This Sushi Bake Is Taking Over the Internet – Here’s How to Make It

Ingredients

• 1 lb Salmon Fillet (skin removed, cut into bite‑size pieces)
• 1 tsp Salt (for seasoning salmon and rice)
• ½ tsp Black Pepper (freshly ground)
• ¼ tsp Lemon Pepper (optional, adds citrus note)
• ¼ tsp Paprika (smoked or sweet)
• ¼ tsp Garlic Powder
• 1 tbsp Olive Oil (light drizzle for salmon)
• 2 cups Sushi Rice (short‑grain Japanese rice, rinsed)
• 2.75 cups Water (for cooking rice)
• 2 tbsp Rice Vinegar (to season cooked rice)
• 8 oz Imitation Crab Meat (also called surimi, roughly chopped)
• 4 oz Cream Cheese (softened, cut into cubes)
• 2 tbsp Sriracha Sauce (adjust to heat preference)
• 2 tbsp Japanese Mayonnaise (Kewpie preferred; regular mayo works)
• 1 tbsp Soy Sauce (light soy preferred)
• 2 sheets Dried Nori Sheets (crushed for a thin layer)
• 2 tbsp Everything Bagel Seasoning (or a mix of sesame seeds, poppy seeds, dried onion, garlic)
• ½ Lime (juice for sriracha mayo)
• 2 Green Onion (thinly sliced for garnish)
• 1 Avocado (sliced, optional)
• ½ Cucumber (thin ribbons, optional)

Instructions

1. Season and Roast Salmon

   Pat the salmon dry, drizzle with olive oil, then season with salt, pepper, lemon pepper, paprika, and garlic powder. Place on a baking sheet and roast in a pre‑heated oven at 425°F (220°C) until just opaque, about 12 minutes.

   Time: PT12M

   Temperature: 425°F

2. Cook Sushi Rice

   Rinse 2 cups sushi rice until water runs clear. Combine rice, 2 ¾ cups water, and 1 tsp salt in a saucepan. Bring to a boil, stir once, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let sit, covered, for 10 minutes.

   Time: PT25M

3. Season the Rice

   Fluff the cooked rice with a fork directly in the mixing bowl. Drizzle 2 tbsp rice vinegar over the rice and gently fold to coat evenly.

   Time: PT3M

4. Prepare Salmon‑Crab Mixture

   Break the roasted salmon into bite‑size pieces. Roughly chop the imitation crab. In the same bowl, combine salmon, crab, 4 oz softened cream cheese, 2 tbsp sriracha, 2 tbsp Japanese mayo, and 1 tbsp soy sauce. Mix until just combined; the heat from the salmon will soften the cream cheese.

   Time: PT5M

5. Assemble the Bake

   Lightly spray the bottom of the baking dish. Spread the seasoned sushi rice in an even layer, pressing gently. Sprinkle crushed nori sheets over the rice (optional). Spoon the salmon‑crab mixture over the rice, spreading evenly. Top with everything bagel seasoning.

   Time: PT5M

6. Final Bake

   Place the assembled dish in the oven at 400°F (200°C) and bake until the top is bubbly and lightly browned, about 25 minutes. If you want extra color, turn on the broiler for the last 2 minutes.

   Time: PT25M

   Temperature: 400°F

7. Make Sriracha Mayo

   In a small bowl, whisk together 2 tbsp Japanese mayo, 1 tbsp sriracha, and the juice of ½ lime. Adjust seasoning if needed.

   Time: PT2M

8. Serve

   Scoop portions onto plates, drizzle with sriracha mayo, sprinkle sliced green onion, and add avocado or cucumber ribbons if desired. Enjoy warm.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Salmon Fillet: Fresh cod, Tilapia
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Lemon Pepper: Lemon zest + pepper
• Instead of Paprika: Smoked paprika
• Instead of Garlic Powder: Fresh minced garlic (½ tsp)
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Sushi Rice: Calrose rice
• Instead of Rice Vinegar: Apple cider vinegar (1 tbsp) + sugar (½ tsp)
• Instead of Imitation Crab Meat: Real crab meat, cooked shrimp
• Instead of Cream Cheese: Neufchatel cheese, Greek yogurt (½ cup)
• Instead of Sriracha Sauce: Chili garlic sauce
• Instead of Japanese Mayonnaise: Regular mayonnaise
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Dried Nori Sheets: Sesame‑seed furikake
• Instead of Everything Bagel Seasoning: Plain sesame seeds
• Instead of Lime: Lemon juice
• Instead of Green Onion: Chives
• Instead of Avocado: Cucumber
• Instead of Cucumber: Carrot ribbons

Equipment Needed

• Oven
• Baking Dish
• Saucepan
• Mixing Bowl
• Fork
• Spatula
• Measuring Cups
• Measuring Spoons
• Knife
• Cutting Board
• Cooking Spray Bottle (optional)

Critical Steps — Do Not Skip

• Do not overcook the salmon in the first roast; it should stay slightly underdone.
• Maintain the correct rice‑to‑water ratio (2 cups rice to 2 ¾ cups water).
• Press the rice layer gently but firmly to keep the bake sliceable.
• Watch the final bake closely; broil only for the last 1‑2 minutes to avoid burning.

Chef Tips from the Video

• Use Kewpie Japanese mayo for authentic umami and a slightly sweet flavor.
• A squeeze of fresh lime in the sriracha mayo brightens the heat.
• Crush nori sheets by placing them in a zip‑top bag and gently pounding with a rolling pin.
• For extra crunch, toast the everything bagel seasoning in a dry skillet for 30 seconds before sprinkling.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover tightly and refrigerate for up to 3 days.

Freezer: Portion into airtight containers and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours due to raw fish.

Make-Ahead Tips

• Cook the sushi rice a day ahead and store covered in the fridge.
• Roast the salmon earlier; keep it refrigerated and add to the mixture when ready to assemble.
• Assemble the bake (rice + topping) and refrigerate; bake just before serving.

Frequently Asked Questions