Master the Art of Perfect Sushi Bake

Rice Preparation: Use short-grain Japanese sushi rice for the best texture and authentic flavor. Day-old refrigerated rice works perfectly for this recipe as it's less sticky and easier to press into the baking dish. If using freshly cooked rice, spread it on a baking sheet to cool for 10 minutes before seasoning.
Salmon Selection: Choose sushi-grade salmon for the highest quality, though regular fresh salmon works well too. Remove all pin bones and the skin before cutting. For even cooking, cut the salmon into uniform 1/2-inch cubes. Atlantic or sockeye salmon provide the best color and flavor.
Make-Ahead Strategy: Assemble the entire dish up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate. Add 5-10 minutes to the baking time if starting from cold. The spicy mayo drizzle and garnishes should be added fresh after baking for the best presentation.
Customization Options: Adjust the spice level by increasing or decreasing sriracha to taste. For a milder version, substitute half the sriracha with sweet chili sauce. Add diced cucumber, avocado, or edamame to the crab layer for extra vegetables and texture.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F oven for 10-15 minutes until warmed through. The texture is best when freshly baked, but leftovers still maintain excellent flavor.
Common Mistakes: Avoid over-mixing the sushi rice, which can make it gummy. Don't skip pressing the rice firmly into the pan, as loose rice won't hold together when serving. Make sure your cream cheese is fully softened before mixing to prevent lumps in the crab layer.

Essential Ingredients Selection

Sushi Rice: The foundation of this dish, short-grain Japanese rice provides the authentic sticky texture and mild sweetness essential for holding all the layers together while absorbing the flavors from the seasoning and toppings above.
Japanese Mayonnaise (Kewpie): This creamy, slightly sweet mayo is richer and tangier than American mayonnaise due to its rice vinegar base and extra egg yolks, providing the signature umami-rich creaminess that makes this dish irresistible.
Imitation Crab Sticks: These convenient seafood sticks add sweet, delicate flavor and a satisfying shredded texture to the middle layer, while being budget-friendly and accessible compared to real crab meat.
Fresh Salmon: The star protein that gets beautifully caramelized on top, providing omega-3 fatty acids, rich flavor, and that gorgeous coral-pink color that makes this dish visually stunning and nutritiously complete.
Sriracha Sauce: This fermented chili sauce delivers the perfect balance of heat and tanginess throughout the dish, from the creamy crab layer to the salmon coating to the final spicy mayo drizzle that ties everything together.
Tobiko (Flying Fish Roe): These tiny, crunchy orange or red pearls add visual pop, a subtle briny flavor, and an authentic sushi restaurant touch that elevates the presentation from homemade to professional.

Creating Your Masterpiece

Sushi Rice Seasoning:

Learning to properly season and handle sushi rice is fundamental to Japanese cooking. This step teaches the gentle folding technique that incorporates vinegar seasoning without crushing the rice grains, creating that perfect sticky-yet-fluffy texture that's essential for authentic sushi rice.

Layering Technique:

Mastering the art of building distinct layers that maintain their integrity while baking together. Each layer serves a purpose—the pressed rice creates structure, the creamy crab adds richness, and the salmon provides protein and visual appeal when it caramelizes.

Salmon Preparation:

This step develops knife skills for uniform cutting and demonstrates how to properly coat protein with marinade for even flavor distribution. The cubed salmon technique ensures every piece gets that delicious spicy mayo coating and cooks evenly.

Caramelization Control:

Understanding oven temperatures and timing to achieve that perfect golden-brown caramelization on the salmon while keeping the interior moist. This technique translates to many baked seafood dishes and teaches visual cues for doneness.

Finishing and Presentation:

The final artistic touches that transform a simple casserole into a showstopping dish. Learning to drizzle sauces aesthetically, distribute garnishes evenly, and present with complementary accompaniments creates a restaurant-quality experience at home.

The Art of Sushi Bake Perfection

Sushi Rice Seasoning

Layering Technique

Salmon Preparation

Caramelization Control

Finishing and Presentation

Master the Art of Perfect Sushi Bake

Rice Preparation: Use short-grain Japanese sushi rice for the best texture and authentic flavor. Day-old refrigerated rice works perfectly for this recipe as it's less sticky and easier to press into the baking dish. If using freshly cooked rice, spread it on a baking sheet to cool for 10 minutes before seasoning.

Salmon Selection: Choose sushi-grade salmon for the highest quality, though regular fresh salmon works well too. Remove all pin bones and the skin before cutting. For even cooking, cut the salmon into uniform 1/2-inch cubes. Atlantic or sockeye salmon provide the best color and flavor.

Make-Ahead Strategy: Assemble the entire dish up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate. Add 5-10 minutes to the baking time if starting from cold. The spicy mayo drizzle and garnishes should be added fresh after baking for the best presentation.

Customization Options: Adjust the spice level by increasing or decreasing sriracha to taste. For a milder version, substitute half the sriracha with sweet chili sauce. Add diced cucumber, avocado, or edamame to the crab layer for extra vegetables and texture.

Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F oven for 10-15 minutes until warmed through. The texture is best when freshly baked, but leftovers still maintain excellent flavor.

