Salmon and Crab Sushi Bake

Name: Salmon and Crab Sushi Bake
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: Japanese-American
Ingredients: 1 lb imitation crab meat; 1 lb salmon fillet; 4 oz cream cheese; 1 cup Japanese mayonnaise; 3 tbsp sriracha; 4 cups cooked sushi rice; 1/4 cup rice vinegar; 1/4 cup furikake seasoning; 1 tsp black sesame seeds; 2 tbsp green onions; Roasted seaweed snacks, for serving; Cucumber, for serving

Salmon and Crab Sushi Bake is a creamy, shareable casserole that layers seasoned sushi rice, fresh salmon, and imitation crab with spicy mayo and sriracha for a baked take on sushi flavors.

🌍Japanese-American 🏷️Sushi bake 🏷️Casserole 🏷️Salmon 🏷️Crab Spicy mayo

🏷️

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TikTok

Total

27 min

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb imitation crab meat
1 lb salmon fillet
4 oz cream cheese
1 cup Japanese mayonnaise
3 tbsp sriracha
4 cups cooked sushi rice
1/4 cup rice vinegar
1/4 cup furikake seasoning
1 tsp black sesame seedsoptional
2 tbsp green onionsoptional
Roasted seaweed snacks, for servingoptional
Cucumber, for servingoptional

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Instructions

1
Cook the salmon fillet until done (the creator cooked it in an air fryer at 400°F for 9 minutes). Once cooked, flake the salmon into a large mixing bowl.
2
Add the shredded imitation crab to the bowl with the flaked salmon.
3
Add the softened cream cheese, 1/2 cup of the Japanese mayonnaise, and about 2 tbsp of sriracha to the bowl.
4
Mix the salmon, crab, cream cheese, mayo, and sriracha until everything is well combined.
5
In a separate bowl, season the cooked rice with rice vinegar and mix gently to combine.
6
Spread the seasoned rice into an even layer in a large baking dish and press down firmly.
7
Sprinkle a generous, even layer of furikake seasoning over the rice.
8
Carefully spread the salmon and crab mixture over the furikake layer.
9
Bake at 380°F for 10 minutes. Then, switch to broil for 1-2 minutes until the top is lightly golden.
10
While the casserole is baking, prepare the spicy mayo. In a small bowl, combine the remaining 1/2 cup of Japanese mayonnaise with 1 tbsp of sriracha. Mix until smooth and transfer to a squeeze bottle if desired.
11
Remove the sushi bake from the oven. Drizzle the top with additional sriracha.
12
Drizzle the spicy mayo over the top.
13
Garnish with black sesame seeds and sliced green onions.
14
Serve warm with roasted seaweed snacks and sliced cucumber for scooping.

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Tips & Notes

Pro tips

Season sushi rice while still warm with rice vinegar for better absorption; cool to room temperature before layering to prevent cream cheese from melting too fast.
Mix cream cheese with salmon and crab in a food processor until just combined but still chunky—overblending creates a paste instead of a textured filling.
Spread spicy mayo evenly across the top layer before baking so it melts into the rice and doesn't burn on edges.
Bake covered for the first 15 minutes if using a glass dish to prevent the edges from browning too quickly; the center should reach 160°F internally.

Substitutions

Imitation crab → real Dungeness or lump crab (use same weight; flavor will be stronger and saltier)
Japanese mayo → regular mayo mixed with 1 tsp mirin and 1/2 tsp rice vinegar per 1/4 cup
Sriracha → sambal oelek or hot sauce of choice (adjust to taste)
Furikake → nori strips, sesame seed mix, or bonito flakes for garnish

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 12–15 minutes until warmed through, or eat cold directly from the dish.

Equipment

9x13-inch baking dish · food processor (optional but recommended for mixing salmon and crab)

Common Questions

Can I make this sushi bake ahead?

Yes. Assemble the casserole (without topping) up to 24 hours ahead, cover, and refrigerate. Add green onions and sesame seeds just before baking.

What's the difference between imitation crab and real crab in this dish?

Imitation crab (surimi) is milder, softer, and more budget-friendly; it won't overpower the salmon. Real crab works but is pricier and has a stronger flavor.