Salmon Crab Sushi Bake

A layered salmon crab sushi bake with seasoned jasmine rice, creamy lump crab, baked salmon, and spicy mayo in an easy 9x13 format.

Course Main Course

Cuisine American, Japanese-Inspired

Keyword 9x13 sushi bake, baked sushi casserole, crab sushi bake, make ahead sushi bake, salmon crab sushi bake, salmon sushi bake, sushi bake recipe, sushi bake with cream cheese

Prep Time 20

Cook Time 25

Resting 20

Total Time 1 5

Servings

Calories 305kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm). Holds and shapes the layers.
mixing bowls (medium and small). For seasoning, pressing the rice, marinade and crab mixture.

Ingredients

Rice Layer:

6 cups (900 g) cooked jasmine rice cooked from 2 cups / 370 g uncooked rice
2 tbsps (30 ml) rice vinegar
1 tsp (5 ml) toasted sesame oil
1 tsp (3 g) sesame seeds
1 tsp (5 ml) low sodium soy sauce or tamari (for gluten free diet)
cooking spray

Salmon Layer:

1 lb (454 g) fresh salmon skin removed, cut into 1-inch (2.5 cm) cubes
2 tbsps (30 ml) low sodium soy sauce
3 tbsps (45 ml) mirin
1 tbsp (15 ml) neutral oil

Spicy Mayo:

½ cup (120 g) mayonnaise
3 tbsps (45 ml) Sriracha sauce (my preferred for this recipe) or regular Sriracha
½ tsp (2.5 ml) toasted sesame oil
1 tsp (5 ml) fresh lime juice

Crab Layer:

1 (6 oz / 170 g) can pasteurized lump crab meat drained very well
2 (8 oz / 454 g total) packages cream cheese softened
1-2 jalapeños seeds and ribs removed, finely diced
½ tsp (3 g) table salt
1 tsp (5 g) ginger paste
1 tsp (5 g) garlic paste

Toppings: (optional)

sliced green onions
sesame seeds
sliced avocado
Furikake seasoning
Nori sheets for serving

Instructions

Make your rice first. In a large mixing bowl, combine the cooked jasmine rice, rice wine vinegar, toasted sesame oil, sesame seeds, and soy sauce (or tamari). Mix gently until evenly seasoned. Set aside.
6 cups (900 g) cooked jasmine rice, 2 tbsps (30 ml) rice vinegar, 1 tsp (5 ml) toasted sesame oil, 1 tsp (3 g) sesame seeds, 1 tsp (5 ml) low sodium soy sauce
Preheat the oven to 350°F (177°C). Lightly coat a 9x13-inch (23x33 cm) baking dish with nonstick spray and set aside.
cooking spray
In a medium bowl, combine the cubed salmon, soy sauce, mirin, and oil. Toss gently to coat and set aside to marinate while preparing the remaining layers.
1 lb (454 g) fresh salmon, 2 tbsps (30 ml) low sodium soy sauce, 3 tbsps (45 ml) mirin, 1 tbsp (15 ml) neutral oil
In a small bowl, whisk together the mayonnaise, Sriracha, toasted sesame oil, and lime juice until smooth. Refrigerate until ready to use.
½ cup (120 g) mayonnaise, 3 tbsps (45 ml) Sriracha sauce (my preferred for this recipe), ½ tsp (2.5 ml) toasted sesame oil, 1 tsp (5 ml) fresh lime juice
Transfer the rice mixture to the prepared baking dish. Using a piece of parchment paper to prevent sticking, press the rice firmly and evenly into the bottom of the dish to create a compact base.
In a medium bowl, mix the drained lump crab meat, softened cream cheese, finely diced jalapeño, salt, ginger paste, and garlic paste until smooth and evenly combined.
1 (6 oz / 170 g) can pasteurized lump crab meat, 2 (8 oz / 454 g total) packages cream cheese, 1-2 jalapeños, ½ tsp (3 g) table salt, 1 tsp (5 g) ginger paste, 1 tsp (5 g) garlic paste
Spread the crab mixture evenly over the pressed rice layer.
Arrange the marinated salmon cubes evenly over the crab layer, distributing them in a single layer.
Bake for 20 to 25 minutes, or until the salmon is fully cooked and reaches an internal temperature of 145°F (63°C).
Remove from the oven and allow the sushi bake to rest for 15 to 20 minutes to help the layers set before slicing.
Drizzle the prepared spicy mayo over the top. Garnish with sliced green onions, sesame seeds, avocado, and furikake seasoning as desired. Cut into portions and serve warm or at room temperature with Nori sheets if you like.
sliced green onions, sesame seeds, sliced avocado, Furikake, Nori sheets

Notes

For best slicing, allow the bake to cool slightly before cutting.
Drain crab thoroughly to prevent excess moisture in the middle layer.
To make gluten free, use tamari or coconut aminos in place of soy sauce.
Serve with nori sheets for scooping if desired.

If you’re making this salmon crab sushi bake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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