If you’re looking for a crowd-pleasing, low-effort recipe that tastes like your favorite sushi roll(without all the rolling) - this Easy Salmon Sushi Bake is your new go-to. It’s creamy, savory, comforting, and ridiculously simple to throw together. Whether you’re bringing a dish to a potluck, hosting a gathering, or want something cozy for family dinner, this sushi bake has got you covered.
My other recipes are also really delicious! Check out the gochujang pasta as well as my ssamjang pasta.
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What Is a Sushi Bake?
A sushi bake is a deconstructed, casserole-style version of a traditional sushi roll. Instead of rolling seaweed and rice by hand, everything is layered into a baking dish and heated until warm, creamy, and delicious. You scoop it onto roasted seaweed sheets and enjoy it like a sushi-inspired dip. It’s beginner-friendly, fun to serve, and ideal for feeding a crowd.
What Is Imitation Crab?
Imitation crab, also called surimi, is a seafood product made from white fish that’s seasoned and shaped to mimic crab meat. It’s budget-friendly, mild in flavor, and works perfectly in creamy sushi-style dishes. It blends beautifully with salmon and adds sweet, delicate seafood notes without the cost of real crab.
What Is the Difference Between Japanese Kewpie Mayonnaise and Regular Mayonnaise?
Japanese Kewpie mayo is richer, creamier, and slightly tangier than regular mayo. It’s made with only egg yolks (not whole eggs), giving it a velvety texture and savory depth. It’s a staple in many Japanese dishes, especially sushi bowls, sushi bakes, and spicy mayo sauces. While regular mayo works in a pinch, Kewpie takes the flavor to another level.
🥣Ingredients
Here’s what you’ll need to make this delicious salmon sushi bake:
- Cooked rice – forms a soft, warm base that holds all the layers. Use preferably Japanese short grain sushi rice.
- Sushi vinegar – seasons the rice with sweetness and tang.
- Furikake – adds savory umami, seaweed, and sesame flavor. There are a ton of different furikake flavors. I personally like the seaweed one, but any will work.
- Imitation crab – sweet, mild seafood that mixes easily into the creamy topping.
- Cooked salmon – this is the perfect recipe to use leftover salmon. Just flake it up. You can also easily make fresh salmon by airfrying for 10-15 minutes at 205C.
- Cream cheese – gives the topping a rich, melt-in-your-mouth creaminess.
- Sriracha – brings heat and balance.
- Japanese mayonnaise – adds richness and smooth texture.
- Salt & pepper – to season everything to taste.
- Additional ingredients for garnishing – sriracha mayonnaise, unagi or teriyaki sauce, black sesame seeds, green onion, jalapeños, cucumber, and avocado.
See recipe card for quantities.
📖Instructions
Step 1:
Preheat the oven to 190°C.
In a large bowl, mix imitation crab, cooked salmon, cream cheese, sriracha, and Japanese mayonnaise. Use a fork to break the salmon into flakes. Season with salt and pepper.
Step 2:
Prepare the rice layer.
In a separate bowl, gently mix the cooked rice with sushi vinegar. Press the rice evenly into a 20×25 cm baking dish.
Step 3:
Assemble the sushi bake.
Sprinkle a generous layer of furikake over the rice. Spread the crab-salmon mixture evenly on top.
Bake for 15–20 minutes, then optionally broil for 2–3 minutes until lightly golden. Let cool for 10 minutes.
Step 4:
Garnish and serve.
Drizzle with sriracha mayo and unagi sauce. Top with sesame seeds, green onions, and sliced cucumber, avocado, and jalapeño.
Serve with roasted seaweed sheets.
Hint: Use more Japanese mayonnaise and cream cheese if you want a saucier final result. Personally I prefer less cream cheese to taste more of the seafood.
Substitutions and Variations
- Salmon → Use canned salmon, tuna, or cooked shrimp.
- Cream cheese → Swap with Japanese mayo for a lighter texture, or Greek yogurt for tang.
- Furikake → Replace with a mix of toasted sesame seeds and crushed seaweed snacks.
- Sriracha → Any chili sauce works, or omit for a mild version.
- Kewpie mayo → Use regular mayo plus a splash of rice vinegar and pinch of sugar.
- California Roll Bake – Use only imitation crab with extra cucumber and avocado.
- Dragon Roll Style – Add chopped unagi or drizzle extra eel sauce on top.
- Veggie Sushi Bake – Skip the seafood and load up with carrots, cucumbers, and tofu.
Equipment
You do need some equipment for this recipe.
- 20×25 cm baking dish - most shallow oven-safe pans will work. The layer thickness will just be different.
- Mixing bowls
- Fork for flaking salmon
- Spatula for spreading
- Oven
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven or microwave until warm.
Not recommended for freezing due to the creamy ingredients.
Top Tip
For the best texture, let the sushi bake rest for 10–15 minutes before serving. This helps the layers set and makes scooping onto seaweed sheets much easier - perfect for party platters!
FAQ
A: Yes! Assemble everything except the garnish and bake when ready to serve.
A: It’s traditionally served warm with fresh, cold toppings for contrast.
A: Cook the salmon first for food safety - baking alone isn’t enough to thoroughly cook raw salmon in this recipe.
A: Miso soup, edamame, pickled ginger, or a simple cucumber salad pair perfectly.
Easy Salmon Sushi Bake
This super easy salmon sushi bake is spicy, creamy, and perfect for your next potluck. Serve it DIY style with roasted seaweed and toppings.
Ingredients
- 4 cups of cooked rice (~600g)
- 4-5 tablespoon sushi vinegar
- ¼ cup furikake
- 300g imitation crab surimi, (~2 cups)
- 500g salmon, cooked (~3 cups cooked salmon)
- 200g cream cheese
- ¼ cup sriracha
- ¼ cup Japanese mayonnaise (more if you want it saucier)
Garnish:
- Sriracha mayonnaise
- Unagi or teriyaki sauce
- Black sesame seeds
- Green onions, sliced
- Cucumber, thinly sliced
- Avocado, sliced
- Jalapeño peppers, sliced
For serving:
- roasted seaweed
Instructions
- Preheat oven to 190C. In a large bowl mix together shredded imitation crab, salmon, cream cheese, sriracha, and Japanese mayo. Using a fork to break up the salmon. Season with salt and pepper to taste.
- In a medium bowl mix together cooked rice and sushi vinegar. Gently press the rice into a 20x25cm rectangular baking dish.
- Generously sprinkle furikake over the rice. Then add the crab and salmon mixture. Spread evenly. Transfer the dish to the over and bake for 15-20 minutes. Optionally, broil for another 2-3 minutes for a golden top. Allow to cool for 10 minutes.
- Drizzle over the top with sriracha mayo and unagi sauce. Sprinkle with black sesame seeds and green onions. Garnish with sliced cucumber, avocado, and jalapeno. Serve with roasted seaweed.
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