Salmon Sushi Bake (Printable)

A creamy, savory salmon and crab casserole with sushi rice and spicy mayo, ideal for gatherings.

# 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
07 - 4 ounces cream cheese, softened
08 - 1/3 cup Sriracha mayo
09 - Salt and pepper to taste

→ Toppings & Assembly

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

# Directions:

01 - Cook sushi rice according to package instructions.
02 - 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 until combined. Set aside to cool slightly.
03 - Preheat oven to 400°F. Lightly grease a 9x9-inch or 9x13-inch baking dish.
04 - Season salmon with salt and pepper. Cook in air fryer at 400°F for 10-12 minutes or bake at 375°F for 15-17 minutes until fully cooked. Cool slightly and shred with a fork.
05 - In a large bowl, shred imitation crab. Add cooked salmon, softened cream cheese, and Sriracha mayo. Mix until smooth and well combined.
06 - Spread seasoned rice evenly into prepared baking dish and gently press down. Sprinkle generously with furikake seasoning.
07 - Evenly spread salmon-crab mixture over rice. Smooth surface and gently press down.
08 - Bake for 10-15 minutes until heated through and slightly golden on top.
09 - Remove from oven. Drizzle with additional Sriracha mayo and sprinkle with furikake, sesame seeds, and chopped green onions.
10 - Scoop a portion of sushi bake and wrap with a piece of seaweed snack. Serve warm.

# Expert Tips:

01 -
  • It looks restaurant-worthy but takes less time than ordering delivery.
  • The Sriracha mayo brings just enough heat to make things interesting without overwhelming anyone at the table.
  • Leftovers actually taste better the next day, which is rare and wonderful.
02 -
  • Don't skip the cooling step for your rice—if you mix the vinegar seasoning into piping-hot rice, it becomes gluey and falls apart when you press it into the baking dish.
  • The cream cheese needs to be softened first, or it won't incorporate smoothly and you'll end up with frustrating little pockets of it throughout the filling.
03 -
  • If you're using an air fryer for the salmon, check it at the ten-minute mark because air fryers vary wildly in how quickly they cook.
  • Mix your Sriracha mayo ahead of time and let it sit for an hour if you have it—the flavors marry and become more harmonious than when they're fresh.
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