Sushi Bake with Crab and Salmon

This sushi bake is perfect for potlucks because it is easy to make and filling, thanks to the combination of sushi rice and protein. If you are craving sushi rolls but don’t want the hassle of rolling sushi rolls, try this “deconstructed” sushi bake. Made with crab and salmon, it is baked entirely in the oven, making it simple and convenient. Serve this sushi bake with crab and salmon at your next potluck gathering.

Sushi Bake Origin

This is a modern Filipino twist on Japanese sushi rolls. It is essentially a casserole layered with sushi rice, a protein filling, creamy sauce, and toppings. The dish became very popular in the Philippines in the 2010s because it’s easily shareable and customizable for parties and potlucks. Thanks to social media, sushi bake has gained popularity worldwide.

Ingredients

• 1 pound salmon:
  • The main protein; provides rich flavor and a tender, flaky texture. You can add other proteins like cooked shrimp
• 1 package imitation crab:
  • Classic sushi bake component; adds sweetness and traditional taste.
• Garlic powder, salt, and onion powder (sprinkle generously on both sides of the salmon):
  • Seasoning to enhance the natural flavor of the salmon and create depth in the bake.

• 4 oz softened cream cheese
  • Adds richness and creaminess
• 1/3 cup plain Greek yogurt (optional)
  • Adds more protein
• 2 tbsp Kewpie mayonnaise
  • Adds more umami flavor
• Sriracha, to taste
  • Adds spiciness and cuts the richness
• Furikake or seaweed flakes
  • Adds more texture and umami flavor

Rice Layer:

• 2 cups sushi rice or short-grain rice
  • The stickiness of the rice helps it keep its shape
• 1/2 tbsp sugar
  • The sweetness helps balance the richness and the vinegar
• 1 tsp salt
• 2 tbsp rice vinegar
  • Gives the sushi rice the familiar tangy flavor

Click on the images for the direct link to the ingredients/tools I used:

Sushi Bake with Crab and Salmon Instruction

Season salmon with salt, onion powder, and garlic powder.

Bake at 375°F for about 15 minutes, or until fully cooked.

Cook the sushi rice.

Once cooked, stir in rice vinegar, sugar, and salt. Mix well and let cool slightly.

Shred the imitation crab into a bowl.

Add the baked salmon and flake it apart.

Mix in the cream cheese, Greek yogurt, and Kewpie mayonnaise until well combined.

In an oven-safe baking dish, spread an even layer of rice on the bottom.

Sprinkle with furikake or seaweed flakes.

Spread the salmon and crab mixture on top.

Bake at 375°F for 15 minutes.

Remove from the oven and sprinkle with sesame seeds, green onions, and extra furikake or seaweed flakes.

Drizzle with Kewpie mayo and sriracha.

Serve hot with roasted nori sheets — scoop a portion onto a sheet and enjoy like a sushi taco.

Sushi Bake with Crab and Salmon Storage Tips

Let the sushi bake cool completely. Cover the baking dish with Saran Wrap or foil. Keep in the fridge for 1-2 days.

Sushi Bake Cooking Tips

1. Avoid overbaking, or the sushi bake might become too dry.
2. Shred the proteins finely so each scoop will have an even amount of protein.
3. Season the salmon generously. Most of the flavor will come from the salmon.

Ingredient Substitution

Imitation crab/salmon –> Cooked shrimp, canned tuna, smoked salmon

Rice vinegar –> apple cider vinegar, vinegar

Kewpie Mayonnaise –> Regular mayo

Cream Cheese –> Mascarpone

Sriracha –> Other hot sauce brands

You can add cucumber slices or sliced avocadoes for your sushi bake bites.

If you enjoyed this sushi bake recipe, you might also like my easy salmon poke recipe.

Easy Salmon Poke

Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchase