If you love sushi but do not love the time commitment of rolling it, this sushi bake recipe is about to become a repeat in your dinner rotation. It has all the flavors of your favorite sushi rolls layered into one warm, scoopable dish that everyone can customize with seaweed snacks and toppings.
This is one of those meals that feels fun and special while still being very realistic for busy nights. No rolling, no pressure, just scoop, wrap, and enjoy.
Why You Will Love This Sushi Bake Recipe
- Family-style and customizable for kids and adults
- No rolling required
- Great for leftovers and easy reheating
- Perfect for casual entertaining or a fun weekend dinner
Ingredients
- 2 cups uncooked sushi rice
- 2 tablespoons seasoned rice vinegar
- 2 (6 oz) packages real crab meat
- 1 pound salmon, cooked and flaked
- 4 oz cream cheese, softened
- 1/3 cup sriracha mayo
- Kewpie mayo
- Teriyaki sauce
- Furikake seasoning
- Seaweed snacks, for serving
- Sesame seeds, for topping
- Green onions, chopped
How to Make Sushi Bake
Step 1: Cook the Sushi Rice
Cook the sushi rice according to package directions. While the rice is still warm, gently fold in the seasoned rice vinegar. Spread the rice evenly into a greased baking dish and sprinkle a generous layer of furikake over the top.
Step 2: Prepare the Salmon
Cook the salmon using your preferred method. Baking, pan-searing, or air frying all work well. Once cooked, flake the salmon into bite-sized pieces and set aside.
Step 3: Make the Creamy Seafood Layer
In a bowl, mix the flaked salmon, crab meat, cream cheese, and sriracha mayo until well combined. Taste and adjust heat if needed.
Step 4: Assemble the Sushi Bake
Spread the seafood mixture evenly over the rice layer. Sprinkle additional furikake on top if desired.
Step 5: Bake
Bake at 375°F for 20 to 25 minutes, until warmed through and lightly bubbly around the edges.
Step 6: Finish and Serve
Remove from the oven and top with sesame seeds and chopped green onions. Serve warm with seaweed snacks for scooping.
How to Eat Sushi Bake
Scoop a spoonful of sushi bake onto a seaweed snack, fold it up, and enjoy. You can also add extras like avocado, cucumber, or extra drizzle of sriracha mayo if your crew likes more toppings.
Sushi Bake Tips and Variations
- Use canned salmon for a shortcut if needed
- Swap salmon for shrimp or add both
- Add a layer of sliced avocado after baking
- Serve with cucumber slices for extra crunch
Make-Ahead and Storage
This sushi bake recipe stores well in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through. Store seaweed snacks separately so they stay crisp.
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