Creamy Salmon Sushi Bake (Printable Copy)

Luscious salmon bake layered with sushi rice, creamy sauce, and golden cheese topping for easy sharing.

# What You Need:

→ Seafood

01 - 14 oz skinless salmon fillet, cooked and flaked
02 - 4 oz imitation crab sticks, shredded (optional)

→ Rice

03 - 2 cups sushi rice, uncooked
04 - 2 1/2 cups water
05 - 3 tbsp rice vinegar
06 - 1 tbsp sugar
07 - 1 tsp salt

→ Creamy Sauce

08 - 1/2 cup cream cheese, softened
09 - 1/2 cup mayonnaise (preferably Japanese Kewpie)
10 - 2 tbsp Sriracha or chili sauce
11 - 1 tbsp soy sauce

→ Toppings

12 - 1 1/2 cups shredded mozzarella cheese
13 - 1 tbsp toasted sesame seeds
14 - 2 scallion stalks, thinly sliced
15 - 1 sheet nori, cut into small strips
16 - Optional: sliced avocado, cucumber, pickled ginger

# How to Make:

01 - Set oven temperature to 400°F.
02 - Rinse sushi rice under cold water until water runs clear, then combine with water in a saucepan. Bring to a boil, cover, and simmer on low heat for 15 minutes. Remove from heat and let stand covered for 10 minutes.
03 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold the mixture into the cooked rice. Spread evenly in a greased 9x13-inch baking dish.
04 - In a mixing bowl, combine flaked salmon, shredded imitation crab (if used), cream cheese, mayonnaise, Sriracha, and soy sauce. Stir until creamy and fully incorporated.
05 - Evenly spread the seafood mixture over the rice layer in the baking dish and sprinkle shredded mozzarella cheese on top.
06 - Place the dish in the oven and bake for 20 to 25 minutes, until the cheese is melted, golden, and bubbly.
07 - Sprinkle toasted sesame seeds, sliced scallions, and nori strips over the baked dish. Serve warm, optionally with sliced avocado, cucumber, and pickled ginger.

# Expert Advice:

01 -
  • It tastes like sushi but feels like the coziest casserole you've ever eaten.
  • The creamy salmon layer is indulgent without being heavy, and that melted cheese on top hits different when it's warm.
  • You can have dinner on the table in under an hour, and most of that is just waiting for the oven to do the work.
02 -
  • Don't skip the rinsing step for the rice—it's what stops the entire dish from turning into a gummy mess instead of having that light, fluffy texture you want.
  • Assemble everything cold, then bake; if you try to layer hot components, the cheese melts unevenly and the layers don't hold their shape as nicely.
03 -
  • Make the sushi rice a few hours ahead if you can; it seasons better as it cools and sits, and you'll have less to do when guests arrive.
  • Use a rubber spatula to spread the creamy mixture—it distributes evenly without tearing into the rice layer underneath.
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