Creamy Salmon Sushi Bake (Print)

A rich dish layered with salmon, creamy sauce, melted cheese, and bright toppings for easy serving.

# What you'll 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 1/2 cups water
05 - 3 tbsp rice vinegar
06 - 1 tbsp sugar
07 - 1 tsp salt

→ Creamy Sauce

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

→ Toppings

12 - 1 1/2 cups shredded mozzarella cheese
13 - 1 tbsp toasted sesame seeds
14 - 2 scallion stalks, thinly sliced
15 - 1 sheet nori, cut into strips or nori snack packs for serving
16 - Optional: sliced avocado, cucumber, pickled ginger

# How To Make It:

01 - Set the oven to 400°F.
02 - Rinse sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, cover and simmer on low for 15 minutes. Remove from heat and let steam for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this into the cooked rice, then spread evenly into a greased 9x13-inch baking dish.
04 - In a bowl, mix flaked salmon, imitation crab if used, cream cheese, mayonnaise, Sriracha, and soy sauce until smooth and well incorporated.
05 - Evenly spread the seafood mixture over the rice base. Sprinkle shredded mozzarella over the top.
06 - Bake for 20 to 25 minutes until cheese is golden and bubbling.
07 - Top with toasted sesame seeds, scallions, and nori strips. Serve warm, optionally accompanied by sliced avocado, cucumber, and pickled ginger.

# Expert Tips:

01 -
  • No rolling required—all the sushi flavors arrive with zero precision anxiety.
  • One dish that scales beautifully from a weeknight dinner for two to feeding a crowd.
  • The creamy, spicy salmon layer tastes indulgent but comes together in minutes.
  • Melted mozzarella on top makes it comfort food that still feels restaurant-worthy.
02 -
  • Don't skip the rice rinsing step—it's the difference between fluffy grains and a starchy paste.
  • If your cream cheese isn't soft when you start, your mixture will be lumpy; take 10 minutes to let it sit out.
  • The cheese doesn't need to be deeply browned; a light golden color means it's done, and the residual heat will continue to cook everything.
03 -
  • Use Kewpie mayo if you can find it; the difference is subtle but real, and your sauce becomes noticeably richer.
  • Toast your own sesame seeds in a dry pan for 2–3 minutes if you have time; it wakes up their flavor in a way store-bought sometimes can't.
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