Salmon Sushi Bake: Easy, Irresistible Crowd-Pleaser

The Salmon Sushi Bake is the weeknight–to–party casserole that tastes like your favorite sushi roll in warm, comforting form. Layers of fluffy vinegared sushi rice, savory salmon, and a creamy crab mixture bake to a lightly golden top, then get finished with furikake, spicy mayo, sesame, and green onion. Scoop it into nori pieces like hand rolls or spoon into bowls with crisp veggies—it’s big on umami, just the right amount of heat, and unbelievably simple to make.

Why You’ll Love This Salmon Sushi Bake

• Fast prep, big flavor: Cook the rice, mix the topping, layer, and bake—most of the time is hands-off.
• Crowd-ready format: A 9×13 pan feeds a group; serve with nori and toppings for a fun DIY bar.
• Flexible ingredients: Fresh or canned salmon, imitation or real crab, tamari instead of soy—easy to adapt.
• Texture you crave: Cozy, warm rice; creamy, savory topping; crunchy furikake and sesame; crisp cucumber on the side.
• Meal-prep friendly: Reheats beautifully for lunches or quick dinners.

What Is Salmon Sushi Bake?

Salmon Sushi Bake is a layered, oven-baked riff on sushi that swaps the delicate roll technique for a family-style casserole. The base is sushi rice mixed with a little seasoned rice vinegar to give that signature tang and shine. On top goes salmon plus a creamy mixture—typically imitation crab (or real crab), Japanese mayo, a touch of cream cheese, and light seasoning like soy and sriracha.

The pan bakes until the topping is warm and lightly golden, then it’s showered with furikake (a sesame–seaweed seasoning), sliced green onions, and sometimes drizzles of spicy mayo. To eat, you scoop warm squares into nori pieces like mini hand rolls, or bowl it up with crunchy veggies. It delivers the essence of a salmon–crab roll without any rolling or raw fish.

Salmon Sushi Bake

The Salmon Sushi Bake is a warm, comforting baked casserole that captures all the flavors of a sushi roll — sticky vinegared rice, rich salmon, creamy crab topping, and crunchy seaweed and sesame — in an easy, crowd-friendly dish. Scoop into nori sheets or serve over veggies for a delicious, hands‑off dinner or party centerpiece.

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Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Course Dinner

Cuisine Japanese‑American

Servings 8 servings

Calories 420 kcal

Ingredients

  

Rice Layer

• 2 cups sushi rice (short‑grain), rinsed rinsed until water runs mostly clear
• 2 cups water or follow rice cooker/stovetop instructions if different
• 0.25 cup seasoned rice vinegar (or ¼ cup rice vinegar + 1½ Tbsp sugar + ½ tsp salt)
• 2 Tbsp furikake, divided some in rice, some on top

Salmon & Creamy Crab Topping

• 1.5 lb salmon fillet, skin removed, patted dry cut into bite-size pieces or flaked if pre-roasted
• 0.5 tsp garlic powder for seasoning the salmon
• 0.5 tsp fine salt
• 0.25 tsp black pepper
• 8 oz imitation crab, finely chopped or real crab if preferred
• 0.5 cup Japanese mayo (e.g., Kewpie)
• 4 oz cream cheese, softened
• 1 Tbsp low‑sodium soy sauce (or tamari)
• 1 Tbsp sriracha adjust to taste
• 2 Tbsp green onion, finely sliced plus more to finish

Finishes & Serving

• 0.25 cup Japanese mayo (for spicy mayo drizzle) mix with 1–2 tsp sriracha
• 1 tsp sriracha (for drizzle) or more, to taste
• 1 tsp black sesame seeds (optional)
• 1 tsp white sesame seeds (optional)
• 4 sheets nori sheets (for scooping) full or snack-size
• 1 cup cucumber matchsticks (optional) for serving
• 1 cup avocado slices (optional) for serving

Instructions

 

