Salmon Sushi Bake – The Ultimate Japanese Fusion Comfort Food

If you love sushi but don’t always feel like rolling it (because let’s be honest, rolling sushi is basically a culinary origami project), then you are going to fall head over chopsticks for Salmon Sushi Bake. This Japanese fusion casserole takes all the flavors of sushi—tender salmon, creamy mayo, spicy sriracha, and perfectly seasoned sushi rice—and layers them into a bubbly, golden bake that’s as comforting as your favorite mac and cheese.

It’s fun, it’s shareable, and it’s shockingly easy to put together. You don’t need special sushi-rolling skills, just a baking dish and an appetite. Perfect for potlucks, family dinners, or even girls’ night in, this baked sushi recipe is the kind of dish that gets people hovering near the kitchen asking, “Is it ready yet?”

So grab that apron and let’s turn sushi night into a cozy, no-fuss feast.

Why You’ll Love This Salmon Sushi Bake

• No rolling required – Skip the bamboo mat; just layer and bake.

• Crowd-pleaser – Serves six and disappears fast.

• Fusion comfort food – Think sushi meets casserole in the best way.

• Customizable – Adjust spice, swap proteins, or pile on your favorite toppings.

Ingredients

• 380 g (2 cups) sushi rice

• 590 ml (2½ cups) water

• 60 ml (¼ cup) rice vinegar

• 25 g (2 tbsp) sugar

• 5 g (1 tsp) salt

• 450 g (1 lb) cooked salmon fillets, flaked

• 100 g (1 cup) imitation crab meat, shredded

• 120 g (½ cup) mayonnaise

• 30 ml (2 tbsp) sriracha sauce (adjust to taste)

• 60 g (¼ cup) cream cheese, softened

• 15 ml (1 tbsp) soy sauce

• 2 tbsp (10 g) green onions, chopped

• 1 sheet nori, cut into small strips

• 2 tbsp (20 g) sesame seeds

• 1 avocado, sliced

• Pickled ginger and wasabi, optional for serving

Step-by-Step Instructions

1. Cook the rice: Rinse sushi rice until water runs clear. Add rice and water to a rice cooker; cook per instructions.

2. Season the rice: In a small pan, warm rice vinegar, sugar, and salt until dissolved. Fold into cooked rice. Spread rice evenly in a 9×13-inch baking dish.

3. Make the topping: In a bowl, mix salmon, crab, mayo, sriracha, cream cheese, soy sauce, and green onions until creamy.

4. Assemble: Spread topping over rice. Sprinkle with nori and sesame seeds.

5. Bake: Preheat oven to 375°F (190°C). Bake 15–20 minutes until heated through and lightly golden.

6. Serve: Let cool slightly, then garnish with avocado slices. Serve warm with pickled ginger, wasabi, or extra nori sheets for DIY hand rolls.

Tips for the Perfect Baked Sushi Recipe

• Rice is key: Rinse well before cooking—it helps the rice stay fluffy instead of gummy.

• Spice it your way: Love heat? Add extra sriracha or a drizzle of chili oil. Prefer mild? Cut the sriracha in half.

• Fresh vs. canned salmon: Fresh cooked salmon tastes best, but canned works in a pinch for busy weeknights.

• Make it ahead: Assemble earlier in the day, refrigerate, then bake right before serving.

• DIY rolls: Serve with roasted nori sheets on the side for a fun build-your-own sushi roll vibe.

A Little Story from My Kitchen

The first time I made Salmon Sushi Bake, it was for a potluck with friends. I’ll admit, I was nervous—sushi in casserole form? Would people think I’d lost it? But when I pulled it out of the oven, bubbly and golden, the entire dish disappeared in record time. One friend actually asked if I had another one hiding in the oven. (Note to self: always make a double batch.)

Now it’s one of my go-to recipes for gatherings. My kids love scooping it onto little squares of nori, like build-your-own sushi tacos, and my husband calls it “the ultimate comfort sushi.” Honestly? I couldn’t agree more.

What to Serve with Salmon Sushi Bake

This dish is hearty on its own, but pairing it with a few sides makes for a sushi-night spread:

• Miso soup – Warm and soothing alongside the creamy bake.

• Cucumber salad – Light, crisp, and refreshing to balance the richness.

• Edamame – Simple, salty, and always a hit.

• Seaweed salad – Adds a touch of restaurant-style flair.

• A chilled drink – Green tea, sparkling water, or even a crisp white wine pairs beautifully.

