This viral Sushi Bake is definitely worth the hype! It’s a creamy Salmon and California roll mash up, layered over sushi rice then baked in the oven until warm. It's crazy good!
Well it's happened again…a viral Tiktok trend that is worth all the hype! I've been seeing Sushi bake all over social media for years and have never made it myself until now. I feel foolish for not trying it sooner! The thought of sushi baked in a casserole dish sounded strange to me so I never thought to try it. This was until I saw a video whilst pregnant recently and I knew I had to get it in my belly…little Luca was right with giving me that pregnancy craving 😆
The best part is there's no fancy rolling and it's super easy to make. Think of it as a cross over between the beloved California roll and salmon roll together with a creamy mixture which is layered over cooked rice, then baked in the oven until warm. It's then sliced and served with nori, avocado and fresh cucumber for the perfect combo. Some other Tiktok trends that I've loved are crispy feta eggs and marry me chickpeas.
If you love traditional sushi I know the whole concept sounds criminal, but I will say don't mock it until you try it. It's of course not a traditional Japanese recipe and more of an American twist on sushi, but it's still super delicious. It's also great for those who don't like raw fish or seafood. Perfect for a weeknight family dinner that even the kids will love too.
Table of Contents
Recipe Highlights
- Easy to Make: Simple steps to layer and bake without any rolling or slicing
- Family Friendly: Great for kids and the whole family
- Flavorful & Fun: A delicious idea for a homemade sushi night packed with umami flavor
What is Sushi Bake?
Sushi Bake became crazy popular on social media and it's been all over Tiktok. It basically turned traditional sushi into an easy oven bake perfect for a family dinner. It starts with a base of sushi rice, topped with a creamy seafood mixture, typically salmon and imitation crab sticks. The mixture is seasoned with mayonnaise, sriracha and cream cheese, then finished with sauces and toppings.
Once baked, you scoop it with a spoon and enjoy it with seaweed snacks, avocado and cucumber or simply enjoy on its own. Its a fun modern twist, with all the flavor of sushi but in an easy shareable way and served warm. Don't mock it till you try it 😉
Ingredients and Substitutions
Sushi Rice
- Sushi rice is the base of the bake and is key for the right texture as it's slightly sticky so it keeps together. You can find at most grocery stores or an Asian market. Cook over my simple stove top method or in a rice cooker. You can also substitute with regular rice such as jasmine or basmati, but it will be slightly different
- Rice seasoning includes rice vinegar, sugar and salt to give the rice its unique flavor. You could buy pre-made sushi rice seasoning or sushi vinegar if you prefer
Filling
- Salmon fillet is one half of the protein used, simply bake, pan fry or air fry. You could even swap with shrimp, tuna or double up on the surimi
- Imitation crab sticks (also known as surimi) is the classic sushi bake ingredient which is made from processed white fish then formed for crab like flavor and texture
- Kewpie mayonnaise is a delicious Japanese mayo that is rich and creamy. You can use regular mayonnaise, but Kewpie will give it a more authentic flavor. Cream cheese is typically also added but I'm not a huge fan so have left it out
- Sriracha chili sauce adds a kick and compliments the creamy filling. Adjust the amount to your preference or you can use a spicy mayo instead
- Soy sauce brings salty umami. I prefer low sodium soy sauce for better balance
- Sesame oil adds depth and aroma, a little goes a long way
- Nori seaweed sheet is crumbled and added as part of one of the layers. You can then also use the seaweed snack version for serving, to make little bites (as pictured below). Furikake can also be substituted
- Black sesame seeds are added for garnish to give a nutty flavor with a slight crunch
How to make Sushi Bake
This sushi bake comes together in two simple parts - preparing the rice and mixture then layering and baking. Follow my simple steps below (note quantities are listed in the recipe card below)
Prepare Sushi Rice and Filling
Step 1: Wash rice in a small non-stick pot until the water runs clear. Add water (2 ½ cups) and bring to a boil over medium-high heat. Then reduce to low, cover, and cook 15–20 minutes
Step 2: Remove pot from the heat and steam with the lid on for 5–10 minutes
Step 3: Season salmon with salt, pepper, and olive oil spray. Air fry for 10 minutes until cooked (or pan fry/oven bake)
Step 4: Flake salmon with a fork and add to a large bowl
Step 5: Shred crab sticks lengthways (like string cheese), then dice into cubes
Step 6: Add crab, soy sauce, mayonnaise, sriracha and sesame oil to the salmon bowl
Step 7: Stir well and your seafood mixture is ready
Step 8: Preheat oven to 400℉ (200℃). In a small bowl, make the rice seasoning by mixing rice vinegar, salt and sugar in a small bowl
Layer and Bake
Step 9: Add cooked rice to a oiled baking dish (13 x 9 inches / 30 x 22 cm). Pour over the vinegar mixture and gently fold (don’t overmix). Spread evenly and flatten the top
Step 10: Tear over a nori sheet and sprinkle sesame seeds
Step 11: Layer crab mixture on top of the rice, spread evenly and gently press down
Step 12: Bake for 10 minutes, then broil for 2 minutes
Step 13: Garnish with spicy mayo, black sesame seeds and chopped cilantro
Step 14: Slice and serve into 6 squares with nori sheets, cucumber and avocado on the side. Enjoy!
