Salmon Sushi Bake (Printable Version)

Savory baked salmon layered with seasoned sushi rice and creamy, spicy toppings for family meals.

# What You'll Need:

→ Sushi Rice

01 - 2 cups uncooked sushi rice
02 - 2 tablespoons rice vinegar
03 - 1 tablespoon white sugar
04 - 1/2 teaspoon salt

→ Seafood & Filling

05 - 8 ounces salmon fillet, cooked and shredded
06 - 10 ounces imitation crab sticks, shredded
07 - 4 ounces cream cheese, softened
08 - 1/3 cup sriracha mayonnaise or mayonnaise mixed with 1 to 2 tablespoons sriracha
09 - Salt and pepper to taste

→ Toppings & Assembly

10 - Furikake seasoning to taste
11 - Sesame seeds for topping, optional
12 - 2 green onions, chopped
13 - Seaweed snack sheets for serving

# Steps to Follow:

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 in conventional oven at 375°F for 15 to 17 minutes until fully cooked. Allow to cool slightly, then shred with a fork.
03 - In a large bowl, shred imitation crab sticks. Add cooked salmon, softened cream cheese, and sriracha mayonnaise. Mix until smooth and well combined.
04 - Lightly grease a 9 by 9-inch or 9 by 13-inch baking dish. Spread seasoned 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 ensure even distribution.
06 - Bake at 400°F for 10 to 15 minutes until heated through and slightly golden on top.
07 - Remove from oven. Drizzle with additional sriracha mayonnaise, sprinkle with furikake, sesame seeds, and chopped green onions. Scoop portions and wrap with seaweed snack sheets. Serve warm.

# Additional Tips::

01 -
  • It tastes like sushi but feels like dinner without the fiddly rolling or the sore fingers.
  • One baking dish means fewer dishes to clean, which honestly might be the best part.
  • People always assume you spent hours on it, but it takes less time than ordering delivery.
02 -
  • Don't skip cooling the seasoned rice slightly before adding the filling—if it's too hot, it'll make the cream cheese separate and get greasy.
  • The difference between this being amazing and being soggy comes down to not overworking the rice when you fold in the vinegar mixture—be gentle.
03 -
  • Invest in real sushi rice vinegar if you can—it has a slightly different flavor than regular rice vinegar and makes the whole dish taste more authentic.
  • Toast your own sesame seeds in a dry pan for 2 minutes if you're using the optional toppings—the difference between raw and toasted is the difference between forgettable and memorable.
Go Back