Creamy Salmon And Crab Sushi Bake | CookOS

Creamy Salmon And Crab Sushi Bake

Name: Creamy Salmon And Crab Sushi Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese-American
Ingredients: 1 cup short grain rice; 6 oz cooked salmon, flaked; 1.5 cups imitation crab, chopped; 1/2 cup green onions, chopped; 2 oz cream cheese; 3 tbsp Japanese mayonnaise; 1 tsp sesame oil; 1 tbsp mirin; 1 tbsp furikake (Japanese rice seasoning), plus more for topping; Japanese mayonnaise, for drizzling; Sriracha, for drizzling; Roasted seaweed snacks, for serving; Avocado, sliced for serving

This creamy salmon and crab sushi bake layers seasoned sushi rice with a savory salmon-crab filling and baked toppings, delivering deconstructed sushi flavors in casserole form without the rolling technique.

🌍Japanese-American 🏷️Sushi bake 🏷️Casserole 🏷️Salmon 🏷️Imitation crab Comfort food

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

40 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

1 cup short grain rice
6 oz cooked salmon, flaked
1.5 cups imitation crab, chopped
1/2 cup green onions, chopped
2 oz cream cheese
3 tbsp Japanese mayonnaise
1 tsp sesame oil
1 tbsp mirin
1 tbsp furikake (Japanese rice seasoning), plus more for topping
Japanese mayonnaise, for drizzlingoptional
Sriracha, for drizzlingoptional
Roasted seaweed snacks, for servingoptional
Avocado, sliced for servingoptional

13 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Wash and cook the short grain rice according to package directions or using a rice cooker.
2
While the rice cooks, prepare the topping. In a large bowl, add the flaked cooked salmon, chopped imitation crab, chopped green onions, cream cheese, and 3 tablespoons of Japanese mayonnaise.
3
Mix and mash all the topping ingredients together until well combined.
4
Once the rice is cooked, transfer it to a baking dish. Drizzle with sesame oil and mirin, then sprinkle with furikake. Mix gently to combine and press into an even layer.
5
Spread the salmon and crab mixture evenly over the seasoned rice.
6
Top the casserole with another sprinkle of furikake, a drizzle of Japanese mayonnaise, and a drizzle of sriracha.
7
Bake at 350°F (175°C) for 25 minutes.
8
Serve warm, scooping portions onto roasted seaweed snacks. Garnish with sliced avocado if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Cool sushi rice to room temperature before layering to prevent cream cheese from melting unevenly into the filling.
Mix salmon and crab gently with mayo and cream cheese; overmixing breaks apart the delicate flaked salmon.
Drizzle Japanese mayonnaise on top after baking for a fresh, creamy finish without overcooking the sauce.
Toast nori (seaweed) snacks separately and serve on the side to preserve crispness instead of baking them with the casserole.

Substitutions

Imitation crab → real lump crab meat (use same amount; skip extra cooking)
Cooked salmon → cooked shrimp, finely chopped (same amount and flavor profile)
Cream cheese → mascarpone (slightly richer; use same amount)
Sesame oil → neutral oil like avocado (loses the toasted sesame aroma but maintains texture)

Storage & make-ahead

Cover and refrigerate leftovers for up to 3 days; reheat in a 350°F oven for 10–12 minutes or microwave individual portions until warmed through.

Equipment

8x8 or 9x9 baking dish · rice cooker or pot (for cooking sushi rice)

Common Questions

Can I make this ahead of time?

Yes, assemble the casserole up to 4 hours before baking. Cover and refrigerate, then bake as directed, adding 2–3 minutes to baking time if starting from cold.

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

Imitation crab (surimi) keeps costs lower and cooks evenly; real crab adds deeper seafood flavor but is pricier and requires less cooking. Either works in this bake.

Can I use fresh salmon instead of cooked?

Yes, use 6 oz fresh salmon fillet, cut into small pieces or minced, and ensure it's fully cooked before mixing into the filling to avoid food safety issues.

What can I substitute for Japanese mayonnaise?

Regular mayonnaise works in a pinch, though it lacks the slight sweetness and tanginess of Japanese mayo. Blend mayo with a touch of rice vinegar and sugar for closer results.

How should I store leftovers?

Cover and refrigerate for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through, or microwave individual portions for 1–2 minutes.