Salmon Sushi Bake Casserole

This salmon sushi bake brings the fun of hand-rolled sushi into an easy shareable casserole that always disappears at gatherings. Each bite is packed with savory salmon imitation crab creamy sriracha mayo and tangy seasoned rice all baked to golden perfection. It is a weeknight winner or a potluck showstopper when you crave sushi but want something warm and comforting without all the rolling.

The first time I tried a sushi bake it brought instant smiles to our table. My friends quickly asked for the recipe and now we make it together for cozy movie nights at home.

Ingredients

• Sushi rice: Choose Japanese short grain rice for stickiness and authentic sushi texture. Rinse well to remove extra starch.
• Water: Use filtered water if possible for the cleanest taste in your rice.
• Lite seasoned rice vinegar: Adds signature sushi tang and brightness. Look for clear vinegar with clean ingredients.
• Furikake: This seaweed sesame seasoning brings savory umami pops and crunch. Try to find one with minimal additives.
• Salmon filet: Fresh wild salmon gives the best flavor and texture. Remove skin and dice into bite sized cubes.
• Imitation crab meat: Buy shredded or chunk style for sweetness and color that balances the dish.
• Kewpie mayo: Japanese mayo is extra creamy with a subtle tang. You can substitute regular mayo in a pinch.
• Cream cheese: Go for full fat for the richest melt and mouthfeel.
• Sriracha: The spicy chili sauce adds just the right heat. Use fresh for bold flavor.
• Soy sauce or Tamari: Soy sauce gives rich saltiness. Choose low sodium or Tamari for gluten free.
• Green onions: Slice thinly for refreshing crunch and flavor throughout.
• Soy sauce for Unagi sauce: Use a smooth high quality soy sauce for balanced umami.
• Mirin: A sweet rice wine that gives the sauce its classic shine. Look for authentic brands with minimal corn syrup.
• Sake: Brings depth and complexity to the unagi glaze. Cooking sake works well if you cannot find drinking sake.
• White granulated sugar: Sweetens and thickens the sauce. Fine sugar dissolves quickly.
• Fresh lime juice: Brightens the spicy mayo and balances the richness.
• Salt: A touch brings out all the flavors.
• Avocado: Go for just ripe for silky texture on top.
• Sesame seeds: Toasted black and white add nutty flavor and crunch.
• English cucumber: Slice thin for crisp cool bite.
• Nori sheets: Cut into squares for scooping up each delicious bite like sushi.

Step-by-Step Instructions

Prepare the Sushi Rice:

Rinse sushi rice in a fine mesh strainer under cold water until the water is clear. Add rice to a large pot cover with water and let soak for 15 minutes. Bring to a boil then reduce heat to low cover and simmer for 20 minutes. Let sit off heat for another 10 minutes so the rice finishes steaming.

Season and Cool the Rice:

Drizzle seasoned rice vinegar evenly over the hot cooked rice. Use a rubber spatula with gentle cutting and folding motions to mix without mashing. Cover lightly with a dish towel and let the rice cool at room temperature until just warm.

Make the Salmon Mixture:

Slice skinless salmon filet into half inch cubes. In a bowl mix together mayo cream cheese sriracha soy sauce and sliced green onions until smooth. Add in diced salmon and shredded imitation crab gently folding to keep the fish pieces whole. Cover and refrigerate while the rice finishes cooling.

Prepare the Unagi Sauce:

Combine soy sauce mirin sake and sugar in a small saucepan over medium heat. Let it reach a gentle boil then lower to simmer for about 5 minutes until slightly thickened and glossy. Remove from heat and let cool completely.

Mix the Spicy Mayo:

Stir together Kewpie mayo sriracha lime juice and salt in a small bowl until creamy. Refrigerate until needed for drizzling on the baked sushi.

Assemble the Sushi Bake:

Heat oven to 425 degrees. Lightly spray your baking dish and line with parchment paper for easy removal. Gently press cooled seasoned rice into the dish with wet hands to avoid sticking. Sprinkle evenly with furikake for extra flavor.

Layer and Bake:

Spread the salmon crab mixture over the rice base with a spatula making sure it covers all the corners. Place in the oven and bake for 10 to 15 minutes until bubbly and lightly golden. Briefly broil at the end for extra caramelization on top watching closely so it does not burn.

Finish and Serve:

Let the bake cool for 10 minutes so it sets. Drizzle with homemade unagi sauce and spicy mayo. Garnish with sliced avocado cucumber more green onions sesame seeds and serve with nori squares for scooping. Gather around and enjoy.

Save

I absolutely love the savory tang from the furikake on the rice and how the creamy spicy topping bubbles over the edges. My nieces always help lay out the nori squares and pick their own garnishes to finish their plates.

Storage Tips

Let leftover sushi bake cool completely then cover and refrigerate for up to two days. Reheat in the oven covered with foil at 350 degrees until hot throughout. If you want to freeze let it cool cut into portions then wrap tightly. Thaw in the fridge and reheat uncovered to revive the crispy edges.

Ingredient Substitutions

Short on salmon Try cooked shrimp or canned tuna for a fun twist. Swap cream cheese with vegan cream cheese or omit for a lighter texture. Use regular mayonnaise instead of Kewpie if needed. Tamari offers a gluten free soy sauce alternative.

Serving Suggestions

This dish shines at potlucks and casual gatherings where everyone gets to serve themselves. Pair with edamame pickled ginger and a crisp salad to round out the meal. It is also wonderful as a weekday dinner with just a side of miso soup and quick pickles.

Cultural and Historical Context

Sushi bake is a newer invention inspired by Japanese American home cooks wanting to simplify sushi for sharing. The layered method captures the familiar flavors of sushi rolls but in a potluck ready casserole. It has become a social media favorite and is celebrated for being fun versatile and approachable for all.

Recipe FAQs

→ What type of rice works best for this dish?

Short-grain sushi rice is key for a sticky, flavorful base that holds together during baking.

→ Can I use cooked salmon instead of raw?

Yes, cooked salmon can be substituted for raw; just flake and mix with the crab and sauces before layering.

→ What’s a good alternative to imitation crab?

Real crab meat or cooked shrimp are great substitutes, offering a fresh and briny seafood flavor.

→ How do I prevent the rice from drying out?

Keep the rice covered after baking and avoid overbaking to maintain its moisture and tenderness.

→ What toppings pair well with the bake?

Try sliced avocado, cucumber, extra green onion, sesame seeds, and toasted nori for added flavor and texture.

→ Can the casserole be prepared ahead of time?

Yes, assemble it in advance and bake just before serving for the freshest flavor and best texture.