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.

Ingredients

Scale

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