Salmon and Crab Sushi Bake Recipe – Easy to Make

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This Easy Sushi Bake Recipe is basically a deconstructed version of sushi in casserole form. It’s easy enough for a weeknight dinner and inexpensive to make!

Easy Sushi Bake Recipe

Yes, it does taste as delicious as it looks! I was shocked and thrilled when I first made this Easy Sushi Bake Recipe. I hoped it would be an easy at-home recipe I could whip up when the family was craving sushi, but I honestly didn’t have high hopes for this dish. Boy, were we happily surprised at how good this is!

Do not let the list of ingredients or the number of steps in the process scare you! The ingredients are easy to find, and you’ll use them over and over to make this dish. Even though it looks like a lot of steps, I’ve included lots of pictures to guide you along the way. This is so easy to make a beginner cook can do it. Plus, I’ve included some shortcuts in the Tips and Tricks section for you!

What is a Sushi Bake?

Sushi Bake is basically a deconstructed sushi roll baked in casserole form. If you love the baked sushi rolls, you’re in for a real treat! It’s also easy to make, on the table in 45 minutes, and budget-friendly. It reheats well, so you can enjoy leftovers for lunch the next day, and has become one of our family’s favorite dinners.

Sushi Bake was a viral recipe in 2020 during the height of the pandemic. With restaurants closed or understaffed, more people were cooking at home than usual. Many turned to TikTok and several recipes went viral (like this Simple Baked Feta Pasta.) At first, I thought this recipe was invented during the pandemic, but upon further research, I discovered it has been around for several years. I found one version of Sushi Bake dating back to 2015!

Special Ingredients Needed

If you haven’t cooked many Japanese dishes, there are a few special ingredients you’ll need to make this dish, but don’t worry, they are easy to find. If you can’t find them in the international section of your grocery store, they are available on Amazon. I’ve included links to the products below. These are also common ingredients in Asian grocery stores, so see if you can find one in your area. 

You’ll only need a little of each of the ingredients below. It may seem pricey at first, but you’ll make this recipe multiple times without having to purchase more.

Rice Vinegar

The link to purchase is below, but rice vinegar is readily found in grocery stores probably cheaper than on Amazon. 🙂

Nori Sheets

Nori Sheets make a great seaweed snack. Amazon carries a Variety 12-pack that I keep on my Subscribe and Save Amazon order. Each pack is just 25 calories, and if you drink water with them they are quite filling.

Yum Yum Sauce

If you’ve eaten at a Japanese restaurant, you’ve most likely tasted Yum Yum Sauce. It is appropriately named! It’s also known as Yummy Sauce or White Sauce.

Unagi Sauce (Eel Sauce)

Look for Unagi Sauce or Eel Sauce in your store. This one might be more difficult to find in stores, but it’s worth looking for. You’ll only use a little per recipe, so the bottle will last you a long time.

Furikake

Furikake comes in many flavors. It’s used to season rice. If you like wasabi with your sushi, you might enjoy the Wasabi flavored Furikake. Otherwise, I would recommend the plain version.

Black Sesame Seeds

I love the subtle crunch black sesame seeds add to this casserole. Don’t skip this ingredient!

Ingredient List for Easy Sushi Bake

Here’s the full list of everything you’ll need to make this delicious dinner.

  • White rice (short-grain rice)
  • Rice vinegar
  • Sugar
  • Salmon
  • Imitation crab
  • Nori sheets
  • Avocado
  • Scallion
  • Yum Yum Sauce
  • Unagi (Eel) Sauce
  • Furikake seasoning
  • Black sesame seeds
  • Salt
  • Green onions

Step by Step Instructions

I’m going to show you step-by-step how to make everything from scratch, but you know I like to make SIMPLE meals. Be sure to read all the way to the end because I have some BIG time-saving tips for you that make this recipe totally doable for a weeknight dinner!

