Rice Paper Tteokbokki – Chewy, Spicy & Cheesier Than Ever!

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Salmon Sushi Bake – Oven-Baked Comfort Meets Sushi Night in One Dish!

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Baked layers of savory salmon, creamy sriracha mayo, and seasoned rice—this sushi bake is the perfect way to enjoy sushi flavors without rolling a single sheet.

Craving sushi but don’t feel like rolling? This Salmon Sushi Bake is your perfect solution! Inspired by Japanese sushi and transformed into a warm, comforting casserole, this viral dish is loaded with flaky salmon, creamy mayo, spicy sriracha, and seasoned sushi rice—baked to golden perfection and served with seaweed for wrapping. It’s an easy, customizable, crowd-pleasing recipe that brings bold umami flavors with every bite.

Sushi bake took the internet by storm—and for good reason. Originally trending in the Filipino-American community, it’s now a global sensation combining sushi's familiar flavors with the cozy, baked appeal of a casserole. This version uses pantry-friendly ingredients like canned salmon and imitation crab, but it tastes anything but basic. Creamy, spicy, a little sweet, and deeply savory—every layer brings something satisfying. Whether you’re serving it for a weeknight dinner or a fun weekend gathering, this dish is easy to prep ahead, great for leftovers, and even freezer-friendly. Just warm it up and wrap it in roasted seaweed for sushi night—minus the rolling mat!

Key Ingredients & Their Roles

• Canned Salmon → A budget-friendly source of protein with bold, savory flavor that makes the dish rich and filling.
• Imitation Crab → Adds a sweet seafood taste and textural contrast; can be swapped with cooked prawns or real crab.
• Sriracha & Mayo → The creamy-spicy combo that ties everything together, similar to spicy tuna rolls.
• Cooked Rice with Seasoning → Sushi-style rice seasoned with sesame oil, vinegar, sugar, and salt gives this dish its authentic Japanese touch.













Salmon Sushi Bake Recipe Details

📌 Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min | Cuisine Type: Japanese-inspired Fusion | Calories: ~380 kcal per serving | Serving Size: Serves 4


📝 Ingredients:

Rice Base

  • 2–3 cups cooked short-grain rice (about 400–500g)
  • 1 tbsp sesame seeds
  • ½ tbsp sugar
  • 1 tbsp rice vinegar
  • ½ tsp salt
  • 2 tbsp sesame oil

Salmon Topping

  • 2 x 200g (7 oz) cans of salmon, drained and flaked
  • 250g (9 oz) imitation crab meat, shredded
  • 1/3 cup (80ml) mayonnaise
  • 1 tsp soy sauce
  • 2 tbsp sriracha
  • 1/2 cup diced spring onions (for mixing and garnish)

To Assemble & Finish

  • 3–4 roasted seaweed (nori) sheets, shredded
  • 2 tbsp furikake
  • Extra mayo and sriracha for drizzling
  • More diced spring onion and sesame seeds for garnish

👨‍🍳 Instructions:

  1. Preheat your oven to 200°C (392°F).
  2. In a large bowl, mix cooked rice with sesame seeds, sugar, rice vinegar, salt, and sesame oil. Set aside.
  3. In another bowl, combine flaked salmon, imitation crab, mayo, soy sauce, sriracha, and a handful of diced spring onion.
  4. Spread the seasoned rice evenly into an oven-safe baking dish and flatten with a spoon.
  5. Sprinkle shredded seaweed and furikake over the rice.
  6. Add the salmon mixture on top and spread evenly.
  7. Bake in the oven for 10 minutes, or until slightly golden.
  8. Drizzle with more mayo and sriracha, garnish with extra spring onion, sesame seeds, and furikake.
  9. Serve warm with seaweed sheets—use them to scoop or wrap the bake like sushi!

Tips & Ingredient Substitutions

✔ Swap canned salmon for fresh cooked salmon or canned tuna.
✔ Use vegan mayo and skip the seafood for a plant-based version (try mashed tofu or chickpeas with nori).
✔ Add sliced avocado or cucumber for extra freshness.
✔ Make it spicy by adding chili flakes or extra sriracha.
✔ Assemble ahead and refrigerate for up to a day before baking.

Frequently Asked Questions (FAQ)

Q: Can I make this ahead of time?
Yes! Assemble and refrigerate it covered for up to 24 hours. Bake just before serving.

Q: What can I use instead of imitation crab?
Cooked shrimp, real crab meat, or just more salmon all work great.

Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Q: Can I freeze sushi bake?
Yes—freeze portions wrapped tightly. Reheat in the oven until warmed through.

Q: Is it eaten hot or cold?
It’s best served warm, straight from the oven with cold roasted seaweed on the side.

Wrap-Up

This Salmon Sushi Bake is the ultimate cozy-meets-sushi mashup. It’s satisfying, fun, and easy to customize. Give it a go and let me know in the comments how you topped yours! 🍣

✨ Love sushi flavors? Check out my Kimbap Recipe for more!

What’s your favorite way to enjoy sushi—rolled, baked, or in a bowl?

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