Jump to Recipe Print RecipeAs I pulled the warm dish from the oven, the tantalizing aroma of my Easy Salmon Sushi Bake swept through the kitchen, igniting my hunger and curiosity. This comforting casserole effortlessly captures the essence of sushi—without the rolling fuss. Featuring tender baked salmon, imitation crab, and perfectly seasoned sushi rice, this recipe is not just easy to make but also a total crowd-pleaser, ideal for both cozy family dinners or lively gatherings. With its customizable ingredients, every bite of this umami-packed delight can be tailored to your palate, ensuring everyone leaves the table happy. Are you ready to turn your kitchen into a sushi-inspired haven? Why Is This Salmon Sushi Bake Amazing? Comforting and delicious, this Salmon Sushi Bake is the perfect option for those seeking a unique twist on traditional sushi. Quick and easy, it saves you from the hassle of rolling while still delivering all the flavors you love. Customizable ingredients mean you can swap in your favorites—try using real crab or even adding avocado for extra creaminess! Perfect for gatherings, this dish is a guaranteed crowd-pleaser that even the pickiest eaters will enjoy. And if you love the flavors here, you might want to check out my Honey Glazed Salmon or Orange Glazed Salmon recipes as well! Salmon Sushi Bake Ingredients • Dive into these essential ingredients for your easy Salmon Sushi Bake! For the Base Calrose Sushi Rice – This sticky rice is perfect for layering; brown rice is a healthier alternative. Seasoned Rice Vinegar – Enhances the rice flavor; try regular vinegar with a sprinkle of sugar if needed. For the Filling Salmon Fillet – Fresh fillet ensures a flaky texture; avoid overcooking for the best results. Imitation Crab Meat – Provides that iconic sushi taste; real crab can elevate the dish! Cream Cheese – Adds richness; feel free to use low-fat versions for a lighter option. Japanese Mayonnaise – Creamy and tangy; substitute with regular mayo in a pinch. Garlic Powder – Adds aromatic depth; fresh garlic can be swapped in for a bolder flavor. Soy Sauce – Infuses umami; low-sodium versions exist for those watching salt intake. Sriracha – Adds a delightful kick; adjust to your spice tolerance! For Topping & Garnish Furikake – A crunchy Japanese seasoning to enhance flavor and texture. Spicy Mayo – A drizzle of mayo mixed with sriracha and lime juice elevates each bite—adjust to taste. Chopped Green Onion – Fresh bright garnish; chives are a great alternative. Black & White Sesame Seeds – Add a nutty crunch; they’re optional, but highly recommended! Accompaniments Roasted Seaweed – Perfect for scooping; adds an authentic touch. Sliced English Cucumber & Avocado – Fresh additions that complement the bake fantastically. Get ready to enjoy an unforgettable journey of flavors as you prepare this delightful Salmon Sushi Bake! Step‑by‑Step Instructions for Salmon Sushi Bake Step 1: Prepare the Rice Rinse 2 cups of Calrose sushi rice under cold water until the water runs clear, then transfer to a rice cooker. Add the appropriate amount of water and cook until fluffy. Once the rice is done, gently fold in ¼ cup of seasoned rice vinegar, allowing it to cool while you prepare the other ingredients. Step 2: Season & Bake the Salmon Preheat your oven to 400°F (200°C). Season a 1-pound salmon fillet with salt, pepper, and a sprinkle of garlic powder to enhance the flavors. Place the salmon on a lined baking sheet and bake for 15-20 minutes, or until it flakes easily with a fork. Once cooked, let the salmon cool, then shred it into bite-sized pieces. Step 3: Mix the Filling In a large mixing bowl, combine the shredded salmon, 8 ounces of imitation crab meat, ½ cup of Japanese mayonnaise, 4 ounces of cream cheese, 1 tablespoon of sriracha, and 2 tablespoons of soy sauce. Stir until all ingredients are thoroughly blended, creating a creamy filling that captures the essence of your Salmon Sushi Bake. Step 4: Assemble the Sushi Bake Grease a 9×13-inch baking dish, and evenly spread the