Think sushi is only for restaurants or expert rollers? Think again. This salmon and crab sushi bake flips the script and turns the art of sushi into a cozy, crowd-pleasing casserole-style dish you can serve straight from the oven. It’s creamy, savory, umami-rich, and topped with all the bold, familiar sushi flavors—no bamboo mat or rolling skills required.
Layered with fluffy sushi rice, seasoned salmon, imitation crab, spicy mayo, furikake, and finished with a quick broil for that irresistible golden crust, this dish brings serious flavor with minimal fuss. Perfect for dinner parties, potlucks, or weeknight cravings, this baked sushi is a guaranteed favorite—just serve with roasted seaweed sheets and let everyone build their own bites.
🧾 What Is a Sushi Bake?
A sushi bake is exactly what it sounds like—a layered, oven-baked dish that captures the essence of your favorite sushi rolls, minus the rolling. Typically built like a lasagna, it includes a bottom layer of sushi rice topped with a rich, creamy seafood mixture, then baked and served warm with roasted nori (seaweed) sheets for scooping or wrapping.
This version features flaked baked salmon, imitation crab, and two types of Japanese mayo sauces—Spicy Mayo and Yuzu-Ginger Mayo—all broiled for a slightly caramelized finish.
🍚 Ingredients You’ll Need
Here’s everything you need to create this mouthwatering dish:
For the Sushi Rice Base:
- 2 cups short-grain sushi rice, cooked and seasoned
- Generous sprinkle of furikake (Japanese rice seasoning)
Tip: Let the rice cool slightly before layering to prevent the dish from becoming overly steamy or soggy.
Seafood Layer:
- 1 lb salmon (lightly baked and flaked)
- 3–4 sticks imitation crab, shredded
- ¼ cup unagi (eel) sauce
- 3 scallions, finely chopped (reserve some for garnish)
Sauces (Choose One or Mix Both):
Spicy Mayo:
- 1 cup Kewpie mayo
- Just under ¼ cup Sriracha or Japanese chili sauce
Yuzu-Ginger Mayo:
- 1 cup Kewpie mayo
- 1 tsp fresh grated ginger
- 3 Tbsp yuzu juice extract
- 1 tsp yuzu powder (optional but aromatic)
Optional Garnishes & Add-ins:
- Fish roe (like tobiko or masago)
- Diced avocado, mango, or cucumber
- Bonito flakes, tempura crumbs, or sesame seeds
🔥 How to Make Baked Sushi at Home
This recipe is all about layering and baking—easy and hands-off once you prep the ingredients. Here’s how it comes together:
Step 1: Cook and Season the Rice
Make sushi rice using your preferred method. If you’re new to it, follow a recipe like the one from Nami at JustOneCookbook, which balances the rice with vinegar, sugar, and salt. Once done, cover with a damp towel to keep it moist.
Step 2: Bake the Salmon
Preheat your oven to 350°F (175°C). Lightly season the salmon with salt and pepper, then bake for 10 minutes—it should still be a bit pink in the center. Let it cool slightly, then flake it into a bowl.
Step 3: Mix the Seafood
To the flaked salmon, add the shredded imitation crab, chopped scallions, and half the spicy mayo (or your preferred mayo blend). Gently mix until everything is well-coated.
Step 4: Assemble the Bake
Turn your oven up to 375°F (190°C). In a 13×9 inch baking dish, spread the sushi rice evenly across the bottom. Sprinkle a generous layer of furikake on top of the rice. Then, layer the salmon-crab mixture over the rice and smooth it flat with a spatula.
Step 5: Sauce It Up
Drizzle unagi sauce across the top. Add more spicy mayo, yuzu mayo, or both, depending on your flavor preference. You can also dust a second layer of furikake here for extra umami.
Step 6: Bake and Broil
Bake for 10 minutes, then broil for 2–3 minutes until the top is lightly golden and bubbling. Keep a close eye so it doesn’t burn. For a more dramatic, aburi-style finish, use a kitchen torch to caramelize the top instead.
Step 7: Garnish and Serve
Top with remaining scallions, more mayo, and any additional toppings like fish roe, avocado, or crispy tempura flakes. Serve warm with roasted seaweed sheets for scooping—think sushi tacos!
