Easy Salmon Sushi Bake (Dinner-Style)

A plate with sliced cucumber, a sheet of seaweed, and a serving of rice topped with spicy salmon chunks and sprinkled with black and white sesame seeds.

If you love sushi flavors but don’t love rolling sushi, this Easy Salmon Sushi Bake (Dinner-Style) is about to become your new favorite dinner. It’s warm, creamy, comforting, and layered with seasoned rice, a creamy crab mixture, and saucy baked salmon—all made with simple, approachable ingredients.

This is the kind of easy casserole dinner that feels fun and a little fancy, but is secretly effortless. Everything gets layered into one baking dish and popped into the oven, making it perfect for busy weeknights, casual entertaining, or when you want a cozy dinner everyone will actually eat.

If you’re already a fan of comforting dinner casseroles like Poor Man’s Casserole, Thanksgiving Chicken Casserole, or Chicken Tetrazzini, this sushi bake fits right into that rotation—with a fun twist.

A close-up of two small mounds of white rice in a round, white bowl, placed on a wooden surface.

A hand holds a small bowl with powdered spices above a metal mixing bowl containing chopped imitation crab, cream cheese, sliced green onions, and hot sauce.

A close-up of a metal mixing bowl with a creamy, chunky dip or salad mixture being lifted by a spoon. The mixture includes visible pieces of vegetables and has a reddish, orange hue.

A metal bowl contains diced raw salmon with a creamy, light brown sauce drizzled over the top, ready to be mixed together.

A white dish filled with a creamy, shredded chicken mixture topped with sliced green onions, resting on a wooden surface in a kitchen.

A hand with dark nail polish holds a spoon, mixing chunks of raw salmon coated in a creamy sauce with herbs in a white bowl.

A bowl filled with diced raw fish, topped with chopped green onions, sesame seeds, and a creamy sauce, sits on a checkered mat on a wooden surface.

Bottles of sesame oil, Kewpie mayonnaise, Yum Yum sauce, and low-sodium soy sauce are on a checkered cutting board with sliced cucumber and a packet of sea salt. Some kitchen items are visible in the background.

A woman stands in a kitchen holding a pack of gimMe seaweed snacks and smiling. In front of her on the counter is a large dish of baked food, garnished with herbs. White cabinets and appliances are visible in the background.

A woman with long brown hair and a burgundy top leans on a kitchen counter, smiling beside a round dish of baked food garnished with herbs. The kitchen has white cabinets, utensils, and orange pepper grinders.

A woman in a maroon off-the-shoulder top stands in a bright kitchen, smiling and holding a baked dish topped with herbs. The kitchen has white cabinets, a sink, and decorative items on the counter.

A white ceramic casserole dish with a checkered blue, gray, and yellow pattern, featuring a decorative gold handle on the lid, sits on a wooden countertop in a kitchen.

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A creamy baked sushi casserole is scooped from a white dish, topped with green onions, black and white sesame seeds, and pieces of salmon. Two red containers sit in the background on a wooden counter.

👝 How to Store Leftovers

Store in an airtight container for 3-5 days.

🤔 Common Questions

Is this sushi bake served hot or cold?

This version is meant to be served warm, making it perfect as a dinner-style casserole.

Can I use raw salmon?

Yes! The salmon cooks fully in the oven as written in the recipe.

Melissa Jo

Easy Salmon Sushi Bake (Dinner-Style)

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 people

Course: Main Course

Cuisine: Japanese

Ingredients

For the Rice Layer

4 cups cooked white rice
1 tablespoon rice vinegar
Substitution note: Any vinegar works if that’s what you have
1 tablespoon sesame oil
1 tablespoon soy sauce

For the Crab Layer

10 ounces imitation crab meat chopped
4 ounces cream cheese softened
¼ cup mayonnaise (Kewpie mayo is amazing here)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon sriracha
Green onions chopped (about ½ cup total, divided)

For the Salmon Layer

3 salmon fillets about 5–6 ounces each, cubed
Skin removed but optional
1 tablespoon olive oil
1 tablespoon sesame oil
Salt and pepper to taste
3 tablespoons Spicy Mayo (Yum Yum Sauce)

For Topping

Additional green onions
Sesame seeds optional

Equipment

1 Mackenzies Pie Plate

Method

Step 1: Prep the Rice

Preheat your oven to 375°F.
Add the cooked white rice to an 8×8 baking dish (a round casserole dish works too). Stir in the rice vinegar, sesame oil, and soy sauce until fully combined. Press the rice into an even, flat layer.
Sprinkle a layer of chopped green onions over the rice.

Step 2: Make the Creamy Crab Layer

In a bowl, mix together:
Chopped imitation crab
Cream cheese
Mayo
Garlic powder
Onion powder
Paprika
Sriracha
A handful of chopped green onions
Mix until creamy and well combined. Spoon the mixture evenly over the rice layer and gently spread it out. Top with another sprinkle of green onions.

Step 3: Season the Salmon

In a separate bowl, toss the cubed salmon with:
Olive oil
Sesame oil
Salt and pepper
Yum-yum sauce
Mix until the salmon is fully coated.

Step 4: Assemble & Bake

Spread the salmon mixture evenly over the crab layer. Finish with more green onions and sesame seeds, if using.
Bake uncovered at 375°F for 15–18 minutes, or until the salmon is cooked through and flakes easily.