This Sushi Bake Is Taking Over the Internet – Here’s How to Make It!

Ingredients

• 1 lb Salmon Fillet (skin removed, cut into bite‑size pieces)
• 1 tsp Salt (for seasoning salmon and rice)
• ½ tsp Black Pepper (freshly ground)
• ¼ tsp Lemon Pepper (optional, adds citrus note)
• ¼ tsp Paprika (smoked or sweet)
• ¼ tsp Garlic Powder
• 1 tbsp Olive Oil (light drizzle for salmon)
• 2 cups Sushi Rice (short‑grain Japanese rice, rinsed)
• 2.75 cups Water (for cooking rice)
• 2 tbsp Rice Vinegar (to season cooked rice)
• 8 oz Imitation Crab Meat (also called surimi, roughly chopped)
• 4 oz Cream Cheese (softened, cut into cubes)
• 2 tbsp Sriracha Sauce (adjust to heat preference)
• 2 tbsp Japanese Mayonnaise (Kewpie preferred; regular mayo works)
• 1 tbsp Soy Sauce (light soy preferred)
• 2 sheets Dried Nori Sheets (crushed for a thin layer)
• 2 tbsp Everything Bagel Seasoning (or a mix of sesame seeds, poppy seeds, dried onion, garlic)
• ½ Lime (juice for sriracha mayo)
• 2 Green Onion (thinly sliced for garnish)
• 1 Avocado (sliced, optional)
• ½ Cucumber (thin ribbons, optional)

Instructions

1. Season and Roast Salmon

   Pat the salmon dry, drizzle with olive oil, then season with salt, pepper, lemon pepper, paprika, and garlic powder. Place on a baking sheet and roast in a pre‑heated oven at 425°F (220°C) until just opaque, about 12 minutes.

   Time: PT12M

   Temperature: 425°F

2. Cook Sushi Rice

   Rinse 2 cups sushi rice until water runs clear. Combine rice, 2 ¾ cups water, and 1 tsp salt in a saucepan. Bring to a boil, stir once, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let sit, covered, for 10 minutes.

   Time: PT25M

3. Season the Rice

   Fluff the cooked rice with a fork directly in the mixing bowl. Drizzle 2 tbsp rice vinegar over the rice and gently fold to coat evenly.

   Time: PT3M

4. Prepare Salmon‑Crab Mixture

   Break the roasted salmon into bite‑size pieces. Roughly chop the imitation crab. In the same bowl, combine salmon, crab, 4 oz softened cream cheese, 2 tbsp sriracha, 2 tbsp Japanese mayo, and 1 tbsp soy sauce. Mix until just combined; the heat from the salmon will soften the cream cheese.

   Time: PT5M

5. Assemble the Bake

   Lightly spray the bottom of the baking dish. Spread the seasoned sushi rice in an even layer, pressing gently. Sprinkle crushed nori sheets over the rice (optional). Spoon the salmon‑crab mixture over the rice, spreading evenly. Top with everything bagel seasoning.

   Time: PT5M

6. Final Bake

   Place the assembled dish in the oven at 400°F (200°C) and bake until the top is bubbly and lightly browned, about 25 minutes. If you want extra color, turn on the broiler for the last 2 minutes.

   Time: PT25M

   Temperature: 400°F

7. Make Sriracha Mayo

   In a small bowl, whisk together 2 tbsp Japanese mayo, 1 tbsp sriracha, and the juice of ½ lime. Adjust seasoning if needed.

   Time: PT2M

8. Serve

   Scoop portions onto plates, drizzle with sriracha mayo, sprinkle sliced green onion, and add avocado or cucumber ribbons if desired. Enjoy warm.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g