Tips and Tricks
- When seasoning the sushi rice, use a wooden paddle or spatula and gently mix the rice so the grains don’t break
- Press the rice down in the tray so its compact before baking - this way it sticks together perfectly
- Drizzle sriracha mayo right before serving, you can also make your own with a mix of kewpie mayonnaise and sriracha hot sauce
- You could serve it cold - once baked, allow it to cool and refrigerate for 4-6 hours, then remove from the fridge 15 minutes before eating
- You can substitute half the mayo for cream cheese if you prefer
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the microwave or in the oven until warmed through, you can also enjoy once at room temperature
- This bake is best enjoyed fresh, so I don't recommend freezing
FAQs
Sushi bake is typically served hot, straight from the oven. However you can refrigerate then serve cold too
If you don't have a rice cooker, not to stress! I don't myself, so have added a step by step stove top method in my recipe card below
Absolutely! Tuna and shrimp would both work great too
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Sushi Bake (Viral Tiktok Recipe)
Video
Ingredients
Sushi Rice
- 2 cups sushi rice - uncooked
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- Good pinch of salt
Filling
- 11oz / 310g salmon fillet
- 11oz / 310g imitation crab / surimi
- ½ cup Japanese kewpie mayonnaise - or regular mayonnaise
- 1-3 teaspoons sriracha sauce (depending how spicy you like it)
- 2 tablespoons soy sauce - I prefer low sodium soy
- 1 teaspoon sesame oil
- 1 nori sheet
- Sesame seeds
Garnish and Serving (Optional)
- Spicy mayonnaise
- Chopped cilantro (coriander) and/or scallions
- Black sesame seeds
- Seaweed snacks or nori sheets
- Sliced avocado and cucumber
Instructions
Cook Sushi Rice and Filling
- Wash the sushi rice in a small non-stick pot until the water is clear and not murky (optional - soak the rice for 30-60 mins if you have the time). Add 2 ½ cups of water and cook over a medium-high heat until the water starts to boil, then reduce heat to low and place the lid on. Cook for 15-20 minutes until the water is absorbed
- Taste rice to confirm its cooked. Remove the pot from the heat but leave the lid on to steam for 5-10 minutes
- While the rice is cooking, season salmon with salt, pepper and spray with olive oil. Air fry for 10 minutes until cooked or pan fry / oven bake
- Once the salmon is cooked, flake it with a fork and add to a large bowl
- Using your fingers, pull strings off the crabs sticks lengthways (similar to pulling string cheese) then dice into small cubes
- Add crab to the salmon bowl along with the soy sauce, mayonnaise, sriracha and sesame oil. Stir until combined and your mixture is ready
- Preheat oven to 400℉/200℃. In a small bowl or ramekin, add the rice seasoning - rice wine vinegar, salt and sugar and mix together
Layer and Bake
- Spray an oven dish (13 x 9 inches / 30 x 22 cm) with olive oil and add the cooked rice. Then pour over the rice seasoning and gently fold using a wooden paddle or a rubber spatula, so that it's evenly seasoned (don't over mix as it will become mushy)
- Using a rubber spatula, spread out the rice evenly and gently flatten the top to an even layer, spreading out to the edges
- Tear the nori sheet into small pieces and sprinkle over the rice along with sesame seeds
- Add the seafood filling on top and spread evenly, gently patting it down with the spatula. Bake for 10 minutes then broil for 2 minutes
- Remove from the oven and garnish with a zigzag line of spicy mayo along with a sprinkle of black sesame seeds and chopped cilantro
- Slice into 6 even squares and serve with nori sheets, cucumber and avocado and enjoy your delicious Sushi Bake!
Notes
- Sushi rice – when adding the seasoning, use a wooden paddle or spatula and fold gently to avoid mushy rice
- Rice and filling – firmly press it into the baking dish before it goes in the oven so it holds together neatly when sliced
- Sriracha mayo – add the drizzle just before serving or mix your own using kewpie mayonnaise and sriracha hot sauce
- Serve cold – for a chilled version, let it cool after baking, refrigerate for 4–6 hours, then sit it out for 15 minutes before serving
- Less mayo – swap out half the mayo for cream cheese if you’d like a richer, slightly tangier filling
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