Save The first time I made a sushi bake, I was trying to impress someone who claimed they didn't like "complicated" recipes. I realized I could take everything I loved about sushi—the rice, the salmon, the umami—and bake it all together in one dish without the rolling stress. Watching that golden cheese bubble up in the oven felt like I'd cracked some kind of kitchen code. It turns out, deconstructed sushi is not only easier; it's somehow more fun to eat family-style, straight from the pan.
I remember my partner's mother tasting this and asking if I'd made it or bought it from somewhere fancy. That moment—when she took a second spoonful without asking—told me everything. Now it's the dish people request, the one I make when I want to feel like I'm showing up for someone without spending hours in the kitchen.
Ingredients
- Sushi rice (2 cups uncooked): Use proper sushi rice, not regular long-grain; it has the right starch content to stay sticky and hold the dish together.
- Water (2 ½ cups): The foundation for fluffy rice; measure it carefully for the right texture.
- Rice vinegar (3 tbsp): This brightens the rice and is non-negotiable for authentic flavor—don't skip or substitute with regular vinegar.
- Sugar and salt (1 tbsp and 1 tsp): These balance the vinegar and season the rice evenly throughout.
- Salmon fillet (400 g, cooked and flaked): Cook it yourself or use high-quality pre-cooked salmon; flake it gently to keep larger pieces.
- Imitation crab sticks (120 g, optional): Adds sweetness and texture; it's traditional in casual sushi bakes.
- Cream cheese (120 g, softened): This is your binding agent; use full-fat for creaminess.
- Mayonnaise, preferably Kewpie (120 g): Japanese mayo has a richer, slightly sweeter taste that elevates the whole dish.
- Sriracha or chili sauce (2 tbsp): Adjust based on your heat preference; this gives the bake its signature kick.
- Soy sauce (1 tbsp): Umami deepens the salmon flavor; use low-sodium if you prefer control over saltiness.
- Mozzarella cheese (150 g, shredded): This creates the golden, bubbly top that makes the dish visually irresistible.
- Toasted sesame seeds (1 tbsp): These add nuttiness and crunch; toast them yourself if possible for better flavor.
- Scallions (2 stalks, finely sliced): A bright, fresh finish that cuts through the richness.
- Nori sheets: Use as scoops or crumbled on top; they're essential for that authentic sushi note.
- Avocado, cucumber, pickled ginger (optional): These are your flavor and texture improvisations; add what speaks to you.
Instructions
- Preheat and prepare:
- Set your oven to 200°C (400°F) and lightly grease a 9x13-inch baking dish. This gives everything time to come to temperature while you work on the rice.
- Rinse the rice:
- Run sushi rice under cold water, stirring gently with your hand, until the water runs clear. This removes excess starch so your rice stays light and fluffy rather than gummy.
- Cook the rice:
- Combine rinsed rice with 2 ½ cups water in a saucepan and bring to a boil. Cover tightly, lower heat to the absolute minimum, and simmer for 15 minutes without peeking. After 15 minutes, remove from heat, keep the lid on, and let it steam undisturbed for another 10 minutes—this is when the magic happens.
- Season the rice:
- While the rice steams, mix rice vinegar, sugar, and salt in a small bowl. Once the rice is ready, gently fold this mixture in using a spatula, being careful not to crush the grains. Spread the seasoned rice evenly across your prepared baking dish.
- Make the creamy layer:
- In a mixing bowl, combine softened cream cheese, mayonnaise, Sriracha, and soy sauce. Stir until completely smooth, then gently fold in your flaked salmon and shredded crab sticks (if using), keeping the pieces relatively intact.
- Layer and top:
- Spread the salmon mixture evenly over your rice layer. Top generously and evenly with shredded mozzarella cheese so you get golden coverage everywhere.
- Bake until golden:
- Slide into the preheated oven for 20–25 minutes, until the cheese is bubbling at the edges and starting to turn a light golden brown. The aroma will tell you when it's nearly done.
- Finish and serve:
- Remove from the oven and let it rest for 2–3 minutes. Sprinkle with toasted sesame seeds, sliced scallions, and nori strips. Serve warm, with nori sheets on the side for scooping and any optional toppings you've prepared.
Save There's something almost meditative about watching this bake through the oven window—the way the cheese slowly puffs and turns golden, the aroma shifting from fishy to something warm and toasted. My kitchen smells like a sushi restaurant had a love affair with an Italian pizzeria, and I'm here for it.
Why This Works as a Crowd Pleaser
Sushi bake sits in this beautiful middle ground where people who are intimidated by raw fish feel included, and sushi purists still get something delicious. It's forgiving—if you prefer less spice, dial back the Sriracha; if you want more umami, add unagi sauce. It's also visually impressive without demanding you master a single rolling technique, which means you can focus on what actually matters: making something that tastes incredible and feels intentional.
Variations That Changed My Life
I've made this with everything from cooked shrimp to canned tuna, and honestly, they're all delicious in slightly different ways. Shrimp makes it lighter and sweeter; tuna gives you a deeper, more savory result. One winter I added a drizzle of unagi sauce before baking, and it crossed over from weeknight dinner into something I'd order at a restaurant. The pickled ginger, when stirred into a little mayo on the side, becomes its own condiment—sharp and gingery, cutting through the richness with elegance.
Make It Yours
The best part about deconstructed food is that it invites you to rethink what belongs on your plate. Add avocado if you want creaminess; skip it if you're watching ripeness timings. Cucumber adds freshness; nori strips add that seaweed bitterness you either crave or don't. This isn't a dish that demands perfection; it asks you to cook it and make small choices that feel right to you.
- Keep nori separate until serving so it stays crispy and doesn't get soggy from the bake.
- Leftovers reheat beautifully in a 170°C oven for about 10 minutes, though the cheese won't recrisp quite the same way.
- If you're cooking for someone with a shellfish allergy, skip the crab sticks and double the salmon for the same beautiful result.
Save This dish has become my answer to "what should I cook?" when I want to feel accomplished but not stressed. It's the kind of food that brings people together without making you invisible in the kitchen.
Recipe Q&A
- → What type of rice is best for this dish?
Sushi rice is ideal as it becomes tender and slightly sticky, providing the perfect base for the layers.
- → Can I substitute imitation crab sticks?
Yes, you can replace imitation crab with cooked shrimp or canned tuna depending on preference.
- → How do I make the creamy sauce?
Mix softened cream cheese with mayonnaise, Sriracha, and soy sauce until smooth and well combined.
- → What toppings add the best flavor and texture?
Shredded mozzarella, toasted sesame seeds, scallions, and nori strips create a melty, crunchy, and fresh contrast.
- → Can this dish be prepared ahead of time?
Yes, you can assemble it earlier and bake just before serving to maintain freshness and texture.