Salmon Sushi Bake (Printable)

Deconstructed salmon roll with creamy, spicy seafood mix and seasoned rice, perfect for sharing.

# What You'll Need:

→ Sushi Rice

01 - 2 cups uncooked sushi rice
02 - 2 tablespoons rice vinegar
03 - 1 tablespoon white sugar
04 - ½ teaspoon salt

→ Seafood & Filling

05 - 8 ounces salmon fillet, cooked and shredded
06 - 10 ounces imitation crab sticks, shredded
07 - 4 ounces cream cheese, softened
08 - ⅓ cup sriracha mayonnaise
09 - Salt and pepper to taste

→ Toppings & Assembly

10 - Furikake seasoning to taste
11 - Sesame seeds for topping, optional
12 - 1 green onion, chopped
13 - Seaweed snack sheets for serving

# Directions:

01 - Cook sushi rice according to package instructions. In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds until dissolved. Pour mixture over cooked rice and gently fold together. Set aside to cool slightly.
02 - Preheat oven to 400°F. Season salmon fillet with salt and pepper. Cook in air fryer at 400°F for 10-12 minutes or bake in oven at 375°F for 15-17 minutes until fully cooked. Allow to cool slightly, then shred with a fork.
03 - In a large mixing bowl, combine shredded imitation crab, cooked salmon, softened cream cheese, and sriracha mayonnaise. Mix until smooth and well combined.
04 - Lightly grease a 9x9-inch or 9x13-inch baking dish. Spread seasoned rice evenly into prepared dish and gently press down. Sprinkle generously with furikake seasoning.
05 - Evenly spread salmon-crab mixture over rice layer. Smooth the surface and gently press to secure.
06 - Bake for 10-15 minutes until heated through and slightly golden on top.
07 - Remove from oven. Drizzle with additional sriracha mayonnaise and sprinkle with furikake, sesame seeds, and chopped green onions. Scoop portions and wrap with seaweed snacks. Serve warm.

# Expert Tips:

01 -
  • No rolling skills required: All the sushi flavors you crave without the precision and patience of hand-rolling.
  • It actually tastes better warm: Unlike traditional sushi, this baked version becomes creamy and comforting straight from the oven.
  • Built for sharing: One dish feeds four people generously, making it perfect for dinners when you want everyone happy without cooking multiple things.
02 -
  • Don't skip cooling the rice: Hot rice mixed with cream cheese creates a greasy, separated mess, so let it cool for at least 5 minutes before folding in the vinegar mixture.
  • Press the rice layer firmly: A loose rice base will float and separate from the filling during baking, leaving you with soggy spots; a compact layer stays intact and holds the toppings in place.
  • The seaweed is essential, not optional: Wrapping each bite in nori completely changes the eating experience and prevents the dish from feeling like plain casserole.
03 -
  • Make the Sriracha mayo the day before: This gives the heat time to fully integrate into the mayo, creating a smoother, more cohesive flavor rather than spicy pockets throughout the filling.
  • Use a rice cooker and don't touch it: This is the easiest way to get perfectly fluffy rice every time, and the rice stays at the ideal temperature for mixing without getting cold or breaking down.
  • Buy furikake from an Asian market, not a regular grocery store: The versions sold in regular supermarkets taste stale and one-dimensional, while fresh furikake from a proper market brings umami and nori brightness that changes everything.
Go back