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.

Melissa Jo

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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.

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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.