How to Store Leftovers

If by chance there are leftovers (rare in my house), here’s how to keep them tasty:

• Fridge: Store in an airtight container for up to 3 days.

• Reheat: Warm gently in the oven at 350°F (175°C) until heated through. Microwave works too, but the oven keeps the texture better.

• Freezer: Not recommended—the rice and cream cheese don’t hold up well after thawing.

Pro tip: If making ahead, store the rice and topping separately, then assemble and bake just before serving.

FAQs About Salmon Sushi Bake

Can I use real crab instead of imitation?

Yes! Lump crab meat makes it extra indulgent, but imitation crab works great too.

Can I make this with other proteins?

Definitely—try tuna, shrimp, or even tofu for a vegetarian version.

What if I don’t have a rice cooker?

No worries! Cook sushi rice on the stovetop using a covered pot. Just follow the rice-to-water ratio.

Is this dish served hot or cold?

Warm is best, but it tastes great at room temperature too—perfect for potlucks.

Can I make it dairy-free?

Yes—skip the cream cheese and use a mayo substitute if needed. The bake will still be creamy and flavorful.

The Joy of Salmon Sushi Bake

There’s something downright magical about Salmon Sushi Bake—the way it combines the elegance of sushi with the cozy comfort of a casserole. It’s a dish that invites sharing, sparks conversation, and satisfies every craving for sushi without the fuss of rolling.

From the seasoned sushi rice base to the creamy, spicy salmon-crab topping, each bite delivers a perfect balance of flavors and textures. Whether you’re feeding your family on a weeknight or impressing friends at a gathering, this baked sushi recipe is sure to become a regular star at your table.

So next time you want sushi without the stress, let your oven do the work. Trust me—your taste buds (and your dinner guests) will thank you.

Discover more delicious recipes by following me on Facebook and Pinterest.

Salmon Sushi Bake

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• Author: Olivia Hartwellen
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

Salmon Sushi Bake is a Japanese fusion comfort food that combines all the flavors of sushi—seasoned rice, creamy salmon, spicy crab topping—into a bubbly, golden casserole. It’s an easy, no-roll sushi recipe that’s perfect for sharing at potlucks, family dinners, or casual gatherings. Warm, creamy, and full of umami flavor, it delivers sushi night vibes without the fuss.

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Ingredients

Scale 1x2x3x

• 380 g (2 cups) sushi rice

• 590 ml (2½ cups) water

• 60 ml (¼ cup) rice vinegar

• 25 g (2 tbsp) sugar

• 5 g (1 tsp) salt

• 450 g (1 lb) cooked salmon fillets, flaked

• 100 g (1 cup) imitation crab meat, shredded

• 120 g (½ cup) mayonnaise

• 30 ml (2 tbsp) sriracha sauce (adjust to taste)

• 60 g (¼ cup) cream cheese, softened

• 15 ml (1 tbsp) soy sauce

• 2 tbsp (10 g) green onions, chopped

• 1 sheet nori, cut into small strips

• 2 tbsp (20 g) sesame seeds

• 1 avocado, sliced

• Pickled ginger and wasabi (optional, for serving)

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Instructions

• Cook the Rice
  Rinse sushi rice until the water runs clear. Add rice and water to a rice cooker and cook per instructions.

• Season the Rice
  In a small pan, warm rice vinegar, sugar, and salt until dissolved. Fold into the cooked rice. Spread rice evenly into a greased 9×13-inch baking dish.

• Prepare the Topping
  In a bowl, combine flaked salmon, imitation crab, mayonnaise, sriracha, cream cheese, soy sauce, and green onions. Mix until creamy.

• Assemble
  Spread the topping evenly over the rice. Sprinkle with nori strips and sesame seeds.

• Bake
  Preheat oven to 375°F (190°C). Bake for 15–20 minutes, until heated through and lightly golden.

• Serve
  Let cool slightly, then garnish with avocado slices. Serve warm with pickled ginger, wasabi, or extra nori sheets for DIY hand rolls.

Notes

Rinse rice thoroughly for a fluffy texture.

Adjust the spice level by adding more or less sriracha.

Fresh salmon tastes best, but canned salmon works in a pinch.

Assemble ahead, refrigerate, then bake before serving.

Not freezer-friendly—rice and cream cheese don’t reheat well after thawing.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Plats
• Method: Cuisson au four
• Cuisine: Japonaise – Fusion