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Salmon Sushi Bake Casserole

Featured in Hearty Main Courses.

Salmon Sushi Bake blends luscious layers of seasoned rice, baked salmon, and a creamy, spicy filling of Japanese mayo and sriracha. The filling, featuring chopped imitation crab and softened cream cheese, is spread over tangy sushi rice and furikake in a baking dish. Finished under the broiler, it's served with a drizzle of zesty spicy mayo, sesame seeds, and fresh green onion. Enjoy with roasted seaweed, unagi sauce, crisp cucumber, and avocado slices for a satisfying take on classic sushi flavors that's easy to share and perfect for gatherings.

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Ranah
Updated on Sun, 18 May 2025 00:10:22 GMT
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Salmon Sushi Bake | lifesugar.co

Salmon Sushi Bake brings together all the vibrant flavors of classic sushi in a warm, bubbly casserole. With creamy salmon, tangy sushi rice, and bold umami toppings, it is a shareable dish that always gets rave reviews at potlucks and family dinners.

I made this first on a weeknight for friends and everyone demanded the recipe right away. Now it is a staple whenever we host movie nights and I always love how it disappears quickly.

Ingredients

  • Dry sushi rice: gives the base the best chewy texture rinse until clear for top results
  • Seasoned rice vinegar: balances richness in the rice use a brand with no artificial flavors if possible
  • Salmon fillet: provides tender flakey protein wild caught is best for flavor and nutrients
  • Salt and pepper: bring out natural flavors sprinkle evenly before baking
  • Garlic powder: adds savory depth buy fresh for the most aroma
  • Imitation crab meat: gives an authentic sweetness to the filling chop finely for best blend
  • Japanese mayonnaise: creates the signature creaminess look for brands like Kewpie
  • Cream cheese: makes the filling extra rich be sure it is fully softened
  • Sriracha: brings heat to balance the creaminess use to taste
  • Low sodium soy sauce: deepens the umami without overpowering
  • Furikake: offers crunch and big flavor go for one with sesame and nori
  • Spicy mayo: adds more zing mix mayo with sriracha and lime juice for brightness
  • Green onion: for freshness slice thin for a pretty topping
  • Black and white sesame seeds: add nuttiness and texture
  • Roasted seaweed: adds crunch for scooping choose sheets that snap easily
  • Unagi sauce: for a savory sweet drizzle optional but so delicious
  • English cucumber and avocado: cooling freshness on the side slices make eating easier

Step-by-Step Instructions

Rinse and Cook the Rice:
Measure two cups of sushi rice into a fine mesh sieve and rinse under cold running water for about one minute using a spoon to move the rice around. This washes off extra starch and keeps your rice fluffy. Add the rinsed rice and two cups of water to your rice cooker. Set to cook. As soon as it is finished transfer to a rimmed baking sheet for seasoning.
Season and Cool the Rice:
While the rice is still warm gently fold in a quarter cup of seasoned rice vinegar with a rice paddle. Use a gentle motion so the grains do not get mashed. Allow the seasoned rice to cool to room temperature on the tray so it does not steam in the casserole later.
Bake the Salmon:
Pat the salmon fillet dry with paper towels and season evenly on both sides with salt pepper and garlic powder. Place on a parchment lined baking sheet and bake at 400 degrees Fahrenheit for 15 to 20 minutes depending on thickness. You are looking for an internal temperature of at least 145 degrees Fahrenheit. Let it rest so it is easier to flake later.
Prepare the Filling:
Once the salmon has cooled use a fork to flake it into large chunks. In a large mixing bowl add the flaked salmon chopped imitation crab Japanese mayonnaise softened cream cheese sriracha and low sodium soy sauce. Stir thoroughly until well combined and creamy.
Assemble the Bake:
Evenly press the cooled seasoned rice into the bottom of a nine by thirteen inch baking dish. Avoid compacting it too tightly so the rice stays tender. Sprinkle on the furikake to add flavor and crunch. Spoon the spicy salmon filling over the top and spread gently to cover all the rice.
Broil for Finish:
Place the dish under the broiler on high for about four minutes. This creates a light golden crust on top and melds the flavors together. Watch closely to prevent burning.
Garnish and Serve:
Drizzle spicy mayo and extra sriracha over the hot casserole. Top with sliced green onions and a generous sprinkle of black and white sesame seeds. Using a spatula scoop portions and serve with roasted seaweed sheets unagi sauce sliced cucumbers and avocado on the side.
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Salmon Sushi Bake Recipe. | lifesugar.co

I love seeing my family dig in and go back for seconds my little ones fight over the last crispy edge pieces every time

Storage Tips

Let any leftovers cool completely before storing. Cover the baking dish tightly with foil or transfer to an airtight container in the fridge. It keeps well for up to three days. When you want to reheat scoop a serving onto a microwave safe plate and warm gently so the fish stays tender. The nori sheets and toppings are best stored separately and added just before eating.

