This salmon sushi bake is a delicious twist on traditional sushi! Made with flaky salmon, sushi rice, and flavorful toppings, it's perfect for a quick and easy weeknight meal.
Wash the sushi rice in cold water at least 5 times, or until the water runs clear.
Cook the sushi rice according to package directions, either on the stovetop or in a rice cooker (my preferred method).
Heat the vinegar, salt, and sugar mixture in a small saucepan, stirring until the sugar and salt dissolve completely.
When the rice is done cooking, transfer it to a large mixing bowl and allow it to cool enough to handle. Pour the vinegar mixture into the rice and stir until all the liquid is absorbed. The rice should be sticky, but not wet.
To Make the Salmon Bake
Preheat oven to 375 degrees Fahrenheit.
Spread the cooked sushi rice in the bottom of the casserole dish, pressing down gently to form an even layer.
Place nori sheets on top of the rice.
Shred the imitation crab and cut it into smaller chunks. Shred the cooked and cooled salmon and add to the bowl with the shredded crab. Add half of the spicy mayo to the bowl with the crab and salmon, mixing until everything is lightly coated in sauce.
Spread the shredded salmon and crab mixture on top of the nori sheets and press down gently until even. Sprinkle with furikake, sesame seeds and drizzle with the sweet soy sauce and remaining spicy mayo. Bake for 10 minutes, then remove from oven and allow to cool for 10 minutes.
Garnish with chopped green onions and sliced avocado.
Notes
Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.