Creamy Salmon Sushi Bake: The Ultimate Easy Weeknight Dinner

It is 6pm. You are tired. Dinner needs to happen fast. This Salmon Sushi Bake is your new best friend. Stop scrolling and save this recipe. It is the ultimate weeknight dinner solution.

You get all the sushi flavors. But you do not have to roll. It is creamy, savory, and spicy. Your family will beg for seconds. It is a total crowd-pleaser. You need this on your menu right now.

Why This Salmon Sushi Bake Is a Winner

This recipe is a total game-changer. It is much cheaper than ordering out. You can feed a whole crowd easily. It is perfect for those busy fall weeknights. Your kitchen will smell absolutely amazing.

The texture is absolutely addictive. You get crispy edges and a creamy center. It is a budget-friendly way to enjoy seafood. Everyone will ask you for this recipe. It is impressive but very simple. You will look like a pro chef.

How It Comes Together

Making this is incredibly simple. You just layer, bake, and serve. There is no rolling required here. Even beginners can master this deconstructed sushi dish. It is ready in just 40 minutes from start to finish.

Ingredients You’ll Need

Most of these are pantry staples or easy to find. Fresh salmon makes it feel extra special.

• 3 cups cooked sushi rice (short-grain white rice)
• 3 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 pound salmon fillets, cooked and flaked
• 8 ounces imitation crab (surimi), shredded
• 1/2 cup Japanese mayonnaise (Kewpie)
• 2 tablespoons sriracha sauce
• 4 ounces cream cheese, softened
• 3 tablespoons Furikake seasoning
• 2 tablespoons Unagi (eel) sauce
• 2 stalks green onions, thinly sliced
• 1 package roasted seaweed sheets (nori)

Cooking Steps

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm cooked sushi rice.
3. Press the seasoned rice firmly into an even layer at the bottom of a 9×13 inch baking dish.
4. Sprinkle 1.5 tablespoons of Furikake evenly over the rice layer.
5. In a large mixing bowl, combine the flaked salmon, shredded imitation crab, Japanese mayonnaise, sriracha, and softened cream cheese. Mix until the components are fully incorporated.
6. Spread the salmon and crab mixture evenly over the rice layer in the baking dish.
7. Bake for 15 to 20 minutes, or until the top is heated through and begins to lightly brown.
8. Remove from the oven and drizzle with Unagi sauce. Sprinkle with the remaining Furikake and sliced green onions.
9. Serve immediately by scooping portions into small squares of roasted seaweed (nori).

Best Ways to Enjoy It

Serve this dish warm and fresh. Use small squares of roasted nori. You just scoop and wrap. It is a fun interactive meal. Everyone can make their own bites. Pair it with steamed edamame. A crisp cucumber salad works too. It is great for holiday entertaining.

How to Store Leftovers

Keep your leftovers in the fridge. Use an airtight container for freshness. It stays good for two days. Reheat it in the oven gently. This keeps the rice from drying. Do not use the microwave if possible. The oven preserves the creamy topping best. Cold leftovers are also surprisingly delicious.

Pro Tips for Success

• Use high-quality short-grain rice.
• Rinse your rice until water runs clear.
• Season the rice while it is hot.
• Let the rice cool slightly before layering.
• Use a spatula to press rice firmly.
• Mix the topping until very smooth.
• Drizzle the sauces generously at the end.
• Garnish with plenty of fresh green onions.

Ways to Switch It Up

• Add a layer of sliced avocado.
• Use spicy tuna instead of salmon.
• Sprinkle with extra chili flakes for heat.
• Try it with a drizzle of honey.
• Add some crunch with fried onions.

Common Questions

What is Furikake?

It is a dry Japanese seasoning. It usually has seaweed and sesame. It adds a salty crunch.

Can I use regular mayo?

Yes, you can use regular mayo. But Kewpie is much better. It adds a richer flavor to the dish.

Is this dish spicy?

It has a little bit of heat. You can adjust the sriracha easily. Add more for a big kick.

Where do I find Unagi sauce?

Look in the Asian aisle. It is often called eel sauce. It is sweet and savory.

This dish is going to be your new obsession. I cannot wait for you to try it!

— Jasmine

Salmon Sushi Bake

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 480

Ingredients Method

Ingredients

  

• 3 cups cooked sushi rice (short-grain white rice)
• 3 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 pound salmon fillets, cooked and flaked
• 8 ounces imitation crab (surimi), shredded
• 1/2 cup Japanese mayonnaise (Kewpie)
• 2 tablespoons sriracha sauce
• 4 ounces cream cheese, softened
• 3 tablespoons Furikake seasoning
• 2 tablespoons Unagi (eel) sauce
• 2 stalks green onions, thinly sliced
• 1 package roasted seaweed sheets (nori)

Method

 

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm cooked sushi rice.
3. Press the seasoned rice firmly into an even layer at the bottom of a 9x13 inch baking dish.
4. Sprinkle 1.5 tablespoons of Furikake evenly over the rice layer.
5. In a large mixing bowl, combine the flaked salmon, shredded imitation crab, Japanese mayonnaise, sriracha, and softened cream cheese. Mix until the components are fully incorporated.
6. Spread the salmon and crab mixture evenly over the rice layer in the baking dish.
7. Bake for 15 to 20 minutes, or until the top is heated through and begins to lightly brown.
8. Remove from the oven and drizzle with Unagi sauce. Sprinkle with the remaining Furikake and sliced green onions.
9. Serve immediately by scooping portions into small squares of roasted seaweed (nori).