This salmon sushi bake layers seasoned sushi rice with salmon, imitation crabmeat, and a creamy sriracha filling. Crushed seaweed adds a savory layer, while lumpfish caviar gives the top a salty finish. Everything is assembled in a baking dish, so there is no rolling or individual shaping.
Why You'll Love This Salmon Sushi Bake
- No rolling required: Assemble the rice and seafood in a baking dish without shaping individual sushi rolls.
- Creamy seafood filling: Salmon and imitation crabmeat combine with cream cheese and sriracha for richness, gentle sweetness, and a little heat.
- A salty finishing touch: Seaweed and lumpfish caviar balance the creamy filling.
- Easy to share: Cut the finished bake into six portions and serve with extra seaweed sheets for scooping.
I first made this salmon sushi bake because I wanted sushi without the headache of making individual rolls. I wanted those flavors without spending time rolling, shaping, and keeping everything together. That practical approach is also what I appreciate about my baked lemon dill salmon and harissa salmon: a straightforward way to turn salmon into dinner.
With this version, there's no need for a sushi mat or neat rolling technique. The rice and seafood form layers, so you don't have to judge how much filling will fit inside each roll or worry about it spilling out. For other ways to enjoy salmon, try my baked salmon in foil or, for something bite-sized, easy smoked salmon blinis. This bake still involves cooking and cooling time, but the assembly is much less fiddly-the reason I wanted to make it in the first place.
Key Ingredients in Salmon Sushi Bake
The complete quantities are in the recipe card. These ingredients give the layers their flavor and texture:
- Cooked sushi rice: Forms the base and holds together when gently pressed into the dish. Sushi vinegar seasons the rice, while sesame oil adds a nutty flavor.
- Salmon and imitation crabmeat: Salmon provides richness and flaked texture; finely chopped imitation crabmeat adds mild sweetness throughout the filling.
- Cream cheese, sour cream, mayonnaise, and sriracha: Make a creamy mixture that binds the seafood, with tang from the sour cream and heat from the sriracha.
- Seaweed snacks and lumpfish caviar: The crushed seaweed sits between the rice and filling. Lumpfish caviar is spread over the top for a salty finish; it is a different ingredient from salmon roe.
How to Make Salmon Sushi Bake
The recipe card below includes the measurements and full instructions.
1. Prepare the rice base: Mix the cooked rice with sushi vinegar and sesame oil, then spread it evenly in a baking dish. Press gently so the base is level.
2. Bake the salmon: Cut the fish into pieces and bake in a separate dish at 180°C fan for 10-15 minutes, until cooked through. Let it cool, remove the skin, and check for bones.
3. Mix the filling: Combine the cream cheese, sour cream, mayonnaise, and sriracha. Gently mix in the salmon and finely chopped imitation crabmeat, leaving some texture in the fish.
4. Layer and finish baking: Scatter the crushed seaweed over the rice, spread the filling over it, and finish with lumpfish caviar. Bake at 390 °F/200°C convection/fan for about 10 minutes, until heated through and lightly golden at the edges. Let it settle briefly before cutting into portions.
Tips That Make This Sushi Bake Work Every Time
- Spread the rice while slightly warm: It is easier to distribute evenly than rice taken straight from the refrigerator.
- Cool the salmon before mixing: This keeps very hot fish from loosening the creamy filling as you combine it.
- Keep some texture in the filling: Combine the creamy ingredients first, then gently mix in the seafood instead of beating everything into a smooth paste.
- Level each layer: An even rice base and filling help distribute the ingredients across all six portions.
Storage
Store leftovers in a covered container in the refrigerator for up to two days. Refrigerate promptly rather than leaving the dish out to cool completely.
To reheat, place only the portion you need in an ovenproof dish and warm in a 350°F (approximately 175°C) oven until hot throughout. Check that the center reaches 165°F (74°C).
What to Serve With Salmon Sushi Bake
Serve warm portions with extra seaweed sheets for scooping. A Japanese cucumber salad adds a crisp, tangy contrast to the creamy seafood filling. The bake already includes rice, so a simple vegetable side is enough to round out the meal.
Try These Salmon Recipes Next!
Get my new cookbook!
Get your copy of the book with easy, fresh, and tried-and-true Mediterranean Recipes from the Author and founder of Vargasavour Recipes, Estefania.
Recipe
Easy Salmon Sushi Bake
Ingredients
- 500 g cooked sushi rice
- 2 tablespoons sushi vinegar
- 2 tablespoons sesame oil
- 350 g salmon
- 300 g imitation crabmeat - finely chopped
- 120 g cream cheese
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons sriracha sauce
- 250 g seaweed snacks - crushed
- 30 g lumpfish caviar (roe)
Instructions
- Preheat the convection/fan oven to 180 °C. Mix 500 g cooked sushi rice with 2 tablespoons sushi vinegar and 2 tablespoons sesame oil. Spread evenly in the bottom of a baking dish, pressing gently to form the base.
- Cut 350 g salmon into pieces and place in a separate ovenproof dish. Bake for 10-15 minutes, until cooked through and the flesh flakes easily. Let it cool before mixing, then remove and discard the skin and check for bones.
- Increase the oven temperature to 200 °C. In a large bowl, combine 120 g cream cheese, 2 tablespoons sour cream , 2 tablespoons mayonnaise, and 2 tablespoons sriracha sauce. Add the cooled salmon and 300 g imitation crabmeat, finely chopped. Mix gently until evenly combined, keeping some texture in the fish.
- Scatter 250 g seaweed snacks over the rice. Spread the salmon and crabmeat filling evenly over the seaweed layer.
- Distribute 30 g lumpfish caviar (roe) over the filling. Bake at 200 °C for about 10 minutes, until heated through and the edges are lightly golden.
- Allow the bake to cool for a few minutes before cutting into six portions and serving warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
The salmon looks perfectly cooked, and the spicy mayo drizzle took it to the next level. Will be adding this to our regular rotation.
John says
I like this new say of making Shushi fuss-free, thanks for the recipe!