Creamy Salmon Sushi Bake (Printable)

Layered salmon and rice casserole with creamy sauce and a cheesy golden crust.

# Required Ingredients:

→ 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 tablespoons rice vinegar
06 - 1 tablespoon sugar
07 - 1 teaspoon salt

→ Creamy Sauce

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

→ Toppings

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

# Preparation Steps:

01 - Set oven temperature to 400°F.
02 - Rinse sushi rice under cold water until 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 stand covered for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold the mixture into cooked rice. Evenly spread rice in a greased 9x13-inch baking dish.
04 - In a mixing bowl, combine flaked salmon, shredded imitation crab (if using), softened cream cheese, mayonnaise, Sriracha, and soy sauce. Mix until smooth and evenly blended.
05 - Spread the seafood mixture evenly over the rice layer, then top with shredded mozzarella cheese.
06 - Bake for 20 to 25 minutes or until the cheese is golden and bubbling.
07 - Sprinkle toasted sesame seeds, scallions, and nori strips over the top. Serve warm, optionally accompanied by sliced avocado, cucumber, and pickled ginger.

# Expert Suggestions:

01 -
  • All the flavor of sushi without the rolling, shaping, or sticky fingers that come with it.
  • The creamy salmon layer gets unbelievably luscious when it bakes into the rice, almost like a savory custard.
  • It feeds a crowd easily and looks gorgeous straight from the oven, no plating skills required.
  • You can prep the whole thing an hour ahead and just slide it in when guests arrive.
02 -
  • Do not skip rinsing the rice, I learned this the hard way when my first attempt turned into a gummy, clumpy mess that stuck to the pan.
  • Make absolutely sure your cream cheese is fully softened before mixing, cold chunks will never blend smoothly and you'll end up with a lumpy sauce.
  • Let the rice cool for just a minute or two before adding the vinegar mixture, if it's too hot the liquid evaporates before it can be absorbed.
  • Check the cheese at 20 minutes, some ovens run hot and you don't want the top to burn before the inside is heated through.
03 -
  • Press the rice layer down firmly with a spatula so it doesn't fall apart when you scoop servings, a compact base makes all the difference.
  • Use a hot, wet knife to slice through the bake cleanly if you want neat squares for plating instead of casual scoops.
  • Toast your sesame seeds in a dry skillet for two minutes before sprinkling, the nutty aroma they release is absolutely worth the extra step.
  • If you want to make this ahead, assemble everything up to the baking step, cover tightly, and refrigerate for up to four hours before popping it in the oven.
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