Making our own homemade sushi is always a big hit in our house (see my easy homemade sushi party guide here). But when we want the sushi taste without making individual rolls for everyone, this salmon sushi bake is a great alternative. It has all the main components of the scrumptious sushi roll, but it’s baked in a casserole pan! I love how quick (less than an hour from start to finish) and easy it is to create a big serving of sushi that’s perfect for family meals, potlucks, and get-togethers.

A layer of sushi rice is sprinkled with furikake, then topped with a delicious filling made of salmon, imitation crab, spicy mayo, and scallions. Finish it off with a drizzle of unagi (eel) sauce and Sriracha before baking and quickly broiling until golden. After letting it cool a little but, scoops some into roasted seaweed (nori) sheets and garnish with your favorite toppings for the perfect bite!

There are so many different ways to make this sushi bake.  While the recipe below is my go-to, I often change it up depending on what I have on hand.  Feel free to experiment with your favorite sushi combinations.  I hope you enjoy this crowd-pleasing dish that everyone is sure to love!

Salmon Sushi Bake Recipe

Print Recipe

Salmon Sushi Bake

This crowd-pleasing dish is a savory and satisfying way to serve family style sushi without having to roll it. It has all the main components of the scrumptious sushi roll, but it’s baked in a casserole pan!

Servings: 6

Ingredients

• 2 cups uncooked sushi rice (short grain or medium grain rice)
• ¼ cup rice seasoning buy pre-made or see note below on how to make your own
• 1 lb salmon
• 8 oz imitation crab or crab
• ¼ cup unagi sauce or teriyaki sauce
• 3 scallions (chopped, set aside some for garnish)
• roasted seasoned seaweed sheets (we use these pre-cut snack packs)
• Sriracha

Spicy Mayo

• 1 cup Kewpie Mayo (can be found in most Asian markets, but you can substitute with regular mayo or try this homemade version)
• ¼ cup Sriracha

Optional Sides/Toppings

• Avocado
• Cucumber
• Pickled Ginger
• Fish Roe
• Bonito Flakes

Instructions

• Cook sushi rice according to the instructions on the bag.
• While the cooked sushi rice is still hot, add rice seasoning (I like to use this bottle of seasoned vinegar, but see the note below on how you can make your own*) and fold into the rice.  Set aside.
• Season salmon with salt and pepper and cook in an air fryer at 400°F for 10-12 minutes** (no oil needed and it comes out perfect!).  Flake salmon into a mixing bowl and set aside.
• Flake the imitation crab and add it to the salmon along with the spicy mayo ingredients and scallions.Preheat the oven to 375°F.
• In a 13” x 9” baking dish, spread the seasoned rice on the bottom of the dish and flatten slightly.  Sprinkle furikake generously (or to your liking) on top of the rice.
• Spread the salmon and crab mixture evenly on top of the rice.
• Drizzle unagi sauce***, Sriracha, furikake and/or Kewpie mayo to your liking.
• Bake for 10 mins, then broil on the top rack for 2-3 minutes or until golden brown.
• Garnish with additional scallions on top.
• Serve with nori sheets and any of your favorite toppings and enjoy!

Notes

*Make the rice seasoning by combining ¼ cup rice vinegar, 2 tbsp of sugar, 1 tsp of salt in a microwave-safe bowl.  Microwave for 1 minute, or until sugar is dissolved.

**You can also bake it in the oven at 425°F for 12-14 minutes. Salmon can be replaced with any fish or even shrimp. This stepped can be skipped if using canned fish.

 

What toppings will you be adding to your sushi bake?