Description
This Salmon Sushi Bake is a viral, delicious, and easy-to-make casserole that layers seasoned sushi rice with a creamy, spicy salmon and imitation crab mixture. Baked to perfection, it makes for a comforting, shareable meal that’s perfect for sushi lovers craving a warm twist on their favorite flavors.
Ingredients
Scale
Sushi Rice
- 2 cups uncooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- ½ tsp salt
Seafood Mixture
- 10 oz imitation crab
- 8 oz salmon (about 2 cups shredded cooked salmon)
- 4 oz cream cheese
- ⅓ cup Sriracha Mayo (see note for substitute)
Toppings & Garnishes
- Furikake (seaweed rice seasoning)
- Seaweed snacks (for serving)
- Sesame seeds (optional, for topping)
- Green onion, chopped
Instructions
- Cook Sushi Rice: Prepare the sushi rice according to package instructions, ensuring it is properly cooked and slightly sticky for ideal texture.
- Season Rice: In a microwave-safe bowl, mix rice vinegar, sugar, and salt. Microwave for about 30 seconds until dissolved. Pour this mixture into the warm cooked rice and gently fold to combine. Set the rice aside.
- Cook the Salmon: Season the salmon with salt and pepper. Cook either in an air fryer at 400°F for 10-12 minutes or bake in the oven at 375°F for 15-17 minutes until fully cooked. Once cooled slightly, shred the salmon into pieces.
- Prepare Seafood Mixture: In a large bowl, combine shredded imitation crab and salmon. Add cream cheese and Sriracha Mayo. Mix thoroughly until smooth and well incorporated.
- Preheat Oven and Prepare Dish: Set your oven to 400°F. Use a 9×9 inch or 9×13 inch baking dish for layering.
- Assemble Sushi Bake: Spread cooked sushi rice evenly on the bottom of the baking dish, pressing gently to flatten. Sprinkle a generous layer of furikake over the rice. Top with the salmon-crab mixture, pressing gently and smoothing the surface.
- Bake: Place the assembled dish into the preheated oven and bake at 400°F for 10-15 minutes to heat through and meld flavors.
- Add Toppings: Remove from oven and drizzle additional Sriracha Mayo on top. Sprinkle extra furikake, sesame seeds, and chopped green onions for flavor and garnish.
- Serve: Scoop portions of the sushi bake and wrap them with seaweed snacks. Enjoy warm as a flavorful alternative to traditional sushi.
Notes
- This recipe uses ⅓ cup Lee Kum Kee’s Sriracha Mayo. For a substitute, mix ⅓ cup Kewpie Mayo with 2 tablespoons of Sriracha Hot Chili Sauce for similar flavor and texture.
- Both air frying and baking methods are acceptable for cooking the salmon; choose based on your equipment and preference.
- Use furikake generously to add authentic umami flavor and texture to the sushi rice layer.
- Seaweed snacks work perfectly as a handheld wrap alternative to seaweed sheets used in sushi rolls.
Keywords: salmon sushi bake, sushi casserole, baked sushi, spicy salmon bake, imitation crab recipe, sushi rice casserole