Save I threw my first sushi bake together on a weeknight when I had leftover salmon and no energy for rolling. The rice went straight into a baking dish, the fish got mixed with whatever creamy things I could find, and twenty minutes later I was scraping up golden, cheesy bites with nori like chips. My partner walked in, looked at the pan, and said it smelled like the inside of our favorite sushi spot. We ate it straight from the dish, and I haven't looked back since.
The first time I made this for friends, I set out nori sheets and watched everyone figure out their own scooping style. Some folded them like tacos, others broke off bits and layered them like nachos. One friend just ate it with a fork and declared it genius either way. That night it stopped being leftover salmon and became the thing people texted me about weeks later.
Ingredients
- Salmon fillet: Use leftover cooked salmon, poached fillets, or even canned if youre in a pinch, the creamy sauce smooths everything out.
- Sushi rice: The short grains get sticky and hold the layers together, dont skip rinsing or it turns gummy.
- Rice vinegar: This is what makes it taste like sushi, the sugar and salt balance wakes up the whole dish.
- Cream cheese: Let it sit on the counter while you cook the rice so it blends without lumps.
- Kewpie mayonnaise: Richer and slightly sweeter than regular mayo, it makes the filling taste restaurant-level.
- Sriracha: Start with less if youre cautious, you can always add more heat on top.
- Mozzarella cheese: It melts into stretchy, golden bubbles that crisp at the edges.
- Nori sheets: These turn into edible spoons, grab the snack-size packs if you want portion control.
Instructions
- Prepare the sushi rice:
- Rinse the rice until the water runs clear, then simmer it covered and let it steam off heat. While its still warm, fold in the vinegar mixture gently so the grains stay intact and glossy.
- Mix the creamy salmon layer:
- Flake the cooked salmon into a bowl with softened cream cheese, mayo, Sriracha, and soy sauce. Stir until its smooth and spreadable, like a rich dip.
- Assemble the bake:
- Press the seasoned rice into a greased baking dish in an even layer. Spread the salmon mixture on top, then blanket it with shredded mozzarella.
- Bake until golden:
- Slide it into a hot oven and wait for the cheese to bubble and brown at the edges. The smell will fill your kitchen before the timer goes off.
- Garnish and serve:
- Sprinkle sesame seeds, scallions, and nori strips over the top while its still hot. Set out nori sheets on the side and let everyone build their own bites.
Pin it One evening I made this and forgot to buy nori, so I served it over shredded lettuce cups instead. It worked surprisingly well, crunchy and fresh against the warm, creamy rice. Now I keep both options around because sometimes you want the crunch, sometimes you want the seaweed snap.
Variations You Can Try
Swap the salmon for cooked shrimp or flaked tuna if thats what you have. I've used canned tuna in a pinch and nobody knew the difference once it was mixed with that creamy sauce. You can also fold in diced cucumber or avocado before baking for little pockets of cool contrast.
Make-Ahead and Storage
You can assemble the whole thing up to the point of baking, cover it, and refrigerate for a few hours. Let it sit at room temperature for ten minutes before it goes in the oven so it heats evenly. Leftovers keep for two days and reheat in the oven or microwave, though the rice loses some of its fluff.
Serving Suggestions
I like to set out small bowls of pickled ginger, sliced cucumber, and extra Sriracha so people can customize each bite. A cold Japanese lager or iced green tea cuts through the richness perfectly. If youre feeling fancy, drizzle unagi sauce over the top right before serving for a sweet, glossy finish.
- Serve with nori snack packs for easy grab-and-scoop convenience.
- Add a side of miso soup to round out the meal.
- Slice into squares and pack for lunch the next day, it travels well.
Pin it This dish has become my answer to weeknight cravings and weekend gatherings alike. Its messy, its comforting, and it always disappears faster than I expect.
Frequently Asked Questions
- → What type of rice is best for this dish?
Sushi rice is recommended for its sticky texture, which holds well and absorbs flavors when combined with the vinegar mixture.
- → Can the seafood mixture be prepared ahead of time?
Yes, the salmon and creamy sauce mixture can be combined in advance and refrigerated for several hours before assembly and baking.
- → What can be used as a substitute for imitation crab sticks?
Cooked shrimp or canned tuna can be used as alternatives to imitation crab for variation in flavor and texture.
- → How can I achieve a golden cheese topping?
Bake the dish at 200°C (400°F) until the mozzarella is bubbly and golden, typically 20–25 minutes.
- → Are there optional garnishes to enhance flavor?
Yes, avocado slices, cucumber, pickled ginger, and a drizzle of unagi or teriyaki sauce can add depth and freshness.