cooled sushi rice as the base layer. Press the rice down firmly and sprinkle a generous layer of furikake on top. Next, spoon the salmon mixture onto the rice, spreading it evenly to create a well-layered Salmon Sushi Bake that’s ready for broiling. Step 5: Broil to Perfection Set your oven to broil, ensuring to keep a close eye on your Salmon Sushi Bake. Place the dish under the broiler for about 4 minutes, or until the top is lightly browned and bubbling. This step adds a delightful texture to the dish and enhances the overall flavor experience. Step 6: Top & Serve Remove the Salmon Sushi Bake from the oven and drizzle with homemade spicy mayo, made from mixing mayo, sriracha, and lime juice. Garnish with chopped green onions and black & white sesame seeds for an extra pop of flavor and presentation. Serve warm with roasted seaweed, cucumber slices, and avocado for an enjoyable meal. Variations & Substitutions for Salmon Sushi Bake Feel free to mix and match these suggestions to make your Salmon Sushi Bake uniquely yours, bursting with delightful flavors! Real Crab: Swap imitation crab for fresh crab meat for an extra luxurious taste that seafood lovers will adore. Brown Rice: Use brown rice instead of Calrose for a heartier, nutrient-dense base that adds a slight nuttiness. Cauliflower Rice: For a low-carb version, substitute sushi rice with cauliflower rice, keeping the flavors while reducing carbs. Creamy Avocado: Incorporate diced avocado into the filling for creamy richness and a fresh flavor with every bite. Extra Spice: If you enjoy heat, add diced jalapeño or sriracha directly into the filling for a fiery kick! Veggie Boost: Enhance the filling with sautéed veggies like bell peppers or mushrooms for added texture and flavor. These vegetables complement the dish beautifully and keep every bite exciting. Tobiko Topping: Top your bake with a sprinkle of tobiko (fish roe) right out of the broiler for a pop of color and an added burst of taste. Miso Drizzle: For an umami upgrade, drizzle a mixture of miso paste and water over the top before broiling for a savory twist. With these variations, your Salmon Sushi Bake will shine on any table. If you’re looking for more inspiration, why not pair it with a refreshing Loaded Baked Potato? Enjoy diving into these creative combinations! Expert Tips for Salmon Sushi Bake Perfect Salmon Cooking: Avoid overcooking the salmon; it should be tender and flaky. Monitor closely while baking for the best results. Cool Rice First: Allow the sushi rice to cool before layering; this prevents steam from making the top too soggy and allows for a crispier finish. Watch the Broil: Keep an eye on the broiler while cooking; it can quickly turn from golden to burnt. Aim for a lightly browned, bubbling top for perfection. Creaminess Factor: For a richer filling in your Salmon Sushi Bake, opt for full-fat cream cheese; it contributes to the desired creamy texture. Mix It Up: Try experimenting with ingredient swaps like real crab or adding avocado into the filling for a personalized touch—customization makes all the difference! How to Store and Freeze Salmon Sushi Bake Fridge: Keep leftovers in an airtight container for up to 3 days. Reheat gently in the oven or microwave, ensuring it heats through without drying out. Freezer: Portion your Salmon Sushi Bake into individual servings and wrap tightly in plastic wrap, then in foil. It can be frozen for up to 2 months. Reheating: Thaw overnight in the fridge before reheating. Warm in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. Make-Ahead: Prepare the dish a day in advance and refrigerate before baking to save time on busy days. Just pop it in the oven when you’re ready to enjoy! What to Serve with Easy Salmon Sushi Bake The perfect meal companions can elevate your Easy Salmon Sushi Bake to new levels of satisfaction, creating a delightful dining experience. Creamy Mashed Potatoes: The smooth texture complements the salmon, adding a comforting element that rounds out the meal. Fresh Seaweed Salad: Its light crunch