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Salmon Sushi Bake (Viral Recipe) Recipe

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★★★★★

4.1 from 53 reviews

Salmon Sushi Bake is a delicious and easy-to-make layered casserole that combines seasoned sushi rice, a creamy mixture of shredded salmon, imitation crab, cream cheese, and spicy Sriracha mayo topped with furikake and sesame seeds. Baked to perfection, this crowd-pleasing dish offers the flavors of sushi in a warm, comforting, and shareable format that’s perfect for casual gatherings or weeknight meals.

Ingredients

Scale

Sushi Rice

  • 2 cups uncooked sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • ½ tsp salt

Seafood Mixture

  • 10 oz imitation crab
  • 8 oz salmon (about 2 cups shredded cooked salmon)
  • 4 oz cream cheese
  • ⅓ cup Sriracha Mayo

Toppings & Garnishes

  • Furikake (Japanese seasoning)
  • Seaweed snacks (for serving)
  • Sesame seeds (optional)
  • Green onion, chopped

Instructions

  1. Cook the sushi rice: Prepare the sushi rice according to the package instructions. This typically involves rinsing the rice until water runs clear, then cooking it with the appropriate amount of water to achieve sticky, perfectly cooked rice.
  2. Season the rice: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds or until the sugar and salt are completely dissolved. Pour this seasoned vinegar mixture over the cooked rice and gently fold it in until the rice is evenly coated. Set the rice aside to cool slightly.
  3. Cook the salmon: Season the salmon with salt and pepper. You can cook the salmon by placing it in an air fryer at 400°F for 10-12 minutes or baking it in a preheated oven at 375°F for 15-17 minutes. Once cooked, shred the salmon into small pieces.
  4. Prepare the seafood mixture: In a large bowl, combine the shredded imitation crab, shredded cooked salmon, cream cheese, and Sriracha mayo. Mix all the ingredients thoroughly until the mixture is smooth and well combined.
  5. Preheat the oven and prepare baking dish: Preheat your oven to 400°F. Choose a 9×9 inch or 9×13 inch baking dish for assembling the sushi bake.
  6. Assemble the sushi bake: Spread the seasoned sushi rice evenly into the bottom of the baking dish, gently pressing it down to flatten the surface. Sprinkle a generous amount of furikake over the rice. Add the salmon-crab mixture on top and gently press and smooth it over the rice layer.
  7. Bake the sushi bake: Place the dish in the preheated oven and bake for 10-15 minutes until the top is heated through and slightly golden.
  8. Add finishing touches: Remove the sushi bake from the oven. Drizzle extra Sriracha mayo on top, sprinkle additional furikake, sesame seeds, and chopped green onions to garnish.
  9. Serve: To enjoy, scoop a portion of the sushi bake and wrap it with a seaweed snack. Eat immediately for the best flavor and texture.

Notes

  • You can substitute the Sriracha mayo with plain mayo mixed with a little sriracha sauce to control the spice level.
  • If you don’t have furikake seasoning, you can substitute with a mix of toasted sesame seeds, nori flakes, and a pinch of salt.
  • For a dairy-free version, use vegan cream cheese and adjust the mayo accordingly.
  • Cooking salmon in the air fryer tends to be quicker and adds a slight crisp to the edges, but baking works perfectly well too.
  • Use fresh green onions for garnish to add a mild onion flavor and color contrast.

Keywords: Salmon sushi bake, sushi casserole, baked sushi, seafood bake, easy sushi recipe, Sriracha mayo sushi bake

Find it online: https://foodiecara.com/salmon-sushi-bake-viral-recipe-recipe/