This easy viral sushi bake is loaded with seasoned sushi rice, creamy salmon and imitation crab, spicy mayo, and savory furikake flavor in every bite. Serve it warm with seaweed sheets for the ultimate sushi-inspired hand roll experience at home.
0 Rinse the sushi rice a few times until the water runs mostly clear. Add the rice and water to a pot and bring to a boil. Cover, lower the heat, and cook for 18 minutes. Remove from heat and let sit covered for 10 minutes.
1 In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Pour it directly into the pot with the cooked rice and gently mix. Add sesame oil if using.
2 Spread the seasoned rice into a greased 9x13 baking dish. Sprinkle furikake seasoning over the rice or crush seaweed sheets on top if you do not have furikake.
3 If using fresh salmon, season with salt, pepper, paprika, and olive oil. Bake at 400°F for about 12 minutes or until flaky. Remove the skin, then shred the salmon using your hands with gloves or a fork.
4 Shred or finely chop the imitation crab.In a bowl, combine the shredded salmon, imitation crab, cream cheese, mayonnaise, sriracha, and optional jalapeños.
5 Mix until creamy and combined.Spread the salmon mixture evenly over the rice.
10 Pour soy sauce all over the toppin (over 2-3 tablespoons)
6 Bake at 400°F for 8 minutes, then broil for 1–2 minutes until lightly golden on top.
7 Top with more furikake if desired, then drizzle with spicy mayo, extra sriracha, and optional hoisin sauce or eel sauce.x
8 Top with more furikake if desired, then drizzle with spicy mayo, extra sriracha, and optional hoisin sauce or eel sauce.Finish with scallions and black sesame seeds.
9 Serve warm with seaweed sheets and scoop the sushi bake onto the seaweed to eat like little sushi hand rolls.