🥄 Pro Tips for Perfect Sushi Bake
Use Kewpie Mayo for Best Flavor
Kewpie mayo has a richer, umami-forward flavor than regular mayonnaise. It’s worth the extra effort to find it—it makes a big difference!
Don’t Overbake the Salmon
The salmon finishes cooking in the second bake, so keep it slightly underdone after the first round in the oven to avoid dryness.
Customize Your Toppings
Add a tropical twist with mango, or go classic with avocado and cucumber. You can even sprinkle with shichimi togarashi for extra heat.
Make It Ahead
Prep all the layers and refrigerate unbaked for up to 24 hours. Just bake and broil when you’re ready to serve.
🥗 Serving Suggestions
This dish is hearty enough on its own but pairs wonderfully with:
- A crisp cucumber salad with sesame oil and rice vinegar
- Miso soup or miso-glazed vegetables
- Chilled green tea or sparkling yuzu soda
- Extra roasted seaweed on the side for second (and third) helpings
💡 Variations to Try
Tuna Sushi Bake:
Swap salmon for canned or seared ahi tuna.
Vegan Sushi Bake:
Use seasoned tofu or jackfruit instead of seafood and a vegan mayo alternative.
Spicy Dynamite Version:
Add chopped jalapeños, togarashi, or chili oil for a bolder, fiery flavor.
🧊 How to Store & Reheat
- Store: Cool leftovers and refrigerate in an airtight container for up to 3 days.
- Reheat: Use the oven or air fryer to keep the top crispy. Avoid microwaving—it softens the texture.
Final Thoughts
If you love sushi but hate the hassle of rolling, this sushi bake is your new go-to. It’s comforting, flavorful, and endlessly adaptable. Whether you stick with the spicy mayo or get adventurous with the yuzu-ginger twist, this dish delivers sushi restaurant vibes from the comfort of your kitchen.
Serve it warm, scoop it up with seaweed, and enjoy the best parts of sushi—baked.
Baked Salmon & Crab Sushi Casserole (Sushi Bake)
Ingredients
Main Ingredients
- 2 cups sushi rice cooked and seasoned
- 1 lb salmon lightly seasoned
- 4 sticks imitation crab shredded
- 0.25 cup unagi sauce
- 3 scallions chopped, divided for garnish
- to taste furikake seasoning Japanese rice seasoning
- to serve roasted seaweed sheets
Spicy Mayo
- 1 cup Kewpie mayonnaise
- 0.25 cup Japanese hot sauce or Sriracha scant amount
Yuzu-Ginger Mayo
- 1 cup Kewpie mayonnaise
- 1 tsp fresh ginger grated
- 3 Tbsp yuzu juice extract
- 1 tsp yuzu powder optional
Optional Toppings
- optional fish roe
- optional avocado diced
- optional mango diced
- optional cucumber diced
- optional bonito flakes
- optional tempura bits
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Get It Now!Instructions
Baking Instructions
- Cook sushi rice according to your preferred method and season appropriately. Cover with a damp cloth if not using immediately.
- Preheat oven to 350°F (175°C). Season salmon with salt and pepper and bake for 10 minutes. Salmon should be slightly undercooked inside.
- Flake the baked salmon and place it in a large mixing bowl.
- Add flaked imitation crab, chopped scallions, and half of your spicy mayo or preferred mayo blend to the salmon. Mix until combined.
- Increase oven temperature to 375°F (190°C). Spread cooked rice evenly in a 13×9 inch baking dish.
- Sprinkle a generous layer of furikake over the rice.
- Evenly spread the salmon and crab mixture over the furikake rice layer. Smooth with a spatula.
- Drizzle unagi sauce and additional mayo of choice over the top. Sprinkle more furikake if desired.
- Bake for 10 minutes, then broil on top rack for 2–3 minutes until lightly browned and bubbly. Alternatively, use a kitchen torch to finish.
- Garnish with remaining scallions and optional toppings like fish roe, avocado, or tempura bits. Serve warm with roasted seaweed sheets.
Notes
- Kewpie mayo gives the best flavor, but regular mayo can be substituted if needed.
- For a make-ahead option, assemble the dish in advance and bake when ready to serve.
- You can adjust mayo ratios to balance heat and citrus flavor depending on your preference.
- This recipe is great for meal prep—leftovers reheat well in an oven or air fryer.
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