Salmon Sushi Bake with Creamy Sriracha Crab and Furikake Rice Recipe

Introduction

This salmon sushi bake blends creamy sriracha crab with fluffy furikake rice for a comforting, oven-warmed take on sushi at home. It comes together in a casserole, then is topped with vibrant greens and sauces for serving.

Ingredients

• 1 1/2 cups sushi rice (uncooked, short grain)
• 2 cups water
• 1/4 cup rice vinegar
• 2 tbsp granulated sugar
• 1 tsp salt
• furikake seasoning
• 8 oz salmon filet
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 lb imitation crab meat, shredded and chopped
• 1/4 cup Kewpie mayo
• 1/4 cup cream cheese
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp sriracha
• 1/2 cup green onions, minced
• unagi sauce, to serve
• sriracha mayo, to serve
• cucumber, sliced, to serve
• green onions, minced, to serve
• avocado, to serve
• nori sheets or seaweed snacks, to serve
• sesame seeds, to serve

Instructions

1. Step 1: Place the sushi rice in a colander and wash until the water runs clear.
2. Step 2: Cook the rice according to your preference, using a rice cooker or the stove.
3. Step 3: In a separate bowl, mix the rice vinegar, sugar, and salt.\n
4. Step 4: Microwave the rice vinegar mixture for 15 to 30 seconds and mix to dissolve the sugar.
5. Step 5: Pour the seasoning mixture over the cooked rice and mix until evenly coated. Set aside.
6. Step 6: Season the salmon with olive oil, garlic powder, salt, and pepper.
7. Step 7: Line a baking sheet with parchment paper and place the salmon in the center.
8. Step 8: Broil the salmon for 8 minutes, or bake it in an air fryer at 400°F (204°C) for 12 minutes.
9. Step 9: Remove the salmon skin.
10. Step 10: In a large mixing bowl, shred the imitation crab and cut it into small pieces.
11. Step 11: Add the salmon, shred it, and mix with the imitation crab.
12. Step 12: Add the Kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and green onions, then mix until combined. Set aside.
13. Step 13: Preheat the oven to 425°F (218°C) and place the rack in the middle.
14. Step 14: Lightly grease a casserole dish or 9×9-inch square baking dish.
15. Step 15: Add an even layer of rice to the baking dish for your desired thickness.
16. Step 16: Sprinkle an even layer of furikake seasoning over the rice.
17. Step 17: Add an even layer of the salmon and crab mixture over the rice and press down firmly.
18. Step 18: Bake at 425°F (218°C) for about 10 to 15 minutes until golden on top.
19. Step 19: For more crispiness and color, broil for a few minutes until slightly charred, watching closely so it does not burn.
20. Step 20: Drizzle with sriracha mayo and unagi sauce, then top with green onions and sesame seeds.
21. Step 21: Serve with roasted seaweed snacks, avocado, and cucumber slices.

Tips & Variations

• Rice can be prepared in advance and cooled before assembling the casserole for easier layering.
• For a lighter version, use light mayo and less cream cheese while maintaining flavor with extra sriracha.
• Try broiling the top briefly at the end for extra browning and texture.
• Serve with separate toppings on the side to keep textures crisp until serving.

Storage

Cover leftovers and refrigerate for up to 2 days. Reheat in the oven, covered, at a low temperature until warmed through, or use a microwave in short bursts to avoid soggy rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Common question 1?

Can I freeze salmon sushi bake?

Refrigerated rice can dry out after freezing. If you plan ahead, cook only what you will serve and store ingredients separately to assemble fresh when needed.

Common question 2?

How do I reheat salmon sushi bake?

Reheat in an oven at a gentle temperature until hot throughout, or briefly in the microwave, then finish under the broiler for a crisp top if desired.

Salmon Sushi Bake with Creamy Sriracha Crab and Furikake Rice Recipe

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★★★★★

4.9 from 66 reviews

A creamy, spicy salmon and imitation crab casserole built on fluffy sushi rice, topped with crunchy furikake and finished with bold sauces. This Salmon Sushi Bake is a bake-and-serve casserole that layers seasoned sushi rice with a sriracha-kissed crab filling, then browns beautifully in the oven for a crave-worthy, shareable dish.

• Author: Maya
• Prep Time: 20 min
• Cook Time: 20 min
• Total Time: 40 min
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Japanese-inspired

Ingredients

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Sushi Rice

• 1 1/2 cups sushi rice (uncooked, short grain)
• 2 cups water
• 1/4 cup rice vinegar
• 2 tbsp granulated sugar
• 1 tsp salt

Salmon & Crab Filling

• 8 oz salmon filet
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 lb imitation crab meat (shredded and chopped)
• 1/4 cup Kewpie mayo
• 1/4 cup cream cheese
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp sriracha
• 1/2 cup green onions (minced)

Furikake & Toppings

• furikake seasoning
• unagi sauce (to serve)
• sriracha mayo (to serve)
• cucumber (sliced, to serve)
• avocado (to serve)
• nori sheets or seaweed snacks (to serve)
• sesame seeds (to serve)

Instructions

1. Rinse and prep rice: Place the sushi rice in a colander and wash until the water runs clear.
2. Cook the rice: Cook the rice according to your preference, using a rice cooker or the stove.
3. Make seasoning: In a separate bowl, mix the rice vinegar, sugar, and salt.
4. Dissolve sugar: Microwave the rice vinegar mixture for 15 to 30 seconds and mix to dissolve the sugar.
5. Season rice: Pour the seasoning mixture over the cooked rice and mix until evenly coated. Set aside.
6. Prepare salmon: Season the salmon with olive oil, garlic powder, salt, and pepper.
7. Prepare baking sheet: Line a baking sheet with parchment paper and place the salmon in the center.
8. Cook salmon: Broil the salmon for 8 minutes, or bake it in an air fryer at 400°F (204°C) for 12 minutes.
9. Remove skin: Remove the salmon skin.
10. Shred crab: In a large mixing bowl, shred the imitation crab and cut it into small pieces.
11. Combine seafood: Add the salmon, shred it, and mix with the imitation crab.
12. Make filling: Add the Kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and green onions, then mix until combined. Set aside.
13. Preheat oven: Preheat the oven to 425°F (218°C) and place the rack in the middle.
14. Prepare baking dish: Lightly grease a casserole dish or 9×9-inch square baking dish.
15. Layer rice: Add an even layer of rice to the baking dish for your desired thickness.
16. Top with furikake: Sprinkle an even layer of furikake seasoning over the rice.
17. Add filling: Add an even layer of the salmon and crab mixture over the rice and press down firmly.
18. Bake: Bake at 425°F (218°C) for about 10 to 15 minutes until golden on top.
19. Optional crisp: For more crispiness and color, broil for a few minutes until slightly charred, watching closely so it does not burn.
20. Finish with sauces: Drizzle with sriracha mayo and unagi sauce, then top with green onions and sesame seeds.
21. Serve: Serve with roasted seaweed snacks, avocado, and cucumber slices.

Notes

• Rice can be prepared up to this point ahead of time; keep refrigerated until needed.
• Precook the salmon and crab mixture to your preferred level of doneness before layering.
• Broiling is optional but gives a nice browned top; monitor closely to prevent burning.
• Leftovers reheat well in the oven; cover to prevent drying out.
• To customize, swap salmon for cooked shrimp or omit imitation crab for a purely seafood-free version with more veg.

Keywords: salmon sushi bake, creamy sriracha crab, furikake rice, sushi casserole, baked sushi dish