Making the Sushi Rice

Traditionally, sushi is made with short-grain rice. However, I usually cook with Jasmine rice and have used it to make this Sushi casserole. So, if you don’t have short-grain rice, just use what you have.

  1. Rinse the sushi rice thoroughly, at least 5 times or until the water runs clear. Then let it soak in cold water for 10 minutes.
  2. Drain the water from the soaked rice and add it to a pot.
  3. Add 2 cups of clean water to the pot and bring it to a boil over high heat.
  4. Reduce the heat to low, cover with a lid, and allow to simmer for 14 minutes.
  5. Remove the rice from the heat and allow to cool.
  6. Spread the cooked and cooled rice into a 9×13 casserole dish.
  7. Sprinkle the granulated sugar and rice vinegar over the rice evenly.
  8. Mix it well, then press the rice down into the casserole dish.

Prepare the Salmon and Crab

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Bake the salmon in the preheated oven for 15-20 minutes. Alternatively, you could also cook the salmon in an air fryer for about 12-15 minutes. Remove from the oven and allow to cool.
  3. Shred the cooked, cooled salmon and place it into a bowl.
  4. Shred the imitation crab meat and cut into smaller pieces. Place it in the bowl with the shredded salmon.
  5. Add half of the Yum Yum sauce and salt to the bowl. Mix until well combined. Set aside.

Assemble the Sushi Casserole

  1. Layer 10 Nori sheets on top of the prepared rice in the casserole dish.
  2. Spread the shredded salmon and imitation crab meat mixture on top of the nori sheets and press it down in the baking dish.
  3. Bake in the oven for 10 minutes, then broil it on low for another 1-2 minutes.
  4. Remove from the oven and allow to cool for 10 minutes.
  1. Now it’s time to add the finishing touches. Drizzle the unagi sauce and Yum Yum sauce over the top of the casserole in a zig zag pattern for good coverage.
  2. Sprinkle furikake seasoning, black sesame seeds, and sliced scallions evenly over the top of the sushi bake.
  3. Top with fresh avocado slices, if desired.
Easy Sushi Bake Recipe

Now admire your masterpiece for a moment before diving it.
Go ahead…take a pic and post it on social media. You made this!

Easy Sushi Bake Recipe

Leftovers and Reheating Your Sushi Bake

Store any leftover Sushi Casserole in an airtight container in the refrigerator. It will last 2-3 days. 

Reheat in the microwave for about a minute and top with a fresh drizzle of unagi sauce and Yum Yum sauce. 

Sushi Bake Variations

  • Add any of your favorite seafood into this casserole such as shrimp, real crab meat, scallops, tuna, or any leftover fish.
  • Experiment with the sauces drizzled on top. Try Sriracha or wasabi to add some heat, or serve with soy sauce.
  • If you really love the taste of furikake, add another layer of it to your casserole.
  • Add a layer of softened cream cheese to the top of the rice. 
  • Make your own spicy mayo. Mix mayonnaise and Sriracha sauce in a small bowl. Drizzle over the top of the sushi casserole or serve on the side.
  • Nori sheets are available in different flavors. Experiment with them to find your favorite. 

Time Saving Tips & Tricks

  • Plan to have salmon a few days before making this dish and make a little extra. Use the leftover salmon to make this dinner.
  • Pick up some steamed rice from a Chinese restaurant. Then add the rice vinegar and sugar to turn it into sushi rice. Or save some leftover rice from a previous meal and use it for this recipe.
  • Use a rice cooker or instant pot to cook your rice. 

This Sushi Bake Recipe is a fantastic way to enjoy all the flavors of sushi without the fuss. Perfect for gatherings or a family dinner, this easy sushi bake recipe offers a delicious, sushi-inspired dish that everyone will love. Give it a try and discover how simple and satisfying homemade sushi can be!

