How TO Make The Viral Tiktok Sushi Bake

Ingredients

• 1 cup Sushi Rice (short‑grain Japanese rice, rinsed until water runs clear)
• 1.25 cup Water (for cooking rice)
• 0.25 cup Rice Vinegar (preferably seasoned rice vinegar)
• 1 tablespoon Granulated Sugar
• 0.25 teaspoon Salt
• 8 oz Salmon Fillet (skinless, cut into one piece for baking)
• 1 teaspoon Olive Oil (for coating salmon)
• 1 teaspoon Seasoning Blend (pepper, garlic powder, onion powder, Old Bay, paprika)
• 8 oz Imitation Crab (Surimi) (shredded)
• 2 oz Cream Cheese (softened)
• 0.25 cup Kewpie Mayo (Japanese mayo for authentic flavor)
• 2 tablespoons Sriracha (1 tbsp in mixture, 1 tbsp for drizzling)
• 0.5 cup Green Onions (chopped)
• 2 tablespoons Furikake Seasoning (one layer in dish, one sprinkle on top)
• 1 teaspoon Black Sesame Seeds
• 1 Avocado (sliced for garnish)
• 0.5 Cucumber (optional) (thin slices for serving with nori)

Instructions

1. Wash the Sushi Rice

   Place 1 cup of sushi rice in a fine mesh sieve, add water, stir, then drain. Repeat until the water runs clear (about 3–4 rinses).

   Time: PT5M

2. Cook the Rice

   Transfer the rinsed rice to the rice cooker, add 1 ¼ cups water, close the lid, and start the cooking cycle.

   Time: PT20M

3. Make Sushi Vinegar

   In a small bowl combine ¼ cup rice vinegar, 1 tbsp granulated sugar, and ¼ tsp salt. Stir until sugar and salt dissolve completely.

   Time: PT2M

4. Season the Cooked Rice

   When the rice is done, transfer it to a large bowl. Drizzle the sushi vinegar over the rice and gently fold with a spatula until evenly coated.

   Time: PT3M

5. Season and Bake the Salmon

   Pat the 8‑oz salmon fillet dry, rub with 1 tsp olive oil, then sprinkle both sides with the seasoning blend (pepper, garlic powder, onion powder, Old Bay, paprika). Place on a baking sheet and bake at 400°F for 13 minutes.

   Time: PT13M

   Temperature: 400°F

6. Flake the Baked Salmon

   Remove the salmon from the oven, let cool for 2 minutes, then use a fork to break it into small bite‑size pieces.

   Time: PT2M

7. Shred Imitation Crab

   Using your hands or a fork, shred the 8 oz imitation crab, then roughly chop it into small pieces.

   Time: PT3M

8. Combine Filling Ingredients

   In a large bowl add the flaked salmon, shredded crab, 2 oz softened cream cheese, ¼ cup Kewpie mayo, 1 tbsp sriracha, and ½ cup chopped green onions. Mix until smooth and uniform.

   Time: PT3M

9. Assemble the Rice Layer

   Spread the seasoned sushi rice evenly in the bottom of a 9x13‑inch baking dish, flatten with a spatula, and sprinkle 1 tbsp furikake over the surface.

   Time: PT2M

10. Add the Filling and Bake

    Spread the salmon‑crab mixture over the rice layer, smoothing the top. Bake in the oven at 380°F for 10 minutes until the top is lightly golden and the dish is heated through.

    Time: PT10M

    Temperature: 380°F

11. Finish with Toppings

    Remove from oven and drizzle additional sriracha and spicy mayo, sprinkle the remaining furikake, black sesame seeds, extra green onions, and arrange avocado slices on top.

    Time: PT3M

12. Serve

    Scoop a portion of the bake onto a piece of dried seaweed (nori), add a slice of avocado and optional cucumber, then roll or eat as a hand‑hold sushi bite.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Sushi Rice: Calrose rice, short‑grain rice
• Instead of Rice Vinegar: Apple cider vinegar + 1 tsp sugar
• Instead of Salmon Fillet: cod fillet, tuna steak
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Seasoning Blend: store‑bought seafood seasoning
• Instead of Imitation Crab (Surimi): real crab meat, cooked shrimp
• Instead of Cream Cheese: neufchâtel cheese, vegan cream cheese
• Instead of Kewpie Mayo: regular mayo mixed with a dash of rice vinegar
• Instead of Sriracha: chili garlic sauce
• Instead of Green Onions: scallions
• Instead of Furikake Seasoning: toasted sesame seeds + nori flakes
• Instead of Avocado: cucumber slices

Equipment Needed

• Rice Cooker
• Fine Mesh Sieve
• Measuring Cups
• Measuring Spoons
• Small Bowl
• Large Bowl
• Baking Sheet
• Fork
• Chef’s Knife
• 9x13‑inch Baking Dish
• Spatula or Wooden Spoon
• Oven

Critical Steps — Do Not Skip

• Washing the rice until water runs clear
• Seasoning the rice with sushi vinegar
• Baking the salmon just until cooked through
• Spreading the rice evenly in the baking dish
• Final bake time of 10 minutes at 380°F to set the layers

Chef Tips from the Video

• Use authentic Japanese short‑grain sushi rice for the best texture.
• Toast the furikake briefly in a dry pan to release extra aroma before sprinkling.
• For extra heat, increase sriracha to 1½ tbsp in the filling.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze for up to 1 month; reheat gently in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare sushi rice and sushi vinegar up to 2 hours ahead and keep covered at room temperature.
• Bake the salmon earlier, flake, and store in the fridge; combine with other filling ingredients just before assembling.

Frequently Asked Questions