Salmon Sushi Bake Recipe

Introduction

Salmon Sushi Bake is a delightful twist on traditional sushi, combining layers of seasoned rice, creamy salmon mixture, and flavorful toppings baked to perfection. It’s an easy, comforting dish that brings sushi flavors into a warm, shareable casserole.

Ingredients

• 1 ½ cups Sushi rice, rinsed
• 2 cups Water
• ¼ cup Lite seasoned rice vinegar
• 2 tablespoons Furikake
• 8 oz Salmon filet, skin removed and cut into ½” pieces
• 8 oz Imitation crab meat, shredded
• ⅓ cup Kewpie mayo
• 3 oz Cream cheese, softened
• 2 tablespoons Sriracha
• 2 tablespoons Soy sauce or Tamari
• ¼ cup Green onions, sliced thin
• ¼ cup Soy sauce (for unagi sauce)
• ¼ cup Mirin
• 2 tablespoons Sake
• 1 ½ tablespoons White granulated sugar
• ½ cup Kewpie mayo (for spicy mayo)
• 2 tablespoons Sriracha (for spicy mayo)
• 1 teaspoon Fresh lime juice
• ¼ teaspoon Salt
• Avocado, sliced thin (for topping)
• Black and white sesame seeds, toasted (for topping)
• Green onion, sliced thin (for topping)
• English cucumber, sliced thin (for topping)
• Nori sheets, cut into small squares (for serving)

Instructions

1. Step 1: Place the rinsed sushi rice in a fine mesh strainer and rinse under cold water until water runs clear. Transfer rice to a large pot, cover with water, and soak for 15 minutes.
2. Step 2: Bring the pot to a boil, then reduce heat to low, cover with a lid, and simmer for 20 minutes until rice is cooked. Remove from heat and let the rice sit covered for 10 minutes.
3. Step 3: Drizzle the seasoned rice vinegar over the cooked rice and gently fold it in with a rubber spatula. Cover loosely with a dish towel and let cool to room temperature.
4. Step 4: In a small bowl, combine Kewpie mayo, cream cheese, sriracha, soy sauce, and green onions. Add diced salmon and shredded imitation crab meat, folding gently. Cover and refrigerate.
5. Step 5: For the unagi sauce, combine soy sauce, mirin, sake, and sugar in a small saucepan. Heat over medium flame until boiling, then simmer for 5 minutes until slightly thickened. Remove from heat and cool.
6. Step 6: Mix spicy mayo by combining Kewpie mayo, sriracha, lime juice, and salt in a small bowl. Refrigerate until needed.
7. Step 7: Preheat oven to 425°F (220°C). Spray a baking dish with nonstick spray and line with parchment paper. Press the seasoned rice evenly into the pan using wet hands. Sprinkle furikake on top.
8. Step 8: Spread the salmon mixture evenly over the rice layer. Bake for 10–15 minutes. Optional: broil for a few minutes at the end to caramelize the top, watching carefully to avoid burning.
9. Step 9: Remove from oven and let cool for 10 minutes. Drizzle with unagi sauce and spicy mayo. Garnish with sliced avocado, cucumber, sesame seeds, and green onions.
10. Step 10: Serve with nori sheet squares to scoop up the sushi bake and enjoy.

Tips & Variations

• Use fresh salmon for the best flavor, and avoid overmixing the fish to keep texture intact.
• Substitute imitation crab with cooked shrimp or additional salmon for variation.
• Adjust the spiciness by adding more or less sriracha to the mayo mixtures.
• Broiling at the end adds a lovely caramelized top, but watch carefully to prevent burning.
• Serve with pickled ginger or wasabi on the side for an authentic sushi experience.

Storage

Store any leftover sushi bake in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through to preserve texture, or enjoy cold. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to cook salmon casserole without fully cooking the fish?

This recipe bakes the salmon until cooked through, making it safe to eat. If you prefer, ensure the salmon is opaque and flakes easily before serving.

Can I make this recipe ahead of time?

Yes, you can prepare the rice and salmon mixture in advance and assemble before baking. For best results, bake right before serving to enjoy the warm, creamy texture.

