Creamy Salmon Sushi Bake (Print Version)

A luscious casserole with tender salmon, creamy sauce, and golden mozzarella topping for sharing.

# What You'll 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 ½ cups water
05 - 3 tbsp rice vinegar
06 - 1 tbsp sugar
07 - 1 tsp salt

→ Creamy Sauce

08 - ½ cup cream cheese, softened
09 - ½ cup mayonnaise (preferably Japanese Kewpie)
10 - 2 tbsp Sriracha or chili sauce (adjust to taste)
11 - 1 tbsp soy sauce

→ Toppings

12 - 1 ½ cups shredded mozzarella cheese
13 - 1 tbsp toasted sesame seeds
14 - 2 scallions, finely sliced
15 - 1 sheet nori, cut into strips or nori snack packs
16 - Optional: sliced avocado, cucumber, pickled ginger

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Rinse sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes. Remove from heat and let steam covered for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl. Fold gently into cooked rice. Spread seasoned rice evenly in a greased 9x13-inch baking dish.
04 - Combine flaked salmon, optional crab sticks, cream cheese, mayonnaise, Sriracha, and soy sauce in a mixing bowl. Mix until creamy and well incorporated.
05 - Spread the seafood mixture evenly over the rice. Top with shredded mozzarella cheese.
06 - Bake for 20 to 25 minutes or until the cheese is golden and bubbly.
07 - Sprinkle toasted sesame seeds, scallions, and nori strips over the top. Serve warm, optionally accompanied by avocado, cucumber, and pickled ginger.

# Additional Tips::

01 -
  • All the flavor of sushi rolls without the fussy technique or rice mat cleanup.
  • That creamy, spicy salmon layer gets impossibly rich under melted cheese, and every bite feels indulgent.
  • It feeds a crowd with almost no active work, and people always go back for seconds.
02 -
  • If you dont let the cream cheese soften, youll fight lumps in the salmon mixture, patience here saves frustration.
  • Press the rice down firmly or the layers will slide apart when you scoop, a flat spatula works wonders.
  • Dont overbake or the edges dry out, pull it when the cheese just starts to color.
03 -
  • Toast the sesame seeds in a dry pan for thirty seconds before sprinkling, the nutty aroma is worth it.
  • Use a wet spatula to spread the rice so it doesnt stick to your hands or the dish.
  • If the top browns too fast, tent it with foil and finish baking so the inside heats through.
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