Salmon sushi bake is a sushi lover’s potluck dream! It’s so easy to put together and always a family favorite. This creamy and satisfying sushi bake is loaded with salmon and imitation crab. The sushi bake can be served alone, with a side salad, or with crispy seaweed sheets. You can serve with any of your favorite toppings such as cucumbers, avocado, furikake, or tobiko. Sushi bakes are so easily customizable and a great way to repurpose leftover salmon!
What you need to make salmon sushi bake
- 2 cups shredded cooked salmon (~3 to 4 large individual filets)
- 2 cups imitation crab (~15 sticks)
- 1 cup Kewpie mayonnaise
- 1 cup (8 oz) cream cheese
- 1/2 tsp sugar
- salt to taste ( about 1/4 tsp to 1/2 tsp)
- furikake seaweed seasoning
Sushi Rice
- 5 cups cooked rice (~3 cups uncooked) preferably short-grain or medium-grain rice such as calrose
- 1/4 cup rice vinegar
- 3 tbsp sugar
- 1 tsp salt
Sweet unagi sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/2 cup sugar
- thickener: 1/2 tbsp corn starch + 1 tbsp water
Optional toppings and sides
- avocados
- cucumbers
- tobiko (fish roe)
- seaweed sheets
- salad
- sriracha hot sauce
How to make sushi bake
Prepare sushi rice
- Cook 3 cups of rice according to package instructions.
- Once rice is cooked, separate out 5 cups of cooked rice into a large bowl. Add in 1/4 cup rice vinegar, 3 tablespoons white sugar, and 1 teaspoon salt. Mix everything together and set aside.
Prepare imitation crab and salmon mixture
- Clean salmon filets and pat dry with a paper towel. Drizzle salmon filets with olive oil and season with salt and pepper. Air fry salmon filets in air fryer at 450℉ for 7 to 10 minutes depending on filet thickness.
- Once salmon is cooked, shred salmon filets with a fork. Set aside 2 cups of shredded salmon.
- Shred imitation crab with your hands or fork. If using frozen imitation crab, defrost in fridge overnight or run closed package under warm water for ~5-10 minutes. Set aside 2 cups of shredded imitation crab and add to shredded salmon.
- In a bowl, mix together 1 cup mayonnaise, 1 cup cream cheese, 1/2 teaspoon sugar, and season with salt (~1/4 to 1/2 teaspoon salt).
- Add in cream cheese and mayonnaise mixture to shredded imitation crab and salmon. Mix together.
Prepare sweet unagi sauce
- In a small sauce pan, add in 1/4 cup soy sauce, 1/4 cup mirin, and 1/2 cup sugar. Mix and bring to a boil. Turn down heat to a low simmer.
- Mix 1/2 tablespoon cornstarch with 1 tablespoon water together. Add in cornstarch water mixture into the saucepan. Stir and simmer until sauce thickens. Turn off heat and set aside.
Assemble and bake sushi bake
- Preheat oven to 400℉.
- In a large oven safe baking dish, add in sushi rice. Spread rice evenly and press down.
- Sprinkle furikake generously onto rice layer.
- Add in imitation crab, salmon, mayonnaise, and cream cheese mixture. Spread evenly on top of furikake layer.
- Top with more furikake. Drizzle sweet unagi sauce and extra mayo on top.
- Bake in oven for 10-20 minutes or until preferred doneness and browning.
Serving salmon sushi bake
- Serve warm. You can serve as is or with seaweed sheets as “sushi tacos.” You can also serve with a side simple salad or with tortilla chips.
- Optional toppings include: avocado slices, cucumbers, furikake, and tobiko. You can also serve with sriracha hot sauce for a spicy version of this sushi bake!
Salmon Sushi Bake
This creamy and satisfying salmon sushi bake is loaded with salmon and imitation crab. Perfect for a potluck or weeknight homemade sushi fix!
Ingredients
- 2 cups shredded cooked salmon (~3 to 4 large individual filets)
- 2 cups imitation crab (~15 sticks)
- 1 cup Kewpie mayonnaise
- 1 cup cream cheese
- 1/2 tsp sugar
- 1/4-1/2 tsp salt to taste
- furikake seaweed seasoning
Sushi Rice
- 5 cups cooked rice (~3 cups uncooked) preferably short-grain or medium-grain rice such as calrose
- 1/4 cup rice vinegar
- 3 tbsp sugar
- 1 tsp salt
Sweet unagi sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/2 cup sugar
- thickener: 1/2 tbsp corn starch + 1 tbsp water
Optional toppings and sides
- avocados
- cucumbers
- tobiko (fish roe)
- seaweed sheets
- salad
- sriracha hot sauce
Instructions
Prepare sushi rice
- Cook 3 cups of rice according to package instructions.
