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Top view of a creamy salmon sushi bake showing the bubbly seafood topping and vibrant sriracha mayo lines. (Salmon Sushi Bake)

Salmon Sushi Bake: The Ultimate Creamy and Deconstructed Sushi Casserole

This Salmon Sushi Bake features layers of seasoned sushi rice, a creamy shredded salmon and imitation crab topping, and a signature cross-hatch of spicy mayo and Kewpie, finished with toasted sesame and furikake flakes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: Asian Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Rice Layer
  • 3 cups (600g) cooked white sushi rice Seasoned with rice vinegar, sugar, and salt
  • 3 tbsp (45ml) seasoned rice vinegar For seasoning the rice
  • 1/4 cup (20g) furikake flakes Divided for layering and garnish
Creamy Seafood Layer
  • 1 lb (450g) fresh salmon fillets Cooked and shredded
  • 8 oz (225g) imitation crab meat Shredded or finely chopped
  • 1/2 cup (120ml) Kewpie mayo Plus extra for drizzle
  • 2 tbsp (30ml) sriracha Adjust to heat preference
Final Garnishes
  • 1 tbsp (9g) toasted white sesame seeds
  • 1 tbsp (9g) toasted black sesame seeds
  • 1/2 cup (50g) green onions Finely sliced

Equipment

  • 1 Rectangular glass baking dish (9x13 inch) Essential for seeing the layers.
  • 2 Squeeze bottles Used for the precise mayo and sriracha drizzle.
  • 1 Rice paddle For pressing the rice foundation.

Method
 

Prepare the Foundation
  1. In a large bowl, fold rice vinegar into the warm cooked sushi rice. Press the rice into a thick, even bed at the bottom of the glass baking dish.
  2. Sprinkle half of the furikake flakes evenly over the rice to create a savory barrier.
The Seafood Topping
  1. In a separate bowl, combine the shredded cooked salmon, shredded imitation crab, Kewpie mayo, and sriracha. Mix until creamy but still textured.
  2. Evenly spread the seafood mixture over the rice layer, smoothing the top with a spatula.
Baking and Decorating
  1. Bake at 425°F (220°C) for 15 minutes until the top is bubbling and slightly golden.
  2. Remove from oven. Using squeeze bottles, apply a cross-hatch pattern of Kewpie mayo and sriracha. Top with toasted white and black sesame seeds, sliced green onions, and the remaining furikake.

Notes

Ensure you rinse the rice thoroughly to avoid a gummy base.
Use roasted seaweed (nori) sheets to scoop up the bake for the best experience.