Introduction

Salmon Sushi Bake is a delicious, comforting twist on traditional sushi that’s easy to prepare at home. This layered dish combines savory salmon, creamy crab mixture, and perfectly seasoned rice, making it a crowd-pleaser for any occasion.

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 dissolve. Pour the mixture into the cooked rice and gently fold to combine. 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.
Step 4: In a large bowl, shred the imitation crab and cooked salmon. Add cream cheese and Sriracha mayo, then mix until smooth and well combined.
Step 5: Preheat the oven to 400°F. Prepare a 9×9 inch or 9×13 inch baking dish.
Step 6: Transfer the cooked sushi rice to the baking dish and gently press to flatten. Sprinkle a generous layer of furikake over the rice, then spread the salmon-crab mixture evenly on top. Smooth the surface gently.
Step 7: Bake for 10–15 minutes at 400°F.
Step 8: Remove from oven and top with additional Sriracha mayo, chili furikake, sesame seeds, and chopped green onions.
Step 9: To serve, scoop a spoonful of the sushi bake onto seaweed snacks, wrap, and enjoy.

Tips & Variations

Substitute Sriracha mayo with a blend of mayonnaise and sriracha sauce, adjusting the heat to your preference.
Use fresh salmon fillets for best flavor, but canned salmon can also work in a pinch.
Add avocado slices on top after baking for extra creaminess.
For a vegetarian option, replace seafood with cooked mushrooms or seasoned tofu.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F or in the microwave until warmed through. For best texture, avoid overcooking during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raw salmon instead of cooked salmon?

It’s best to cook the salmon fully before using it in this recipe to ensure food safety and texture. Cooking also helps the salmon mix well with other ingredients.

What can I use instead of furikake?

If you don’t have furikake, you can sprinkle toasted sesame seeds mixed with a pinch of sea salt and crushed nori sheets as a flavorful alternative.

Salmon Sushi Bake (Viral Recipe) Recipe

Print Recipe

★★★★★

4.4 from 73 reviews

This Salmon Sushi Bake is a viral, flavorful, and easy-to-make casserole combining cooked sushi rice, shredded salmon, imitation crab, and creamy Sriracha mayo. Baked until hot and bubbly, it’s topped with furikake, sesame seeds, and green onions, perfect for a comforting sushi-inspired dish served with seaweed snacks.

Author: Stella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Japanese-inspired

Ingredients

Scale

Rice Mixture

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 (see note for substitute)

Toppings and Garnishes

Furikake (to taste)
Seaweed snacks (for serving)
Sesame seeds (optional, for topping)
Green onion, chopped (for garnish)

Instructions

Cook Sushi Rice: Cook the sushi rice according to the package instructions until tender and fluffy. Set aside once done.
Season Rice: In a microwave-safe bowl, combine the rice vinegar, sugar, and salt. Microwave for about 30 seconds or until the sugar and salt dissolve. Pour this mixture over the cooked rice and gently fold to combine evenly. Set aside for assembly.
Cook Salmon: Season the salmon with salt and pepper. Cook in an air fryer at 400°F for 10-12 minutes or bake in the oven at 375°F for 15-17 minutes until cooked through. Once cooled slightly, shred the salmon into pieces.
Prepare Seafood Mixture: In a large bowl, shred imitation crab and add the shredded salmon. Add cream cheese and Sriracha mayo, mixing until smooth and well combined.
Preheat Oven and Prepare Baking Dish: Preheat the oven to 400°F. Lightly grease or line a 9×9 inch or 9×13 inch baking dish suitable for your amount of mixture.
Assemble Sushi Bake: Spread the seasoned sushi rice evenly in the bottom of the prepared baking dish, pressing gently to flatten. Sprinkle a generous amount of furikake evenly over the rice. Layer the salmon-crab mixture on top, smoothing the surface and pressing gently.
Bake: Place the assembled dish in the preheated oven and bake at 400°F for 10-15 minutes until hot and bubbly.
Add Toppings and Serve: Remove the sushi bake from the oven. Drizzle additional Sriracha mayo on top, sprinkle with chili furikake, sesame seeds, and chopped green onion for garnish. Serve by spooning portions onto seaweed snacks and enjoy immediately.

Notes

If you prefer a milder sauce, substitute Sriracha mayo with a mixture of mayonnaise and a small amount of sweet chili sauce.
The recipe works well with either air fryer or oven to cook the salmon; choose based on your preference or equipment availability.
Use furikake varieties with chili flakes for added spice or mild flavors for a subtle touch.
Seaweed snacks are widely available in Asian or international grocery stores and provide the perfect vessel for serving the sushi bake.
Leftovers can be refrigerated in an airtight container for up to 2 days and gently reheated in the oven or microwave.

Keywords: salmon sushi bake, sushi casserole, baked sushi, imitation crab, Sriracha mayo, furikake, seafood bake, easy sushi recipe