• Step 1 – Cook and season the rice: Cook 2 cups sushi rice with 2 cups water in a rice cooker or on the stovetop (follow your brand’s water ratio if different). As soon as it’s done, transfer to a wide bowl. Sprinkle with seasoned rice vinegar, then fold gently with a rice paddle to coat without smashing the grains. Fan or spread to cool slightly; warm, not hot, is perfect for assembling.
• Step 2 – Season the salmon: Pat the salmon dry. Sprinkle with garlic powder, salt, and pepper. You can lightly oil and roast the salmon separately at 400°F (200°C) for 10–12 minutes and flake, or bake it raw directly in the casserole (the latter keeps things simplest). If baking raw, just make sure pieces are bite-size and spaced so heat can circulate.
• Step 3 – Mix the creamy topping: In a bowl, combine chopped imitation crab (or real crab), Japanese mayo, softened cream cheese, soy or tamari, sriracha, and green onion. Mix until creamy and cohesive. Taste and adjust salt or heat to your preference.
• Step 4 – Assemble the bake: Lightly grease a 9×13‑inch baking dish. Press the warm sushi rice into an even layer. Sprinkle 1 Tbsp of the furikake over the rice. Place salmon pieces evenly over the rice (or flaked pre-roasted salmon). Spread the creamy crab mixture over the top in an even layer. Sprinkle the remaining 1 Tbsp furikake over the surface.
• Step 5 – Bake: Bake at 400°F (200°C) for 18–22 minutes, until the topping is warmed through and the edges look lightly set. For a golden finish, broil 1–2 minutes — watch closely so it doesn’t burn. The rice should be hot; the topping creamy but not runny.
• Step 6 – Finish & serve: Remove from the oven. Drizzle with spicy mayo, then add extra furikake, sesame seeds, and a shower of sliced green onion. Serve hot with nori sheets for scooping, and optionally cucumber matchsticks, avocado slices, and extra green onion on the side. Let guests build mini hand-rolls or bowl it over rice or greens.

Notes

Make‑ahead tip: Cook and season the rice up to 1 day ahead; cool and store tightly covered. Mix the creamy topping separately and refrigerate. Assemble and bake when ready. Leftovers keep covered in the fridge up to 3 days and reheat well in the oven or microwave — refresh with a sprinkle of furikake and a little spicy mayo before serving.

Variations: Add diced cucumber or avocado after baking for a “California roll” vibe; mix extra sriracha or chili paste for spice; fold in chopped spinach or edamame for a veggie‑forward bake; or sprinkle panko with a little oil over top before the final 5 minutes for a crunchy lid.

Keyword baked sushi casserole, easy sushi bake, party sushi bake, salmon crab bake, salmon sushi bake

Ingredients for Salmon Sushi Bake

Rice Layer

• 2 cups sushi rice (short-grain), rinsed until water runs mostly clear
• 2 cups water (adjust per rice cooker/stovetop directions)
• ¼ cup seasoned rice vinegar (or ¼ cup rice vinegar + 1½ Tbsp sugar + ½ tsp salt, dissolved)
• 2 Tbsp furikake, divided (some in rice, some on top)

Salmon & Creamy Crab Topping

• 1½ lb salmon fillet, skin removed, patted dry
• ½ tsp garlic powder
• ½ tsp fine salt and ¼ tsp black pepper
• 8 oz imitation crab, finely chopped (or real crab if preferred)
• ½ cup Japanese mayo (e.g., Kewpie)
• 4 oz cream cheese, softened
• 1 Tbsp low-sodium soy sauce (or tamari)
• 1 Tbsp sriracha, to taste
• 2 Tbsp green onion, finely sliced (plus more to finish)

Finishes & Serving

• Spicy mayo: ¼ cup Japanese mayo + 1–2 tsp sriracha (mix to taste)
• Black & white sesame seeds (optional if your furikake is sesame-light)
• Extra furikake, to sprinkle
• Nori sheets (full or snack-size, for scooping)
• Cucumber matchsticks, avocado slices, and extra green onion (optional but recommended)

(9×13-inch pan; serves 6 as a main or 8–10 as an appetizer.)

