
This warm salmon sushi bake pulls together all the goodness of your favorite sushi rolls in a cheesy, bubbly casserole you can eat by the forkful. Creamy salmon, rich toppings, that signature tang from the rice—this one disappears fast at family parties and potlucks.
I whipped this up one random Tuesday for friends and by the end everyone begged me to share how I made it. Now it’s my favorite thing for lazy get-togethers—it never lasts more than a few minutes!
Irresistible Ingredients
- English cucumber and avocado: nice and cool on the side, sliced for easy serving
- Unagi sauce: totally optional but brings a yummy sweet-salty drizzle
- Roasted seaweed: that crunch is perfect for scooping, grab sheets that break easily
- Black and white sesame seeds: a sprinkle gives nutty flavor and a gentle crunch
- Green onion: finely slice for a fresh hit on top
- Spicy mayo: zingy and bright, just mix mayo, sriracha, and some lime juice
- Furikake: craveworthy topping with sesame and nori, try for lots of crunch
- Low sodium soy sauce: makes everything extra savory but not too salty
- Sriracha: for a little spicy kick, add to taste
- Cream cheese: it's what makes it dreamy rich, use at room temp so it mixes nicely
- Japanese mayonnaise: gives that silky creamy filling, Kewpie is a fave
- Imitation crab meat: chopped up for sweet flavor and texture in the filling
- Garlic powder: savoriness goes up a notch, use a fresh jar if you can
- Salt and pepper: sprinkle on for flavor before the salmon bakes
- Salmon fillet: wild is tastiest, makes the dish packed with flakey tender bites
- Seasoned rice vinegar: keeps the rice zippy and not too heavy, look for brands without weird additives
- Dry sushi rice: gives that signature chewy bite, rinse a lot so it’s not gummy
Easy How-To Guide
- Add the Finishing Touches:
- Drizzle over the spicy mayo and more sriracha while it’s still hot. Toss a pile of green onions and those nutty sesame seeds on top. Dish it out using a spatula and hand around roasted seaweed, sauce, and sliced veggies for everyone to pick their own sides.
- Turn Up the Heat:
- Pop the pan under your broiler set on high for about four minutes. You want a little golden, bubbly crust but don’t walk away—it cooks fast!
- Layer It Up:
- Spread the seasoned rice into your baking pan but don’t pack it down, just a gentle touch. Scatter on furikake for zing. Then spoon the spicy salmon filling on top and smooth it so every bit of rice is covered.
- Mix Up the Filling:
- When your salmon’s cooled, grab a fork and break it into chunky pieces. Throw it in a big mixing bowl with chopped crab, mayo, cream cheese, sriracha, soy sauce, and stir till it’s all smooth and combined.
- Bake the Salmon:
- Dab the salmon with paper towel to dry, then season both sides with garlic powder, salt, and pepper. Lay it on a parchment covered baking sheet and bake at 400°F for 15–20 minutes. Check it’s over 145°F in the center. If you let it rest, it flakes apart easier.
- Season and Cool Down the Rice:
- Mix a generous splash of seasoned rice vinegar into the warm rice with a rice paddle but stir gently so the rice doesn’t go mushy. Spread it out on a sheet to cool off—it won’t steam up the casserole that way.
- Cook Up the Rice:
- Tip two cups of sushi rice into a sieve and rinse under cold water for about a minute, swirling it around to wash off the starch. Dump it (plus two cups water) into your rice maker and cook. When ready, spread it on a baking tray to cool and get ready to flavor it.

My favorite thing is watching my kids argue over who gets the corner pieces. They always want seconds and everyone cleans their plates!
Keep It Fresh
Don’t stick leftovers in the fridge too soon—wait till they’re cool. Cover tightly with foil or move into a sealable container. You get about three days before the taste wanes. When ready to eat, heat up a slice gently in the microwave to keep the salmon tender. Toppings and nori are best stored on their own and tossed on right before eating.
Swap Ideas
No fresh salmon? Use well-drained canned salmon for a quick fix. If dairy’s a no-go, mash up avocado or use silken tofu instead of cream cheese. Vegan mayo makes things just as creamy. Switch to shrimp or imitation crab if you want something different!
Fun Ways to Serve
This is best served steaming hot, surrounded by big stacks of seaweed for scooping like nacho chips. You could wrap bites up with lettuce leaves or add a crisp cucumber salad on the side. Going to a party? Cut into little squares and set in mini muffin cups so everyone can just grab and munch.

A Bit of History
This clever dish started as a creative spin on Japanese sushi, first popping up in Hawaii’s kitchens before landing in Japanese American family gatherings everywhere. People love it because you get all those sushi shop flavors at home—no special skills needed.
Frequently Asked Questions
- → How do I keep my rice nice and fluffy?
Give the rice a good wash in cold water first, cook it up, and gently add your vinegar mix so it stays light and doesn't get soggy.
- → Can I swap in real crab instead of the fake stuff?
Sure can! Use fresh crab for even better flavor. Just shred it up and stir into the creamy mix.
- → Any tips for serving this?
Scoop a big spoonful onto seaweed, throw on cucumber or avocado if you like, and enjoy each bite like a sushi taco.
- → Any way to leave out dairy?
Just use a non-dairy cream cheese you like and you’ll still get that smooth, creamy bite—minus the dairy.
- → How do I adjust how spicy it is?
Add as much or as little sriracha in the creamy mix and topping as you want. Go big or just a hint—it’s up to you!