Salmon Sushi Bake (Viral Recipe) Recipe
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.
- 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
