This Salmon Sushi Bake is a rich, creamy, and umami-packed dish that transforms the flavors of a sushi roll into a crowd-pleasing casserole. Featuring tender baked salmon, imitation crab, spicy mayo, and seasoned sushi rice, it’s the perfect dish for sharing. Easy to assemble and full of bold flavor, it’s a deconstructed sushi roll made for convenience and indulgence.

Full Recipe:

Ingredients

For the Salmon:

• 1½ lb salmon fillet

• Salt & pepper, to taste

• ½ tsp garlic powder

Filling:

• 8 oz imitation crab meat, chopped

• ½ cup Japanese mayonnaise

• 4 oz cream cheese, softened

• 1 tbsp sriracha

• 1 tbsp low sodium soy sauce

Rice:

• 2 cups Calrose sushi rice

• ¼ cup seasoned rice vinegar

Topping:

• 2 tbsp furikake (any variety)

• Spicy mayo (mayo + sriracha + lime juice)

• Chopped green onion

• Black & white sesame seeds

Serve With (optional):

• Roasted seaweed

• Unagi (eel) sauce

• Sliced English cucumber

• Avocado slices

Directions

1. Prepare the Rice:
   Rinse 2 cups of sushi rice under cold water for 1 minute. Cook the rice in a rice cooker with water. Once done, transfer to a rimmed baking sheet and gently fold in ¼ cup seasoned rice vinegar using a rice paddle. Let it cool.

2. Season & Bake the Salmon:
   Preheat oven to 400°F (200°C). Season salmon fillet with salt, pepper, and garlic powder. Bake for 15–20 minutes, or until it reaches an internal temp of 145°F. Let it cool slightly, then shred.

3. Mix the Filling:
   In a large bowl, combine the shredded salmon, chopped imitation crab, Japanese mayo, cream cheese, sriracha, and soy sauce. Mix well.

4. Assemble the Sushi Bake:
   Lightly compress the cooled rice into a 9×13 baking dish. Sprinkle evenly with 2 tbsp furikake. Spread the salmon mixture over the top.

5. Broil:
   Place under the broiler for 4 minutes until the top begins to brown slightly.

6. Top & Serve:
   Drizzle with spicy mayo and sriracha. Garnish with green onion and sesame seeds. Serve warm with roasted seaweed, cucumber, and avocado on the side.

Nutrients (Per Serving – Approximate)

• Calories: 624 kcal

• Carbohydrates: 59 g

• Protein: 30 g

• Fat: 28 g

• Saturated Fat: 7 g

• Cholesterol: 93 mg

• Sodium: 602 mg

• Fiber: 2 g

• Sugar: 2 g

• Potassium: 648 mg

• Vitamin A: 315 IU

• Vitamin C: 2 mg

• Calcium: 44 mg

• Iron: 2 mg

Why You’ll Love This Recipe

Unlike traditional sushi rolls, this sushi bake doesn’t require special equipment or advanced skills. There’s no rolling involved, and it comes together quickly with familiar ingredients. The layered format makes it perfect for serving a crowd, and each scoop offers a mouthful of creamy, savory richness balanced by tangy rice and optional fresh toppings like cucumber or avocado. It’s a dish that feels indulgent yet homey—like comfort food with a sophisticated twist.

A Modern Classic in the Making

This dish has gained popularity for a reason—it’s a modern take on sushi that’s approachable, flavorful, and deeply satisfying. By baking the components together, it enhances their umami and creaminess while keeping prep simple. The combination of Japanese mayo, sriracha, and cream cheese creates a luscious base that coats the salmon and crab, melding their flavors into a cohesive, crave-worthy filling.

The Role of Each Layer

Sushi Rice: The Foundation

The rice in this dish is made using Calrose sushi rice, prized for its short grains and stickiness, which hold together beautifully in a layered bake. It’s rinsed to remove excess starch, then seasoned with seasoned rice vinegar for that signature sushi tang. Once cooled slightly, the rice is pressed into the baking dish and sprinkled with furikake, adding flavor and visual appeal through its mix of dried seaweed, sesame seeds, and seasoning.

