Lets Make Salmon Sushi Bake
Lets Make Salmon Sushi Bake! is a easy Japanese recipe that serves 4. 350 calories per serving. Recipe by Two Plaid Aprons on YouTube.
Prep: 20 min | Cook: 46 min | Total: 1 hr 16 min
Cost: $58.05 total, $14.51 per serving
Ingredients
- 8 sticks Imitation Crab Sticks (shredded by hand or with a fork)
- 2 cups Cooked Salmon (flaked; can use leftover baked salmon or poach fresh salmon)
- 2 stalks Green Onion (thinly sliced; separate white and green parts)
- 4 oz Cream Cheese (softened at room temperature)
- 4 tbsp Mayonnaise (regular or light)
- 2 tbsp Sriracha (adjust to heat preference)
- 2 tbsp Rice Vinegar (for sushi rice seasoning)
- 1 tbsp Granulated Sugar
- 1 tsp Salt
- 2 cups Short‑Grain Sushi Rice (uncooked; rinse until water runs clear)
- 1 tbsp Sesame Oil (for greasing the baking pan)
- 2 tbsp Furikake (Japanese rice seasoning; optional but recommended)
- 1 sheet Nori Sheet (shredded for garnish or drizzle)
- 2 tbsp Mayonnaise (extra for drizzle)
- 1 tsp Sriracha (extra for drizzle)
Instructions
Shred the Imitation Crab
Place the crab sticks on a cutting board and pull them apart with your fingers or a fork until they form thin shreds.
Time: PT5M
Slice Green Onions
Trim the roots, slice the white and green parts thinly, and set aside separately.
Time: PT2M
Flake the Cooked Salmon
Break the cooked salmon into bite‑size pieces using a fork or your hands.
Time: PT3M
Make the Salmon‑Crab Filling
In a large mixing bowl combine the shredded crab, flaked salmon, sliced white onion, softened cream cheese, mayonnaise, and sriracha. Stir gently until just incorporated; the mixture should stay slightly chunky.
Time: PT5M
Prepare Sushi Rice Seasoning
In a microwave‑safe bowl combine rice vinegar, sugar, and salt. Microwave on high for 30 seconds, stir, then microwave another 15 seconds until the sugar fully dissolves.
Time: PT1M
Cook the Sushi Rice
Rinse the 2 cups of sushi rice until the water runs clear. Cook it in a rice cooker or saucepan with 2½ cups water. Once cooked, let it sit covered for 10 minutes.
Time: PT30M
Season the Hot Rice
Transfer the hot rice to a large bowl. Add the vinegar mixture in two equal portions, gently folding each portion into the rice until evenly coated.
Time: PT5M
Grease the Baking Pan
Lightly brush the bottom and sides of a 9×13‑inch baking pan with sesame oil.
Time: PT2M
Layer the Rice Base
Spread the seasoned rice evenly across the bottom of the pan. Sprinkle 1 tbsp of furikake over the rice for extra flavor.
Time: PT3M
Add the Salmon‑Crab Topping
Evenly distribute the salmon‑crab filling over the rice layer, smoothing it with a spatula.
Time: PT3M
Bake the Sushi Casserole
Place the pan in a pre‑heated oven at 350°F and bake for 15 minutes, or until the top is hot and lightly golden.
Time: PT15M
Temperature: 350°F
Prepare Spicy Mayo Drizzle
While the bake is in the oven, whisk together the extra 2 tbsp mayonnaise with 1 tsp sriracha (and a splash of soy sauce if desired).
Time: PT2M
Finish and Garnish
Remove the bake from the oven. Drizzle the spicy mayo evenly over the surface, then drizzle a thin stream of soy‑based nori sauce (or sprinkle shredded nori). Top with the remaining furikake and the sliced green‑onion greens.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 10g
- Fiber
- 2g
Dietary info: gluten‑free (if using gluten‑free soy sauce), nut‑free
Allergens: fish, shellfish, dairy, egg, soy
Ingredient Substitutions
- Instead of Imitation Crab Sticks: cooked shrimp, chopped, canned tuna
- Instead of Cooked Salmon: canned salmon, cooked white fish
- Instead of Green Onion: chives, scallions
- Instead of Cream Cheese: neufchâtel cheese, Greek yogurt (drained)
- Instead of Mayonnaise: vegan mayo, Greek yogurt
- Instead of Sriracha: chili garlic sauce, hot sauce
- Instead of Rice Vinegar: apple cider vinegar (with a pinch of sugar)
- Instead of Granulated Sugar: honey (reduced amount)
- Instead of Salt: soy sauce (reduce other salt)
- Instead of Short‑Grain Sushi Rice: Calrose rice
- Instead of Sesame Oil: vegetable oil
- Instead of Furikake: toasted sesame seeds, nori flakes
- Instead of Nori Sheet: seaweed snack strips
- Instead of Mayonnaise (extra for drizzle): vegan mayo
- Instead of Sriracha (extra for drizzle): chili garlic sauce
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Spatula or Wooden Spoon
- Microwave‑Safe Bowl
- Rice Cooker or Saucepan
- 9×13‑Inch Baking Pan
- Oven
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Shredding the imitation crab sticks
- Mixing the rice seasoning and folding it into hot rice
- Evenly spreading the rice base and topping layers
- Baking until the casserole is hot and lightly golden
- Drizzling the spicy mayo and adding final furikake garnish
Chef Tips from the Video
- For extra umami, add a teaspoon of toasted sesame seeds to the furikake.
