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Salmon Sushi Bake is like a deconstructed California roll, and it’s SO addicting! It’s also really easy to make, so you get the taste and texture of a sushi roll without all of the intimidation of knowing how to make it!
You may also want to check out my balsamic glazed salmon recipe or my air fryer salmon bites.
This salmon sushi bake is the perfect solution if you’ve ever been intimidated to make sushi at home! Like your favorite casserole, it’s full of delicious ingredients and wonderful flavors with a lot less work. When this dish went Tik Tok viral, my kids were so excited and eager for me to recreate it. It’s been a staple at my house.
This is also a great dish for anyone who likes sushi, but only sushi that is cooked! This tasty salmon sushi bake recipe consists of three main components, sushi rice, the seafood layer with salmon, crab, and cream cheese, and spicy unagi sauce for serving. You can also add tasty toppings like nori, sliced cucumber, jalapeño and sesame seeds.
Recipe Summary
- Better than sushi takeout: You have everything you love about sushi in a comforting sushi casserole! This might even be more incredible than the real thing!
- A unique recipe: Your friends and family will be impressed! You get all of the flavors of traditional sushi in a new, fun form!
- No rolling required: Making sushi rolls at home can be a bit labor intensive, but with this salmon sushi bake, you just add all of the layers to a casserole dish. So much easier!
- Versatile: Get creative with this salmon sushi bake recipe! Feel free to use your favorite ingredients. You can omit what you don’t like or add ingredients that you love. If there is a particular sushi roll that you’re craving, try incorporating the ingredients here.
Looking for other unique, yet easy ways to serve sushi? Give this sushi bowl or this California roll sushi bowl a try!
Ingredients For Sushi Bake
This sushi bake recipe is made with simple ingredients to create layers of exactly what’s in a sushi roll. Here is some information on everything you’ll need to make it:
- Sushi rice: The sushi rice is cooked in water and then flavored with rice vinegar, sugar, and kosher salt.
- Salmon: Ideally buy fresh, wild-caught salmon.
- Crab meat: Canned crab meat is convenient to use and works great in this recipe.
- Kewpie mayo: A brand of Japanese mayonnaise that tastes tangy and sweet with a distinct umami undertone. You can find it at Japanese and Asian markets, or online.
- Cream cheese: Use the kind that comes in a block and let it soften to room temperature.
- Hot sauce: To add a subtle kick of heat to the salmon mixture.
- Soy sauce: For a bit of salty umami flavor. Use low-sodium soy sauce to better control the saltiness of the dish. You can also sub with coconut aminos for a soy-free, gluten-free option.
- Green onions: Thinly sliced and mixed in with the salmon and crab for color and a sharp, somewhat spicy, peppery taste.
- Spicy unagi sauce: Also known as eel sauce, it’s a sweet and salty sauce that goes great with sushi. We’re making our own with a simple blend of soy sauce (or coconut liquid aminos), mirin, rice vinegar, sugar, and hot sauce (or sriracha sauce).
How to Make Sushi Bake
This dish is easy to make at home, much easier than rolling sushi rolls! And, as an added plus, it’s great for feeding a crowd. Here’s how everything comes together:
- Sushi rice: Add the rinsed rice to a large pot together with 2 cups of water and bring the pot to a boil. Reduce heat to a simmer and cover with a lid. Cook for 20 minutes then remove from the heat and let it sit, covered, for 10 minutes. In a small bowl, combine the rice vinegar with sugar and salt. Drizzle the rice with the seasoned vinegar and stir well.
- Salmon mixture: In a medium bowl, whisk the Kewpie mayo, cream cheese, sriracha, and soy sauce until smooth. Fold in the green onions, diced salmon, and crab meat. Cover and refrigerate until ready to use.
- Spicy unagi sauce: Place all the ingredients in a small jug and whisk until the sugar is dissolved.
- Prep: Preheat the oven to 450°F and line a 9×9-inch baking dish with parchment paper.
- Assembly: Transfer the seasoned rice to the prepared pan; dip your hands in water and gently press the rice to create an evenly thick base. Spread the salmon-crab mixture on top of the rice.
- Bake: Place in the oven and bake for 12-15 minutes.
- Cool and serve: Allow the baked sushi to cool for a bit before slicing. Add toppings of choice and serve with the spicy unagi sauce.
Notes and Tips
- Use leftovers: If you have leftover rice, this bake is a great way to make use of it. You can also prep ahead and have the rice already made.
- Adding the rice layer: The rice can be sticky, we recommend dipping your hands in some water, so it doesn’t stick to your hands as you’re trying to press it into the pan.
- Don’t over-bake: Keep a close eye on the casserole while it’s cooking. You can check the doneness of the salmon by pressing onto it with a fork, and if it easily flakes, it’s done.
- Eel sauce: If you don’t want to take the extra time to make the unagi sauce, you can typically find Kikkoman’s Unagi Sushi Sauce with most other Asian sauces at the grocery store.