- Once rice is cooked, separate out 5 cups of cooked rice into a large bowl. Add in 1/4 cup rice vinegar, 3 tablespoons white sugar, and 1 teaspoon salt. Mix everything together and set aside.
Prepare imitation crab and salmon mixture
- Clean salmon filets and pat dry with a paper towel. Drizzle salmon filets with olive oil and season with salt and pepper. Air fry salmon filets in air fryer at 450℉ for 7 to 10 minutes depending on filet thickness.
- Once salmon is cooked, shred salmon filets with a fork. Set aside 2 cups of shredded salmon.
- Shred imitation crab with your hands or fork. If using frozen imitation crab, defrost in fridge overnight or run closed package under warm water for ~5-10 minutes. Set aside 2 cups of shredded imitation crab and add to shredded salmon.
- In a bowl, mix together 1 cup mayonnaise, 1 cup cream cheese, 1/2 teaspoon sugar, and season with salt (~1/4 to 1/2 teaspoon salt). Add in cream cheese and mayonnaise mixture to shredded imitation crab and salmon. Mix together.
Prepare sweet unagi sauce
- In a small sauce pan, add in 1/4 cup soy sauce, 1/4 cup mirin, and 1/2 cup sugar. Mix and bring to a boil. Turn down heat to a low simmer.
- Mix 1/2 tablespoon cornstarch with 1 tablespoon water together. Add in cornstarch water mixture into the saucepan. Stir and simmer until sauce thickens. Turn off heat and set aside.
Assemble and bake sushi bake
- Preheat oven to 400℉. In a large oven safe baking dish, add in sushi rice. Spread rice evenly and press down. Sprinkle furikake generously onto rice layer.
- Add in imitation crab, salmon, mayonnaise, and cream cheese mixture. Spread evenly on top of furikake layer. Top with more furikake. Drizzle sweet unagi sauce and extra mayo on top.
- Bake in oven for 10-20 minutes or until preferred doneness and browning.
Serving salmon sushi bake
- Serve warm. You can serve as is or with seaweed sheets as "sushi tacos." You can also serve with a side simple salad or with tortilla chips.
- Optional toppings include: avocado slices, cucumbers, furikake, and tobiko. You can also serve with sriracha hot sauce for a spicy version of this sushi bake!
Becs says
Favorite way to use leftover salmon!
Chelsea says
Absolutely delicious! I’ve never had any sushi bakes before, and clearly I’ve been missing out! The kids love this as well and makes for a dish that lasts several meals. Thank you for this recipe and recommendation!
Amanda @ Toast to Home says
Thanks Chelsea! My kids love it too, such an easy, kid-friendly dish 🙂
Sam says
This sushi bake was a hit at our potluck! Thank you for sharing!
Amanda @ Toast to Home says
Thanks Sam! I love making this sushi bake for potlucks 🙂
Mary says
Made this for my family last weekend and it was such a hit! Will be remaking for our July 4th party this weekend. Excited to have our friends try it!
Kelly says
Can this be made ahead of time.
Amanda @ Toast to Home says
Hi Kelly! Yes, this sushi bake can definitely be made ahead of time. You can premake the sushi bake the day before and store it in the fridge until you are ready to bake it. Alternatively, you can also follow the recipe as is, then store the cooked sushi bake in the fridge. It reheats nicely in the oven at 325℉ for 10 minutes or until the rice is warm in the center 🙂
Lauren says
Just made this! Substituted kewpie mayo for chipotle mayo. Also added garlic chunk chili oil on top before I baked it. It turned out amazing! Topped with cucumber, avocado, and scallions. Rolled it up and ate it in nori! Thank you for this delicious recipe!
Amanda @ Toast to Home says
Thanks Lauren! Wow that sounds delish! Love that you used chipotle mayo, trying that next time 🙂 so glad you enjoyed!
Brisa Trammell says
Oh my goodness. This recipe is absolutely delicious 😍
Amanda @ Toast to Home says
Thanks Brisa! I’m so glad you enjoyed it 🙂
Mallory says
So good! Thanks for sharing
Kimmie says
This is my go-to sushi bake recipe. I make a smaller portion and add fried onions on top. When it’s done baking I drizzle on top Sriracha sauce and sweet soy glaze.
Sara says
Everyone at our Christmas party loved this potluck dish! Such a hit!!!
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