Salmon Sushi Bake (Viral Recipe): Easy, Creamy, and Flavor-Packed Japanese-Inspired Comfort Dish
This viral Salmon Sushi Bake is a creamy, savory, and comforting deconstructed sushi dish made with sushi rice, baked salmon, imitation crab, and a spicy mayo topping. Perfect for scooping with seaweed snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Bake
- Cuisine: Japanese-inspired
Ingredients
Scale
- 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 cooked, shredded)
- 4 oz cream cheese
- ⅓ cup Sriracha mayo (or substitute mayo + hot sauce)
- Furikake, to taste
- Seaweed snacks, for serving
- Sesame seeds, optional topping
- Green onion, chopped
Instructions
- Cook sushi rice according to package instructions.
- Mix rice vinegar, sugar, and salt, then warm until dissolved. Fold into cooked rice.
- Season salmon with salt and pepper, then bake or air fry until fully cooked. Shred.
- Shred imitation crab and combine with salmon, cream cheese, and sriracha mayo.
- Preheat oven to 400°F (200°C) and prepare a baking dish.
- Press sushi rice into the bottom of the dish.
- Sprinkle furikake over rice, then spread salmon mixture evenly on top.
- Bake for 10–15 minutes until warm and slightly golden.
- Top with extra spicy mayo, sesame seeds, and green onions.
- Serve with seaweed snacks and enjoy.
Notes
- You can replace imitation crab with extra salmon or tuna.
- Adjust spice level by increasing or reducing sriracha.
- Best served warm with crispy seaweed sheets.
- Leftovers can be stored in the fridge for up to 2 days.