and tangy flavor beautifully contrast the richness of the baked dish, enhancing your sushi experience. Crisp Cucumber Salad: Chilled and refreshing, this salad adds a crunchy texture while balancing the warm, savory flavors of the bake. Sliced Avocado: Creamy and rich, avocado provides a luscious finish that melds perfectly with the umami of the salmon and crab. Iced Green Tea: A light beverage that cleanses the palate, enhancing the fresh tastes of your meal without overpowering the flavors. Miso Soup: This warm broth adds a traditional Japanese touch, offering a savory contrast that perfectly complements the salmon flavors. Chocolate Mochi: For a sweet ending, this delightful dessert brings a chewy texture and subtle sweetness that pairs wonderfully after the savory dish. Make Ahead Options These Easy Salmon Sushi Bake preparations are perfect for busy home cooks looking to save time during the week! You can prepare the sushi rice and the filling up to 24 hours in advance. Simply cook the rice and let it cool, then store it in an airtight container in the refrigerator. For the filling, mix the shredded salmon, imitation crab, mayonnaise, cream cheese, and seasonings, and refrigerate it as well. When you’re ready to serve, layer the rice and filling, then broil for about 4 minutes until bubbling and golden. This seamless process ensures you’ll enjoy all the comforting flavors of this unique dish with minimal effort! Salmon Sushi Bake Recipe FAQs What kind of salmon is best for this recipe? Absolutely! Fresh salmon fillets are ideal for your Salmon Sushi Bake as they provide a flaky, tender texture. Look for fillets that are bright in color and free of any dark spots to ensure freshness. If you’re short on time, frozen salmon can work too—just make sure it’s completely thawed before baking. How should I store leftovers? You can keep any leftover Salmon Sushi Bake in an airtight container in the refrigerator for up to 3 days. I recommend reheating in the oven at 350°F (175°C) for about 15 minutes, or until warmed through. This method helps retain the dish’s creamy texture without drying it out. Can I freeze the Salmon Sushi Bake? Yes, you can absolutely freeze your Salmon Sushi Bake! To do this, portion out the bake into individual servings and wrap them tightly in plastic wrap, followed by aluminum foil. This will help prevent freezer burn. It can then be frozen for up to 2 months. When you’re ready to enjoy it, thaw in the refrigerator overnight and reheat as directed. How can I customize the ingredients? Very! This recipe is super flexible. You can swap out imitation crab for real crab meat, tuna, or even scallops depending on your preference. If you’re looking for a healthier option, you might also consider using cauliflower rice instead of sushi rice or adding vegetables like avocado or jalapeños for extra flavor. What if my sushi rice is too sticky? If your sushi rice turns out too sticky, it may have been overcooked or not rinsed properly before cooking. Make sure to rinse the rice under cold water until the water runs clear—this helps remove excess starch. If it’s already cooked, consider mixing in a tablespoon of cold water while fluffing the rice; this can help with excess stickiness as well. Is this recipe pet-friendly? While the Salmon Sushi Bake contains salmon and ingredients like rice that are safe for pets in moderation, I’d advise against sharing it with your furry friends. The added seasonings like soy sauce and spicy mayo can be harmful to pets. Always check with your veterinarian about any human food before sharing! Savory Salmon Sushi Bake: Comfort Food with a Twist This Salmon Sushi Bake combines delicious salmon, imitation crab, and sushi rice for a comforting dish that's easy to prepare and ideal for gatherings. Print Recipe Pin Recipe Prep Time 25 minutes minsCook Time 40 minutes minsCooling Time 15 minutes minsTotal Time 1 hour hr 20 minutes mins Servings: 6 servingsCourse: CasserolesCuisine: JapaneseCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 cups Calrose