TikTok Salmon Sushi Bake

Ingredients

• 370 g (2 cups)uncooked sushi rice
• 30 ml (2 tbsp)rice vinegar
• 12.5 g (1 tbsp)white sugar
• 2.5 g (1/2 tsp)salt
• 283 g (10 oz)imitation crab
• 227 g (8 oz; about 2 cups shredded)cooked salmon
• 113 g (4 oz)softened cream cheese
• 80 ml (1/3 cup)Sriracha mayo
• To tastefurikake, plus more for topping
• For servingseaweed snacks
• Optional, to tastesesame seeds
• To garnishchopped spring onions

Instructions

1. 1

   Cook the rice

   Cook the sushi rice according to the instructions on its packet.

2. 2

   Season the rice

   Combine the rice vinegar, sugar and salt in a microwave-safe bowl. Microwave for 30 seconds, or until dissolved, then stir the mixture into the cooked rice and set aside.

3. 3

   Cook the salmon

   Season the salmon with salt and pepper. Air-fry it at 200°C (400°F) for 10–12 minutes, or bake it at 190°C (375°F) for 15–17 minutes.

4. 4

   Shred the seafood

   Use a fork to shred the cooked salmon and imitation crab in a large bowl.

5. 5

   Mix the filling

   Add the cream cheese and Sriracha mayo to the seafood, then stir until the mixture is smooth and creamy.

6. 6

   Prepare the dish

   Preheat the oven to 200°C (400°F). Spread the seasoned rice evenly into a greased 23 x 23 cm (9 x 9 inch) or 23 x 33 cm (9 x 13 inch) baking dish, pressing it down.

7. 7

   Layer the filling

   Sprinkle furikake over the rice, add the creamy salmon mixture on top and smooth it into an even layer.

8. 8

   Bake and serve

   Bake for 10–15 minutes. Finish with more Sriracha mayo, furikake, sesame seeds and spring onions, then serve warm with seaweed snacks.

What is a sushi bake?

A sushi bake is a casserole-style take on sushi, with seasoned rice and sushi-inspired toppings baked together instead of rolled. This version combines salmon, imitation crab and a creamy, spicy topping, then serves the warm mixture with seaweed snacks for scooping.

Seasoned rice: rice vinegar, sugar and salt give the base a familiar sushi-style balance. Furikake adds a savoury layer between the rice and seafood.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 26g protein, 78g carbs, 30g fat.

Most of the carbohydrates come from the sushi rice, while the salmon, imitation crab and cream cheese contribute protein. Cream cheese and Sriracha mayo are the main sources of fat. Pair a portion with vegetables or a crisp salad for a more balanced plate.

Build a creamy seafood layer

Salmon and crab: shredding both with a fork makes the filling easier to spread and scoop. The cooked salmon brings richness, while imitation crab adds a mild, slightly sweet contrast.

Cream cheese and Sriracha mayo: stir them through until the seafood is evenly coated. Softened cream cheese blends more readily and helps the filling stay cohesive.

Get the rice ready

Cooked rice: follow the packet instructions, since water ratios and timings can differ between brands. Stir the vinegar mixture through while the rice is warm so it distributes across the grains.

Even layer: press the rice into the greased dish before adding the topping. A level base makes it easier to portion the bake once it is cooked.

Watch the salmon timing

Air fryer: the method gives a 10–12 minute cooking window at 200°C (400°F). Check that the salmon is cooked through before shredding it.

Oven: alternatively, bake the salmon at 190°C (375°F) for 15–17 minutes. The recipe calls for cooked salmon in the filling, so allow it to cook before mixing it with the crab.

Look for a hot, set bake

Baking: the assembled dish goes into a 200°C (400°F) oven for 10–15 minutes. The filling should be hot throughout; the recipe does not specify browning as a doneness cue.

Finish: add the extra mayo, furikake, sesame seeds and spring onions after baking. This keeps the garnishes visible and gives the top a fresh, varied finish.

Serve it for scooping

Seaweed snacks: serve them alongside the warm casserole so everyone can scoop up rice and filling. They make the dish easy to share at a party or at the table.

A crisp salad or simply prepared vegetables also work well alongside the rich, creamy bake. Keep them separate so the rice and topping retain their texture.

Recipe notes & tips

• Soften the cream cheese before mixing so it combines smoothly with the seafood.
• Use a fork to shred the salmon and crab into pieces that are easy to scoop.
• Spread the rice to the edges of the dish for an even base.
• Check the salmon is cooked through before adding it to the filling.
• Serve the seaweed snacks on the side rather than baking them with the casserole.
• Add the garnishes after baking, as directed, for a fresh finish.

Variations

• Extra heat: use more Sriracha mayo as the topping.
• Milder topping: use less Sriracha mayo in the filling and on top.
• More sesame: add the optional sesame seeds as a finishing garnish.
• Extra greens: serve with a crisp salad or vegetables alongside.
• Single seafood option: use salmon alone in place of the salmon-and-crab mixture.

Common mistakes to avoid

• Cold cream cheese: soften it first so it mixes evenly with the seafood.
• Uneven rice base: spread and press the rice into a level layer before topping.
• Uncooked salmon in the filling: cook it first using one of the stated methods, then shred it.
• Overbaking the assembled dish: begin checking at 10 minutes and bake for up to 15 minutes.
• Baking the garnishes: add the final mayo, furikake, sesame seeds and spring onions after the bake.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until hot throughout in the oven or microwave; the seaweed snacks are best served fresh on the side.

Frequently asked questions