Salmon Sushi Bake (Printable)

Creamy salmon and seafood layered with sushi rice, topped with furikake and a spicy mayo drizzle.

# 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
07 - 4 ounces cream cheese, softened
08 - ⅓ cup Sriracha mayo or ⅓ cup mayonnaise mixed with 1–2 tablespoons Sriracha
09 - Salt and pepper to taste

→ Toppings & Assembly

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

# How to Make It:

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

# Expert Advice:

01 -
  • Ready in 35 minutes: With only 20 minutes of prep and 15 minutes of baking, this is a weeknight-friendly showstopper.
  • Crowd-pleasing flavors: The combination of creamy salmon-crab filling, seasoned sushi rice, and spicy Sriracha mayo satisfies everyone at the table.
  • No rolling required: You get all the joy of sushi without the skill or time needed to roll individual pieces.
  • Easy to customize: Adjust the heat level, swap imitation crab for real crab, or pile on extra toppings to make it your own.
  • Perfect for sharing: Scoop and wrap with seaweed snack sheets for a fun, interactive dining experience that guests love.
02 -
  • Use real crab for a richer taste: Substituting imitation crab with real crab meat elevates the flavor profile significantly and gives the filling a more authentic seafood depth.
  • Press the rice firmly: Gently pressing the seasoned rice into the baking dish before adding the seafood layer helps it hold its shape when scooped and prevents it from falling apart during serving.
  • Don't skip the furikake between layers: Sprinkling furikake between the rice and the seafood mixture—and again on top—ensures every bite is packed with that signature umami flavor.
  • Adjust heat to your preference: For spice lovers, add extra Sriracha or chili flakes directly into the salmon-crab mixture before spreading it over the rice.
  • Storage tip: Leftovers keep well refrigerated for up to 2 days. Reheat gently in the oven or microwave to preserve the texture of both the rice and the seafood filling.
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