This Salmon Sushi Bake is a comforting, crowd-pleasing dish that takes all the best parts of sushi—creamy fillings, tangy rice, spicy toppings—and turns them into a warm, shareable casserole. It’s the perfect blend of flavors and textures, with tender baked salmon, savory imitation crab, spicy mayo, and rich cream cheese layered over seasoned sushi rice.
Why You’ll Love This Recipe
I love making this Salmon Sushi Bake when I want something indulgent, but without the fuss of rolling sushi. It’s easy enough for a weeknight dinner and fancy enough to serve to guests. The flavors are bold and balanced—spicy, tangy, creamy, and umami all in one. Plus, I can prep much of it ahead of time, and it reheats beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the rice:
2 cups dry sushi rice
2 cups water
1/4 cup seasoned rice vinegar
For the salmon:
1 1/2 lb salmon fillet
Salt & pepper to taste
1/2 tsp garlic powder
Filling:
8 oz imitation crab meat, chopped
1/2 cup Japanese mayonnaise
4 oz cream cheese, softened
1 tbsp sriracha
1 tbsp low sodium soy sauce
2 tbsp furikake
Topping:
Spicy mayo (mayo + sriracha + lime juice)
Green onion
Black and white sesame seeds
To serve:
Roasted seaweed
Unagi sauce (eel sauce)
English cucumber
Avocado slices
Directions
Prepare the rice: I always start by rinsing my sushi rice under cold water using a fine-mesh sieve for about a minute while stirring it to remove excess starch. Then I cook it in a rice cooker with water. Once it’s done, I spread it out on a baking sheet and gently fold in the seasoned rice vinegar using a rice paddle. I let it cool completely before moving on.
Bake the salmon: I season the salmon fillet with salt, pepper, and garlic powder, then bake it at 400°F for 15–20 minutes, depending on the thickness. I make sure it reaches an internal temperature of 145°F before removing it from the oven.
Make the filling: Once the salmon is cool, I flake it into a large bowl and add chopped imitation crab, Japanese mayo, softened cream cheese, sriracha, and soy sauce. I mix everything thoroughly to combine.
Assemble the bake: In a 9×13-inch baking dish, I evenly press in the cooled sushi rice and sprinkle furikake on top. Then I spread the spicy salmon and crab mixture over the rice.
Broil and finish: I broil the dish for 4 minutes until it gets slightly golden. After broiling, I drizzle spicy mayo and sriracha over the top, then garnish with chopped green onions and sesame seeds.
Serve: I love serving this with roasted seaweed sheets, avocado slices, cucumber, and a drizzle of unagi sauce on the side.
Servings and timing
This recipe serves 6 people and takes about 43 minutes from start to finish—18 minutes of prep and 25 minutes of cook time.
Variations
I sometimes swap out the salmon for canned tuna, yellowtail, or even cooked shredded chicken when I want a twist.
If I’m out of Japanese mayo, I mix regular mayo with a little sugar and rice vinegar as a quick substitute.
For an extra layer of flavor, I occasionally add a bit of diced avocado directly into the salmon mix.
When I want more crunch, I’ll top it with crushed tempura flakes or crispy onions before broiling.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat it, I cover the dish with foil and bake at 350°F for about 8–10 minutes until heated through. I avoid freezing this dish, as the rice turns grainy and the texture suffers once thawed.
FAQs
What type of salmon is best for sushi bake?
I prefer using farmed Atlantic or farmed Alaskan salmon because they’re safer for raw consumption and still flavorful when cooked. Wild salmon isn’t ideal here due to potential parasites and a stronger flavor that might overpower the dish.
Can I use canned salmon instead of fresh?
Yes, I can use canned salmon in a pinch. It changes the flavor slightly—it’s less fresh and a bit saltier—but it still works well in this baked version of sushi.
What can I use if I don’t have a rice cooker?
When I don’t have a rice cooker, I cook the rice on the stovetop in a pot. I just make sure to rinse it thoroughly first, then simmer it covered until all the water is absorbed.
Do I need a broiler for this recipe?
No broiler? No problem. I’ve baked the assembled dish at 500°F for a few minutes instead. It gives it a slightly different finish but still melts and browns the top nicely.
Can I make this ahead of time?
Yes, I often prep the rice and cook the salmon earlier in the day. I store them separately, then assemble and bake right before serving. It saves me time and keeps everything fresh.
Conclusion
This Salmon Sushi Bake brings all the bold, comforting flavors of sushi into one easy-to-make casserole dish. Whether I’m hosting a casual dinner or craving sushi without the hassle of rolling, this recipe always hits the spot. It’s creamy, spicy, and rich—with all the flavors I love—and it’s just as good the next day.
This Salmon Sushi Bake is a comforting, crowd‑pleasing casserole that layers seasoned sushi rice with baked salmon and imitation crab, topped with creamy spicy mayo and garnishes for a deconstructed sushi roll experience.
Ingredients
For the rice: 2 cups dry sushi rice; 2 cups water; ¼ cup seasoned rice vinegar
For the salmon: 1½ lb salmon fillet; salt & pepper to taste; ½ tsp garlic powder
For the filling: 8 oz imitation crab meat, chopped; ½ cup Japanese mayonnaise; 4 oz cream cheese, softened; 1 tbsp sriracha; 1 tbsp low sodium soy sauce; 2 tbsp furikake
For the topping & serving: Spicy mayo (mayo + sriracha + lime juice); green onion, sliced; black and white sesame seeds; roasted seaweed sheets; unagi sauce (eel sauce); English cucumber slices; avocado slices
Instructions
Prepare the rice: Rinse the sushi rice under cold water until the water is clear. Cook with 2 cups water. Once done, spread the rice on a baking sheet and gently fold in the seasoned rice vinegar. Let it cool completely.
Bake the salmon: Season the salmon fillet with salt, pepper and garlic powder. Bake in a preheated oven at 400 °F (200 °C) for 15‑20 minutes (or until internal temp reaches 145 °F). Remove and allow to cool, then flake into pieces.
Make the filling: In a mixing bowl combine the flaked salmon, chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha and soy sauce. Stir well until combined.
Assemble the bake: In a 9×13‑inch baking dish, press the cooled sushi rice into an even layer. Sprinkle the furikake evenly on top of the rice. Spread the salmon‑crab filling over the rice layer.
Broil and finish: Place the dish under the broiler (or bake on high) for about 4 minutes until the top is lightly golden and heated through. Remove from oven, drizzle with spicy mayo, then garnish with green onion slices and sesame seeds.
Serve: Serve hot. Spoon portions onto roasted seaweed sheets, and accompany with cucumber slices, avocado slices and a drizzle of unagi sauce as desired.
Notes
You can substitute other seafood (tuna, shrimp) or even cooked chicken for the salmon/crab combination.
If Japanese mayonnaise isn’t available, use regular mayo plus a splash of rice vinegar for tang.
To increase crunch, sprinkle crushed tempura flakes or crispy onions on top right before serving.
Leftovers store in the refrigerator for up to 3 days—reheat gently in the oven at 350 °F (175 °C) for ~8‑10 minutes.