Salmon and Crab Filling: The Heart of the Dish

Baked salmon is shredded after roasting to juicy, flaky perfection and combined with imitation crab, which brings a subtle sweetness and iconic sushi-bar flavor. Blended with cream cheese, Japanese mayonnaise, sriracha, and soy sauce, the filling is creamy, spicy, and loaded with umami. You can adjust the heat by adding more or less sriracha depending on your spice tolerance.

Toppings: Flavor, Texture, and Visual Appeal

Once the salmon mixture is layered over the rice, the dish is briefly broiled, creating a golden, slightly crispy top. A final drizzle of spicy mayo and a scattering of green onions, sesame seeds, and extra furikake bring brightness, crunch, and a restaurant-quality finish.

Customizable for Every Taste

This Salmon Sushi Bake is endlessly adaptable. You can swap or add ingredients to make it your own:

• Seafood swaps: Use real crab, canned tuna, or scallops.

• Rice alternatives: Try brown rice or cauliflower rice for a low-carb version.

• Add-ins: Mix in avocado, scallions, or chopped jalapeño to the filling.

• Topping ideas: Garnish with tobiko (flying fish roe), thinly sliced nori, or shredded cucumber.

Perfect Pairings

To balance the richness of the bake, serve with light and fresh accompaniments:

• Roasted seaweed (nori sheets) for scooping or wrapping.

• Sliced cucumbers and avocado for cooling contrast.

• Unagi (eel) sauce for extra depth and sweetness.

• Pickled ginger or a simple green salad with sesame dressing to cleanse the palate.

Pair with a cold sake, light beer, or iced green tea for the full experience.

Make-Ahead and Meal Prep Friendly

This dish is perfect for prepping ahead:

• Assemble a day in advance, cover, and refrigerate until ready to bake.

• Reheat leftovers gently in the oven or microwave—just add a bit of extra spicy mayo to refresh the top.

• Freeze individual portions for easy weekday meals. Simply reheat from frozen in a 350°F oven for 20–25 minutes.

Nutritional Snapshot

Each serving provides approximately:

• Calories: 624 kcal

• Protein: 30 g – from salmon and imitation crab

• Fat: 28 g – from mayo, cream cheese, and salmon

• Carbohydrates: 59 g – mainly from sushi rice

• Fiber: 2 g – can be increased with added veggies

• Sodium: 602 mg – adjust by using low-sodium soy sauce or less furikake

Though rich, this dish offers high-quality protein, healthy fats from salmon, and the gut-friendly benefits of rice vinegar and seaweed. It can easily be lightened by reducing mayo, swapping low-fat cream cheese, or using leaner fish.

Tips for Success

• Don’t overcook the salmon—a juicy, flaky texture ensures the filling stays moist.

• Cool the rice slightly before layering to prevent it from steaming the top layer.

• Broil with care—just a few minutes creates a golden finish without drying out the filling.

• Use full-fat cream cheese for the creamiest texture, or whipped for easier mixing.

• Add spicy mayo last for the freshest flavor and color.

Why This Recipe Is a Keeper

• Crowd-pleasing and easy to serve

• Elegant enough for special occasions, but simple enough for weeknights

• Packed with flavor and texture in every layer

• Customizable to fit dietary needs or ingredients on hand

• A twist on sushi without the rolling, wrapping, or raw fish

If you’re a fan of sushi rolls like spicy salmon, California, or baked dynamite rolls, this casserole version brings those same flavors in a family-style format that’s easier, heartier, and just as satisfying.

Conclusion

This Salmon Sushi Bake is more than a trend—it’s a modern comfort classic. With its warm, creamy, spicy, and umami-rich layers, it delivers everything we love about sushi in an easy-to-make, endlessly customizable form. Whether served as a weeknight indulgence or the star of your next potluck, this dish promises bold flavor, minimal fuss, and maximum comfort. Just add seaweed, scoop generously, and enjoy the magic of sushi in every bite.