Description
Salmon Sushi Bake is a delicious and viral recipe that layers flavorful cooked sushi rice with a creamy, spicy mixture of shredded cooked salmon, imitation crab, cream cheese, and Sriracha mayo. Baked to perfection and topped with furikake, sesame seeds, and green onions, this easy-to-make dish captures the essence of sushi in a warm, comforting casserole form. Perfect for a casual dinner or entertaining guests, it’s served by scooping a portion and wrapping it with crispy seaweed snacks.
Ingredients
Scale
Sushi Rice
- 2 cups uncooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- ½ tsp salt
Seafood Mixture
- 10 oz imitation crab
- 8 oz salmon (about 2 cups shredded cooked salmon)
- 4 oz cream cheese
- ⅓ cup Sriracha Mayo (see notes for substitute)
Toppings and Garnishes
- Furikake, as needed
- Seaweed snacks, for serving
- Sesame seeds, for topping (optional)
- Green onion, chopped
Instructions
- Cook the Sushi Rice: Prepare the sushi rice according to package instructions until tender.
- Season the Rice: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds or until dissolved. Pour this mixture into the cooked rice and gently fold to combine. Set aside to cool slightly.
- Cook the Salmon: Season salmon with salt and pepper. Either air fry at 400°F for 10-12 minutes or bake in the oven at 375°F for 15-17 minutes until cooked through.
- Prepare the Seafood Mixture: In a large bowl, shred imitation crab and the cooked salmon. Add cream cheese and Sriracha mayo. Mix until smooth and fully combined.
- Preheat Oven and Prepare Dish: Preheat oven to 400°F and grease or line a 9×9 inch or 9×13 inch baking dish.
- Assemble the Sushi Bake: Spread the seasoned sushi rice evenly into the baking dish, pressing gently to flatten the surface. Sprinkle a generous layer of furikake over the rice, then spread the salmon-crab mixture evenly on top, pressing gently to smooth.
- Bake: Bake the assembled dish at 400°F for 10-15 minutes until warmed through and slightly golden on top.
- Add Final Toppings: Remove from oven and drizzle with additional Sriracha mayo. Sprinkle chili furikake, sesame seeds, and chopped green onions over the top.
- Serve: Scoop portions of the sushi bake and wrap each scoop in seaweed snacks to serve. Enjoy warm.
Notes
- I used ⅓ cup of Lee Kum Kee’s Sriracha Mayo in this recipe. For a substitute, mix ⅓ cup of Kewpie mayo with 2 tablespoons of Sriracha hot chili sauce.
- You can cook the salmon either in an air fryer or in the oven depending on your preference and equipment availability.
- Furikake adds a wonderful umami flavor and crunch—feel free to use your favorite variety.
- Use fresh green onions for a bright, fresh garnish.
Keywords: salmon sushi bake, sushi casserole, baked sushi, imitation crab recipe, salmon recipe, sushi rice bake