Sushi Rice This sticky rice is perfect for layering; brown rice is a healthier alternative.1/4 cup Seasoned Rice Vinegar Enhances the rice flavor; try regular vinegar with a sprinkle of sugar if needed.For the Filling1 pound Salmon Fillet Fresh fillet ensures a flaky texture; avoid overcooking for the best results.8 ounces Imitation Crab Meat Provides that iconic sushi taste; real crab can elevate the dish!4 ounces Cream Cheese Adds richness; feel free to use low-fat versions for a lighter option.1/2 cup Japanese Mayonnaise Creamy and tangy; substitute with regular mayo in a pinch.1 tablespoon Sriracha Adds a delightful kick; adjust to your spice tolerance!2 tablespoons Soy Sauce Infuses umami; low-sodium versions exist for those watching salt intake.1 teaspoon Garlic Powder Adds aromatic depth; fresh garlic can be swapped in for a bolder flavor.For Topping & Garnish1 tablespoon Furikake A crunchy Japanese seasoning to enhance flavor and texture.1/4 cup Spicy Mayo A drizzle of mayo mixed with sriracha and lime juice elevates each bite.2 tablespoons Chopped Green Onion Fresh bright garnish; chives are a great alternative.1 tablespoon Black & White Sesame Seeds Add a nutty crunch; they’re optional, but highly recommended!Accompaniments1 package Roasted Seaweed Perfect for scooping; adds an authentic touch.1 medium Sliced English Cucumber Fresh addition that complements the bake fantastically.1 medium Avocado Fresh addition that complements the bake fantastically. Equipment rice cookerOvenBaking sheetMixing bowl9x13-inch baking dish Method Step-by-Step InstructionsRinse 2 cups of Calrose sushi rice under cold water until the water runs clear, then transfer to a rice cooker. Add the appropriate amount of water and cook until fluffy. Once the rice is done, gently fold in ¼ cup of seasoned rice vinegar, allowing it to cool while you prepare the other ingredients.Preheat your oven to 400°F (200°C). Season a 1-pound salmon fillet with salt, pepper, and a sprinkle of garlic powder to enhance the flavors. Place the salmon on a lined baking sheet and bake for 15-20 minutes, or until it flakes easily with a fork. Once cooked, let the salmon cool, then shred it into bite-sized pieces.In a large mixing bowl, combine the shredded salmon, 8 ounces of imitation crab meat, ½ cup of Japanese mayonnaise, 4 ounces of cream cheese, 1 tablespoon of sriracha, and 2 tablespoons of soy sauce. Stir until all ingredients are thoroughly blended, creating a creamy filling that captures the essence of your Salmon Sushi Bake.Grease a 9x13-inch baking dish, and evenly spread the cooled sushi rice as the base layer. Press the rice down firmly and sprinkle a generous layer of furikake on top. Next, spoon the salmon mixture onto the rice, spreading it evenly to create a well-layered Salmon Sushi Bake that's ready for broiling.Set your oven to broil, ensuring to keep a close eye on your Salmon Sushi Bake. Place the dish under the broiler for about 4 minutes, or until the top is lightly browned and bubbling. This step adds a delightful texture to the dish and enhances the overall flavor experience.Remove the Salmon Sushi Bake from the oven and drizzle with homemade spicy mayo, made from mixing mayo, sriracha, and lime juice. Garnish with chopped green onions and black & white sesame seeds for an extra pop of flavor and presentation. Serve warm with roasted seaweed, cucumber slices, and avocado for an enjoyable meal. Nutrition Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg NotesAvoid overcooking the salmon; it should be tender and flaky. Allow the sushi rice to cool before layering; this prevents steam from making the top too soggy. Keep an eye on the broiler while cooking; aim for a lightly browned, bubbling top for perfection. For a richer filling, opt for full-fat cream cheese to contribute to the desired creamy texture. Try experimenting with ingredient swaps like real crab or adding avocado into the filling for a personalized touch—customization makes all the difference. Tried this recipe?Let us know how it was!
