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Tasty Salmon Sushi Bake

Section: Evening Favorites

You start with sushi rice dressed with rice vinegar, then add a creamy mix of shredded salmon and chopped crab spiced up with Japanese mayo, cream cheese, sriracha, and soy sauce. Once baked and broiled for a slight crisp on top, it’s finished with spicy mayo drizzles, green onions, and sesame seeds. Serve with nori sheets and fresh toppings like avocado or cucumber for a nice contrast of flavors and textures.

Be sure to cool the rice first so the toppings won’t melt and the layers stay neat while baking. The mix of smoky salmon, creamy sauce, and tangy flavors from furikake and seaweed turns this into a tasty, shareable meal that’s great for weeknights or get-togethers.

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Lindsey
Created By Lindsey
Most recently updated on Sun, 30 Nov 2025 23:32:10 GMT
A plate showing salmon sushi bake with black sesame seeds sprinkled on top. Save
A plate showing salmon sushi bake with black sesame seeds sprinkled on top. | cookbing.com

This salmon sushi casserole is a great way to enjoy sushi flavors at home without rolling anything. It's creamy, spicy, and packed with seasoned rice. You can whip it up in under an hour and it's a fun dish for friends and family to share.

I made this when I craved sushi but didn’t want to go out. It turned out super comforting and perfect for a laid-back weeknight meal.

Ingredients

  • Wild-caught salmon fillet: pick fresh or thawed for flaky, full flavor
  • Lump-style imitation crab: sweet with a nice texture contrast
  • Japanese mayo: creamy and rich, great for that smooth filling
  • Cream cheese: adds smoothness and helps everything stick together
  • Sriracha: brings a spicy punch, add as much as you like
  • Low-sodium soy sauce: adds umami without overpowering, choose a clean brand if you can
  • Calrose sushi rice: sticky and shiny, best for holding its shape
  • Seasoned rice vinegar: gives the rice that classic sushi tang
  • Furikake seasoning: nutty with seaweed crunch for authentic flavor
  • Spicy mayo: mayo mixed with sriracha and lime for a zesty drizzle
  • Green onions: fresh and colorful garnish
  • Sesame seeds: toasted for a nutty finish
  • Optional roasted seaweed, cucumber, and avocado slices: great for serving with extras

Steps

Cook The Rice
Start by rinsing the sushi rice under cold water for about a minute to get rid of extra starch. Cook it per the package either on the stove or in a rice cooker. When the rice is done, spread it onto a rimmed baking tray. Mix in the seasoned rice vinegar gently with a rice paddle. Let the rice cool completely so it won’t melt the filling later.
Get The Salmon Ready
Turn your oven to 400 degrees Fahrenheit. Season the salmon fillet evenly with salt, pepper, and garlic powder. Bake it on a tray for 15 to 20 minutes until it easily flakes and hits 145 degrees inside. Let it cool a bit, then shred it with forks into small pieces.
Make The Filling
In a big bowl, mix together the shredded salmon, chopped imitation crab, Japanese mayo, cream cheese, sriracha, and soy sauce. Stir until it’s creamy and all blended well.
Put It All Together
Press the cooled sushi rice into the bottom of a 9x13 inch baking dish, spreading it out evenly. Sprinkle the furikake over the rice for extra crunch and flavor. Layer the salmon mixture evenly on top and press it down gently to cover all the rice.
Broil And Finish
Set the dish under the broiler for about 4 minutes or until the top is bubbly and lightly browned but not burnt. Take it out carefully and drizzle with the spicy mayo and extra sriracha if you want more heat. Garnish with chopped green onions and a mix of black and white sesame seeds. Serve warm, with optional roasted seaweed, cucumber, and avocado slices on the side.
Salmon sushi casserole topped with black sesame seeds.
Salmon sushi casserole topped with black sesame seeds. | cookbing.com

I really enjoy how the furikake adds a surprise crunch. The mix of creamy and spicy bits always gets everyone excited. It reminds me of fun weekend dinners where everyone makes it their own with toppings.

How To Store

Keep leftovers in the fridge covered tightly and eat within three days. The rice will firm up but warming gently in the oven or microwave with a loose cover makes it soft again. Avoid freezing since cream cheese and mayo fillings don’t thaw well.

Swaps You Can Try

If you don’t want imitation crab, swap in cooked shrimp or canned crab. For a lighter creaminess, try Greek yogurt instead of cream cheese. If you can’t find Japanese mayo, regular mayo mixed with a splash of lemon juice works fine.

Serving Suggestions

Serve with extra roasted seaweed sheets for wrapping and slices of cucumber and avocado for crunch and freshness. Pickled ginger, soy sauce for dipping, and a bowl of miso soup make it a full-on sushi meal.

