Name: Salmon Sushi Bake (Viral Recipe)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups uncooked sushi rice; 2 tbsp rice vinegar; 1 tbsp white sugar; 1/2 tsp salt; 10 oz imitation crab; 8 oz salmon (about 2 cups of shredded cooked salmon); 4 oz cream cheese; 1/3 cup Sriracha Mayo (*see note for substitute); Furikake; Seaweed snacks; Sesame seeds, for topping (optional); Green onion, chopped

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A deconstructed salmon roll baked in casserole dish that you can easily make at home for the whole family or bring to friend gatherings. It consists of layers of sushi rice, creamy salmon and crab mixture, and flavorful toppings.

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WHAT IS SUSHI BAKE?

Sushi bake is a creative take on traditional sushi, using ingredients you would typically find in a salmon roll and turn them into a warm casserole-style dish. Sushi bake typically features layers of seasoned sushi rice, a creamy seafood mixture, and a variety of toppings such as furikake, avocado, cucumber, and green onions.

I have to admit that this is NOT an authentic Japanese dish or traditional sushi recipe. I first saw a video of sushi bake on TikTok. I was hesitant at first, but after making it a few times, I have to say that I am OBSESSED. Salmon sushi bake is fun and easy to make. It is customizable and perfect for sharing with friends and family. I hope you give it a try and let me know how it turned out in the comments!

WATCH SALMON SUSHI BAKE RECIPE VIDEO BELOW:

CAN I SUBSTITUE SALMON?

Yes! If you are not a fan of salmon, tuna or shrimp are great substitutions. You can also omit the salmon and add more imitation crab.

INGREDIENTS:

Sushi Rice
Rice Vinegar
Sugar
Salt
Imitation Crab
Salmon
Cream Cheese
Sriracha Mayo
Furikake
Sesame Seeds (optional)
Seaweed Snack

HOW TO MAKE SALMON SUSHI BAKE:

Prepare the Rice

Cook sushi rice according to package instructions.

Then in a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 sec, or until sugar and salt are dissolved. Pour the vinegar mixture into the cooked rice and gently mix until well combined. Set the rice aside.

Shred Salmon and Imitation Crab

To cook the salmon, first season with salt and pepper. You can either throw it in the air fryer and cook at 400F for 10-12 minutes, or bake it at 375F in the oven for 15-17 minutes.

Then in a large bowl, combine cooked salmon and imitation crab and shred them into pieces.

Prepare Salmon Mixture

Add Sriracha Mayo to the salmon-crab mixture. I used 1/3 cup of Lee Kum Kee’s Sriracha Mayo in this recipe. For substitution, use 1/3 cup of Kewpie Mayo and 2 tbsp of Sriracha Hot Chili Sauce.

Assemble the Sushi Bake

Preheat the oven to 400F and prepare a 9×9 or 9×13 baking dish.

Transfer the cooked sushi rice to the baking dish and gently press down to flatten it out. Sprinkle a generous amount of furikake onto the rice, and top with a layer of salmon-carb mixture. Use a spatula or spoon to gently press down and smooth the surface. Bake at 400F for 10-15 minutes, until the top is slightly golden.

Add Sauce and Toppings

Once baked, remove from the oven and let is cool for a few minutes.

Top with more sriracha mayo and furikake. Garnish with sesame seeds and chopped green onions.

Serve

Serve your salmon sushi bake warm. I recommend scooping out a spoonful of sushi bake and wrap it with seaweed snack.

OTHER RECIPES YOU MAY ENJOY:

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

Salmon Sushi Bake (Viral Recipe)

Author: ou.christian
Prep Time: 20
Cook Time: 15
Total Time: 35 minutes
Yield: 4 servings 1x

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Description

A deconstructed salmon roll baked in a casserole dish that you can easily make at home for the whole family or bring to friend gatherings!

Ingredients

Scale

2 cups uncooked sushi rice
2 tbsp rice vinegar
1 tbsp white sugar
1/2 tsp salt
10 oz imitation crab
8 oz salmon (about 2 cups of shredded cooked salmon)
4 oz cream cheese
1/3 cup Sriracha Mayo (*see note for substitute)
Furikake
Seaweed snacks
Sesame seeds, for topping (optional)
Green onion, chopped

Instructions

Cook sushi rice according to package instructions.
In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 sec, or until sugar and salt are dissolved. Pour the vinegar mixture into the cooked rice and gently mix until well combined. Set the rice aside.
To cook the salmon, first season with salt and pepper. You can either throw it in the air fryer and cook at 400F for 10-12 minutes, or bake it in the oven at 375F for 15-17 minutes.
In a large bowl, shred imitation crab and cooked salmon into pieces. Then add cream cheese and Sriracha Mayo. Mix everything together until smooth and well combined.
Preheat the oven to 400F and prepare a 9×9 inch or 9×13 inch baking dish.
Assemble the Sushi Bake: transfer the cooked sushi rice to the baking dish and gently press down to flatten it out. Sprinkle a generous amount of furikake onto the rice, then top with a layer of salmon-crab mixture. Gently press down and smooth the surface.
Bake at 400F for 10-15 minutes.
Take sushi bake out of the oven. Top with more Sriracha mayo, chili furikake, sesame seeds, and chopped green onions.
To serve, scoop a spoonful of sushi bake and wrap it with seaweed snack. Enjoy!

Notes

* I used 1/3 cup of Lee Kum Kee’s Sriracha Mayo in this recipe. For substitution, use 1/3 cup of Kewpie Mayo plus 2 tbsp of Sriracha Hot Chili Sauce.