Common Mistakes: Avoid over-mixing the sushi rice, which can make it gummy. Don't skip pressing the rice firmly into the pan, as loose rice won't hold together when serving. Make sure your cream cheese is fully softened before mixing to prevent lumps in the crab layer.

Spicy Salmon Sushi Bake with Creamy Crab and Crispy Rice Base - Easy Deconstructed Sushi Casserole Recipe

Name: Spicy Salmon Sushi Bake with Creamy Crab and Crispy Rice Base - Easy Deconstructed Sushi Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Japanese Fusion
Ingredients: For the Sushi Rice Base:; 3 cups cooked sushi rice, warm; 3 tablespoons rice vinegar; 1 tablespoon granulated sugar; 1 teaspoon kosher salt; 1 tablespoon toasted sesame seeds; For the Creamy Crab Layer:; 8 ounces imitation crab sticks, shredded; 4 ounces cream cheese, softened; 1/4 cup Japanese mayonnaise; 1 tablespoon sriracha sauce; 2 teaspoons soy sauce; 1 teaspoon rice vinegar; For the Salmon Topping:; 12 ounces fresh salmon fillet, skin removed; 2 tablespoons Japanese mayonnaise; 1 tablespoon sriracha sauce; 1 teaspoon sesame oil; For the Garnish and Serving:; 1/4 cup Japanese mayonnaise; 2 tablespoons sriracha sauce; 2 tablespoons eel sauce (unagi sauce); 3 green onions, thinly sliced; 2 tablespoons tobiko (flying fish roe), orange or red; 1 tablespoon toasted sesame seeds; 1 tablespoon furikake seasoning; Nori sheets, cut into squares for serving; Pickled ginger and wasabi, for serving; For Special Equipment:; 9x13 inch glass baking dish

The ultimate Spicy Salmon Sushi Bake featuring tender caramelized salmon, creamy imitation crab mixture, and perfectly seasoned sushi rice. This viral casserole combines the umami-rich flavors of traditional sushi with the comforting warmth of a baked dish, creating an unforgettable fusion experience that elevates the classic sushi roll to extraordinary heights perfect for potlucks, family dinners, meal prep, or any time you crave the perfect balance of spicy, creamy, and savory Japanese-inspired flavors.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Sushi Rice Base:

3 cups cooked sushi rice, warm

3 tablespoons rice vinegar

1 tablespoon granulated sugar

1 teaspoon kosher salt

1 tablespoon toasted sesame seeds

For the Creamy Crab Layer:

8 ounces imitation crab sticks, shredded

4 ounces cream cheese, softened

1/4 cup Japanese mayonnaise

1 tablespoon sriracha sauce

2 teaspoons soy sauce

1 teaspoon rice vinegar

For the Salmon Topping:

12 ounces fresh salmon fillet, skin removed

2 tablespoons Japanese mayonnaise

1 tablespoon sriracha sauce

1 teaspoon sesame oil

For the Garnish and Serving:

1/4 cup Japanese mayonnaise

2 tablespoons sriracha sauce

2 tablespoons eel sauce (unagi sauce)

3 green onions, thinly sliced

2 tablespoons tobiko (flying fish roe), orange or red

1 tablespoon toasted sesame seeds

1 tablespoon furikake seasoning

Nori sheets, cut into squares for serving

Pickled ginger and wasabi, for serving

For Special Equipment:

9x13 inch glass baking dish

Mixing bowls (medium and large)

Rubber spatula or rice paddle

Instructions

Preheat your oven to 425°F (220°C) and lightly grease a 9x13 inch glass baking dish with cooking spray or a thin layer of sesame oil.

Prepare the seasoned sushi rice by combining warm cooked sushi rice with rice vinegar, sugar, salt, and sesame seeds in a large bowl. Mix gently using a folding motion to avoid crushing the rice grains. Press the seasoned rice evenly into the bottom of your prepared baking dish, creating a compact layer about 1/2 inch thick.

Make the creamy crab mixture by combining shredded imitation crab, softened cream cheese, Japanese mayonnaise, sriracha, soy sauce, and rice vinegar in a medium bowl. Mix thoroughly until smooth and creamy. Spread this mixture evenly over the rice layer, reaching all the way to the edges of the dish.

Prepare the salmon by patting the fillet dry with paper towels, then cut into small cubes (about 1/2 inch pieces). In a separate bowl, toss the salmon cubes with Japanese mayonnaise, sriracha, and sesame oil until evenly coated. Distribute the salmon pieces evenly over the crab layer.

Bake uncovered in the preheated oven for 20-25 minutes, until the salmon is cooked through and the top develops a golden caramelized appearance. The edges should be slightly crispy and bubbling.

While the sushi bake is in the oven, prepare the spicy mayo drizzle by whisking together Japanese mayonnaise and sriracha in a small bowl until smooth. Transfer to a squeeze bottle or plastic bag with a corner cut off for easy drizzling.

Remove the sushi bake from the oven and let it rest for 3-5 minutes. Drizzle generously with spicy mayo and eel sauce in a crisscross pattern across the entire surface.

Garnish immediately with sliced green onions, tobiko, toasted sesame seeds, and furikake seasoning. Serve hot with nori sheets cut into squares for scooping, alongside pickled ginger, wasabi, and extra soy sauce. To eat, place a square of nori in your palm, spoon a portion of the sushi bake onto it, and fold to create a hand roll.