Introduction

Salmon Sushi Bake is a delicious and easy-to-make dish that brings all the flavors of sushi into a warm, comforting casserole. Perfect for sushi lovers who want a quick and satisfying meal without rolling individual pieces.

Salmon Sushi Bake (Viral Recipe) Recipe - Recipe Image

Ingredients

2 cups uncooked sushi rice
2 tbsp rice vinegar
1 tbsp white sugar
½ tsp salt
10 oz imitation crab
8 oz salmon (about 2 cups shredded cooked salmon)
4 oz cream cheese
⅓ cup Sriracha Mayo (see note for substitute)
Furikake
Seaweed snacks
Sesame seeds, for topping (optional)
Green onion, chopped

Instructions

Step 1: Cook sushi rice according to package instructions.
Step 2: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds or until sugar and salt are dissolved. Pour this mixture into the cooked rice and gently mix until well combined. Set aside.
Step 3: Season the salmon with salt and pepper. Cook it in an air fryer at 400°F for 10–12 minutes or bake in the oven at 375°F for 15–17 minutes until fully cooked. Once cooled, shred the salmon.
Step 4: In a large bowl, shred imitation crab and mix with the cooked salmon. Add cream cheese and Sriracha Mayo, blending everything until smooth and well combined.
Step 5: Preheat the oven to 400°F and prepare a 9×9 inch or 9×13 inch baking dish.
Step 6: Transfer the prepared sushi rice into the baking dish, pressing it down gently to flatten. Sprinkle a generous amount of furikake over the rice, then spread the salmon-crab mixture evenly on top. Press down lightly and smooth the surface.
Step 7: Bake in the oven at 400°F for 10–15 minutes until warmed through.
Step 8: Remove from oven and top with additional Sriracha Mayo, chili furikake, sesame seeds, and chopped green onions.
Step 9: Serve by scooping a portion and wrapping it with a seaweed snack. Enjoy!

Tips & Variations

For a milder spice level, substitute the Sriracha Mayo with plain mayonnaise mixed with a small amount of sweet chili sauce.
You can add diced cucumber or avocado on top before serving for extra freshness.
If you don’t have furikake, sprinkle toasted sesame seeds and a pinch of sea salt as a flavorful alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in the oven at 350°F for 10–12 minutes or until heated through. Avoid microwaving to keep the texture of the rice and topping intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of cooked salmon?

It is important to use cooked salmon for this recipe to ensure food safety and proper texture. If using fresh salmon, cook it thoroughly before shredding and mixing.

What can I use instead of imitation crab?

You can substitute imitation crab with cooked shrimp, real crab meat, or chopped cooked fish of your choice for a similar texture and flavor profile.

Salmon Sushi Bake (Viral Recipe) Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

Salmon Sushi Bake is a deliciously layered casserole inspired by sushi flavors. This viral recipe features a base of seasoned sushi rice topped with a creamy mixture of shredded cooked salmon, imitation crab, cream cheese, and spicy Sriracha mayo. Baked until bubbly and golden, it’s garnished with furikake, sesame seeds, and green onions, then served wrapped in crispy seaweed snacks. Perfect for sushi lovers looking for an easy, comforting twist on classic sushi.

Author: Kai
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Japanese-American Fusion

Ingredients

Scale

Rice Base

2 cups uncooked sushi rice
2 tbsp rice vinegar
1 tbsp white sugar
½ tsp salt

Seafood Mixture

10 oz imitation crab
8 oz salmon (about 2 cups shredded cooked salmon)
4 oz cream cheese
⅓ cup Sriracha Mayo (substitute with equal parts mayonnaise and Sriracha sauce)

Toppings & Garnishes

Furikake seasoning
Seaweed snacks
Sesame seeds (optional)
Green onion, chopped

Instructions

Cook Sushi Rice: Prepare the sushi rice according to the package instructions until fully cooked and tender.
Season Rice: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Heat for about 30 seconds until sugar and salt dissolve. Pour this mixture into the warm rice and gently fold to combine. Set aside to cool slightly.
Cook Salmon: Season the salmon with salt and pepper. Either air fry at 400°F for 10-12 minutes or bake in the oven at 375°F for 15-17 minutes until cooked through. Shred cooked salmon into small pieces once cooled.
Prepare Seafood Mixture: In a large bowl, shred imitation crab and combine with shredded salmon. Add cream cheese and Sriracha mayo, then mix until smooth and evenly combined.
Preheat Oven: Set your oven to 400°F and prepare a 9×9 inch or 9×13 inch baking dish for assembly.
Assemble Bake: Press the seasoned sushi rice evenly into the bottom of the baking dish. Sprinkle a generous amount of furikake over the rice. Layer the salmon and crab mixture on top, gently pressing and smoothing the surface.
Bake: Place the dish in the oven and bake for 10-15 minutes until the top is slightly golden and the mixture is heated through.
Add Final Toppings: Remove from oven and drizzle additional Sriracha mayo on top. Sprinkle with chili furikake, sesame seeds, and chopped green onions for garnish.
Serve: Scoop a portion of the sushi bake and wrap it with a seaweed snack. Enjoy immediately for best flavor and texture.

Notes

You can substitute Sriracha mayo with a mix of mayonnaise and Sriracha sauce if unavailable.
Cooking times for salmon may vary depending on thickness; ensure it’s fully cooked before shredding.
Use seaweed snacks as a convenient, crispy wrap alternative to traditional nori sheets.
Furikake is a Japanese seasoning blend that adds umami and crunch; available in most Asian grocery stores.

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