Alaskan Salmon & Crab Sushi Bake
A comforting baked casserole featuring flaky salmon, sweet imitation crab, seasoned sushi rice, and a golden wasabi-infused crust. This asian-inspired asian ready in about 50 minutes pairs cooked and flaked Alaska king salmon, shredded imitation crab meat, cooked and cooled sushi rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, cooked and flaked Alaska king salmon
- 1/2 cup, shredded imitation crab meat
- 2 cups, cooked and cooled sushi rice
- 1/4 cup mayonnaise
- 1 tbsp wasabi paste
- 1/4 cup shredded nori
- 1/2 cup, shredded Monterey Jack cheese
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup panko breadcrumbs
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine 12 oz flaked salmon, 1/2 cup shredded imitation crab, 2 cups cooled sushi rice, 1/4 cup mayonnaise, 1 tbsp wasabi paste, 1/4 cup shredded nori, and 1/2 cup shredded Monterey Jack cheese. Mix until evenly distributed.
- Step 2: Whisk together 1/4 cup soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar in a small bowl until sugar dissolves, then set aside as glaze.
- Step 3: Transfer salmon-crab mixture to a greased 9x13-inch baking dish and spread evenly. Drizzle glaze over the top, then sprinkle 1/4 cup panko breadcrumbs evenly across the surface.
- Step 4: Bake for 20-25 minutes, or until breadcrumbs are golden brown and casserole is bubbling around the edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Alaskan Salmon & Crab Sushi Bake take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Alaskan Salmon & Crab Sushi Bake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded imitation crab meat from drying out.
Can I substitute ingredients in Alaskan Salmon & Crab Sushi Bake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Alaskan Salmon & Crab Sushi Bake for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Alaskan Salmon & Crab Sushi Bake?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
