Salmon Sushi Bake Recipe
If you love the rich flavors of sushi but crave a comforting, warm dish that’s easy to make at home, then the Salmon Sushi Bake is about to become your new favorite obsession. This layered casserole combines fluffy, seasoned sushi rice with a creamy, spicy mix of shredded salmon and imitation crab, all baked until bubbly and irresistible. Whether you’re feeding a crowd or just treating yourself, this dish captures the essence of sushi in a cozy, shareable form that’s bursting with texture and umami.

Ingredients You’ll Need
Gathering the ingredients for this Salmon Sushi Bake is refreshingly straightforward, and each item plays a key role in balancing flavor and texture. From the sticky sushi rice that forms a tender base to the spicy, creamy seafood topping, every ingredient makes this dish sing.
- 2 cups uncooked sushi rice: The foundation of a great sushi bake, this rice is sticky and slightly sweet, perfect for layering.
- 2 tbsp rice vinegar: Adds the signature tang that brightens sushi rice and enhances every bite.
- 1 tbsp white sugar: Balances the acidity of the vinegar and gives the rice a subtle sweetness.
- ½ tsp salt: Crucial for seasoning the rice and bringing out all the flavors.
- 10 oz imitation crab: Provides a mild seafood sweetness and a lovely texture contrast.
- 8 oz salmon (about 2 cups shredded cooked salmon): The star protein, flaky and rich, giving the dish its deep salmon flavor.
- 4 oz cream cheese: Brings creaminess and a luscious mouthfeel to the seafood mixture.
- ⅓ cup Sriracha mayo: A spicy, tangy sauce that adds heat and zing (*see note for a substitute).
- Furikake: This Japanese seasoning adds an umami punch with its seaweed, sesame, and savory notes.
- Seaweed snacks: Perfect for scooping and wrapping bites of the bake for an authentic sushi feel.
- Sesame seeds (optional): A finishing touch that adds earthy flavor and a slight crunch.
- Green onion, chopped: Freshness and a mild sharpness to brighten the finished dish.
How to Make Salmon Sushi Bake
Step 1: Prepare the Sushi Rice
Start by cooking the sushi rice according to the package instructions until tender and sticky. While it’s still warm, mix rice vinegar, sugar, and salt in a microwave-safe bowl and heat until dissolved. Pour this seasoning over the rice and gently fold it in. This step transforms plain rice into the perfectly tangy and slightly sweet base for your bake.
Step 2: Cook and Shred the Salmon
Season the salmon with salt and pepper, then cook it either in an air fryer at 400°F for 10-12 minutes or bake it in the oven at 375°F for 15-17 minutes. Once cooked through and flaky, shred the salmon into bite-sized pieces. This ensures each spoonful has that moist, tender salmon flavor everyone loves.
Step 3: Mix the Seafood Topping
In a large bowl, combine shredded salmon and imitation crab with cream cheese and Sriracha mayo. Mix thoroughly until the blend is creamy and smooth, creating that signature spicy, rich topping that characterizes the Salmon Sushi Bake.
Step 4: Assemble the Bake
Preheat your oven to 400°F. Transfer the prepared sushi rice to a 9×9 inch or 9×13 inch baking dish and press it down evenly to form a flat base. Sprinkle a generous layer of furikake all over the rice for that extra burst of flavor and crunchy texture. Then spread the seafood mixture evenly on top, smoothing the surface for an even bake.
Step 5: Bake and Finish
Bake the assembled dish at 400°F for 10-15 minutes until the topping is hot and slightly golden around the edges. Remove from the oven and drizzle with more Sriracha mayo, sprinkle additional furikake, sesame seeds, and chopped green onions to finish. This final flourish adds layers of bold flavor and a beautiful presentation.
How to Serve Salmon Sushi Bake

Garnishes
Brighten your Salmon Sushi Bake with a scatter of chopped green onions and sesame seeds for a fresh crunch and nutty aroma. Adding a drizzle of extra Sriracha mayo on top not only looks inviting but amps up the creamy heat, making every bite unforgettable.
Side Dishes
Pair your Salmon Sushi Bake with crisp, refreshing sides like a simple cucumber salad or pickled ginger to cleanse the palate. Miso soup or steamed edamame also complement the sushi flavors beautifully, turning your meal into a well-rounded, satisfying feast.
Creative Ways to Present
Serve your bake in individual ramekins for elegant single servings, or scoop onto seaweed snacks so everyone can roll their own mini sushi bites. You can even layer it into a clear glass trifle dish for a stunning, colorful display that will wow your guests visually before they take their first bite.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen after sitting, making the next day’s meal just as enjoyable. Be sure to cover it well to avoid drying out the rice topping.
Freezing
While freezing is possible, it may slightly change the texture of the rice. If you choose to freeze your Salmon Sushi Bake, transfer it into a freezer-safe container and consume within one month for the best quality. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a 350°F oven for about 10-15 minutes until warmed through. Cover the dish with foil to prevent the top from drying out. Alternatively, microwave individual portions briefly, but keep an eye on it to avoid sogginess.
