Description
This salmon sushi bake is everything you love about a spicy sushi roll—baked into a hot, bubbly, and shareable casserole. Loaded with salmon, imitation crab, spicy mayo, and cream cheese, it’s rich, savory, and totally satisfying. It’s the perfect weeknight dinner or party dish, with all the flavor and none of the rolling.
Ingredients
2 cups cooked sushi rice (seasoned with rice vinegar, sugar, salt)
8 oz cooked salmon (flaked)
6 oz imitation crab, shredded
1/2 cup cream cheese, softened
1/3 cup Japanese mayo (Kewpie preferred)
1–2 tablespoons sriracha (adjust to taste)
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons green onions, chopped
Furikake for topping
Nori sheets (or seaweed snacks), for serving
Instructions
Preheat oven to 375°F (190°C).
Spread sushi rice evenly in a greased 9×9-inch baking dish.
In a bowl, mix salmon, imitation crab, cream cheese, mayo, sriracha, soy sauce, and sesame oil until creamy.
Spread the mixture over the rice. Top generously with furikake.
Bake uncovered for 15–18 minutes, until bubbly and lightly golden.
Garnish with green onions and serve hot with nori for scooping.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 430 / Serving
- Fat: 28g / Serving
- Carbohydrates: 25g / Serving
- Protein: 20g / Serving