Ingredient Notes (Smart Substitutions & Tips)

• Rice: Use true short-grain sushi rice for the signature sticky, glossy texture. Rinse well so the grains don’t clump. If you only have medium grain, reduce water slightly and don’t overmix.
• Seasoned vinegar: Store-bought seasoned rice vinegar is convenient; if using plain rice vinegar, dissolve sugar and salt first for even seasoning.
• Salmon: Fresh fillet is ideal. Canned salmon works in a pinch—drain well and flake before mixing with the creamy component.
• Imitation vs. real crab: Imitation is classic for this bake and budget-friendly; real crab brings natural sweetness—use what fits your budget.
• Mayo & cream cheese: Japanese mayo adds a silkier, slightly richer tang than standard mayo; cream cheese gives body so the topping bakes scoopable instead of runny.
• Heat level: The listed sriracha keeps things family-friendly. For extra kick, add more to the topping or just the finishing drizzle.
• Furikake: Choose one with sesame and seaweed; some include bonito flakes or shiso. If yours is low on sesame, finish with extra sesame seeds.
• Gluten-aware: Use tamari and check your furikake and sriracha labels.

Step-by-Step Instructions

Step 1 – Cook and season the rice

Cook 2 cups sushi rice with 2 cups water in a rice cooker or on the stovetop (follow your brand’s water ratio if different). As soon as it’s done, transfer to a wide bowl. Sprinkle with seasoned rice vinegar, then fold gently with a rice paddle to coat without smashing the grains. Fan or spread to cool slightly; warm, not hot, is perfect for assembling.

Step 2 – Season the salmon

Pat the salmon dry. Sprinkle with garlic powder, salt, and pepper. You can lightly oil and roast the salmon separately at 400°F (200°C) for 10–12 minutes and flake, or bake it raw directly in the casserole (the latter keeps things simplest). If baking raw, just make sure pieces are bite-size and spaced so heat can circulate.

Step 3 – Mix the creamy topping

In a bowl, combine chopped imitation crab, Japanese mayo, cream cheese, soy/tamari, sriracha, and green onion. Mix until creamy and cohesive. Taste and adjust salt/heat.

Step 4 – Assemble the bake

Lightly grease a 9×13-inch baking dish. Press the warm sushi rice into an even layer. Sprinkle 1 Tbsp furikake over the rice. Add salmon pieces evenly over the rice (flake if pre-roasted). Spread the creamy crab mixture over the top in an even layer. Sprinkle the remaining 1 Tbsp furikake over the surface.

Step 5 – Bake

Bake at 400°F (200°C) for 18–22 minutes, until the topping is warmed through and the edges look lightly set. For a golden finish, broil 1–2 minutes (watch closely). The rice should be hot; the topping should be creamy but not runny.

Step 6 – Finish & serve

Drizzle with spicy mayo. Add extra furikake, sesame seeds, and a shower of green onion. Serve hot with nori sheets for scooping and cucumber/avocado on the side. Guests can build little hand-roll bites right at the table.

Pro Tips for Sushi-Bake Success

1. Rinse the rice well: Clear off excess starch for fluffy, distinct grains that still stick nicely.
2. Season warm rice: Vinegar absorbs better while the rice is warm, giving balanced flavor.
3. Cool the base slightly: Assembling on very hot rice can steam the topping; aim for warm rice and a hot oven for best texture.
4. Soften the cream cheese: Room-temp cream cheese mixes faster and spreads smoothly.
5. Don’t overbake: You’re warming and lightly setting, not drying out the topping. Pull as soon as it’s hot and a little toasty on the edges.
6. Serve with crunch and fresh elements: Cool cucumber, crisp nori, and a sprinkle of green onion make every bite pop.
7. Sauce control: Keep extra spicy mayo on the table. A light drizzle on the pan plus more at serving lets everyone choose their heat.