FAQs
Can I use fresh salmon instead of cooked?
For the best texture and flavor in Salmon Sushi Bake, it’s important to use cooked salmon. Raw salmon won’t hold up well during baking and can cause uneven cooking. However, feel free to experiment with seared or poached salmon for a delicious twist.
What can I substitute for imitation crab?
If you prefer, you can swap imitation crab with cooked shrimp, fresh crab meat, or even diced cooked scallops. These alternatives will affect taste and texture slightly, but all wonderfully complement the creamy salmon topping.
Is there a non-spicy alternative to Sriracha mayo?
Absolutely! Simply use regular mayonnaise mixed with a little lemon juice and a pinch of garlic powder for a creamy, flavorful substitute without the heat. You can still sprinkle in furikake for umami richness.
Can I make this recipe gluten-free?
Yes! Make sure to use gluten-free imitation crab, gluten-free soy sauce if adding, and check labels on your furikake and seaweed snacks. Most sushi rice and fresh seafood ingredients are naturally gluten-free.
What is the best way to serve this at a party?
Consider serving Salmon Sushi Bake in a large pan alongside an array of seaweed snacks and small plates. Guests can scoop and wrap their own bites, which makes for a fun, interactive dining experience that’s casual and delightful.
Final Thoughts
You really can’t go wrong with this Salmon Sushi Bake; it’s a comforting twist on sushi that feels both indulgent and approachable. Whether you’re craving a cozy dinner or planning a crowd-pleasing appetizer, this dish delivers vibrant flavors with minimal fuss. Give it a try and let the creamy, spicy goodness brighten your table—you’ll be hooked in no time!
PrintSalmon Sushi Bake Recipe
Salmon Sushi Bake is a delicious and easy-to-make dish that features layers of perfectly seasoned sushi rice topped with a creamy and spicy mixture of shredded cooked salmon, imitation crab, cream cheese, and Sriracha mayo. Baked to perfection and garnished with furikake, sesame seeds, and green onions, this recipe offers a comforting and flavorful twist on traditional sushi. Perfect for gatherings or a cozy night in, it’s served by scooping portions onto seaweed snacks for an irresistible handheld treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Japanese-American Fusion
- Diet: Halal
Ingredients
Rice Base
- 2 cups uncooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- ½ tsp salt
Seafood Mixture
- 10 oz imitation crab, shredded
- 8 oz salmon (about 2 cups shredded cooked salmon)
- 4 oz cream cheese
- ⅓ cup Sriracha Mayo (see note for substitute)
Garnishes & Serving
- Furikake, for sprinkling
- Seaweed snacks, for serving
- Sesame seeds, for topping (optional)
- Green onion, chopped
Instructions
- Cook Sushi Rice: Cook the sushi rice according to the package instructions. While the rice cooks, prepare the vinegar seasoning.
- Prepare Vinegar Mixture: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds until sugar and salt fully dissolve. Pour this mixture into the cooked rice and gently fold until well combined. Set the rice aside to cool slightly.
- Cook the Salmon: Season the salmon with salt and pepper. Cook the salmon either 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. Once cooked, shred the salmon into small pieces.
- Prepare Seafood Mixture: In a large bowl, combine shredded imitation crab and cooked salmon. Add cream cheese and Sriracha mayo, mixing thoroughly until the mixture is smooth and fully blended.
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F. Choose a 9×9 inch or 9×13 inch baking dish based on your portion needs.
- Assemble Sushi Bake: Transfer the seasoned cooked sushi rice into the baking dish, pressing it gently to flatten. Sprinkle a generous layer of furikake over the rice, then spread the salmon-crab mixture evenly on top. Press down gently to smooth out the surface.
- Bake: Place the assembled dish in the preheated oven and bake for 10 to 15 minutes, allowing the top to heat through and meld flavors.
- Add Final Toppings: Remove the sushi bake from the oven and top with additional Sriracha mayo, extra chili furikake (if desired), sesame seeds, and chopped green onions for a burst of flavor and color.
- Serve: Scoop a portion of the sushi bake onto a seaweed snack, wrap it up, and enjoy this delightful fusion of flavors and textures.
Notes
- If you don’t have Sriracha mayo, you can substitute with a mixture of mayonnaise and Sriracha sauce to taste.
- Furikake is a Japanese seasoning mix that typically contains sesame seeds, seaweed, salt, and sugar. It adds great umami flavor and crunch.
- This recipe can be made ahead of time; just bake before serving.
- For an air fryer method to cook salmon, ensure the salmon is cooked through and flakes easily.
- Use seaweed snacks as an easy wrap substitute for traditional nori sheets.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Salmon Sushi Bake, sushi casserole, baked sushi, imitation crab recipe, easy sushi bake, Sriracha mayo sushi, seafood bake