Save to Pinterest My neighbor brought this to a potluck last spring, and I ate half the pan before realizing I'd skipped the main course entirely. The creamy, savory topping had bubbled into golden pockets, and the rice underneath soaked up every bit of that rich salmon mixture. I asked for the recipe immediately, scribbled it on a napkin, and made it the following weekend. It's been my go-to ever since for casual dinners when I want something impressive without the fuss of rolling individual sushi.
The first time I served this, my friend who claims she doesn't like cooked salmon asked for seconds. She said the creaminess made it taste completely different, almost buttery, and the crispy cheese on top sealed the deal. We sat around the table scooping it onto nori sheets, laughing as sesame seeds tumbled everywhere. That night it stopped being just a recipe and became one of those dishes people text me about weeks later asking when I'll make it again.
Ingredients
- Skinless salmon fillet (400 g): I bake or pan-sear mine until just cooked through, then flake it gently with a fork so it stays tender and doesn't turn rubbery.
- Imitation crab sticks (120 g, optional): These add a sweet, delicate flavor and extra texture, but you can skip them or swap in real crab if you're feeling fancy.
- Sushi rice (2 cups uncooked): Short-grain rice is essential here because it gets sticky enough to hold the layers together without turning mushy.
- Rice vinegar, sugar, salt: This classic sushi seasoning gives the rice that subtle tang and slight sweetness that makes every bite taste authentic.
- Cream cheese (120 g, softened): Let it sit at room temperature for at least 20 minutes so it blends smoothly without lumps.
- Mayonnaise (120 g, preferably Kewpie): Japanese mayo is richer and slightly sweeter than American versions, and it makes the sauce incredibly silky.
- Sriracha (2 tbsp): Start with less if you're heat-sensitive, you can always drizzle more on top after baking.
- Soy sauce (1 tbsp): Just enough to add umami depth without making the mixture too salty.
- Shredded mozzarella (150 g): It melts beautifully and gets those golden, bubbly spots that everyone fights over.
- Toasted sesame seeds, scallions, nori strips: These finishing touches add crunch, color, and that unmistakable sushi-bar aroma.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and grease a 9x13-inch baking dish lightly with oil or butter. This prevents sticking and makes cleanup so much easier.
- Cook the Rice:
- Rinse your sushi rice under cold water, swishing it around until the water runs clear, this removes excess starch so the grains stay distinct. Combine rice and water in a saucepan, bring to a boil, then cover tightly and simmer on the lowest heat for 15 minutes before letting it steam off the heat for another 10.
- Season the Rice:
- While the rice is still warm, gently fold in the rice vinegar, sugar, and salt using a wooden spoon or spatula, slicing motions work best to avoid mashing the grains. Spread it evenly in your prepared baking dish, pressing down lightly with the back of the spoon to create a firm base.
- Make the Creamy Salmon Mixture:
- In a mixing bowl, combine your flaked salmon, shredded crab sticks if using, softened cream cheese, mayonnaise, Sriracha, and soy sauce. Stir until everything is creamy and well blended, it should look almost mousse-like.
- Assemble and Top:
- Spread the salmon mixture evenly over the rice layer, reaching all the way to the edges so every bite has both components. Scatter the shredded mozzarella on top in an even blanket.
- Bake Until Golden:
- Slide the dish into your preheated oven and bake for 20 to 25 minutes, until the cheese is melted, bubbly, and turning golden brown in spots. The edges should be crispy and the center should jiggle just slightly when you shake the pan.
- Garnish and Serve:
- Remove from the oven and immediately sprinkle with toasted sesame seeds, sliced scallions, and nori strips while it's still hot. Serve warm with nori sheets on the side for scooping, and set out bowls of avocado, cucumber, and pickled ginger if you want the full sushi experience.
Save to Pinterest One evening I made this for my parents, who grew up eating traditional sushi and were skeptical about a baked version. My dad took one bite, paused, then went back for a second scoop before he'd even swallowed the first. He said it reminded him of the hand rolls his mother used to make, but easier and somehow richer. Watching him enjoy it that much, nodding with each bite, made me realize this dish carries the heart of sushi even if it breaks all the rules.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. I reheat individual portions in the microwave for about a minute, or you can slide the whole dish back into a 180°C (350°F) oven for 10 minutes to crisp up the cheese again. The rice can dry out a bit, so I sometimes add a tiny splash of water and cover it with foil while reheating.
Swaps and Variations
If salmon isn't your thing, cooked shrimp or canned tuna work just as well and give you a completely different flavor profile. I've also made a spicy version by doubling the Sriracha and adding a pinch of chili flakes to the cheese topping. For a richer finish, drizzle unagi sauce or teriyaki over the top right before serving, it adds a sweet, glossy glaze that tastes like something from a restaurant.
Serving Suggestions
This is best enjoyed family-style, with everyone scooping their own portions onto nori sheets or small plates. I like to set out little bowls of soy sauce, wasabi, pickled ginger, and sliced cucumber so people can customize each bite.
- Pair it with a simple seaweed salad or miso soup for a full Japanese-inspired meal.
- If you're feeding kids, skip the Sriracha or serve it on the side so they can control the heat.
- Leftover nori crisps up beautifully if you toast them lightly in a dry pan for a few seconds before serving.
Save to Pinterest Every time I pull this out of the oven, the kitchen fills with that irresistible mix of toasted sesame, melted cheese, and warm rice, and everyone gravitates toward the table without being called. It's one of those rare dishes that feels special but never stressful, the kind you can make on a Tuesday and still feel proud serving on a Saturday.
Common Questions
- → What type of rice is best for this dish?
Short-grain sushi rice works best as it becomes sticky and holds the layers together well.
- → Can I substitute salmon with other seafood?
Yes, cooked shrimp or canned tuna are good alternatives that maintain the dish's flavor profile.
- → How spicy is the sauce in this dish?
The sauce includes Sriracha, which adds mild heat, but you can adjust the amount to taste for milder or spicier results.
- → What toppings enhance the flavor and texture?
Toasted sesame seeds, scallions, and nori strips provide crunchy and savory notes that complement the creamy layers.
- → Is there a way to add more umami flavor?
Drizzling unagi (eel) or teriyaki sauce before baking boosts the savory depth without overpowering the dish.