Dinner

Salmon Sushi Bake (Viral Recipe) Recipe

Bylina Carter February 28, 2026February 28, 2026

Introduction

Salmon Sushi Bake is a delightful twist on traditional sushi, combining creamy, spicy flavors with the convenience of a casserole. This viral recipe is perfect for sharing and brings the taste of sushi into your own kitchen without the fuss of rolling.

A close-up of a woman's hand holding a piece of baked dish wrapped in dark green seaweed sheet; the piece has three visible layers: at the bottom, white rice with scattered black sesame seeds, in the middle, a bright orange creamy mixture with small chunks of pinkish seafood or fish, and on top, finely chopped green onions and black sesame seeds sprinkled freely, inside a white rectangular baking dish partially filled with the remaining layered mixture of white rice topped with the orange seafood mix and green onions; in the background, a white scalloped dish holding more pieces of dark green seaweed sheets, all placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups uncooked sushi rice
2 tbsp rice vinegar

1 tbsp white sugar
½ tsp salt

10 oz imitation crab
8 oz salmon (about 2 cups shredded cooked salmon)

4 oz cream cheese
⅓ cup Sriracha Mayo (see note for substitute)
Furikake

Seaweed snacks
Sesame seeds, for topping (optional)
Green onion, chopped

Instructions

Step 1: Cook sushi rice according to package instructions.
Step 2: In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds, or until sugar and salt are dissolved. Pour the vinegar mixture into the cooked rice and gently mix until well combined. Set aside.
Step 3: Season the salmon with salt and pepper. Cook it by air frying at 400°F for 10-12 minutes or baking in the oven at 375°F for 15-17 minutes.

Step 4: In a large bowl, shred the imitation crab and cooked salmon. Add cream cheese and Sriracha Mayo, then mix until smooth and well combined.
Step 5: Preheat the oven to 400°F and prepare a 9×9 inch or 9×13 inch baking dish.
Step 6: Transfer the cooked sushi rice to the baking dish and gently press to flatten. Sprinkle a generous amount of furikake over the rice, then spread the salmon-crab mixture evenly on top. Press down gently and smooth the surface.

Step 7: Bake for 10-15 minutes at 400°F.
Step 8: Remove from the oven and top with additional Sriracha mayo, chili furikake, sesame seeds, and chopped green onions.
Step 9: To serve, scoop a spoonful of the sushi bake and wrap it with a seaweed snack. Enjoy!

Tips & Variations

Substitute Sriracha mayo with a mix of mayonnaise and your favorite hot sauce if you prefer a milder spice.
Use fresh salmon if available, and make sure to thoroughly cook it before shredding.
Add diced cucumber or avocado on top for extra freshness and texture.

For a gluten-free option, ensure the imitation crab and sauces are labeled gluten-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to retain the texture and flavors. Avoid microwaving directly as it can make the rice mushy.