Salmon sushi bake is my new favorite way to have a quick, easy sushi night at home without all the fuss. This salmon sushi bake recipe is made with tender, juicy salmon, imitation crab, sriracha, cream cheese, kewpie mayo, and plump seasoned sushi rice. My favorite way to eat it is as a mini handroll with seaweed snack, fresh cucumbers, and avocado.

You can also easily customize your salmon sushi bake with different sauces, proteins, and toppings. This easy Asian fusion-style casserole is perfect for your next busy weeknight dinner or as a crowd-pleasing dish at your next dinner party.

Ingredients

You can find all of the ingredients for this salmon sushi bake recipe at your local Asian grocery store. Full measurements and links to the ingredients I used are listed in the recipe card below.

• Sushi Rice: aka short-grain rice, has a higher starch content than other varieties, which gives it a sticky texture that helps it hold its shape. Here is my comprehensive guide on how to make sushi rice.
• Rice Vinegar: has a mild, slightly sweet flavor that seasons the sushi rice.
• Sugar and salt: to season the rice.
• Furikake seasoning: adds a crunchy, salty, umami seasoning to the rice.
• Salmon: Choose fresh, high-quality salmon.
• Oil, salt, pepper, and garlic powder: to season the salmon.
• Imitation Crab: You can find imitation crab in the frozen aisle at any Asian grocery market.
• Cream cheese: adds a silky, creamy flavor to the crab layer.
• Kewpie mayonnaise: a Japanese mayonnaise that is made with egg yolks instead of whole eggs, so the result yields a richer, more velvety texture.
• Sriracha: adds a spicy element to the crab layer and the Sriracha mayo.
• Soy sauce: adds a salty, umami element to the baked salmon sushi.
• Sesame oil: adds a nutty finish.
• Green onion: for aromatic flavor and to garnish.
• Sriracha mayo: for added spicy creaminess. Find my recipe for sriracha mayo here.
• Unagi Sauce: for added umami tanginess. Find my recipe for unagi sauce here.

Substitutions and Additions

Substitutions

• Protein: you can make a sushi bake without salmon, or with just salmon, canned tuna, cooked shrimp or scallops.
• Mayonnaise: an alternative to kewpie mayo.

Additions

• Masago: add some fresh fish roe for added umami flavor.
• Wasabi: for added heat.
• Panko bread crumbs, fried onions or tempura bits (tenkasu): for extra crunch and texture.
• Ponzu sauce: adds additional citrus and soy based seasoning.
• Yuzu kosho: for added citrus, saltiness, and a little heat.

How to Make Salmon Sushi Bake

Here are the step-by-step instructions for how to make this salmon sushi bake recipe.

1. Make the sushi rice.

2. Season the salmon with olive oil, garlic powder, salt and pepper.
3. Line a baking sheet with parchment paper and place the salmon in the center. Transfer to the oven and broil for 8 minutes. Or bake it in the air fryer at 400°F (204°C) for 12 minutes. Then remove the skin.

4. In a large mixing bowl, shred the crab and cut into small pieces. Then add the salmon, shred and mix together.

5. Add the Kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and green onions and mix until combined. Set aside.

6. Add an even layer of rice to the baking pan. Then, sprinkle furikake seasoning over the rice.

7. Add an even layer of the salmon and crab mixture over the rice and press down firmly.

8. Bake at 425ºF (218°C) for about 10 to 15 minutes. For more crispiness and color on top, you can broil it for a few minutes until slightly charred, but keep a close eye on it so it doesn’t burn.
9. Drizzle the salmon sushi bake with spicy mayo and unagi sauce, and top with green onions and sesame seeds. Enjoy with roasted seaweed snacks, avocado, and cucumber slices!

Storage Instructions

You can store any leftover salmon sushi bake, wrapped in plastic wrap or in an airtight container, in the refrigerator for up to 3 days.

Reheat: bake the sushi dish in the oven until warm, or microwave it on a plate, covered, until warm.

FAQ

How to eat sushi bake with salmon?

The most popular way to eat sushi bake is to make small sushi hand rolls with small seaweed sheets or seaweed snacks alongside cucumber slices and avocado. Or you can eat it straight from the casserole dish!

What seafood can I use?

You can make the original sushi bake without salmon. Or you can also use cooked shrimp, scallops, or even canned tuna.

Where can I get eel sauce?

You can find eel sauce in the sauce aisle at your local Asian grocery store. Or you can find my recipe for homemade Unagi sauce (eel sauce) here.

Do you eat salmon sushi bake hot or cold?

You can serve this baked salmon sushi either hot or cold! Just keep in mind that if you refrigerate the sushi, the rice may dry out and harden over time.

Salmon Sushi Bake Recipe