Easy Sushi Bake with Salmon

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My simple Sushi Bake has all the flavors you love about sushi in an easy, no-roll casserole-style dish. It’s faster, more affordable, and perfect for feeding a crowd without sacrificing that sushi fix.

A close up on a slice of the sushi bake.

Easy to Make, Hard to Mess Up, Always a Hit

Perfect Texture: The rice is lightly seasoned and stays structured, while the topping stays creamy, not runny, soggy, or dry, even when reheated.
Customizable: I’ve tested variations like spicy tuna, crab, and even vegetarian options, so you can switch it up with confidence.
Made for real life: This recipe fits busy weeknights, potlucks, or when you’re craving sushi but want to stay in your PJs.

Sushi Bake Ingredients

Control the heat: Adjust the sriracha to make it spicy or totally mild—your call!
Top it your way: Add crispy wonton strips, sliced avocado, cucumber, hot peppers, or even tobiko for sushi roll vibes.
Switch up the fish: If you don’t want to use salmon, you can use cooked shrimp, tuna, or any flaked fish you love.
Fresh, canned, or leftover salmon: Teriyaki salmon, air fryer salmon bites, or baked fillets all work great, just flake and mix.
No sushi rice? No problem: You can use any white rice you have, just season it as directed. Sticky rice or even microwavable cups work well.
Seaweed options: You can use furikake instead of the crushed Nori for the seaweed layer. Use as much or as little as you like.

How to Make a Satisfying Sushi Bake

This Sushi Bake recipe flew off the table so fast, I had to make a second batch just to get a bite! It’s fun to slice, wrap in seaweed, and eat like sushi rolls at home. Seaweed adds that classic sushi flavor and crunch, don’t knock it ’til you try it!

Cook Rice: Rinse the rice thoroughly with cold water until the water runs clear. Cook it on the stovetop, in a rice cooker, or in an Instant Pot, following the package directions. While it cooks, microwave the rice vinegar, sugar, and salt in 30-second increments, then stir until the sugar has dissolved.
Season and Cool Rice: Transfer the cooked rice to a large mixing bowl and pour the vinegar mixture over it. Stir until the rice is evenly seasoned. Set the bowl aside and let the rice cool to room temperature.
Prep and Combine: Preheat the oven to 425°F and spray a 9-inch or 2-quart baking dish with nonstick cooking spray; set aside. Use a fork to shred the imitation crab until stringy, then chop into pieces about an inch long. Flake the salmon with a fork. Add the crab, salmon, cream cheese, kewpie mayo, and sriracha to a large bowl and mix until combined.
Press Rice: Press the cooled rice into the bottom of the casserole dish.
Add Nori Leaves: Crush the Nori sheets evenly over the top of the rice, adding more or less as desired.
Layer and Bake: Spread the salmon and crab mixture over the top of the nori. Bake for 15-18 minutes, until thoroughly heated through. Drizzle the top with sriracha, spicy mayonnaise, and eel sauce (Unagi sauce). Garnish the sushi bake with sesame seeds, sliced green onions, and chopped cilantro, and serve immediately.

How to Properly Store a Sushi Bake

Sushi bake doesn’t have the longest shelf life, but trust me, it won’t stick around long anyway! Here is how to store leftovers if you have any.

In the Refrigerator: Store leftovers in an airtight container in the fridge for 1-3 days. It is best reheated in the oven at 425°F for 12-15 minutes.
Freezer: I don’t recommend freezing this recipe—it doesn’t hold up well once thawed.