Save My friend texted me last minute asking if I could bring something to her family dinner, and I realized I had salmon in the freezer and leftover sushi rice in the fridge. Instead of making traditional rolls, I layered everything into a baking dish, threw it in the oven, and walked away. Twenty minutes later, this golden, fragrant casserole emerged—and suddenly everyone was crowding around asking what it was. Turns out, deconstructed is sometimes better than reconstructed.
I'll never forget watching my dad—who usually sticks to plain grilled fish—go back for seconds and thirds of this stuff. He kept saying, "This is sushi?" with genuine confusion and delight, layering another piece of seaweed around a scoop of the bake. That moment taught me that sometimes the best food is the kind that surprises people who think they know what they like.
Ingredients
- Sushi rice, 2 cups uncooked: The foundation that holds everything together—cooking it properly means it absorbs the vinegar mixture without turning mushy, so don't skip rinsing it first.
- Rice vinegar, 2 tbsp: This is what makes the rice sing with that subtle sushi flavor; the microwave trick dissolves the sugar and salt faster than stirring ever could.
- White sugar, 1 tbsp: Just enough sweetness to balance the vinegar without making anything taste like dessert.
- Salt, ½ tsp: This goes into the vinegar mixture, not directly on the rice, so it distributes evenly.
- Salmon fillet, 8 oz: Fresh or thawed works fine; the slight cooking firms it up and makes shredding easier than raw fish.
- Imitation crab sticks, 10 oz: The real deal is great if your budget allows, but these add sweetness and texture that feels indulgent without the price tag.
- Cream cheese, 4 oz softened: This is your binder and richness—softening it first means no lumps in your filling mixture.
- Sriracha mayo, ⅓ cup: The soul of this dish; mix it yourself for control over the heat level, and yes, the extra mayo drizzle at the end is non-negotiable.
- Furikake seasoning, to taste: Those little flakes are umami bombs; sprinkle it on the rice, then again on top so you get the full effect.
- Sesame seeds, optional: Toast them lightly beforehand if you have time—nutty toasted seeds beat plain ones every time.
- Green onion, chopped: Fresh and bright, added at the very end so it doesn't wilt into invisibility.
- Seaweed snack sheets, for serving: These are your wrapper; they stay crisp and add that authentic sushi moment.
Instructions
- Start your rice:
- Cook the sushi rice according to package instructions, which usually means a rice cooker does the work while you prep everything else. Let it cool just enough that you can handle it—warm rice absorbs the vinegar mixture better than cold rice ever could.
- Make your vinegar mixture:
- Combine rice vinegar, sugar, and salt in a microwave-safe bowl and heat for 30 seconds until the sugar dissolves completely. Pour this over your cooled rice and fold it in gently so the grains stay separate and fluffy, not crushed.
- Cook your salmon:
- Season the salmon fillet with salt and pepper, then cook it in an air fryer at 400°F for 10–12 minutes or bake it at 375°F for 15–17 minutes until it flakes easily. Let it cool slightly so you can handle it, then shred it with a fork into bite-sized pieces.
- Prepare your filling:
- Shred the imitation crab sticks into a large bowl, then add your cooled shredded salmon, softened cream cheese, and Sriracha mayo. Mix everything together until it's smooth and combined—you want no streaks of cream cheese visible.
- Layer your base:
- Spread the seasoned rice evenly into a greased 9x9-inch or 9x13-inch baking dish and press it down gently with a spatula so it holds together. Sprinkle furikake generously over the rice layer—this is where the sushi flavor lives.
- Add your filling:
- Spread the salmon-crab mixture evenly over the rice, then gently press it down so everything stays compact when you scoop it. Smooth the surface so it bakes evenly.
- Bake it through:
- Bake at 400°F for 10–15 minutes until the top is heated through and starts to turn golden at the edges. You're not looking for brown—just warm and slightly caramelized.
- Finish and serve:
- Remove from the oven and drizzle with extra Sriracha mayo, then top with more furikake, sesame seeds, and chopped green onions while everything is still warm. Scoop a portion and wrap it with a piece of seaweed snack, then eat it immediately.
Save There was this moment during a potluck when someone asked if I could ship them the recipe, and I realized this dish had crossed from "easy weeknight thing" into "people actually want to make this at home" territory. That's when I knew I'd stumbled onto something worth repeating.
Why Temperature Matters Here
The baking dish should be warm when you spread the filling, and the filling should still be room temperature or slightly warm when it hits the rice. This creates a gentle heat that melts the cream cheese into a cohesive layer without drying out the salmon or burning the bottom. I learned this the hard way when I assembled everything cold and ended up with a separated, grainy texture that nobody wanted to eat.
Building Flavor Layers
The Sriracha mayo is doing heavy lifting here—it's spicy, savory, and creamy all at once, which means you're not fighting bland layers the way you sometimes do with casseroles. The furikake hits in two places: once on the rice for the foundational sushi flavor, and again on top where it stays crisp and visible. This double-hit approach makes sure every scoop tastes intentional, not accidental.
Storage, Leftovers, and Next-Day Reality
Refrigerate leftovers in an airtight container for up to 2 days, and reheat gently in a low oven instead of the microwave—microwaves turn the rice tough and the filling weirdly separated. I learned this when I zapped a leftover portion at work and regretted it immediately, so now I bring a portion I can eat cold instead. The seaweed snack stays crisp regardless, which is why wrapping it fresh at serving time is always the move.
- Cold sushi bake is honestly better than you'd think—it's like a deconstructed sushi salad.
- If you're making this for a party, assemble it an hour ahead and bake right before guests arrive so everything is still warm.
- Swap real crab for imitation crab if your budget or local fish market allows; the flavor difference is worth the splurge.
Save This dish feels special because it tastes like you tried harder than you actually did, which is the best kind of dinner party move. Make it once and it becomes your signature—I promise.
Kitchen Questions
- → Can I use fresh crab instead of imitation crab?
Yes, fresh crab can be substituted for a more authentic seafood flavor, enhancing the overall taste and texture.
- → What is the best way to cook the salmon?
Salmon can be baked or air-fried seasoned simply with salt and pepper until cooked through, then shredded for the mixture.
- → How do I prepare the sushi rice for this dish?
Cook sushi rice as per package instructions, then season with a warm mixture of rice vinegar, sugar, and salt before cooling slightly.
- → Can I adjust the spice level in the mayo mixture?
Absolutely, increase the amount of Sriracha or add chili flakes to the mayo for a spicier flavor to suit your taste.
- → What are some good serving suggestions?
Serve the baked layers warm, wrapped in seaweed sheets, and pair with crisp white wine or a light Japanese beer for a balanced meal.
- → How long can leftovers be stored safely?
Store leftovers in the refrigerator for up to two days and reheat gently to maintain texture and flavors.