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Recipe by @kyriethefoodie
Transform your favorite sushi flavors into a crowd-pleasing hot dip with this indulgent Cheesy Salmon Sushi Bake. Combining salmon with creamy cheese and seasoned sushi rice, this fusion dish delivers all the beloved flavors of sushi in a warm, dippable form. Topped with crispy panko and served with homemade wonton chips, it's the perfect party appetizer that bridges Japanese and American comfort food traditions.
Recipe by @kyriethefoodie
Transform your favorite sushi flavors into a crowd-pleasing hot dip with this indulgent Cheesy Salmon Sushi Bake. Combining salmon with creamy cheese and seasoned sushi rice, this fusion dish delivers all the beloved flavors of sushi in a warm, dippable form. Topped with crispy panko and served with homemade wonton chips, it's the perfect party appetizer that bridges Japanese and American comfort food traditions.
2 (6oz) cans Wild Planet Wild Pink Salmon
1 block (8 oz) Cream Cheese
1 Tbsp Soy Sauce
1 Tbsp Chili Crisp (adjust for spice level)
2 cups Sushi Rice, cooked and cooled
1/4 cup Rice Vinegar
2 Tbsp Sugar
1 tsp Salt
1 tsp Sesame Oil
2 cups Shredded Mozzarella Cheese
1 cup Panko Breadcrumbs
12 Wonton Wrappers
Vegetable Oil
1/2 cup Kewpie Mayo
2 Tbsp Sriracha
Sliced Avocados
Additional Kewpie Mayo for drizzling
Tortilla Chips work as an alternative to wonton chips
Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the wonton triangles in batches until golden brown and crispy, about 1-2 minutes per side. Drain on paper towels and set aside.
Preheat the oven to 450°F (230°C).
In a large mixing bowl, combine the canned salmon, cream cheese, soy sauce, and chili crisp. Stir until well combined.
In a separate bowl, toss the cooked rice with the rice vinegar, sugar, salt, and sesame oil, then spread it evenly on the bottom of a greased 9×9 baking dish.
Layer the salmon and cream cheese mixture on top of the rice, spreading it out evenly.
Sprinkle the shredded mozzarella cheese on top of the salmon layer. Evenly spread the panko breadcrumbs over the cheese.
Bake the dish for 9-10 minutes, or until the cheese is melted and bubbly and the panko is golden and crisp.
In a small bowl, mix the Kewpie mayo and sriracha until smooth and well blended.
Once the sushi bake is out of the oven, drizzle with the sriracha mayo and, if desired, additional Kewpie mayo and avocados. Serve hot with crispy wonton chips or tortilla chips for dipping.