Seasonal Flavors

Add chopped mango or pineapple to the filling for a summery tropical kick. Fresh herbs like cilantro or Thai basil add brightness. In cooler months, drizzle a little unagi sauce on top for a smoky-sweet touch.

Salmon sushi casserole topped with black sesame seeds.
Salmon sushi casserole topped with black sesame seeds. | cookbing.com

This salmon sushi bake has bold, easy flavors that make sushi night doable no matter your skill level.

Frequently Asked Cooking Questions

→ Which rice is best for this?

Short-grain Calrose sushi rice works great because it’s sticky enough to keep the layers together and tastes authentic.

→ Can I swap imitation crab for something else?

Absolutely, cooked shrimp or real crab meat both add a fresh flavor that goes well with the salmon.

→ How hot is this dish? Can I make it less spicy?

The heat mostly comes from the sriracha in the salmon blend and the spicy mayo topping. You can dial it back or skip those to suit your taste.

→ Do I need to chill the rice before assembly?

Yes, cooling the rice stops the creamy topping from melting too soon and helps the layers stay solid while baking.

→ What toppings work well with it?

Furikake, green onions, sesame seeds, plus sliced cucumber or avocado add freshness and texture to each bite.

→ Can I prepare this ahead and warm it up later?

For sure, you can put it together earlier and gently warm it before serving. Just save fresh garnishes like avocado for last so they stay bright.

Salmon Sushi Bake

Sushi rice stacked with salmon, crab, spicy mayo, and furikake bring a bright and tasty dish you’ll enjoy.

Preparation Time
25 minutes
Time to Cook
25 minutes
Overall Time
50 minutes
Created By: Lindsey

Type of Recipe: Dinner

Cooking Difficulty: Intermediate Skill Needed

Cuisine Style: Japanese-American mix

Servings Yielded: 6 Number of Servings

Diet Preferences: ~

Ingredients List

→ Rice

01 370 g Calrose sushi rice
02 60 ml seasoned rice vinegar

→ Seafood

03 227 g chopped imitation crab meat
04 680 g salmon fillet

→ Seasonings

05 15 ml low sodium soy sauce
06 Salt to taste
07 2 tbsp furikake seasoning
08 Black pepper to taste
09 2.5 ml garlic powder

→ Sauces and Dairy

10 15 ml sriracha
11 113 g cream cheese, softened
12 120 ml Japanese mayonnaise

→ Garnishes and Optional

13 Sliced English cucumber (optional)
14 Unagi sauce (optional)
15 Chopped green onion
16 Avocado slices (optional)
17 Black and white sesame seeds
18 Roasted seaweed sheets (optional)
19 Spicy mayo mix (Japanese mayo, sriracha, lime juice)

Detailed Cooking Steps

Step 01

Put the dish under the broiler for about four minutes. Wait until the top gets slightly browned.

Step 02

Drizzle with spicy mayo and more sriracha if you like it hot. Sprinkle chopped green onions and black-white sesame seeds on top. Serve warm with optional cucumber, avocado, and seaweed sheets.

Step 03

Wash the sushi rice in cold water for one minute. Cook it in the rice cooker using the water amount the maker suggests. Spread the rice on a baking tray and fold in seasoned rice vinegar gently with a rice paddle. Let it cool completely.

Step 04

Mix together shredded salmon, chopped crab, Japanese mayo, cream cheese, soy sauce, and sriracha in a big bowl until smooth.

Step 05

Heat the oven to 200°C. Sprinkle salmon with garlic powder, salt, and pepper. Bake for 15 to 20 minutes until it hits 63°C inside. Cool a bit then shred into flakes.

Step 06

Press the cooled sushi rice into a 23×33 cm dish. Spread furikake seasoning over it evenly. Top with the seafood mix all over.

Helpful Hints

  1. Make the spicy mayo and sriracha as mild or hot as you want.
  2. For best taste, use top-notch Japanese mayo.
  3. Let the sushi rice cool fully before putting anything on it. This stops the seafood mix from melting.
  4. Feel free to pick your favorite toppings from the optional list.

Necessary Kitchen Tools

  • Rice cooker
  • Rice paddle
  • Oven broiler
  • Rimmed baking sheet
  • 9×13 inch (23×33 cm) baking dish

Allergy Information

Always check ingredient labels for allergens and ask a doctor if unsure.
  • Has fish and shellfish
  • Contains soy and dairy

Nutritional Info (Per Serving)

These nutritional values serve as a guide and don’t replace advice from healthcare experts.
  • Calorie Count: 700
  • Fat Content: 35 grams
  • Carbohydrate Content: 55 grams
  • Protein Amount: 45 grams