Volcano Salmon Sushi Bake with Crispy Seaweed

This volcano salmon sushi bake is the ultimate viral crowd-pleaser. Layers of seasoned sushi rice, creamy spicy salmon, and kani crab are baked until bubbling and golden, then finished with unagi sauce, avocado, and masago. Scoop it up with crispy nori for a fun, shareable dinner that feels like a sushi roll in casserole form. Perfect for parties, weeknight meals, or anytime you crave sushi flavors without the rolling.

Volcano salmon sushi bake is a baked casserole that brings together all the best parts of a sushi roll in one dish. A base of seasoned sushi rice is topped with a creamy mixture of cubed salmon, shredded kani crab, Kewpie mayo, and sriracha, then baked until hot and bubbly.

A final broil creates golden, blistered peaks of melted mozzarella, giving it that volcano look. Finished with unagi sauce, avocado, and masago, this dish is meant to be scooped with crispy nori sheets. It is an easy, impressive dinner that feeds a crowd and delivers big umami flavor.

Ingredients

Why this recipe works

The method here is all about building layers of flavor and texture. Pressing the seasoned rice into the baking dish creates a firm, cohesive base that holds up to the creamy topping.

The rice absorbs the flavors from the furikake and the juices from the salmon as it bakes, so every bite is seasoned through. Baking the casserole at a high temperature quickly heats the salmon and melts the cheese without drying out the fish, keeping it moist and tender.

Broiling at the end is what gives the dish its signature volcano appearance. The high heat from the broiler blisters the cheese and the mayo mixture, creating charred, golden spots that add a smoky depth. This step also helps set the top so it scoops cleanly with nori. The combination of creamy, spicy, and savory elements, with the crunch of nori and the freshness of avocado, makes each bite balanced and satisfying.

Notes and substitutions

Seasoned sushi rice is available at Japanese grocery stores or can be made at home by mixing cooked short-grain rice with rice vinegar, sugar, and salt. The rice should be slightly warm when pressing into the dish, as it sticks together better.

Furikake is a Japanese seasoning blend that typically contains sesame seeds, nori, and salt; it adds a nutty, umami flavor to the rice layer. If unavailable, substitute with a sprinkle of toasted sesame seeds and a pinch of salt.

Kewpie mayonnaise is a Japanese mayonnaise that is creamier and tangier than American mayo, thanks to the use of rice vinegar and egg yolks. It is worth seeking out for the authentic flavor, but regular mayonnaise can be used in a pinch.

Cubed salmon should be cut into bite-size pieces, about 1-inch cubes, so they cook evenly and stay moist. Shredded kani crab is imitation crab, which is already cooked; it adds a sweet, briny flavor and a nice texture contrast.

• Kewpie mayonnaise: Regular mayonnaise (use 60 g; flavor will be slightly less tangy)
• sriracha: Other hot sauce (use 30 ml; adjust to taste)
• seasoned sushi rice: Cooked sushi rice mixed with rice vinegar, sugar, and salt (use 400 g)
• shredded kani crab: Imitation crab chunks, chopped (use 250 g)

Equipment

• 9x13-inch baking dish
• Mixing bowl
• Spatula
• Aluminum foil
• Oven mitts