Salmon Sushi Bake Layers

This salmon sushi bake is perfect for home cooks looking to enjoy sushi flavors without the fuss of rolling. Creamy, spicy, and layered with seasoned rice, it comes together in under an hour and makes a fun meal for family or friends to share.

I put this together when I craved sushi but did not want to go out and was surprised how comforting and satisfying it was for a casual weeknight dinner.

Ingredients

• Salmon fillet: for rich flavor and flaky texture choose fresh or thawed wild-caught for the best taste
• Imitation crab meat: adds sweetness and a contrasting texture look for lump crab style
• Japanese mayonnaise: brings a creamy depth popular in Asian dishes and makes for a smooth filling
• Cream cheese: provides extra creaminess and helps bind the filling deliciously
• Sriracha: adds the perfect kick adjust the amount for your spice level
• Low sodium soy sauce: balances umami without overpowering choose one with clean ingredients if possible
• Calrose sushi rice: is sticky to hold together use a vibrant white shiny grain for best results
• Seasoned rice vinegar: gently flavors and seasons the rice adding that typical sushi tang
• Furikake sprinkle: adds a nutty, seaweed crunch enhancing the dish’s authentic notes
• Spicy mayo: made with mayo sriracha and lime juice for a bright creamy drizzle
• Green onion: for freshness and color
• Sesame seeds: for a toasted nutty finish
• Optional roasted seaweed wraps cucumber and avocado slices for serving: add variety if you like

Instructions

Cook The Rice:

Rinse the sushi rice thoroughly under cold water for about one minute to remove excess starch. Cook the rice in a rice cooker or on the stove according to package instructions. Once tender transfer it to a rimmed baking sheet and gently fold in the seasoned rice vinegar with a rice paddle. Spread the rice evenly and allow it to cool completely which helps keep the filling from melting when layered.

Prepare The Salmon:

Preheat your oven to 400 degrees Fahrenheit. Season the salmon fillet evenly with salt pepper and garlic powder. Place it on a baking tray and bake for fifteen to twenty minutes until it flakes easily and reaches an internal temperature of 145 degrees. Let it cool slightly then use forks to shred it into bite-sized pieces.

Mix The Filling:

In a large mixing bowl combine the shredded salmon chopped imitation crab Japanese mayonnaise cream cheese sriracha and soy sauce. Stir thoroughly until everything is evenly incorporated into a creamy textured filling.

Assemble The Bake:

Lightly compress the cooled sushi rice into the bottom of a nine by thirteen inch baking dish making sure it covers the base evenly. Sprinkle furikake over the rice for a flavor boost and crunch layer the salmon mixture evenly on top pressing down gently to cover every corner.

Broil And Garnish:

Place the assembled dish under the broiler for about four minutes or until the top is slightly browned and bubbly but not burnt. Remove carefully and drizzle with spicy mayo and extra sriracha to taste. Garnish with chopped green onion black and white sesame seeds and serve warm with roasted seaweed cucumber and avocado slices if you like.

I love how the furikake brings a little surprise crunch and the interplay of creamy and spicy elements always brings everyone to the table. It reminds me of late weekend dinners with friends where everyone digs in and customizes with their favorite toppings.

Storage Tips

Store leftovers covered tightly in the fridge for up to three days. The rice texture will firm up but reheating gently in the oven or microwave with a loose cover helps bring back softness. Avoid freezing as cream cheese and mayo fillings do not thaw well.

Ingredient Swaps

If you want to skip imitation crab use cooked shrimp or canned crab meat. For creaminess try substituting the cream cheese with Greek yogurt to lighten it up. Swap the Japanese mayo for regular mayo combined with a little lemon juice if you cannot find it.

Serving Ideas

Offer with extra roasted seaweed sheets for wrapping cucumber and avocado slices for freshness and crunch. Add pickled ginger and a side of soy sauce for dipping and a bowl of miso soup for a full experience.

Seasonal Twists

Add diced mango or pineapple to the filling for a tropical twist in summer. Incorporate fresh herbs like cilantro or Thai basil for extra brightness. Drizzle a bit of unagi sauce on top for a sweet smoky finish in cooler months.

This salmon sushi bake delivers bold flavors with ease and makes sushi night accessible to all skill levels.

Frequently Asked Recipe Questions

→ What type of rice works best for this dish?

Short-grain Calrose sushi rice is ideal due to its sticky texture, which helps hold the layers together while delivering authentic flavor.

→ Can I substitute imitation crab with another seafood?

Yes, cooked shrimp or real crab meat can be used to add a fresh seafood note that complements the salmon mixture.

→ How spicy is the dish and can it be adjusted?

The spiciness mainly comes from sriracha in the salmon mixture and spicy mayo drizzle. Both can be adjusted or omitted to suit personal heat preferences.

→ Is it necessary to cool the rice before assembling?

Cooling the rice prevents the creamy topping from melting prematurely and helps maintain distinct layers during baking.

→ What are good garnishes to complement the flavors?

Furikake seasoning, chopped green onions, sesame seeds, and optional sliced cucumber or avocado add texture and freshness to enhance each bite.

→ Can this be prepared ahead and reheated?

Yes, assembling in advance and reheating gently preserves flavors, though fresh garnishes like avocado are best added just before serving.