Frequently Asked Questions
This particular baked sushi recipe is made with a base layer of sushi rice, the seafood layer which includes salmon mixed with crab, cream cheese, and mayo, and toppings of your choice with a finishing touch of unagi sauce.
Sushi bakes or sushi casseroles are thought to have originated in the Philippines and Hawaii. While it has the flavors of sushi and many of the same ingredients, it is quite different because it is baked and is not rolled.
Seafood cooks quickly, so it only takes about 12 to 15 minutes to bake sushi at 450 degrees F.
Variations
There are many ways to customize your sushi casserole to make it your own! Here are some of our favorite variations:
- Spice level: Adjust the spiciness by using less or more of the hot sauce or sriracha. You can also leave it out completely if you’re sensitive to spice.
- Toppings: Have fun with the toppings to add more flavor and texture! We love to add a variety of toppings like cucumber, thinly sliced or diced avocado, sliced jalapeños, and sesame seeds. You could even try adding fried wonton strips for a delicious crunch!
- Different seafood: Substitute the salmon for 8 ounces of cooked, chopped shrimp or tuna for a different take on this sushi bake.
Serving Suggestions
This salmon sushi bake is a complete meal with plenty of protein, complex carbs, and healthy fats. It’s super satisfying, and you really don’t need to add sides, but here are some ideas if you want to make it a spread.
- Sushi is always delicious with seaweed salad. You can typically find this premade at most grocery stores near the premade sushi.
- Miso soup is a classic pairing with sushi. Buy the packages that are easy to just mix with water and heat.
- Eat a spoonful of sushi bake rolled up in roasted seaweed paper like a sushi taco!
Storage Recommendations
This dish is best enjoyed immediately after baking, however, you can enjoy leftovers for a couple of days after. Here is how to properly store leftovers:
- In the refrigerator: Place in an airtight container and store in the fridge for up to 2 days.
- To reheat: Place bake in the oven and rewarm at 350°F for about 10-15 minutes or until warmed through. You can also microwave individual servings, although the texture will not be as good.
- Freezing: We do not recommend freezing this dish. The texture of the salmon and cream cheese do not hold up well to freezing.
More Seafood Recipes
- Blackened Shrimp
- Creamy Tuscan Salmon
- Tomato Cheese Stuffed Salmon
- Salmon Piccata Recipe
- Air Fryer Salmon Bites
- Baked Honey Mustard Salmon
- Spicy Salmon Maki Bowl
Salmon Sushi Bake
Equipment
- Sharp Chef's knife
- cutting board
- medium bowl
- spatula
- 9×9-inch Non Stick Baking Pan
Ingredients
Sushi Rice :
- 1 ½ cups sushi rice, rinsed well until the water runs clear
- 2 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
Salmon Mixture:
- 8 ounces Salmon filet , skin removed and sliced into ½" pieces
- 12 ounces cans crab meat, drained well, 2 (6 oz)
- ⅓ cup Kewpie mayo
- 3 ounces cream cheese, at room temp
- 2 tablespoons hot sauce or Sriracha
- 2 tablespoons low-sodium soy sauce or coconut aminos liquid
- 4 green onions, thinly sliced
Spicy Unagi Sauce:
- ¼ cup low-sodium soy sauce or coconut aminos liquid
- ¼ cup mirin
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 tablespoons hot sauce or Sriracha
Optional Toppings:
- 1 hass avocado, thinly sliced
- Sesame seeds
- Jalapeno, thinly sliced
- Cucumber, thinly sliced
- Nori sheets snack, cut into small squares to serve
Instructions
Sushi Rice:
- Add the rinsed rice to a large pot together with 2 cups of water and bring the pot to a boil. Reduce heat to a simmer and cover with a lid. Cook for 20 minutes then remove from the heat and let it sit, covered, for 10 minutes. In a small bowl, combine the rice vinegar with sugar and salt. Drizzle the rice with the seasoned vinegar and stir well.
Salmon Mixture:
- In a medium bowl, whisk the Kewpie mayo, cream cheese, sriracha, and soy sauce until smooth. Fold in the green onions, diced salmon, and crab meat. Cover and refrigerate until ready to use.
Spicy Unagi Sauce:
- Place all the ingredients in a small jug and whisk until the sugar is dissolved.
Assembly:
- Preheat the oven to 450°F and line a 9×9-inch baking dish with parchment paper.
- Transfer the seasoned rice to the prepared pan; dip your hands in water and gently press the rice to create an evenly thick base. Spread the salmon-crab mixture on top of the rice.
- Bake for 12-15 minutes.
- Allow the baked sushi to cool for a bit before slicing. Add toppings of choice and serve with the spicy unagi sauce.
Notes
- In the refrigerator: Place in an airtight container and store in the fridge for up to 2 days.
- To reheat: Place bake in the oven and rewarm at 350°F for about 10-15 minutes or until warmed through. You can also microwave individual servings, although the texture will not be as good.
- Freezing: We do not recommend freezing this dish. The texture of the salmon and cream cheese do not hold up well to freezing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
