Baked Salmon & Crab Sushi Casserole (Sushi Bake)
This baked sushi casserole combines flaked salmon, imitation crab, seasoned sushi rice, and creamy spicy mayo for a comforting, deconstructed sushi roll experience. Topped with furikake and broiled to golden perfection, it’s an easy, oven-baked recipe packed with rich umami flavor—ideal for weeknight dinners or casual gatherings.
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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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 13x9 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.