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Salmon Sushi Bake

A deconstructed sushi casserole with layers of seasoned sushi rice, creamy salmon-crab mixture, baked to bubbly perfection and topped with spicy mayo, furikake, and fresh toppings—served with nori for scooping.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Main
Cuisine Japanese-American fusion
Servings 8
Calories 340 kcal

Equipment

  • 9×9 or 9×13 baking dish
  • Rice cooker or pot with lid
  • Wooden spoon or rice paddle
  • Mixing bowls and spoon
  • Measuring Cups and Spoons
  • Oven and broiler

Ingredients
  

For the Sushi Rice:

  • 2 cups short-grain sushi rice
  • 2 ½ cups water
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

For the Seafood Layer:

  • 8–10 oz cooked salmon (fresh baked, leftover, or canned)
  • 1 cup imitation crab, flaked (or shrimp/crab substitute)
  • 4 oz cream cheese, softened
  • ½ cup Kewpie mayonnaise (or regular mayo)
  • 1–2 tablespoons Sriracha (to taste)
  • 1 tablespoon soy sauce or tamari

For Assembly & Garnish:

  • 2–3 tablespoons furikake seasoning
  • Spicy mayo (¼ cup Kewpie mayo + 1–2 tsp Sriracha)
  • 1 avocado, sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Nori sheets, for serving

Instructions
 

Cook and Season Rice:

  • Rinse sushi rice under cold water until mostly clear. Cook in a rice cooker or pot with water until tender.
  • While still warm, gently fold in rice vinegar, sugar, and salt. Spread evenly in a greased baking dish.

Prepare Salmon Mixture:

  • Bake salmon fillets at 375°F (190°C) for 12–15 minutes, or until flaky. Shred with a fork.
  • In a bowl, combine shredded salmon, imitation crab, cream cheese, Kewpie mayo, Sriracha, and soy sauce. Mix until creamy.

Assemble Layers:

  • Sprinkle furikake evenly over rice. Spread the salmon mixture on top. Add another light sprinkle of furikake if desired.

Bake & Broil:

  • Bake at 375°F (190°C) for 15–20 minutes, or until warmed through and bubbly.
  • Broil for 1–2 minutes for a lightly golden top—watch closely to prevent burning.

Garnish & Serve:

  • Drizzle with spicy mayo, then add avocado slices, green onions, and sesame seeds.
  • Serve hot with nori sheets for scooping.

Notes

  • Make Ahead: Assemble the bake up to 24 hours ahead, cover, and refrigerate. Bake just before serving.
  • Seafood Options: Swap imitation crab for shrimp, real crab, or all salmon.
  • Low-Carb Swap: Use seasoned cauliflower rice instead of sushi rice.
  • Dairy-Free: Substitute dairy-free cream cheese and vegan mayo.
  • Storage: Store leftovers in an airtight container for up to 2 days. Reheat gently in the oven at 325°F (165°C).
Keyword deconstructed sushi, Salmon sushi bake, sushi bake recipe, sushi casserole