Salmon Sushi Bake Delight (Printable)

Creamy salmon and seafood layered with seasoned rice for a flavorful, shareable main dish.

# What You’ll Need:

→ Sushi Rice

01 - 2 cups uncooked sushi rice
02 - 2 tablespoons rice vinegar
03 - 1 tablespoon white sugar
04 - 1/2 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 - 1/3 cup mayonnaise mixed with 1 to 2 tablespoons Sriracha
09 - Salt and pepper to taste

→ Toppings & Assembly

10 - Furikake seasoning to taste
11 - Sesame seeds for topping
12 - 1 green onion, chopped
13 - Seaweed snack sheets for serving

# How To Make It:

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 mixture over cooked rice and gently fold together. Set aside to cool slightly.
02 - Preheat oven to 400°F. Season salmon fillet with salt and pepper. Cook in air fryer at 400°F for 10 to 12 minutes or bake at 375°F for 15 to 17 minutes until fully cooked. Allow to cool slightly, then shred with a fork.
03 - Lightly grease a 9x9-inch or 9x13-inch baking dish with neutral oil or cooking spray.
04 - In a large mixing bowl, shred imitation crab sticks. Add cooked salmon, softened cream cheese, and Sriracha mayo. Mix until smooth and fully combined.
05 - Spread seasoned sushi rice evenly into prepared baking dish and gently press down with a spatula. Sprinkle generously with furikake seasoning.
06 - Evenly spread salmon-crab mixture over rice layer. Smooth the surface and gently press with back of spoon.
07 - Bake for 10 to 15 minutes until heated through and slightly golden on top.
08 - Remove from oven. Drizzle with additional Sriracha mayo and sprinkle with extra furikake, sesame seeds, and chopped green onions. Scoop portions and wrap with seaweed snacks. Serve warm.

# Expert Advice:

01 -
  • No rolling skills required: You get all the sushi flavors without wrestling with nori and a bamboo mat like you're training for the sushi Olympics.
  • Feeds a crowd effortlessly: This dish somehow tastes way more impressive than the minimal effort it actually demands, which is the golden ticket for entertaining.
  • Comes together in under an hour: Genuinely fast enough for a weeknight dinner but fancy enough to impress people who think you spent all afternoon on it.
02 -
  • Rice temperature matters: If your rice is too hot when you season it, the vinegar mixture will evaporate and your rice becomes bland, so let it cool just slightly before mixing.
  • Cream cheese must be soft: Cold cream cheese creates lumps that won't blend smoothly into your filling, so pull it from the fridge 15 minutes before using or it'll frustrate you.
  • Don't skip the pressing step: Gently pressing the rice down creates a sturdy base that holds the filling instead of sliding around when you scoop.
03 -
  • Use real crab if you're feeling fancy: It costs more but brings a sweeter, more delicate flavor that makes this feel genuinely special.
  • Make your own Sriracha mayo and taste as you go: Store-bought versions vary wildly in heat, so you control exactly how spicy your bake becomes.
  • Toast your seaweed snacks lightly in a dry pan for 10 seconds: This brings out their flavor and makes them crispier for wrapping.
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