Salmon Sushi Bake Delight (Printable Version)

Savory baked salmon layered on seasoned sushi rice with creamy seafood filling and bold toppings.

# Ingredient List:

→ Sushi Rice

01 - 2 cups uncooked sushi rice
02 - 2 tablespoons rice vinegar
03 - 1 tablespoon white sugar
04 - ½ teaspoon salt

→ Seafood & Filling

05 - 8 ounces salmon fillet, cooked and shredded
06 - 10 ounces imitation crab sticks
07 - 4 ounces cream cheese, softened
08 - ⅓ cup Sriracha mayo
09 - Salt and pepper to taste

→ Toppings & Assembly

10 - Furikake seasoning to taste
11 - Sesame seeds for topping
12 - 2 green onions, chopped
13 - Seaweed snack sheets for serving

# Directions:

01 - Cook sushi rice according to package instructions. In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds until dissolved. Pour the mixture over cooked rice and gently fold together. Set aside to cool slightly.
02 - Season salmon fillet with salt and pepper. Cook in air fryer at 400°F for 10-12 minutes or bake in conventional oven at 375°F for 15-17 minutes until fully cooked. Allow to cool slightly, then shred with a fork.
03 - Shred imitation crab sticks in a large bowl. Add shredded salmon, softened cream cheese, and Sriracha mayo. Mix until smooth and completely combined.
04 - Preheat oven to 400°F. Lightly grease a 9x9-inch or 9x13-inch baking dish. Spread seasoned rice evenly into prepared dish and gently press down. Sprinkle generously with furikake seasoning.
05 - Evenly spread salmon-crab mixture over the rice base. Smooth the surface and gently press to compact.
06 - Bake for 10-15 minutes until heated through and slightly golden on top.
07 - Remove from oven and drizzle with additional Sriracha mayo. Sprinkle with extra furikake, sesame seeds, and chopped green onions. Scoop portions and wrap with seaweed snack sheets. Serve warm.

# Expert Advice:

01 -
  • It tastes like your favorite sushi roll but requires zero rolling skills or patience.
  • The creamy salmon-crab mixture gets slightly warm and melty, making it feel like comfort food dressed up in Japanese flavors.
  • You can make it ahead and bake it when guests arrive, so you're actually relaxing instead of sweating in the kitchen.
02 -
  • Don't skip cooling your rice before mixing in the vinegar solution, or the heat will cook off the vinegar's brightness and you'll lose that signature tang.
  • The cream cheese needs to be genuinely softened, not melted, so it blends smoothly into the crab mixture instead of creating weird lumps.
  • If your salmon dries out easily, consider poaching it gently in water or cooking it skin-on to keep moisture locked in.
03 -
  • If your salmon comes out dry, make the cream cheese layer thicker to compensate—it acts like a moisture barrier that keeps everything tender.
  • Toast your sesame seeds lightly in a dry pan for thirty seconds before garnishing to amplify their nutty flavor and make them pop visually.
Go Back