Ingredient Substitutions

If you cannot find fresh salmon you can substitute canned wild salmon drained very well for a shortcut version. For a dairy free option swap out the cream cheese for mashed avocado or silken tofu. Vegan mayo works just as well in place of Japanese mayonnaise. You can try cooked shrimp or all imitation crab instead of salmon for a different flavor twist.

Serving Suggestions

I love to serve this sushi bake piping hot with a big platter of roasted seaweed sheets for scooping like nachos. It is also delicious wrapped in butter lettuce or served alongside a crisp cucumber salad. For parties cut squares and place in mini muffin liners for easy finger food that is instantly popular.

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Easy Salmon Sushi Bake. | lifesugar.co

Cultural Note

This dish is a fun modern take on traditional Japanese sushi. The idea for sushi casseroles started in Hawaii and quickly became a hit among Japanese American families. It is now beloved in potlucks and family gatherings everywhere for making sushi flavors easy and approachable at home.

Frequently Asked Questions

→ How do I keep the sushi rice from getting mushy?

Rinse the rice thoroughly under cold water before cooking, and gently fold in seasoned rice vinegar after it's cooked to maintain texture.

→ Can I use fresh crab instead of imitation crab?

Yes, fresh crab can be used for a richer flavor. Simply shred it and mix into the creamy filling as directed.

→ What’s the best way to serve this dish?

Spoon portions onto roasted seaweed sheets, then add toppings like cucumber or avocado for a handheld bite bursting with flavor.

→ Can the bake be made dairy-free?

Substitute dairy-free cream cheese alternatives for a similar creamy result without dairy.

→ How can I adjust the heat level?

Reduce or increase sriracha in the filling and topping to suit your taste for spice.

Salmon Sushi Bake Casserole

Layers of tender salmon, tangy rice, and creamy filling, topped with spicy mayo and sesame seeds. Great for groups.

Prep Time
18 Minutes
Cook Time
25 Minutes
Total Time
43 Minutes

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Asian

Yield: 6 Servings

Dietary: Gluten-Free

Ingredients

→ For the rice

01 2 cups dry sushi rice
02 2 cups water
03 1/4 cup seasoned rice vinegar

→ For the salmon

04 680 grams salmon fillet
05 Salt, to taste
06 Black pepper, to taste
07 1/2 teaspoon garlic powder

→ Filling

08 225 grams imitation crab meat, chopped
09 120 millilitres Japanese mayonnaise
10 113 grams cream cheese, softened
11 1 tablespoon sriracha
12 1 tablespoon low sodium soy sauce
13 2 tablespoons furikake

→ Topping and garnish

14 Spicy mayonnaise (mayonnaise, sriracha, lime juice, to taste)
15 Green onion, chopped
16 Black and white sesame seeds

→ Accompaniments

17 Roasted seaweed sheets
18 Unagi sauce (eel sauce)
19 English cucumber, sliced
20 Avocado slices

Instructions

Step 01

Rinse the dry sushi rice under cold running water in a fine-mesh sieve for about 1 minute, agitating with a spoon. Transfer the rice to a rice cooker, add the water, and cook according to manufacturer instructions. Once done, spread the cooked rice onto a rimmed baking sheet, drizzle with seasoned rice vinegar, and gently fold it in using a rice paddle. Allow the rice to cool.

Step 02

Preheat oven to 205°C. Season the salmon fillet with salt, black pepper, and garlic powder. Place salmon onto a lined tray and bake for 15–20 minutes or until the internal temperature reaches at least 63°C. Let the salmon cool.

Step 03

Flake the cooled salmon into a large bowl. Add chopped imitation crab meat, Japanese mayonnaise, softened cream cheese, sriracha, and soy sauce. Mix thoroughly until fully combined.

Step 04

Transfer the cooled seasoned rice to a 22x33 cm baking dish. Spread and gently compress the rice in an even layer. Sprinkle furikake evenly on top. Spoon the spicy salmon mixture over the rice and spread into an even layer.

Step 05

Broil the assembled dish in the oven for 4 minutes or until lightly golden. Remove from oven and drizzle with spicy mayonnaise and sriracha. Garnish with chopped green onion and a mix of black and white sesame seeds.

Step 06

Serve warm with roasted seaweed sheets, unagi sauce, sliced English cucumber, and avocado slices alongside.

Notes

  1. To avoid sticky rice, use a rice paddle and fold gently when seasoning sushi rice. Allow sufficient cooling before layering ingredients.

Tools You'll Need

  • Rice cooker
  • Fine-mesh sieve
  • Rimmed baking sheet
  • 22x33 cm baking dish
  • Oven
  • Mixing bowl
  • Rice paddle

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains fish, dairy, soy, egg, and wheat (in imitation crab meat).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 624
  • Total Fat: 28 g
  • Total Carbohydrate: 59 g
  • Protein: 30 g