- A splash of mirin in the rice seasoning adds a subtle sweetness.
- If you like extra crunch, top with toasted panko breadcrumbs before baking.
Troubleshooting
Rice turns out dry after baking.
Make sure the rice is still warm when mixing in the vinegar seasoning and add a splash of water or extra vinegar mixture before spreading.
Rice becomes soggy or mushy.
Do not over‑mix the seasoning; use a gentle folding motion and avoid adding too much liquid.
Topping does not heat through.
Increase baking time by 5 minutes or cover the pan loosely with foil for the first 10 minutes to retain moisture.
Furikake falls off the surface.
Lightly press the furikake into the rice before adding the topping, or drizzle a tiny amount of sesame oil over the furikake.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or microwave.
Freezer: Freeze the baked casserole (uncovered) for up to 1 month. Thaw in the refrigerator overnight and reheat before serving.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered to prevent drying.
Make-Ahead Tips
- Seasoned sushi rice can be prepared a day ahead and refrigerated; bring to room temperature before assembling.
- The salmon‑crab filling keeps well covered in the fridge for up to 24 hours.
- Spicy mayo drizzle can be made ahead and stored in a small jar.
Frequently Asked Questions
What is the cultural significance and history of salmon sushi bake in Japanese‑American cuisine?
Salmon sushi bake is a modern, deconstructed take on traditional sushi rolls, popularized in the United States as a convenient, party‑friendly casserole. It blends Japanese rice seasoning with familiar American baked‑casserole techniques, making sushi flavors accessible without rolling.
What are the traditional regional variations of sushi bake in Japanese‑American cuisine?
While the basic concept stays the same, some regions add tuna, crab meat, or avocado. In the West Coast, you’ll often find a topping of crunchy panko, whereas the Midwest version may incorporate cream cheese for extra richness.
How is salmon sushi bake traditionally served in Japanese‑American gatherings?
It is typically served warm straight from the baking dish, sliced into squares, and accompanied by soy sauce, pickled ginger, and extra spicy mayo for dipping. It’s a popular finger food at pot‑lucks and casual parties.
What occasions or celebrations is salmon sushi bake traditionally associated with in American‑Japanese fusion culture?
Salmon sushi bake is a go‑to dish for birthdays, game‑day gatherings, and holiday pot‑lucks because it can be made ahead, feeds a crowd, and offers familiar sushi flavors without the labor of rolling.
What makes salmon sushi bake special or unique in Japanese‑American cuisine?
Its uniqueness lies in combining the delicate flavor of seasoned sushi rice with a creamy, spicy salmon‑crab topping, all baked for convenience. The dish delivers the umami of sushi in a comforting casserole format.
What are the most common mistakes to avoid when making salmon sushi bake?
Common errors include over‑mixing the rice seasoning, using cold rice (which won’t absorb the vinegar), and baking too long, which dries out the rice. Also, be careful not to over‑season the filling; the cream cheese already adds richness.
Why does this salmon sushi bake recipe use a baked casserole method instead of rolling sushi?
Baking eliminates the need for a bamboo mat and precise rolling technique, making the dish faster and more approachable for home cooks while still delivering the classic sushi rice flavor.
Can I make salmon sushi bake ahead of time and how should I store it?
Yes. Prepare the seasoned rice and the salmon‑crab filling up to 24 hours ahead, keep each covered in the refrigerator, assemble just before baking, and store leftovers in an airtight container for up to 3 days or freeze for a month.
What texture and appearance should I look for when the salmon sushi bake is done cooking?
The top should be lightly golden and the filling hot and slightly set, while the rice underneath remains fluffy. The dish should have a glossy sheen from the spicy mayo drizzle.
How do I know when the salmon sushi bake is done cooking?
Insert a thin knife or toothpick into the center; it should come out warm and the rice should feel soft. The edges will be bubbling and the top lightly browned.
What does the YouTube channel Two Plaid Aprons specialize in?
The YouTube channel Two Plaid Aprons focuses on approachable, family‑friendly recipes that blend comfort food with global flavors, often featuring step‑by‑step visuals and practical kitchen tips for home cooks.
How does the YouTube channel Two Plaid Aprons' approach to Japanese cooking differ from other Japanese cooking channels?
Two Plaid Aprons adapts traditional Japanese dishes into simplified, Western‑style formats—like turning sushi rolls into a bake—while still honoring authentic flavors, making them less intimidating for everyday cooks.
What other Japanese‑inspired recipes is the YouTube channel Two Plaid Aprons known for?
Two Plaid Aprons is also known for its teriyaki chicken sheet pan dinner, miso‑glazed salmon, and quick ramen‑style noodle bowls, all presented with clear visuals and time‑saving hacks.
Last updated: September 1, 2026
