Viral Salmon Sushi Bake

A creamy, savory, and spicy deconstructed sushi casserole featuring layers of seasoned rice, salmon, and crab, baked to perfection and served with crisp seaweed.

Print Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Fusion, Japanese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Sushi Rice Base

3 cups cooked sushi rice (short-grain)
2 tbsp rice vinegar
1 tsp sugar
3 tbsp furikake seasoning

Salmon Mixture

1 lb salmon fillet cooked and flaked
0.5 cup imitation crab shredded (optional)
4 oz cream cheese softened
0.5 cup Japanese mayonnaise (Kewpie)
1 tbsp Sriracha adjust to taste

Toppings & Serving

2 tbsp unagi sauce (eel sauce)
2 tbsp spicy mayo
2 stalks green onions sliced
1 tbsp sesame seeds black and white
1 pack roasted seaweed snacks (Nori)

Equipment

9x13 Baking Dish
Rice Cooker or Pot
Mixing bowls
Spatula

Method

Preheat oven to 400°F (200°C).
Season the cooked rice with rice vinegar and sugar. Press firmly into the bottom of a greased 9x13 baking dish.
Sprinkle an even layer of furikake seasoning over the pressed rice.
In a medium bowl, mix the cooked flaked salmon, shredded crab, cream cheese, Japanese mayo, and Sriracha until creamy.
Spread the salmon mixture evenly over the rice layer.
Bake for 10-15 minutes until heated through. Optional: Broil for 2 minutes to brown the top.
Remove from oven. Drizzle with unagi sauce and extra spicy mayo.
Garnish with green onions and sesame seeds.
Serve warm with roasted seaweed sheets for wrapping.

Notes

You can use canned salmon for a quicker version.