Salmon Sushi Bake Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

This Salmon Sushi Bake is a delicious, easy-to-make layered sushi casserole featuring seasoned sushi rice topped with a creamy salmon and imitation crab mixture, baked to perfection and finished with flavorful unagi and spicy mayo sauces. Garnished with fresh avocado, cucumber, and toasted sesame seeds, this dish offers all the classic sushi flavors in a convenient baked form that’s perfect for sharing.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Japanese Fusion

Ingredients

Scale 1x2x3x

Sushi Rice

• 1 ½ cups Sushi rice, rinsed
• 2 cups Water
• ¼ cup Lite seasoned rice vinegar
• 2 tablespoons Furikake

Salmon Mixture

• 8 oz Salmon filet, skin removed and cut into ½ inch pieces
• 8 oz Imitation crab meat, shredded
• ⅓ cup Kewpie mayo
• 3 oz Cream cheese, softened
• 2 tablespoons Sriracha
• 2 tablespoons Soy sauce or Tamari
• ¼ cup Green onions, sliced thin

Unagi Sauce

• ¼ cup Soy sauce
• ¼ cup Mirin
• 2 tablespoons Sake
• 1 ½ tablespoons White granulated sugar

Spicy Mayo

• ½ cup Kewpie mayo
• 2 tablespoons Sriracha
• 1 teaspoon Fresh lime juice
• ¼ teaspoon Salt

Toppings

• Avocado, sliced thin
• Sesame seeds, black and white, toasted
• Green onion, sliced thin
• English cucumber, sliced thin
• Nori sheets, cut into small squares

Instructions

1. Prepare the Sushi Rice: Rinse the sushi rice under cold water in a fine mesh strainer until the water runs clear, then soak it in a large pot with water for 15 minutes. Bring the pot to a boil, reduce to a simmer, cover, and cook for 20 minutes until the rice is fully cooked. Remove from heat and let the rice sit, covered, for 10 minutes. Drizzle seasoned rice vinegar over the cooked rice and gently fold with a rubber spatula until evenly mixed. Cover lightly with a dish towel and allow to cool to room temperature.
2. Make the Salmon Mixture: Remove the skin from the salmon and cut into ½ inch cubes. In a small bowl, combine Kewpie mayo, cream cheese, Sriracha, soy sauce, and green onions. Add the diced salmon and shredded imitation crab meat, gently folding to mix without breaking the pieces. Cover with plastic wrap and refrigerate until needed.
3. Prepare the Unagi Sauce: Combine soy sauce, mirin, sake, and sugar in a small saucepan. Heat over medium heat until it begins to boil, then reduce to a simmer and cook for 5 minutes until the mixture thickens slightly. Remove from heat and let cool.
4. Prepare the Spicy Mayo: In a small bowl, mix together Kewpie mayo, Sriracha, fresh lime juice, and salt. Refrigerate until ready to use.
5. Assemble the Sushi Bake: Preheat your oven to 425°F (220°C). Spray a baking dish with nonstick spray and line it with parchment paper. Transfer the cooled sushi rice into the dish, dipping your hands in cold water to gently press the rice evenly into the pan. Sprinkle furikake over the rice.
6. Add Salmon Mixture and Bake: Spread the salmon and crab mixture evenly over the rice using a spatula. Place the pan in the oven and bake for 10-15 minutes. Near the end of baking, turn on the broiler to caramelize the top, watching closely to prevent burning. Remove from oven and let cool for 10 minutes.
7. Serve: Either serve the sushi bake directly from the pan or transfer it to a wooden board. Drizzle with the cooled unagi sauce and spicy mayo. Garnish with sliced avocado, cucumber, toasted sesame seeds, and green onions. Serve alongside nori sheets and enjoy!

Notes

• Rinse sushi rice thoroughly to remove excess starch for perfect fluffy rice.
• Soaking sushi rice before cooking helps improve the texture.
• Use Kewpie mayo for authentic richness and flavor.
• Watch the dish carefully when broiling to avoid burning the top layer.
• This recipe can be doubled to serve a larger crowd.
• Leftovers keep well refrigerated for up to 2 days, but sushi bake is best enjoyed fresh.

Keywords: Salmon Sushi Bake, Sushi Casserole, Baked Sushi, Japanese Fusion, Easy Sushi, Seafood Bake