Salmon Sushi Bake (Print View)

A creamy salmon casserole featuring sushi rice, seafood blend, and flavorful toppings.

# Components:

→ Sushi Rice

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

→ Seafood & Filling

05 - 8 ounces salmon fillet, cooked and shredded
06 - 10 ounces imitation crab sticks
07 - 4 ounces cream cheese, softened
08 - 1/3 cup Sriracha mayonnaise or 1/3 cup mayonnaise mixed with 1 to 2 tablespoons Sriracha
09 - Salt and pepper to taste

→ Toppings & Assembly

10 - Furikake seasoning to taste
11 - Sesame seeds for topping, optional
12 - 1/2 cup chopped green onion
13 - Seaweed snack sheets for serving

# Directions:

01 - Cook sushi rice according to package directions. 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. Allow to cool slightly.
02 - Preheat oven to 400°F. Lightly grease a 9 by 9 inch or 9 by 13 inch baking dish.
03 - Season salmon fillet with salt and pepper. Cook in air fryer at 400°F for 10 to 12 minutes or bake in oven at 375°F for 15 to 17 minutes until fully cooked. Cool slightly and shred with a fork.
04 - In a large bowl, shred imitation crab sticks. Add cooked salmon, softened cream cheese, and Sriracha mayonnaise. Mix until smooth and well combined.
05 - Spread seasoned rice evenly into prepared baking dish and gently press down. Sprinkle generously with furikake seasoning.
06 - Evenly spread salmon-crab mixture over rice layer. Smooth surface and gently press to combine.
07 - Bake for 10 to 15 minutes until heated through and slightly golden on top.
08 - Remove from oven. Drizzle with additional Sriracha mayonnaise. Sprinkle with furikake, sesame seeds, and chopped green onions. Scoop portions and wrap with seaweed snack sheets. Serve warm.

# Expert Advice:

01 -
  • It tastes like sushi but feels as easy as spreading ingredients into a pan—no rolling skills required.
  • Creamy, savory, and just spicy enough to feel exciting without demanding a glass of milk afterward.
  • Leftovers actually improve as the flavors meld, making it perfect for meal prep or next-day lunches.
02 -
  • Don't use cold cream cheese straight from the fridge or your filling will have lumps instead of becoming that silky, spreadable layer that makes this dish shine.
  • Tempering the vinegar mixture before mixing it into hot rice keeps the grains fluffy instead of gummy—this single step changes everything.
  • If your bake looks wet or soupy after baking, the salmon or crab mixture had too much moisture; drain canned ingredients thoroughly next time.
03 -
  • Make your Sriracha mayo at least an hour ahead so the flavors settle into each other—it tastes noticeably better than freshly mixed.
  • Press the rice gently but firmly so each scoop holds together; too loose and it falls apart, too tight and it becomes dense brick.
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