Sushi Bake Casserole with Salmon and Crab | CookOS

Sushi Bake Casserole

Name: Sushi Bake Casserole with Salmon and Crab
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese-American
Ingredients: 8 oz imitation crab; 8 oz salmon; 1/4 cup Japanese mayonnaise; 4 oz cream cheese; 1 tbsp sriracha; 3 cups cooked rice; 2 tbsp mirin; 2 tbsp rice vinegar; 1 tsp sesame oil; 2 sheets roasted seaweed; salt, to taste; Sriracha, for topping; Spicy mayo, for topping; 2 green onions; 1 jalapeño; 1 tsp sesame seeds; Chili lime tortilla chips, for serving

This Sushi Bake Casserole combines seasoned sushi rice with a creamy layer of imitation crab, salmon, and cream cheese, then bakes until golden and tops with spicy mayo and sriracha. It delivers sushi-inspired flavors in an easy, shareable casserole format.

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

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by alexis.frost

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Ingredients

8 oz imitation crab
8 oz salmon
1/4 cup Japanese mayonnaise
4 oz cream cheese
1 tbsp sriracha
3 cups cooked rice
2 tbsp mirin
2 tbsp rice vinegar
1 tsp sesame oiloptional
2 sheets roasted seaweed
salt, to taste
Sriracha, for toppingoptional
Spicy mayo, for toppingoptional
2 green onionsoptional
1 jalapeñooptional
1 tsp sesame seedsoptional
Chili lime tortilla chips, for serving

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Instructions

1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, combine the shredded imitation crab and flaked baked salmon.
3
Add the Japanese mayonnaise, softened cream cheese, and sriracha to the bowl. Mix until everything is well combined.
4
In a square baking dish, spread the cooked rice in an even layer.
5
Drizzle the mirin, rice vinegar, and optional sesame oil over the rice. Season with salt and mix to combine.
6
Sprinkle the crumbled roasted seaweed over the rice layer.
7
Spread the crab and salmon mixture evenly over the seaweed and rice.
8
Bake for 15-20 minutes, then switch to broil for 2-3 minutes until the top is golden brown and bubbly.
9
Remove from the oven and drizzle with more sriracha and spicy mayo.
10
Garnish with sliced green onions, sliced jalapeños, and sesame seeds.
11
Serve warm with chili lime tortilla chips for dipping.

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Tips & Notes

Pro tips

Mix the crab and salmon gently into the cream cheese mixture to avoid breaking apart the fish; use a fold-and-cut motion rather than vigorous stirring.
Season the sushi rice while still warm with the rice vinegar, mirin, and sesame oil to help flavors absorb fully; spread it evenly as the casserole base.
Top the casserole with spicy mayo and sriracha only in the final 2–3 minutes of baking or after removing from the oven to prevent the mayo from burning.
Pat salmon skin-side down with paper towels before flaking to remove excess moisture, which prevents the casserole from becoming watery.

Substitutions

Imitation crab → real crab or cooked shrimp (fold in gently to avoid breaking)
Japanese mayonnaise → regular mayonnaise or Greek yogurt mixed with mayo (will be tangier)
Cream cheese → mascarpone or ricotta (will be slightly less rich)
Sriracha → gochujang or hot sauce (adjust quantity to taste)

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat in a 350°F oven for 10–12 minutes until warmed through.

Equipment

8×8-inch or 9×9-inch casserole dish · rice cooker (optional, for cooking rice)

Common Questions

Can I use fresh crab instead of imitation crab?

Yes. Use 8 oz of lump or backfin crab meat. Fresh crab will add a sweeter, more delicate flavor but may break apart during mixing, so fold it in gently at the end.

How do I know when the casserole is done baking?

Bake until the top is golden brown and the edges are bubbling, typically 20–25 minutes at 375°F. The salmon should flake easily with a fork.

Can I make this ahead?

Yes. Assemble the casserole up to 4 hours ahead, cover, and refrigerate. Add 5–10 minutes to baking time if baking from cold. Store leftovers in an airtight container for up to 2 days.

What if I don't have Japanese mayonnaise?

Regular mayonnaise works, though Japanese mayo (Kewpie) has a richer, slightly sweeter taste. If substituting, use the same amount but expect a slightly different flavor profile.