Salmon Sushi Bake

Name: Salmon Sushi Bake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1.75 cups short-grain rice (uncooked); 2 tbsp rice vinegar; 2 tsp granulated sugar; 1/2 tsp salt; 8 oz salmon (boneless and skinless); 1/4 tsp salt; 1/4 tsp garlic powder; 12 sticks (8 oz) imitation crab meat (shredded and finely chopped); 1/3 cup Japanese mayo; 4 oz. cream cheese (softened at room temperature); 2 tbsp sriracha (adjust to your taste); 2 tbsp soy sauce; 1 tsp sesame oil; 1 green onion (chopped); Pinch of salt; Furikake; Japanese mayo; Eel sauce; Chopped green onions; Roasted seaweed snack; Sliced cucumbers; Sliced avocado

5 from 2 votes

Updated on Feb 1, 2026 · Published by Herman · 2 Comments · This post may contain affiliate links

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If you’re craving sushi but don’t feel like rolling anything (it's harder than it looks!), then this salmon sushi bake is about to become your new best friend. You get all the flavors you love in sushi like seasoned rice, creamy salmon, and savory toppings, all baked in one casserole dish.

A Salmon Sushi Bake casserole dish filled with baked sushi rice, topped with zigzag drizzles of creamy mayo and dark sauce, sprinkled with chopped green onions and sesame seeds, with a wooden spoon and nori sheets beside it.

I like to make this salmon sushi bake recipe for parties and gatherings because it feeds a large group of people and it's super easy to make.

What Is Salmon Sushi Bake?

A sushi bake with salmon is essentially a deconstructed sushi roll baked casserole-style. Instead of rolling everything in nori, the seasoned rice and creamy seafood topping are layered in a dish and baked until warm and bubbly.

Just scoop it up with roasted seaweed snacks and customize every bite with sauces and toppings like cucumbers and avocado.

A close-up of a Salmon Sushi Bake casserole topped with zigzag drizzles of mayonnaise and dark sauce, garnished with chopped green onions, sesame seeds, and herbs, in a rectangular dish with a wooden spoon beside it.

Why You’ll Love This Salmon Sushi Bake

Big sushi flavor without the rolling: All the taste of sushi without rolling and slicing into small pieces.
Perfect for sharing: Great for family dinners, parties, or casual get-togethers.
Totally customizable: Adjust the spice, toppings, and add-ins to your heart’s content.

Equipment You’ll Need

Rice cooker or medium pot
Mixing bowls
11x7 or 9x9 baking dish
Oven or air fryer

Ingredients for Salmon Sushi Bake

Rice Layer

Short-grain rice: Creates the slightly sticky base that mimics sushi rice
Rice vinegar: Adds the classic tangy sushi rice flavor
Sugar
Salt

Creamy Salmon and Crab Layer

Salmon: The star of the dish, baked and flaked until tender
Salt
Garlic powder
Imitation crab meat: Brings sweetness and texture similar to a California roll

Japanese mayo: Creamy and rich, essential for sushi bake texture
Cream cheese: Makes the salmon layer extra luscious
Sriracha
Soy sauce
Sesame oil
Green onion

Toppings and Serving

Furikake: Savory seasoning for the rice layer
Eel sauce: Sweet and salty drizzle on top
Roasted seaweed snacks: For scooping and serving
Cucumbers
Avocado

Customizations

Make it extra spicy: Add more sriracha or a pinch of chili crisp to the salmon mixture.
Swap the protein: Try canned tuna instead of salmon.

How to Make Salmon Sushi Bake

Prepare the Sushi Rice

Rinse and cook the rice according to package instructions. While still warm, gently mix in rice vinegar, sugar, and salt until evenly combined.

Set aside to cool slightly.

Cook the Salmon

Season the salmon with salt and garlic powder. Bake at 400°F (200°C) for 12–15 minutes or air fry at the same temperature for 9–12 minutes until cooked through.

Once cooked, flake into small pieces with a fork.

Mix the Salmon Layer

In a bowl, combine flaked salmon, imitation crab, Japanese mayo, cream cheese, sriracha, soy sauce, sesame oil, green onion, and a pinch of salt. Stir until creamy and well mixed.

Assemble and Bake

Press the rice evenly into a lightly greased baking dish. Sprinkle furikake over the rice, then spread the salmon mixture on top. Bake at 400°F (200°C) for about 15 minutes until heated through and slightly bubbly.

Finish and Serve the Salmon Sushi Bake

Let cool for about 5 minutes. Drizzle with Japanese mayo and eel sauce, then sprinkle with more furikake and chopped green onions.

Serve immediately with roasted seaweed snacks, cucumbers, and avocado.

A Salmon Sushi Bake casserole topped with drizzles of mayonnaise and dark sauce, garnished with chopped green onions and sesame seeds. A wooden spoon rests in the dish, showing a serving has been scooped out.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until just warmed through.

Tips to Make the Perfect Salmon Sushi Bake

Use warm rice, not hot: Let the rice cool down until it's slightly warm with helps absorb seasoning without getting gummy.
Drizzle sauces at the end: Keeps flavors bright and balanced.

Frequently Asked Questions (FAQs)

How do I serve this Salmon Sushi Bake?

Serve it warm and scoop small portions onto roasted seaweed snacks. Add cucumber and avocado for fresh crunch and creaminess.

Can I prepare this in advance?

Yes! You can assemble the entire sushi bake, cover it tightly, and refrigerate for up to 24 hours. Then just bake before you are ready to serve.

Can I freeze this?

Freezing is not recommended, as the rice and creamy topping can change texture when thawed.

What Is Salmon Sushi Bake?

Why You’ll Love This Salmon Sushi Bake

Equipment You’ll Need