Introduction

Salmon sushi bake is a delicious and easy-to-make twist on traditional sushi, perfect for sharing at gatherings or enjoying as a comforting meal. This viral recipe layers flavorful seasoned rice with a creamy mixture of salmon, imitation crab, and spicy mayo for a crowd-pleasing dish.

A close-up of a woman's hand holding a small square piece of food wrapped in dark green seaweed. The food has three layers: the bottom is white rice, the middle is orange and creamy with small bits of green onion and red crab meat, and the top is sprinkled with black sesame seeds and more green onion pieces. In the background, there is a white ceramic dish filled with more of the same layered food, mostly orange on top with green bits and black sesame seeds, and some white rice visible where the food has been eaten. A white plate with dark green seaweed pieces sits blurred in the back on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 are dissolved. Pour the mixture into the cooked rice and gently mix until well combined. Set rice aside.
Step 3: Season salmon with salt and pepper. Cook salmon by air frying at 400°F for 10-12 minutes or baking in the oven at 375°F for 15-17 minutes until fully cooked. Shred the salmon once cooled.
Step 4: In a large bowl, shred imitation crab and combine with the shredded salmon, cream cheese, and Sriracha mayo. Mix until smooth and well combined.
Step 5: Preheat the oven to 400°F and prepare a 9×9 inch or 9×13 inch baking dish.
Step 6: Transfer the cooked sushi rice into the baking dish and gently press down to flatten evenly. Sprinkle a generous layer of furikake over the rice, then spread the salmon-crab mixture on top. Press gently to smooth the surface.
Step 7: Bake for 10-15 minutes at 400°F until heated through and slightly golden.
Step 8: Remove from the 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 and wrap it with a seaweed snack. Enjoy!

Tips & Variations

For a milder flavor, substitute Sriracha mayo with plain mayo or a mixture of mayo and a small amount of sweet chili sauce.
Use fresh salmon if possible, but canned or leftover cooked salmon also works well for this recipe.
Try adding diced cucumber or avocado as a fresh topping for extra texture and flavor.
If you don’t have furikake, sprinkle toasted sesame seeds and a little seaweed flakes instead.

Storage

Store leftovers covered tightly in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F for 10 minutes or until heated through. Avoid microwaving wrapped seaweed snacks along with the sushi bake, as they can become soggy.

How to Serve

A rectangular white baking dish filled with a creamy, orange-colored baked pasta or casserole, topped with thin, dark red lines of sauce drizzled diagonally and thinly sliced green onions scattered evenly over the surface. The orange layer looks smooth with a slightly textured baked crust, while small black sesame or spice seeds are sprinkled throughout. Around the dish are some chopped green onions and black sesame seeds on a white marbled surface. Nearby, there is a small white bowl with more black sesame seeds and a white plate with two dark green seaweed sheets. A gray cloth is placed to the left side of the baking dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raw salmon for this recipe?

This recipe calls for cooked salmon to ensure food safety and proper texture. You can cook fresh salmon by baking or air frying before shredding and adding it to the bake.

What can I substitute for imitation crab?

If you prefer, you can use cooked shrimp, real crab meat, or even chopped cooked fish as alternatives. Adjust quantities as needed for taste and texture.