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–+ servings
A Salmon Sushi Bake casserole topped with drizzles of brown and yellow sauces, sprinkled with chopped green onions and sesame seeds, in a white rectangular dish.

Salmon Sushi Bake

This salmon sushi bake is a creamy, comforting twist on sushi with seasoned rice, baked salmon, Japanese mayo, and eel sauce.
5 from 4 votes
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 10
Calories: 259kcal

Equipment

Ingredients 

US Customary - Metric

Rice Layer

Salmon Layer

Toppings and Servings

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

Nutrition

Calories: 259kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 545mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg