"Sushi bake" has become an internet sensation, and for good reason. It's easy, delicious, and extremely reminiscent of sushi. The dish is definitely inspired by Japanese cuisine, but reports say it was popularized in the Philippines over quarantine. I'm so glad it did become popular, because I love it! Seasoned sushi rice is the base, and is topped with a salmon & imitation crab mixture - though, you can switch out the fish for whatever cooked fish you like! The accoutrement are what really makes the dish shine - I chose to serve it with avocado, cucumber, salmon roe, pickled ginger, and small roasted seaweed sheets. This allows the perfect little sushi roll-up bite in the seaweed sheets, which are crisp and delicious. This is a social media trend I can 100% get behind!
- 12 ounces fresh salmon
- 2 tablespoons Extra virgin olive oil
- Kosher salt, to taste
- freshly cracked black pepper, to taste
- gochugaru or crushed red pepper flakes, to taste
- 1 1/ 2 cup uncooked sushi rice
- 1/ 4 cup rice vinegar
- 1/ 4 cup Mirin
- 1/ 2 tablespoon sesame oil
- 1/ 2 tablespoon sugar
- 1/ 2 tablespoon Kosher salt
- 1 tablespoon FURIKAKE
- 1/ 2 tablespoon TOGARASHI
- 8 ounces imitation crab meat
- 1/ 4 cup cream cheese
- 2 tablespoons Kewpie mayonnaise, plus more to top
- 2 tablespoons sriracha, plus more to top
- 1/ 4 cup green onions, finely sliced, plus more for garnish
- 1 avocado, sliced, for serving
- 1/ 2 cup cucumber, diced, for serving
- tobiko or salmon roe, for serving
- pickled ginger, for serving
- small roasted seaweed sheets, for serving
Preheat the oven to 350°F. Place the salmon on a sheet tray lined with parchment paper. Drizzle olive oil, salt, pepper, and spicy pepper flakes. Bake salmon until it reaches an internal temperature of 120°F, 15-20 minutes. Once cooked, remove from the oven and set aside.
Meanwhile, make the sushi rice. First, rinse the uncooked rice in water until it runs as close to clear as possible. Next, in a large pot over medium-high heat, add 3 cups of water and the rice. Bring to a boil then cover and reduce to a simmer. Allow rice to cook until all the water is absorbed and rice is tender, about 20 minutes.
Remove cooked rice and place into a large mixing bowl. Season the rice with rice vinegar, Mirin, sesame oil, sugar, salt, furikake, and togarashi. Mix to fully incorporate. In a large baking pan, add the seasoned rice and flatten down. Top with more furikake and togarashi to taste.
Take the cooked salmon and using a fork, smash/flake it down. In a large mixing bowl add the smashed salmon, imitation crab meat, Kewpie mayonnaise, sriracha, and green onions. Mix well then place on top of the flattened rice. Bake in the oven at 350°F for 20 minutes.
Once baked, remove from the oven and top with more green onion, plus extra Kewpie mayonnaise and sriracha to taste. Cut into servings and serve with avocado, cucumber, tobiko or salmon roe, pickled ginger, and small roasted seaweed sheets. Make bite-sized roll ups of all the ingredients in the seaweed sheets. Enjoy!