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easy salmon sushi bake slice on plate with rice, nori, creamy seafood topping

Easy Salmon Sushi Bake

This easy salmon sushi bake layers seasoned sushi rice, salmon, imitation crabmeat, creamy sauce, seaweed, and lumpfish caviar. It gives you sushi-style flavor without rolling, making it simple, warm, and perfect for sharing.
Recipe Developer-Estefania
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Prep Time 15 minutes
Cook Time 30 minutes
Additional time30 minutes
Total Time 45 minutes

Ingredients

  • 500 g cooked sushi rice
  • 2 tablespoon sushi vinegar
  • 2 tablespoon sesame oil
  • 350 g salmon
  • 300 g imitation crabmeat finely chopped
  • 120 g cream cheese
  • 2 tablespoon sour cream
  • 2 tablespoon mayonnaise
  • 2 tablespoon sriracha sauce
  • 250 g seaweed snack crushed
  • 30 g lumpfish caviar (roe)

Instructions

  • In a large bowl, gently mix 3 cups (500 g) cooked sushi rice with 2 tablespoons (30 ml) sushi vinegar and 2 tablespoons (30 ml) sesame oil, then spread it evenly into the bottom of a baking dish.  
  • Slice 12 ounces (350 g) salmon into pieces and bake at 355°F / 180°C for 10–15 minutes, then let it cool to room temperature.  
  • Finely chop 10 ounces (300 g) imitation crabmeat, then add them to a large bowl with the cooled salmon, 4 ounces (120 g) cream cheese, 2 tablespoons sour cream, 2 tablespoons mayonnaise, and 2 tablespoons sriracha sauce. Mix until well combined.  
  • Sprinkle 8 ounces (250 g) crushed seaweed snacks over the rice, then spread the creamy salmon and crabmeat mixture evenly on top.  
  • Top with 1 ounce (30 g) lumpfish caviar, then bake at 392°F / 200°C for about 10 minutes, until the edges are lightly golden.
  • Let the sushi bake cool for a few minutes, then slice into squares and serve warm. 

Notes

Mix Until Smooth: I like to mix the salmon, imitation crabmeat, and cream base thoroughly so the texture stays even throughout. 
Let the Salmon Cool: Let the salmon cool before mixing, because I find it keeps the filling thick and prevents it from becoming too soft. 
Press the Rice Base: I gently press the rice into the dish so it holds together better when sliced and served. 
Reheat Gently: Reheat leftovers in the oven instead of the microwave, as I find the texture stays closer to freshly baked. 

Nutrition

Calories: 348kcal | Carbohydrates: 21g | Protein: 20g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 367mg | Potassium: 518mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2512IU | Vitamin C: 21mg | Calcium: 69mg | Iron: 1mg