Save My friend texted me on a Tuesday asking if I could bring something impressive to her dinner party that weekend, and honestly, I panicked a little. Then it hit me—why not bake sushi? I'd seen it floating around online but never actually made it, so I spent that evening watching videos and scribbling notes in my kitchen. When I pulled that golden, bubbling casserole out of the oven and watched everyone's faces light up, I realized I'd stumbled onto something that feels fancy but tastes like comfort.
I made this for my coworker Sarah's birthday potluck, and she ate three servings while standing by the kitchen counter, barely pausing between bites. That moment when she closed her eyes and just said "okay this is happening again" told me everything I needed to know—this recipe had staying power.
Ingredients
- Sushi rice: The foundation everything rests on, so use proper sushi rice if you can find it, as it gets sticky and holds together beautifully.
- Rice vinegar, sugar, and salt: These three transform plain rice into something with actual personality and tang.
- Salmon fillet: Fresh or frozen works equally well, and cooking it yourself means you control the seasoning and texture completely.
- Imitation crab sticks: I know, I know, but they shred like a dream and add sweetness that balances the spice perfectly—upgrade to real crab if your budget allows.
- Cream cheese: The secret binder that keeps everything creamy and luxurious without tasting heavy.
- Sriracha mayo: Mix it yourself so you can dial the heat up or down based on who's eating.
- Furikake seasoning: Those little flakes of umami magic that make people ask what that flavor is.
- Sesame seeds and green onion: Final touches that add crunch and brightness, making each bite interesting.
- Seaweed snack sheets: Serve these on the side so people can wrap each scoop if they want, or skip them entirely and eat it straight from the dish.
Instructions
- Cook your rice foundation:
- Follow your rice cooker's directions or simmer on the stovetop until the grains are tender and have absorbed all the liquid. The whole kitchen will smell warm and slightly sweet.
- Make the seasoning mixture:
- Heat that vinegar, sugar, and salt together until everything dissolves—it takes just 30 seconds in the microwave. Pour it over the warm rice and fold it in gently with a spatula, being careful not to mash the grains.
- Get your baking dish ready:
- Preheat your oven to 400°F and lightly grease a 9x9-inch or 9x13-inch dish depending on how deep you want your bake to be. A quick swipe of butter or oil prevents any sticking drama.
- Cook the salmon until it flakes:
- Season it with salt and pepper, then either air fry at 400°F for 10-12 minutes or bake at 375°F for 15-17 minutes until it's opaque all the way through. Let it cool just enough to handle, then shred it apart with two forks—the pieces don't have to be perfect.
- Mix the creamy filling:
- Combine your shredded crab, cooked salmon, soft cream cheese, and sriracha mayo in a large bowl and stir until everything is evenly distributed and creamy. Taste it and adjust the spice level if needed.
- Layer the base:
- Press your seasoned rice into an even layer on the bottom of your prepared baking dish, then sprinkle furikake generously over the top so every bite gets that flavor.
- Spread the topping:
- Dollop the salmon-crab mixture over the rice and smooth it into an even layer with a spatula, pressing down gently so it stays put while baking. Don't worry about perfection here.
- Bake until golden:
- Slide it into the oven for 10-15 minutes until the top is lightly golden and everything is heated through. You'll know it's ready when you can see the edges starting to brown slightly.
- Finish with all the good stuff:
- Pull it out, let it cool for a minute, then drizzle with more sriracha mayo and top with extra furikake, sesame seeds, and chopped green onions. This is where it transforms from good to stunning.
- Serve it up:
- Scoop portions onto a seaweed sheet if people want to wrap it, or just eat it straight from the dish with a fork. Either way works beautifully.
Save My nephew, who usually picks at everything I cook, asked for seconds and then quietly asked if he could have the leftovers the next day. That's when I knew this recipe had officially earned a permanent spot in my rotation.
Why This Bake Actually Works
There's something about baking sushi instead of rolling it that removes all the intimidation factor while keeping every flavor you love about the real thing. The rice gets this subtle warmth from the oven, the salmon stays impossibly tender, and that cream cheese melts into every layer so nothing ever feels dry. It's the kind of dish that looks like you spent hours in the kitchen when really you just gave yourself permission to do things the easy way.
Making It Your Own
This recipe is honestly a jumping-off point rather than a strict formula, which is exactly why it's so fun to play with. I've added cucumber slices before baking, used shredded cooked chicken instead of salmon when I was out of seafood, and even thrown in some crispy bacon because, well, bacon makes everything better. The sriracha mayo is completely customizable—dial it up for heat lovers or skip it entirely if you're cooking for people who prefer milder flavors, and nobody will miss it.
Storage and Reheating Tips
Leftovers will keep in the fridge for up to two days in an airtight container, which honestly makes this the perfect make-ahead dish for busy weeknights or when you're already tired of cooking. Reheat gently in a 325°F oven for about 10 minutes until warmed through, and don't use the microwave because it can make the rice weirdly chewy. The seaweed sheets stay crispiest if you store them separately and add them fresh right before serving, but honestly, eating this straight from the container at midnight with cold sake is also completely valid.
- Let leftovers cool to room temperature before refrigerating so condensation doesn't make everything soggy.
- If you're feeding a crowd, you can easily double this recipe in a 9x13-inch baking dish without changing the cooking time much.
- Freeze individual portions for up to a month if you want the flexibility to reheat them one at a time on busy nights.
Save This recipe turned into my secret weapon for bringing to potlucks and feeding people I actually want to impress, and maybe it'll become yours too. There's real joy in serving something that tastes like it took effort but actually lets you relax and enjoy the company.
Recipe FAQ
- → How do you prepare the sushi rice for this dish?
Cook sushi rice and season it with a mixture of rice vinegar, sugar, and salt warmed in the microwave, then gently mix and let it cool slightly before assembling.
- → Can I use fresh crab instead of imitation crab?
Yes, substituting real crab enhances authenticity and flavor, offering a more delicate seafood taste.
- → What is the best method to cook the salmon?
Salmon can be baked in the oven or cooked in an air fryer until fully cooked, then shredded for layering.
- → How spicy is the mayo mixture and can it be adjusted?
The mayo contains Sriracha, providing a mild to medium spice level which can be increased by adding extra Sriracha or chili flakes to taste.
- → What toppings enhance the flavor and presentation?
Sprinkling furikake seasoning, sesame seeds, and chopped green onions on top adds texture, flavor, and visual appeal.
- → How should leftovers be stored and reheated?
Store leftovers in the refrigerator for up to 2 days and gently reheat to preserve texture and flavor.