Save to Pinterest I discovered salmon sushi bake on a Tuesday night when I realized I had all the ingredients for sushi rolls but zero patience for rolling them by hand. My hands were already tired from work, and the idea of precise rolling felt impossible. Instead, I threw everything into a baking dish, shoved it in the oven, and somehow created something even better than what I'd originally planned. My roommate came home to the smell of toasted sesame and sriracha mayo, and that's when I knew I'd accidentally stumbled onto something special.
Last summer, I made this for a potluck at my friend's rooftop gathering, and it was gone in minutes. Someone actually asked for the recipe while standing over the empty dish, fork in hand, looking genuinely disappointed there was nothing left. That moment told me everything—this casserole had crossed over from easy weeknight dinner to showstopper territory.
Ingredients
- Sushi Rice (2 cups uncooked): The foundation of everything, and honestly, using actual sushi rice instead of regular white rice makes a noticeable difference in texture and flavor.
- Rice Vinegar (2 tbsp): This is what gives the rice that subtle tang and slight sweetness that makes people taste something they can't quite identify.
- White Sugar (1 tbsp): Just a whisper of sweetness to balance the vinegar and bring the whole rice situation into harmony.
- Salt (½ tsp): Don't skip this step—it wakes everything up.
- Salmon Fillet (8 oz): Look for a piece that's evenly thick so it cooks uniformly; thinner spots dry out fast.
- Imitation Crab Sticks (10 oz): Yes, real crab would be fancier, but these shred beautifully and blend seamlessly with the cream cheese.
- Cream Cheese (4 oz, softened): This is your binding agent and what makes the filling creamy without it being heavy—soften it on the counter for 20 minutes before mixing.
- Sriracha Mayo (⅓ cup): Either buy it or make it yourself by mixing mayo with 1-2 tbsp sriracha, depending on how much heat you want.
- Furikake Seasoning: This stuff is the secret weapon—it adds umami, color, and that authentic sushi vibe in one sprinkle.
- Sesame Seeds (optional): Toasted versions add a deeper, nuttier flavor than raw seeds.
- Green Onion: Chop it fresh right before serving so it stays bright and doesn't wilt into the warm dish.
- Seaweed Snack Sheets: These let people customize their bite by wrapping the scooped bake, which somehow makes eating it more fun.
Instructions
- Cook Your Rice:
- Use a rice cooker if you have one—it's foolproof—or a saucepan with a 1-to-1 water-to-rice ratio and a tight lid. Let it steam undisturbed until every grain is tender.
- Make the Seasoning Mixture:
- Combine rice vinegar, sugar, and salt in a microwave-safe bowl and heat for 30 seconds until the sugar dissolves completely. Pour this over your warm rice gently, folding it in with a spatula rather than stirring aggressively, which breaks the grains.
- Prep Your Baking Dish:
- Grease a 9x9-inch or 9x13-inch baking dish lightly with oil or cooking spray—this matters because the rice will stick otherwise. Preheat your oven to 400°F while you're at it.
- Cook the Salmon:
- Season the salmon fillet with salt and pepper, then cook it at 400°F in an air fryer for 10-12 minutes or bake it at 375°F for 15-17 minutes until it flakes easily and is cooked through. Let it cool just enough to handle, then shred it gently with a fork, keeping some texture rather than over-shredding it into a paste.
- Combine the Filling:
- In a large bowl, shred the crab sticks into thin strands, then add your cooked salmon, softened cream cheese, and sriracha mayo. Mix everything together until smooth and creamy, which takes about a minute of gentle stirring.
- Layer the Rice:
- Spread the cooled seasoned rice evenly into your prepared baking dish and press it down gently with the back of a spatula so it holds together. Sprinkle generously with furikake right now—this layer toasts as it bakes and adds incredible flavor.
- Add the Filling:
- Spread the salmon-crab mixture evenly over the rice layer, smoothing the top gently and pressing down just enough so it stays put. Don't press too hard or you'll compress the rice underneath.
- Bake Until Golden:
- Bake for 10-15 minutes until the top is heated through and just starting to turn golden at the edges. The filling should be warm throughout, and you might notice the edges starting to bubble slightly.
- Finish and Serve:
- Remove from the oven and immediately drizzle additional sriracha mayo over the top in a light zigzag pattern. Add another sprinkle of furikake, sesame seeds, and fresh chopped green onions while everything is still warm so the onions stay vibrant and slightly softened by the heat.
Save to Pinterest There's something wonderful about watching people's faces light up when they realize this casserole tastes like the sushi they love but doesn't require them to master any rolling techniques. It turned my kitchen into a place where dinner felt effortless and elegant at the same time.
Why Air Fryer vs. Oven Actually Matters Here
I've made this with both methods, and the air fryer salmon comes out slightly firmer and less watery, which means the filling stays creamier instead of getting diluted by excess moisture. If you use an oven, pat the cooked salmon dry with paper towels before shredding it to remove any surface liquid. The extra 10 seconds of work saves you from a bake that feels wet rather than luxurious.
The Sriracha Mayo Ratio Matters More Than You'd Think
The first time I made this, I was cautious with the sriracha and the dish tasted flat and forgettable. The second time, I went bold with 2 full tablespoons, and suddenly there was this beautiful heat that didn't burn your mouth but made you feel alive. Start with 1 tablespoon and taste as you go—your heat tolerance is your own, but don't be afraid to push it slightly past comfortable.
Storing and Reheating Without Disaster
Leftovers last about 2 days in the fridge, and reheating requires patience and gentleness because too much heat will turn the cream cheese filling grainy and separate. Reheat in a 350°F oven for about 8 minutes covered with foil, or scoop portions into a microwave-safe bowl and heat in 30-second intervals, stirring between each one.
- The green onion topping should always be added fresh right before serving because it gets sad and wilted if it sits on the warm dish.
- If you're meal prepping, store the rice, filling, and toppings separately and assemble the morning you're eating it for the best texture.
- Seaweed sheets become chewy if they're exposed to the bake's moisture, so keep them in an airtight container separate from everything else.
Save to Pinterest This bake became my go-to dinner for nights when I wanted something that felt special but didn't demand sacrifice. It's become the kind of recipe I make when I want to show people I care without spending my whole evening in the kitchen.
Common Recipe Questions
- → What type of rice is used?
Sushi rice is used for its sticky texture and slight sweetness, enhanced with rice vinegar, sugar, and salt for balanced flavor.
- → How is the salmon cooked before baking?
The salmon is seasoned, then cooked either in an air fryer or oven until tender and flaky before shredding.
- → Can I substitute imitation crab?
Yes, you can use real crab for a more authentic and richer seafood taste.
- → What gives the dish its spicy kick?
The mixture includes Sriracha mayo, which combines creamy mayo with spicy chili sauce; additional heat can be added if desired.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.