Pin It The first time I made a sushi bake, I was standing in my tiny kitchen at midnight, staring at leftover sushi rice and salmon, wondering if I could salvage them into something impressive for a dinner party starting in twelve hours. Instead of rolling everything by hand like I'd planned, I spread the rice flat, layered on the creamy salmon mixture, topped it with cheese, and shoved it in the oven. When it came out golden and bubbling, my guests devoured it without a second thought—and I realized I'd stumbled onto something even better than my original vision.
I made this for my partner's coworkers last summer, and what struck me most wasn't the compliments—it was watching people go back for thirds, loading it onto nori strips like they were building tiny boats. One woman asked for the recipe halfway through eating, her fork still in her hand. That's when I knew this dish had crossed over from clever weeknight dinner into something genuinely memorable.
Ingredients
- Skinless salmon fillet (400 g, cooked and flaked): Fresh or thawed works equally well, and flaking it by hand lets you feel for any bones you might have missed.
- Imitation crab sticks (120 g, shredded, optional): This adds sweetness and texture, but honestly the salmon alone is plenty rich.
- Sushi rice (2 cups uncooked): The foundation everything else sits on—rinsing it until the water runs clear removes excess starch and keeps it from turning gluey.
- Water (2 ½ cups): The ratio matters more than you'd think; too much and your rice becomes porridge.
- Rice vinegar (3 tbsp), sugar (1 tbsp), salt (1 tsp): This seasoning mixture is what transforms plain cooked rice into something with personality.
- Cream cheese (120 g, softened): Leave it on the counter for thirty minutes before you start; cold cream cheese fights you when you're mixing.
- Mayonnaise, preferably Kewpie (120 g): Japanese mayo has more egg yolk and a touch of sweetness that makes the sauce silkier than regular mayo.
- Sriracha or chili sauce (2 tbsp): This is your heat control; I started with 1½ and added more based on how bold I wanted that day.
- Soy sauce (1 tbsp): A quiet backbone of umami that ties everything together.
- Shredded mozzarella cheese (150 g): The golden topping that gets bubbly and slightly crispy at the edges.
- Toasted sesame seeds, scallions, nori strips: These finishes wake up your palate and add the textural crunch that makes each bite interesting.
Instructions
- Get your oven ready and rice rinsed:
- Preheat your oven to 200°C (400°F). While that's warming, rinse your sushi rice under cold running water, stirring gently with your fingers until the water runs almost clear—this takes about three minutes and makes a real difference in the final texture.
- Cook the rice with patience:
- Combine rinsed rice and water in a saucepan, bring it to a boil (you'll hear it before you see it), then cover and lower the heat to the gentlest simmer for exactly 15 minutes. Remove from heat and let it sit covered for 10 minutes more—this resting time is when the magic happens.
- Season while it's warm:
- Mix rice vinegar, sugar, and salt in a small bowl, then gently fold it into the warm rice with a spatula, trying not to crush the grains. Spread this seasoned rice evenly across your greased 9x13-inch baking dish, pressing it down just enough so it holds together.
- Make the creamy salmon layer:
- In a bowl, combine your flaked salmon, shredded crab if you're using it, softened cream cheese, mayo, Sriracha, and soy sauce. Mix until everything is creamy and the salmon is well coated—if it feels a bit stiff, that usually means your cream cheese needed more time to soften.
- Build and top:
- Spread that salmon mixture evenly over your rice layer, making sure you get into the corners. Scatter shredded mozzarella over the top in an even layer, knowing it will melt and bubble and turn golden.
- Bake until golden:
- Slide into your hot oven for 20 to 25 minutes, until the cheese is bubbling at the edges and starting to turn golden brown. You'll smell it before it's done—that's your signal to check.
- Finish with brightness:
- Pull it out and let it cool for just two minutes, then scatter toasted sesame seeds and sliced scallions across the top. Serve it warm with nori strips on the side for scooping, along with avocado or pickled ginger if you have them.
Pin It There's a moment, right when you pull this out of the oven and the cheese is still bubbling slightly, where it stops being just ingredients and becomes a dish worth gathering around. My neighbor smelled it through our shared wall and knocked on the door—we ended up eating it straight from the baking dish with two forks, passing it back and forth while talking about nothing important. That's when I understood this recipe wasn't just easy; it was the kind of food that brings people closer.
Why This Works as Comfort Food
Sushi bake sits in that perfect middle ground between restaurant-quality and weeknight-doable, which is why it works. You get all the flavors and textures you love about sushi—the vinegared rice, the rich salmon, the little hits of nori—but in a format where nothing can fall apart. There's something deeply satisfying about that simplicity, especially when you're cooking for people you want to impress without spending all day in the kitchen.
Playing with Flavors and Variations
I've made this with shrimp when I couldn't find good salmon, and with canned tuna from my pantry when I was short on time—both work beautifully. The sauce is forgiving enough that you can adjust the heat level (I've made versions for friends who can't handle spice by cutting the Sriracha in half and adding a touch more mayo), and you can layer in extras like cucumber slices or avocado right before serving. One time I drizzled unagi sauce over the whole thing before baking, which gave it a deeper, almost sweet undertone that people are still asking about.
Making It Your Own
The beauty of a sushi bake is that it's genuinely difficult to mess up once you understand the basic structure: rice, then creamy protein layer, then cheese, then bake. From there, you can follow your instincts.
- If you love heat, lean into a spicy mayo and add more Sriracha than the recipe calls for.
- If you prefer milder flavors, use less chili sauce and balance it with a touch more soy for depth.
- The nori strips on top can be replaced with crispy fried onions or panko if you want different texture.
Pin It This dish taught me that the best recipes aren't always the most complicated ones—sometimes they're the ones that feel generous without demanding anything difficult from you. Make this when you want to feed people something they'll remember.
Recipe FAQs
- → What type of rice is best for this dish?
Short-grain sushi rice works best as it becomes sticky when cooked, helping the layers hold together nicely.
- → Can I substitute the salmon with other seafood?
Yes, cooked shrimp or canned tuna can be used as alternatives to salmon for varied flavors.
- → How spicy is the creamy sauce?
The spiciness depends on the amount of Sriracha used; you can adjust it to suit your heat preference.
- → What toppings add extra flavor to the bake?
Toasted sesame seeds, scallions, nori strips, and optional avocado or pickled ginger add texture and freshness.
- → Can this dish be prepared ahead of time?
Yes, you can assemble it in advance and bake just before serving to maintain the cheese's melted texture.