teaspoon sugar
½ teaspoon salt

Toppings

½ pound cooked salmon, flaked
½ pounds crab meat or imitation crab
½ cup Japanese Mayonnaise
¾ cup cream cheese, softened
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoon furikake
2 tablespoon sriracha (optional)
roasted seaweed/nori sheets for serving

Instructions

Prepare Sushi Rice: In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve. While the rice is still warm, gently fold in the vinegar mixture, ensuring it’s evenly distributed.
4 cups freshly cooked rice (sushi or japanese rice), 2 tablespoon rice vinegar, 1 teaspoon sugar, ½ teaspoon salt
Assemble the Base: Preheat your oven to 375°F (190°C). Spread the sushi rice evenly in a 9×13 baking dish, creating a compact base layer.
Prepare the Topping: In a mixing bowl, combine the cooked salmon, crab (or imitation crab), Japanese mayonnaise, softened cream cheese, soy sauce, sesame oil and sriracha (if using). Mix until well combined.
½ pound cooked salmon, flaked, ½ pounds crab meat or imitation crab, ½ cup Japanese Mayonnaise, ¾ cup cream cheese, softened, 1 tablespoon soy sauce, 2 tbsp sriracha, 1 teaspoon sesame oil
Assemble the Layers: Dollop the topping mixture over the sushi rice layer, ensuring even coverage. Sprinkle Furikake generously over the entire dish for added flavor and texture.
2 tablespoon furikake
Bake and Serve: Place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the top is slightly golden and the edges are bubbling. Remove from the oven and let it cool for a few minutes before serving. Serve with seaweed sheets for a sushi-like experience!
roasted seaweed/nori sheets

Notes

Rice matters most. Use short grain or medium grain rice. Long grain cooks up separate and dry, and the scoops fall apart on the nori. Rinse it until the water runs clear before cooking, and season it while it's still warm so it absorbs.

Timing. The 35 minutes assumes your rice and salmon are already cooked. Starting from raw, add about 30 minutes for both. Leftover rice from the night before is what makes this a weeknight dinner.

No kewpie? Use regular mayo with a splash of rice vinegar and a pinch of sugar stirred in. Close enough that most people won't notice.

Soften the cream cheese on the counter for 20 minutes first. Cold cream cheese leaves lumps that never mix in and turn oily under the broiler.

Watch the broiler. Two to three minutes is the whole window and it goes from golden to burnt in about thirty seconds. Stay at the oven.

Rest it 5 minutes before scooping or the first serving slumps off the spoon.

Serving. Scoop onto snack-size roasted seaweed squares, not full sheets. Fresh toppings like avocado, cucumber and scallions go on after baking. Sauces can go either before or after.

Make ahead. Assemble the whole pan a day early, cover, and refrigerate unbaked. Bake straight from cold with about 5 extra minutes.

Storage. Airtight container in the fridge for 3 to 4 days. Reheat in a 350°F oven for 10 to 15 minutes so the top crisps back up. Don't freeze it, since the rice goes grainy and the dairy separates.

Nutrition