Why You’ll Love Salmon Sushi Bake Recipe

You’ll love this recipe because it gives you all the flavors of sushi — tangy rice, savory salmon, creamy mayo & cream cheese, and a spicy kick — without the hassle of rolling. It’s easy to assemble, great for sharing, and combines creamy, umami, spicy, and comforting textures that make it ideal for dinners, potlucks, or casual gatherings.

Ingredients

(Tip: You’ll find 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 and 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 seasoning

Topping

Spicy mayo (mayo mixed with sriracha + lime juice)
Green onion (scallions), chopped
Black and white sesame seeds

To Serve With

Roasted seaweed (nori) sheets
Eel (unagi) sauce
Slices of English cucumber
Avocado slices

Directions

Rinse the sushi rice under cold water until the water runs clear. Place rice in a rice cooker with water and cook. Once cooked, transfer to a baking sheet. Pour the seasoned rice vinegar over the rice and fold gently with a rice paddle (do not smash the rice). Set aside to cool.
Preheat oven to 400°F (about 200°C). Season the salmon fillet with salt, pepper, and garlic powder. Bake the salmon for 15–20 minutes (depending on thickness) until cooked through — it should reach an internal temperature of 145°F (about 63°C). Remove and allow to cool.
Once salmon is cool, flake or shred it into a large bowl. Add the chopped imitation crab meat, Japanese mayonnaise, softened cream cheese, sriracha, and soy sauce. Mix until everything is well combined.
Lightly compress the cooled sushi rice into a 9×13 inch (or similar) baking dish to form an even base layer. Sprinkle 3 tablespoons of furikake seasoning over the rice.
Spread the spicy salmon‑crab mixture evenly over the rice layer. Then broil for about 4 minutes, until the top starts to brown lightly.
Remove from oven. Drizzle with spicy mayo, sprinkle chopped green onions and sesame seeds on top. Serve warm, with seaweed sheets, eel sauce, cucumber slices, and avocado on the side.

Servings and timing

Serves: 6
Prep time: ~18 minutes
Cook time: ~25 minutes
Total time: ~43 minutes

Storage/Reheating

Store leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days. It is not recommended to freeze — the rice may become dry and grainy after thawing. To reheat, cover with foil and bake in an oven at 350°F (about 175°C) for 8–10 minutes, until warmed through.

FAQs

What type of rice should I use?

Short-grain or sushi rice works best because it becomes sticky when cooked, which helps hold the bake together. Medium- or long-grain rice can be used in a pinch, but the texture will be less cohesive.

Can I use frozen salmon instead of fresh?

Yes — frozen salmon that’s been thawed will work fine. Just make sure to check for pin bones before cooking.

Can I skip the imitation crab and use only salmon?

Yes, you can skip the imitation crab. The dish will still taste good, though the texture and flavor balance may shift slightly.

Is it possible to make this dish without a rice cooker?

Yes — you can cook the rice in a pot instead. Rinse it well, then simmer until water is absorbed. Let it rest covered before seasoning with vinegar.

Can I adjust the spiciness?

Absolutely. You can reduce or omit the sriracha, or adjust the amount of spicy mayo topping to match your heat preference.

What if I don’t have furikake seasoning?

You can omit it or substitute with a mixture of sesame seeds, seaweed flakes, salt, and a bit of sugar for a similar effect.

Can I use canned salmon instead of fillet?

Yes — canned salmon can be used. The flavor will differ (less fresh), and the texture may be softer, but it still works.

Can I add vegetables or other toppings?

Yes — sliced avocado, cucumber, or even pickled ginger on the side are common and tasty accompaniments.

Is this gluten‑free?

With careful selection of soy sauce (choose a gluten-free variety) and imitation crab (check label), this dish can be made gluten‑free.

Can I make it ahead of time for a party?

Yes — you can prepare the rice earlier in the day and store at room temperature (covered), and bake the salmon ahead. Then, assemble and broil just before serving for best texture.

Conclusion

This Salmon Sushi Bake is a crowd-pleasing, easy-to-make dish that brings together classic sushi flavors in a cozy, shareable casserole format. With creamy, spicy salmon and crab mix, tangy sushi rice, and simple toppings, it’s an excellent choice whether you’re hosting friends, planning a family dinner, or just craving something comforting yet fun. Give it a try — it might become one of your go-to meals.

Salmon Sushi Bake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Salmon Sushi Bake is a deconstructed sushi roll baked in a casserole dish. It combines seasoned sushi rice, creamy salmon mixture, and a crunchy topping for a flavorful and easy-to-make meal that’s perfect for gatherings or a weeknight dinner.

Author: Emily
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: Japanese
Diet: Halal

Instructions

Rinse and cook 2 cups of sushi rice with 2 1/2 cups of water. Once cooked, mix with rice vinegar, sugar, and salt. Let cool slightly.
Preheat your oven to 400°F (200°C).
In a bowl, mix flaked cooked salmon with Kewpie mayo, sriracha, soy sauce, and sesame oil until well combined.
Spread the seasoned rice evenly into a 9×13-inch baking dish and press it down gently.
Layer the creamy salmon mixture on top of the rice and spread it evenly.
Sprinkle furikake seasoning over the salmon mixture.
Bake uncovered for about 10-15 minutes or until heated through.
Top with sliced avocado, green onions, sesame seeds, extra mayo, and sriracha if desired.
Serve warm with roasted seaweed snacks for scooping.

Notes

You can use canned salmon or leftover cooked salmon for convenience.
Adjust sriracha to taste if you prefer less heat.
Substitute Kewpie mayo with regular mayo if needed, though the flavor may vary slightly.
This dish is best served warm but also tastes good at room temperature.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 620mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 22g
Cholesterol: 50mg