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sushi bake recipe

Salmon Sushi Bake

3.20 from 78 votes
This creamy and satisfying salmon sushi bake is loaded with salmon and imitation crab. Perfect for a potluck or weeknight homemade sushi fix!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian
Ingredients Method

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

Method
 

Prepare sushi rice
  1. Cook 3 cups of rice according to package instructions.
  2. 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
  1. 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.
  2. Once salmon is cooked, shred salmon filets with a fork. Set aside 2 cups of shredded salmon.
  3. 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.
  4. 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
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. Bake in oven for 10-20 minutes or until preferred doneness and browning.
Serving salmon sushi bake
  1. 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.
  2. 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!