Sushi Bake

A sushi bake is basically an easy way to make sushi at home for a large group of people. No need to roll, just put everything into a baking dish and into the oven until warmed. You can modify this recipe to add any ingredients you like such as raw salmon. But for this recipe we are using crab meat and cooked salmon.

How to cook salmon for sushi bake?

Making the salmon for the sushi bake is incredibly simple, the first option is to use leftovers if you have any in the fridge. If not I would season the salmon with garlic powder, onion powder, and paprika then air fry at 400F for 10 minutes. The reason I do not season with salt is because there will be plenty of salt from the sriracha, mayo, and eel sauce.

seasoned salmon

How to season sushi rice?

  • 200 g rice vinegar
  • 80 g sugar
  • 36 g salt
  • 10 g mirin

Mix together these ingredients in a sauce pan and heat it up until the sugar has been dissolved completely. Then mix 1/4 cup of the mixture per 1 cup of rice to season.

sushi rice

Real or imitation crab in sushi bake?

For some reason, I actually enjoy the taste of imitation crab in my sushi rolls. They come in long tubes like in the picture below and you just need to shred it up beforehand. You can also use real crab or canned crab meat for this, but make sure to drain out the excess liquid first.

What is masago?

Masago are those orange fish eggs you find very commonly on sushi rolls. They add a hint of freshness, color, and saltiness. They are one of my favorite toppings to add on top in addition to furikake and green onions.

Sushi Bake

Sushi bakes are a really simple way to make sushi at home without all the technique and labor.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, asian, fusion, Japanese


Sushi Rice

  • 2 cups short grain sushi rice
  • 100 g rice vinegar
  • 40 g sugar
  • 15 g salt
  • 10 g mirin


  • 400 g salmon filet
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp paprika
  • 250 g imitation crab meat
  • cup kewpie mayo
  • 3 tbsp sriracha
  • 4 oz softened cream cheese
  • 1 tbsp sesame oil


  • masago
  • kewpie mayo
  • sriracha
  • eel sauce
  • furikake
  • green onions


  • Cook your sushi rice in the rice cooker. If you do not have sushi rice, jasmine or another short grain rice will work.
    2 cups short grain sushi rice
  • Mix together the rice vinegar, sugar, salt, and mirin in a pot and heat it up until the sugar is dissolved. Use ¼ cup of this mixture per 1 cup of rice. This means you would mix ½ cup of this mixture in with the rice.
    100 g rice vinegar, 40 g sugar, 15 g salt, 10 g mirin
  • Season your salmon filet with garlic, onion, and paprika. Then airfry for 10 minutes and shred apart.
    400 g salmon filet, ½ tbsp garlic powder, ½ tbsp onion powder, ½ tbsp paprika
  • Shred imitation crab meat and mix with the salmon.
    250 g imitation crab meat
  • Add mayo, sriracha, softened cream cheese, and sesame oil. Mix until combined.
    ⅓ cup kewpie mayo, 3 tbsp sriracha, 4 oz softened cream cheese, 1 tbsp sesame oil
  • In a 9×5 inch baking dish layer and press down the sushi rice.
  • Top with all of the salmon crab mixture then flatten and broil until golden brown. (5 minutes)
  • Top with a layer of masago, kewpie mayo, sriracha, eel sauce, furikake, and green onions.
    masago, kewpie mayo, sriracha, eel sauce, furikake, green onions
  • Eat with roasted seaweed.
Keyword bake, crab, japanese, salmon, sushi

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