Salmon Sushi Bake
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This Salmon Sushi Bake brings all the flavors of a sushi roll into a comforting casserole. With tender baked salmon, creamy crab-cheese topping, seasoned rice, and garnishes like avocado and green onion, it's a crowd-pleasing dish that’s surprisingly easy to pull together. 
Ingredients:
Image source: Allrecipes
Ingredients:
- 1½ lb salmon fillet
- 1½ tsp kosher salt, divided
- ¼ tsp ground black pepper
- ½ tsp lemon pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- 2 tsp olive oil
- 2 cups sushi rice, rinsed
- 2¾ cups water
- 2 tsp rice vinegar
- 8 oz imitation crab, shredded
- 8 oz cream cheese, softened
- 1 cup Kewpie mayonnaise, divided
- 3 tbsp Sriracha, divided
- 2 tsp soy sauce
- 3 large nori sheets, crushed
- 2 tsp furikake (optional)
- 2 tsp everything-bagel seasoning
- 2 tsp lime juice
- 2 green onions, sliced
- 1 avocado, diced
- Preheat oven to 450 °F (230 °C). Line a baking sheet with foil. Season salmon with ½ tsp salt, pepper, lemon pepper, garlic powder, and paprika. Drizzle with oil and bake until it just flakes, about 10–12 minutes. Let cool slightly, then break into small pieces.
- While salmon bakes, combine rice, water, and remaining salt in a saucepan. Bring to boil, then cover and simmer for 12–14 minutes. Fluff, stir in rice vinegar, and let cool.
- In a bowl, mix salmon, crab, cream cheese, ½ cup mayo, 1½ Tbsp Sriracha, and soy sauce.
- Lightly grease a 9×13-inch dish. Press rice into an even layer, crush nori over it, and sprinkle furikake (if using).
- Spread salmon mixture over the rice, then sprinkle everything-bagel seasoning.
- Bake at 400 °F (200 °C) until browned around edges, about 25 minutes.
- Mix remaining ½ cup mayo with 1½ Tbsp Sriracha and lime juice; drizzle over casserole. Top with green onions and avocado before serving.