Easy Sushi Bake

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Easy Sushi Bake Recipe

Easy Sushi Bake Recipe

Melisha Kreppein
This Easy Sushi Bake Recipe is basically deconstructed sushi in casserole form. It’s easy enough for a weeknight dinner and inexpensive to make!
No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Course Seafood
Cuisine Japanese
Servings 10 servings
Calories 277 kcal

Ingredients
  

Sushi Rice Ingredients

  • 1 ½ cups Sushi rice
  • 2 cups Water
  • 2 tbsp Rice Vinegar
  • 1 tbsp Granulated sugar

Sushi Bake Ingredients

  • 6 oz Salmon cooked and shredded
  • 6 oz Imitation crab meat separated and chopped
  • 4 tbsp Yum Yum Sauce
  • ¼ tbsp Salt
  • 2 packs Nori snack sheets
  • 3 tbsp Unagi (Eel) Sauce
  • 1 tbsp Furikake
  • 1 Avocado peeled and sliced
  • ½ tbsp Black sesame seeds
  • 1 Scallion chopped

Instructions
 

Making the Sushi Rice

  • Rinse the sushi rice thoroughly, at least 5 times or until the water runs clear. Then let it soak in cold water for 10 minutes.
  • Drain the water from the soaked rice and add it to a pot. Add 2 cups of clean water to the pot and bring it to a boil over high heat. Reduce the heat to low, cover with a lid, and allow to simmer for 14 minutes.Remove the rice from the heat and allow to cool.
  • Spread the cooked and cooled rice into a 9×13 casserole dish. Sprinkle the granulated sugar and rice vinegar over the rice evenly. Mix it well, then press the rice down into the casserole dish.

Prepare the Salmon and Crab

  • Preheat the oven to 375 degrees Fahrenheit.
  • Bake the salmon in the preheated oven for 15-20 minutes. Alternatively, you could also cook the salmon in an air fryer for about 12-15 minutes. Remove from the oven and allow to cool.
  • Shred the cooked, cooled salmon and place it into a bowl.
  • Shred the imitation crab meat and cut into smaller pieces. Place it in the bowl with the shredded salmon.
  • Add half of the Yum Yum sauce and salt to the bowl. Mix until well combined. Set aside.

Assemble the Sushi Bake Casserole

  • Layer 10 Nori sheets on top of the prepared rice in the casserole dish.
  • Spread the shredded salmon and imitation crab meat mixture on top of the nori sheets and press it down.
  • Bake in the oven for 10 minutes, then broil it on low for another 1-2 minutes.
  • Remove from the oven and allow to cool for 10 minutes.
  • Now it’s time to add the finishing touches. Drizzle the unagi sauce and Yum Yum sauce over the top of the casserole in a zig zag pattern for good coverage.
  • Sprinkle furikake, black sesame seeds, and sliced scallions evenly over the top.
  • Finish with slices of avocado if desired.

Notes

Time Saving Tips & Tricks

  • Plan to have salmon a few days before making this dish and make a little extra. Use the leftover salmon to make this dinner.
  • Pick up some steamed rice from a Chinese restaurant. Then add the rice vinegar and sugar to turn it into sushi rice. Or save some leftover rice from a previous meal and use it for this recipe.
  • Add any of your favorite seafood into this casserole such as shrimp, real crab meat, scallops, tuna, or any leftover fish.
  • Experiment with the sauces drizzled on top. Try Sriracha or wasabi to add some heat, or serve with soy sauce.
  • If you really love the taste of furikake, add another layer of it to your casserole.
  • Make your own spicy mayo by mixing mayonnaise and Sriracha.
  • Leftovers reheat nicely in the microwave.

Nutrition

Calories: 277kcalCarbohydrates: 32.6gProtein: 8.3gFat: 12.1gSaturated Fat: 2.1gCholesterol: 17mgSodium: 477mgPotassium: 267mgFiber: 3gSugar: 6.7gCalcium: 23mgIron: 2mg
Keyword Sushi
Tried this recipe?Let us know how it was!

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