Creamy Salmon Sushi Bake (Printable Version)

Salmon layered on vinegared rice, topped with creamy sauce and mozzarella for a flavorful dish.

# 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 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 small strips or nori snack packs for serving
16 - Optional: sliced avocado, cucumber, pickled ginger

# Step-by-Step:

01 - Preheat the oven to 400°F.
02 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
03 - In a bowl, mix rice vinegar, sugar, and salt. Gently fold the mixture into the cooked rice. Spread the rice evenly in a greased 9x13-inch baking dish.
04 - In a mixing bowl, combine flaked salmon, shredded imitation crab (if using), cream cheese, mayonnaise, Sriracha, and soy sauce. Mix thoroughly until creamy and well combined.
05 - Spread the seafood mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese evenly on top.
06 - Bake in the preheated oven for 20 to 25 minutes, or until the cheese is golden and bubbly.
07 - Remove from oven and garnish with toasted sesame seeds, sliced scallions, and nori strips. Serve warm, optionally accompanied by sliced avocado, cucumber, and pickled ginger.

# Expert Advice:

01 -
  • It tastes like sushi but feels like comfort food, with zero rolling skills required.
  • You can prep everything while your oven preheats, making it genuinely fast for a dinner that impresses.
  • Leftovers stay delicious cold straight from the fridge, perfect for lunch the next day.
02 -
  • Spreading the rice while it's still warm is essential—once it cools it becomes impossible to work with.
  • Don't skip toasting your sesame seeds yourself; the difference between raw and toasted is the difference between bland and unforgettable.
  • Your cream cheese absolutely must be softened, or you'll end up with chunks instead of a creamy sauce.
03 -
  • Make the sushi rice a few hours ahead and let it cool to room temperature before assembling—it spreads more easily and the flavors settle in.
  • If you're cooking for a crowd, you can assemble the whole thing the night before, cover it, refrigerate it, then bake it straight from the fridge, adding just five extra minutes to the baking time.
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