Salmon Sushi Bake

This Salmon Sushi Bake gives you all the savory sushi flavors and textures you love in an easy dish that comes together fast and is so much easier than making your own sushi rolls at home.

Weeknights call for easy dishes, and salmon is one of my favorite ways to get a healthy protein on the table quickly. In summer, my Brown Sugar Soy Sauce Salmon and Blackened Salmon Tacos are some recipes we have on heavy rotation.

But most of all, I love a dish that is packed with flavor and saves time. I like to think I’m up for the challenge of rolling sushi anytime, but all of the activities of two busy girls make afternoons jam-packed and without a big window of time to prepare dinner.

That’s where the genius of this sushi bakes comes in. Think of it like a deconstructed sushi roll, where the ingredients are layered in a casserole dish for a fast assembly. This bake has a base layer of cooked sushi rice, topped with tender salmon and imitation crab meat in a creamy sauce with a little spice. After baking, drizzle the casserole with unagi sauce and spicy mayo, then top with slices of creamy avocado, crunchy cucumber, and toasted sesame seeds to finish!

Seriously, this dish is simple to make and is loaded with flavor. Plus, you can customize this salmon casserole dish with your favorite toppings. Add extra avocado, drizzle with more sauce, or sprinkle more english cucumbers on top to make it exactly how you want it.

We love serving fish at our house and try to on a weekly basis. Some of our other favorite fish recipes are Macadamia Crusted Mahi-Mahi, Baja Fried Fish Tacos and Salmon Steaks!

What You’ll Need

This is an overview of the ingredients you’ll need to make this salmon sushi bake. For full measurements and instructions, scroll to the printable recipe card below.

• Salmon – Use wild Alaskan salmon or another fresh variety for the best texture and flavor.
• Imitation crab meat – Adds a sweet, seafood flavor to the dish.
• Kewpie mayo – This Japanese mayo is tangy & rich, and creamier than American versions.
• Cream cheese – Helps make a creamy sauce to coat the salmon.
• Sriracha – Gives a kick that’s tangy, spicy and sweet.
• Soy sauce – For seasoning the salmon and for the unagi sauce.
• Sesame oil – Nutty & slightly sweet, this gives a savory flavor to the dish.
• Sushi rice – This has a sticky texture ideal for sushi dishes.
• Rice vinegar – A mild and slightly sweet vinegar that will help season the rice.
• Furikake – You can find this online or in any Asian grocery store. It comes in different flavors but is is a pretty common seasoning blend sprinkled on Japanese dishes. I used a fairly basic nori & sesame blend and it was perfect.
• Granulated sugar – Used for seasoning for the rice to add the slightest hint of sweetness.
• Lime juice – Brings a zesty and fresh tang to the other flavors.
• Salt – Enhances all the flavors in the dish.
• Avocado – Contributes a creamy texture, a mild flavor and healthy fats to the recipe.
• Sesame seeds – Introduces a satisfying crunch and a nutty flavor.
• Green onions – Adds a mild onion flavor and slight crunch.
• English cucumber – Slightly sweet and refreshing, and provides a firm, crunchy texture.
• Nori sheets – Their salty, savory flavor enhances the flavor and texture of the sushi bake.

How to Make Sushi Bake Casserole

1. Cook the rice. Rinse the rice in a fine mesh strainer under cold running water until the water turns clear to remove some of the starch. Add the rinsed rice to a large pot with 3 cups of water and let it soak for 15 minutes before putting the pot over medium-high heat. Bring the water to a boil, then cover and reduce the heat to a simmer. Cook for 20 minutes, then remove from the heat and let sit for 5 minutes. Add rice vinegar, sugar, and salt, then toss the rice with a fork or rubber spatula to evenly distribute the seasoning.
2. Prepare salmon. On a cutting board, remove the skin from salmon, slice the meat into small cubes and set it aside. In a large bowl, add the sauce ingredients and mix to combine before adding the cubed salmon and imitation crab meat. Give it a gentle stir until the meat is evenly coated, then cover and refrigerate until ready.

3. Add cooked rice. In a 9×13-inch casserole dish, press cooked, cooled rice into an even layer with wet hands. Sprinkle with half of the furikake seasoning.

4. Layer salmon mixture. On top of the seasoned rice, add the salmon & crab mixture, spreading it out in an even layer. Sprinkle with more of the furikake seasoning.
5. Bake. Cook for 15 minutes at 425° or until hot all the way through.

6. Make spicy mayo. While the casserole bakes, mix the mayo, sriracha, lime juice and salt in a bowl until blended and set aside for drizzling over the finished salmon sushi bake.

7. Finish. Remove the casserole from the oven, and let it cool for 10 minutes before drizzling with unagi sauce and as much of the spicy mayo as you like. Garnish with your favorite toppings like chopped cucumber, sliced avocado, chopped green onions, and more furikake and enjoy!

How to Store and Reheat Salmon Sushi Bake

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven at 350°F until warmed through for 8-15 minutes. You can also microwave it for 30-second intervals until heated through.

I don’t recommend freezing and reheating leftovers of this dish.

More Asian-Inspired Recipes

• Hawaiian Teriyaki Chicken Skewers
• Thai Drunken Noodles
• Yakitori Chicken
• Japanese Chicken Curry
• Korean Pancakes with Scallions (Pajeon or Pa Jun)