Salmon Sushi Bake

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My sushi casserole is creamy, savory, and full of umami flavor. It's easy to make, customizable, and perfect for satisfying that sushi craving on a budget!

Prep Time45

Cook Time18

Total Time1 3

Course: Dinner, entree, Main Course, main dish

Cuisine: Asian, Asian American, Japanese, japanese american

Keyword: easy sushi bake, easy sushi recipe, homemade sushi recipe, imitation crab sushi bake, salmon sushi bake, sushi bake, sushi bake recipe, sushi casserole, sushi casserole recipe, viral sushi bake, viral sushi casserole

Servings: Servings

Author: Alyssa Rivers

Ingredients

8 ounces imitation crab
8 ounces cooked salmon
1 cup uncooked sushi rice or short grain rice
1 ¼ cup water
2 tablespoons seasoned rice vinegar
1 tablespoon granulated sugar
¼ teaspoon salt
3 ounces softened cream cheese
⅓ cup Kewpie mayonnaise
2 tablespoons sriracha additional for garnish
1 (1.17-ounce) package nori sheets additional small sheets for serving
spicy mayonnaise for garnish
eel sauce (Unagi sauce) for garnish
sesame seeds for garnish
sliced green onions for garnish
chopped cilantro for garnish

Instructions

Rice

Rinse 1 cup uncooked sushi rice with cold water until the water runs clear.
Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the instructions on the package. Mine called for 1 ¼ cup water for the 1 cup of rice.
While the rice is cooking, add 2 tablespoons seasoned rice vinegar, 1 tablespoon granulated sugar, and ¼ teaspoon salt to a small bowl and heat it in the microwave for 30 seconds, then stir it until the sugar has dissolved.
Transfer the cooked rice to a large mixing bowl and pour the vinegar mixture over it. Stir until the rice is evenly seasoned. Set the bowl aside and let the rice cool to room temperature.

Assembly

Preheat the oven to 425 degrees Fahrenheit and spray a 9-inch or 2-quart baking dish with nonstick cooking spray and set aside.
Use a fork to shred 8 ounces imitation crab until stringy, then chop into pieces about an inch long. Flake 8 ounces cooked salmon with a fork.
Add the flaked salmon, shredded crab, 3 ounces softened cream cheese, ⅓ cup Kewpie mayonnaise, and 2 tablespoons sriracha to a large bowl and mix until combined.
Press the cooled rice into the bottom of the baking dish. Crush 1 (1.17-ounce) package nori sheets over the top of it so the rice is evenly covered, adding more or less as desired.
Spread the salmon and crab mixture over the top of the nori. Bake for 15-18 minutes, until thoroughly heated through.
Drizzle the top with sriracha, spicy mayonnaise, and eel sauce (Unagi sauce). Garnish with sesame seeds, sliced green onions, and chopped cilantro, and serve immediately.

Notes

Updated June 8, 2025

Store leftovers in the fridge for 1-3 days. It is best reheated in the oven at 425°F for 15-18 minutes. (Do NOT freeze.)

Nutrition

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