Flavor Variations

• California Roll Vibes: Add diced cucumber to the topping after baking (stays crisp) and finish with avocado fan slices.
• Spicy Salmon Upgrade: Mix 1–2 extra teaspoons sriracha or a dab of chili paste into the topping and finish with thinly sliced fresh chili.
• Umami Boost: Whisk 1 tsp soy and ½ tsp sugar into a quick drizzle; or finish with a touch of unagi-style sweet–savory sauce.
• Veg-Forward: Fold in finely chopped spinach or edamame to the creamy layer; add extra furikake for balance.
• Herb & Citrus Pop: Grate a little lemon zest into the crab mixture and finish with chives instead of green onion.
• Panko Crunch Top: Sprinkle ½ cup panko mixed with 1 tsp oil over the casserole before the final 5 minutes for a lightly crisp lid.

Step-by-Step Serving Ideas

• DIY Hand-Roll Bar: Set out squares of nori, cucumber matchsticks, avocado, and the hot bake. Guests scoop, roll, and eat with hands—fun and interactive.
• Bowl Night: Spoon bake over warm rice or mixed greens; add cucumber, avocado, and extra furikake; thin spicy mayo with a few drops of water for a drizzle-worthy sauce.
• Party Bites: Press the rice layer thinner and bake in two 8×8 pans. Cut into small squares, place each on a nori chip, and garnish with sesame and scallion.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook and season the rice up to 1 day ahead; cool and store tightly covered (bring to room temp before assembling). Mix the creamy topping and refrigerate in a separate container. Assemble and bake when ready.
• Refrigerate leftovers: Cover and chill up to 3 days.
• Reheat: Warm portions in a 325°F (165°C) oven for 10–12 minutes or microwave in short bursts. Refresh with a sprinkle of furikake and a little spicy mayo.
• Freeze? Not ideal (rice and dairy suffer). If you must, freeze tightly wrapped portions up to 1 month and reheat in the oven; expect softer texture.

Nutrition Facts (Per Serving)

Estimated for 8 servings, using salmon, imitation crab, Japanese mayo, cream cheese, sushi rice, and standard finishes; toppings vary.

For lighter numbers, reduce cream cheese to 3 oz and use a thinner spicy mayo drizzle.

Troubleshooting Guide

• Rice feels mushy: Too much water or overmixing. Rinse well before cooking, use correct ratios, and fold vinegar gently.
• Topping too loose: Measure mayo/cream cheese accurately; bake a few extra minutes or let rest 5 minutes before slicing.
• Not enough flavor: Add a pinch of salt or a splash of tamari to the topping, and finish with extra furikake and green onion.
• Too spicy for kids: Keep the sriracha mostly in the finishing drizzle instead of the base mix.
• Nori softening: Keep nori in a closed container until serving; assemble bites at the table so they stay crisp.

FAQ About Salmon Sushi Bake

TastyInspo Notes

• Warm rice, cool hands: Lightly dampen your fingers or a rice paddle so the rice presses evenly without sticking.
• Balance the bite: A sprinkle of furikake on both rice and top ensures umami in every forkful.
• Rest briefly: Let the bake sit for 5 minutes after coming out of the oven; the layers settle and slice cleaner.
• Contrast counts: Serve with crisp cucumber and snappy nori so each warm, creamy scoop has crunch.
• Finish with fragrance: A final dusting of green onion and sesame makes the pan look—and smell—like a sushi shop specialty.
• Leftover love: Turn tomorrow’s portion into a rice bowl—loosely mash, reheat, and top with a quick salad of cucumber and herbs.

Final Thoughts

This Salmon Sushi Bake condenses everything you love about sushi night into a shareable, low-stress pan that still feels special. The method is straightforward, the ingredients are flexible, and the result is a creamy, savory, lightly spicy centerpiece that invites you to scoop, wrap, and enjoy. Master the simple rhythm—rinse and season the rice, stir a cohesive topping, bake just to set, and finish with crunchy, fresh garnishes—and you’ll have a reliable, crowd-pleasing favorite ready for weeknights, meal prep, or your next party.