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Sushi Bake with Crab and Salmon

This easy sushi bake recipe is a creamy, savory twist on traditional sushi rolls. Made with layers of seasoned sushi rice, baked salmon, imitation crab, cream cheese, and Kewpie mayo, it’s baked to golden perfection and topped with furikake, sriracha, and green onions. Serve with roasted nori sheets for a fun, crowd-pleasing dish that’s perfect for weeknight dinners, potlucks, or parties.
Print Recipe
Servings: 6

Ingredients

  • * 1 pound salmon
  • * 1 package imitation crab
  • * Garlic powder salt, and onion powder (sprinkle generously on both sides of the salmon)
  • * 4 oz softened cream cheese
  • * 1/3 cup plain Greek yogurt
  • * 2 tbsp Kewpie mayonnaise
  • * Sriracha to taste
  • * Furikake or seaweed flakes
  • Rice Layer:
  • * 2 cups sushi rice
  • * 1/2 tbsp sugar
  • * 1 tsp salt
  • * 2 tbsp rice vinegar

Instructions

  • 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.