Salmon Sushi Bake

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Nelli

If you love sushi but don’t like the complicated rolling process, this recipe is for you. It’s easy to make at home, and perfect for family dinners, potlucks or feeding a larger crowd of people. Salmon Sushi Bake combines all delicious flavors of sushi, seasoned rice, creamy salmon, imitation crab, spicy mayo and crispy fresh toppings that is baked in the oven and served in a casserole.

Instead of rolling individual sushi rolls, (which take forever) everything is layered in a baking dish and baked until warm and slightly golden on top. The result is a rich, creamy, and incredibly satisfying dish that can be scooped onto seaweed sheets for the perfect bite.

Ingredient Notes:

  • Salmon – I use the fresh wild caught salmon as it perfectly pairs with the smooth cream cheese and sticky rice for a delicious combination. Make sure to check for pin bones that might have been missed.
  • Imitation crab – The texture of this fish is perfect for sushi.
  • Mayonnaise – I use Avocado mayonnaise as it is the healthiest and tastes amazing in the cream cheese mixture.
  • Rice vinegar – This tangy, sweet ingredient is a must with sushi rice. At first I was very sceptical about the smell of it but when you mix it into the rice, the combination just works so well together it would be a shame to leave it out.
  • Soy sauce – You can also substitute soy sauce with tamari sauce or maggie. It brings the saltiness to this dish.
  • Sushi rice – This short grain rice becomes sticky when cooked, making it perfect for sushi. You can substitute to any kind of rice you have it just won’t be as sticky.
  • Fresh toppings – Add slices of avocado for extra richness, chopped cucumbers and green onions.

How to Make Salmon Sushi Bake:

  • Clean the sushi rice: Please don’t skip this step, this gets rid of any dirt or impurities, simply add dry Calrose Sushi Rice into a fine mesh sieve. Run under cold water for about 1 minute.
  • Cook the sushi rice: Cook sushi rice according to package instructions. I usually use the quantity for rice I have on hand and double the water. For example 1 1/2 cups of sushi rice, I would use 3 cups of water. Cook rice in salted water. Once cooked, transfer it to a mixing bowl and pour 1/4 cup of seasoned rice vinegar over the rice and gently fold it in using a rice paddle. Then set aside and let it cool.
  • Season the salmon: Wash salmon and pat dry with paper towel. Sprinkle with olive oil and season with salt, pepper, smoked paprika, onion and garlic powder.
  • Bake the salmon: Bake at 400F for 15-20 minutes, until the internal temperature is at least 145F.
  • Make the cream cheese mixture: In a small bowl using a hand mixer blend mayonnaise, sriracha hot sauce, soy sauce and cream cheese until smooth. Chop imitation crab and add the cooled shredded salmon. Mix everything together well.
  • Start to assemble the sushi bake: Evenly spread and lightly compress the cooled sushi rice into a 9X13 baking casserole dish. Then sprinkle 3 Tbsp of furikake of your choice over the cooked rice layer.
  • Add the salmon mixture: Then spread the spicy salmon mixture over the rice and broil for 4 minutes in the oven.
  • Make the spicy mayo: Simple mix mayonnaise of your choice with sriracha hot sauce and a little bit of soy sauce together.
  • Add toppings: Once the salmon sushi bake is done, drizzle some spicy mayonnaise and oyster sauce on top. Then garnish with chopped green onion and sesame seeds, avocados and chopped cucumbers.
  • Serve: Scoop the sushi bake onto nori sheets and enjoy like a sushi taco.

Make This Recipe in Advance:

You can make the sushi rice earlier in the day and store it at room temperature, with the cooked the salmon and cream cheese mixture. Simply broil before adding the toppings.

Storing: Store this Salmon Sushi Bake in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.

Recipe inspired by simplyhomecooked.com

Latest posts:

Salmon Sushi Bake

This Salmon Sushi Bake is a delicious and comforting twist on classic sushi without the complicated rolling process. Layered in a casserole dish and baked until warm and creamy. Fluffy seasoned sushi rice is topped with tender salmon and imitation crab mixed with creamy mayo, soy sauce, and a hint of spice. Served with crispy nori sheets, avocado, cucumber, green onions, and a drizzle of spicy mayo and oyster sauce. Every bite delivers the flavors of your favorite sushi roll without rolling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the rice:
  • 1 1/2 Cups Sushi rice
  • 3 Cups Water
  • 1/4 Cup Seasoned rice vinegar
  • 1 Tbsp Sugar
For the salmon:
  • 1 1/2 lb Salmon fillet
  • 2 Tbsp Olive oil
  • Salt & pepper to taste
  • 1 tsp Smoked paprika
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
For the cream cheese mixture:
  • 8 oz Imitation crab meat chopped
  • 1/2 Cup Mayonnaise Japanese mayonnaise (optional)
  • 4 oz Cream cheese
  • 1 Tbsp Sriracha hot sauce
  • 1 Tbsp Soy sauce
  • 2 Tbsp Furikake
For the toppings:
  • Spicy Mayo + sriracha + soy sauce
  • Green onion chopped
  • Avocado slices
  • Cucumber diced
  • Oyster sauce
  • Roasted seaweed
  • Sesame seeds

Equipment

  • 1 Hand mixer
  • 1 Baking dish/casserole

Method
 

  1. Clean the sushi rice: Please don’t skip this step, this gets rid of any dirt or impurities, simply add dry Calrose Sushi Rice into a fine mesh sieve. Run under cold water for about 1 minute.
  2. Cook the sushi rice: Cook sushi rice according to package instructions. I usually use the quantity for rice I have on hand and double the water. For example 1 1/2 cups of sushi rice, I would use 3 cups of water. Cook rice in salted water. Once cooked, transfer it to a mixing bowl and pour 1/4 cup of seasoned rice vinegar over the rice and gently fold it in using a rice paddle. Then set aside and let it cool.
  3. Season the salmon: Wash salmon and pat dry with paper towel. Sprinkle with olive oil and season with salt, pepper, smoked paprika, onion and garlic powder.
  4. Bake the salmon: Bake at 400F for 15-20 minutes, until the internal temperature is at least 145F.
  5. Make the cream cheese mixture: In a small bowl using a hand mixer blend mayonnaise, sriracha hot sauce, soy sauce and cream cheese until smooth. Chop imitation crab and add the cooled shredded salmon. Mix everything together well.
  6. Start to assemble the sushi bake: Evenly spread and lightly compress the cooled sushi rice into a 9X13 baking casserole dish. Then sprinkle 3 Tbsp of furikake of your choice over the cooked rice layer.
  7. Add the salmon mixture: Then spread the spicy salmon mixture over the rice and broil for 4 minutes in the oven.
  8. Make the spicy mayo: Simple mix mayonnaise of your choice with sriracha hot sauce and a little bit of soy sauce together.
  9. Add toppings: Once the salmon sushi bake is done, drizzle some spicy mayonnaise and oyster sauce on top. Then garnish with chopped green onion and sesame seeds, avocados and chopped cucumbers.
  10. Serve: Scoop the sushi bake onto nori sheets and enjoy like a sushi taco.

Notes

Make This Recipe in Advance:
You can make the sushi rice earlier in the day and store it at room temperature, with the cooked the salmon and cream cheese mixture. Simply broil before adding the toppings.
Storing: Store this Salmon Sushi Bake in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.

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