This Salmon and Crab Bake is a crowd-pleasing, sushi-inspired dish that’s rich, comforting, and incredibly easy to assemble. Flaky broiled salmon is combined with fresh crab meat, cream cheese, and sriracha, then baked over seasoned rice until warm and bubbly. Finished with a quick broil and classic toppings, it’s perfect for scooping into seaweed snacks for an interactive, shareable meal.
Season the salmon with salt and black pepper. Broil on high for 6–7 minutes, depending on thickness, until just cooked through. Let cool slightly, then flake.
Tip:
Avoid overcooking—the salmon will bake again later.
In a large bowl, combine flaked salmon, crab meat, cream cheese, mayonnaise, and sriracha. Mix until well blended and creamy. Set aside.
Tips:
Make sure cream cheese is softened for a smooth mixture
Adjust mayo and sriracha based on how rich or spicy you like it
In a baking tray, add cooked rice. Season with rice vinegar, mirin, and furikake. Mix well, then press into an even, compact layer.
Tip:
Pressing the rice down helps it hold together when scooping.
Spoon the salmon-crab mixture evenly over the rice, spreading it to fully cover the surface.
Tip:
An even layer ensures every bite has rice and topping.
Bake at 380°F (193°C) for 12–15 minutes, until heated through. Switch to broil on high for 3 minutes to lightly brown the top.
Tip:
Watch closely during broiling—cream-based toppings brown quickly.
Drizzle with sriracha and mayonnaise, then sprinkle with chopped green onions.
Scoop a spoonful of the bake onto a sheet of roasted seaweed, wrap it up, and enjoy.