Salmon Sushi Bake Delight (Printable)

A creamy, spicy salmon and sushi rice casserole ideal for family dinners and casual gatherings.

# 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
09 - Salt and pepper to taste

→ Toppings & Assembly

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

# Steps:

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

# Expert Advice:

01 -
  • It tastes like a fancy sushi roll but requires zero rolling finesse or special knife skills.
  • The whole thing comes together in under 40 minutes, making it perfect for weeknight dinners that still feel restaurant-worthy.
  • Leftovers actually taste better the next day when the flavors settle, and you can reheat it gently without it falling apart.
02 -
  • Don't skip cooling the seasoned rice slightly before mixing in the vinegar—hot rice can make the seasoning mixture separate and look oily.
  • Cream cheese must be softened, not cold, or your filling will have lumps and won't spread smoothly.
  • The bake time varies depending on your oven; start checking at 10 minutes rather than waiting the full 15, especially if your dish is shallow.
03 -
  • Prep your salmon and crab mixture ahead of time and refrigerate—assemble and bake it fresh when you're ready, cutting your final cooking time in half.
  • Use a spatula to transfer portions so the layers stay intact instead of falling apart; scoop down to the bottom of the dish and lift straight up.
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