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.
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.
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.
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.
Related Recipes You’ll Love
- Baked Sushi Cups with Salmon and Avocado
- Sushi Nachos
- Crispy Rice Paper Onigirazu (Sushi Sandwich)
- California Roll Rice Paper Sushi Sandwich (Onigirazu)
Salmon Sushi Bake
Equipment
- Air Fryer or oven
- 11x7 baking dish or 9x9 dish
Ingredients
Rice Layer
- 1.75 cups short-grain rice uncooked
- 2 tablespoon rice vinegar
- 2 teaspoon granulated sugar
- ½ teaspoon salt
Salmon Layer
- 8 oz salmon boneless and skinless
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 12 sticks (8 oz) imitation crab meat shredded and finely chopped
- ⅓ cup Japanese mayo
- 4 oz. cream cheese softened at room temperature
- 2 tablespoon sriracha adjust to your taste
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 green onion chopped
- Pinch of salt
Toppings and Servings
- Furikake
- Japanese mayo
- Eel sauce
- Chopped green onions
- Roasted seaweed snack
- Sliced cucumbers
- Sliced avocado
Instructions
- Rinse and cook the rice according to package instructions using a rice cooker or stovetop. While the rice is still warm, gently mix in the rice vinegar, sugar, and salt until evenly combined. Set aside to cool slightly.1.75 cups short-grain rice, 2 tablespoon rice vinegar, 2 teaspoon granulated sugar, ½ teaspoon salt
- Lightly season the salmon all over with salt and garlic powder. Bake at 400°F (200°C) for 12-15 minutes or air fry at 400°F (200°C) for 9-12 minutes until cooked through. Remove and flake into small pieces with a fork.8 oz salmon, ¼ teaspoon salt, ¼ teaspoon garlic powder
- In a bowl, combine the flaked salmon, chopped imitation crab, Japanese mayo, cream cheese, sriracha, soy sauce, sesame oil, green onion, and salt. Stir until creamy and well mixed, then taste and adjust spice as needed.12 sticks (8 oz) imitation crab meat, ⅓ cup Japanese mayo, 4 oz. cream cheese, 2 tablespoon sriracha, 2 tablespoon soy sauce, 1 teaspoon sesame oil, 1 green onion, Pinch of salt
- Press the rice into the bottom of a lightly greased 2.5-quart baking dish (9x9 or 11x7 dish) to form an even layer. Sprinkle a thin, even layer of furikake over the rice, then spread the salmon mixture evenly on top.Furikake
- Bake at 400°F (200°C) for about 15 minutes until heated through and slightly bubbly.
- Remove from the oven and let cool for about 5 minutes. Drizzle a thin layer of Japanese mayo and eel sauce over the top, then finish with more furikake and chopped green onions. Serve with roasted seaweed snacks for scooping and add sliced cucumbers and avocado on top if desired.Japanese mayo, Eel sauce, Chopped green onions, Roasted seaweed snack, Sliced cucumbers, Sliced avocado
Kim says
Delicious!
Loida says
Amazing so yummy
CRR says
I’ve made it twice this week- doubled it because it’s delicious!
Herman says
wow thats amazing! doubling it works and serves even more people 🙂
Rosalie Santos says
so delicious