Save I discovered this dish by accident one Friday night when I had leftover sushi rice and a craving for something warm and comforting. Instead of rolling traditional nigiri, I thought: what if I just layered everything into a baking dish and let the oven do the work? The result was so creamy, so deeply satisfying, and honestly so much easier than wrestling with nori and a bamboo mat. My roommate came home to the smell of melted cheese and toasted sesame, and within minutes, we were both at the kitchen counter scraping the dish clean.
I made this for a dinner party last spring, nervous that something this casual and deconstructed wouldn't feel fancy enough for the occasion. But when people started scooping it onto nori sheets like they were at a sushi bar, something shifted—everyone relaxed, conversations got louder, and somehow the meal felt more special because it was so approachable. That's when I realized this dish had its own kind of elegance, the kind that doesn't try too hard.
Ingredients
- Sushi rice: Rinse it properly until the water runs clear; this removes excess starch and prevents the final dish from turning gluey.
- Salmon fillet: Pre-cook and flake it, or use leftover salmon—this saves time and lets you control the texture.
- Cream cheese and mayonnaise: Use quality versions if you can; Japanese Kewpie mayo has a slight sweetness that changes everything.
- Sriracha: Start with less than you think you need; you can always add heat, but you can't take it back.
- Mozzarella cheese: This might seem un-Japanese, but it melts into a golden blanket that holds everything together.
- Nori sheets: Serve them on the side so people can scoop and wrap as they eat; it keeps the texture crispy.
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) so it's waiting when you need it.
- Cook the rice properly:
- Rinse the sushi rice under cold running water, stirring gently, until the water runs clear—this takes patience but it matters. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low for exactly 15 minutes. Remove from heat, keep covered, and let it steam for 10 minutes untouched.
- Season the rice:
- In a small bowl, mix rice vinegar, sugar, and salt together until dissolved. Fold this gently into the hot rice using a spatula, using a cutting motion rather than stirring so you don't mash the grains. Spread the seasoned rice evenly into your greased 9x13-inch baking dish, pressing gently so it's compact but not crushed.
- Build the creamy layer:
- In a mixing bowl, combine flaked salmon, shredded crab sticks if using, softened cream cheese, mayonnaise, Sriracha, and soy sauce. Mix until the whole thing is creamy and the salmon is evenly distributed; it should look rich and slightly glossy.
- Layer and top:
- Spread the salmon mixture evenly over the rice layer in an even blanket. Sprinkle mozzarella cheese over the top, covering everything so it will brown evenly.
- Bake until golden:
- Bake for 20 to 25 minutes until the cheese is bubbling at the edges and golden brown on top. You'll know it's ready when the aroma fills your kitchen and you can't wait another second.
- Finish with life:
- Remove from the oven and immediately scatter toasted sesame seeds across the top, then add fresh scallions and nori strips. The heat will slightly wilt the scallions, releasing their sharp green flavor into the creamy dish.
Save The moment that made this dish stick with me happened when my eight-year-old nephew asked why we don't always eat sushi this way. I realized that sometimes the best cooking moments aren't about impressing people with technique—they're about removing barriers so everyone at the table can just enjoy the food and each other. This bake does exactly that.
Why This Fusion Works
Sushi culture has always been about freshness and balance, but it doesn't have to mean raw fish and raw vegetables. When you bake everything together, the salmon becomes silky, the rice stays fluffy, and the cheese adds a richness that somehow feels natural alongside the umami of soy and the heat of Sriracha. It's fusion that feels intentional rather than forced, respecting both traditions while creating something genuinely new.
Customizing Your Bake
This recipe is flexible enough to adapt to what you have on hand or what you're craving that particular day. I've made it with shrimp when salmon was too expensive, with canned tuna when I needed something shelf-stable, and once with smoked salmon when I wanted to experiment with deeper flavors. Each version held together beautifully and tasted completely different, which is the mark of a really well-designed dish.
Serving and Storing
Serve the bake straight from the oven while the cheese is still bubbling and the nori strips are crispy. The moment it cools, the textures start to shift, and part of the appeal is that contrast between warm, creamy middle and crispy-edged cheese. Leftovers keep for three days in the refrigerator and actually reheat beautifully in a low oven, though I find myself eating it cold straight from the dish at midnight more often than not.
- Cut into squares and serve with extra nori sheets on the side so people can make their own little wraps.
- A squeeze of fresh lime or a drizzle of unagi sauce on individual portions takes it from delicious to memorable.
- Pair it with a light salad or miso soup to balance the richness of the cheese and mayo.
Save This dish taught me that cooking doesn't always mean following rules—sometimes it means asking what if and trusting your instincts. Make it, share it, and watch what happens when easy food becomes memorable food.
Recipe FAQs
- → What type of rice is best for this dish?
Sushi rice works best due to its sticky texture, which helps bind the layers and absorb the flavors evenly.
- → Can I substitute the salmon with other seafood?
Yes, cooked shrimp or canned tuna can replace salmon for a different but equally delicious result.
- → How spicy is the sauce in this dish?
The sauce includes Sriracha for a mild to medium heat, which can be adjusted to taste or omitted for less spice.
- → What are suitable garnishes to complement the bake?
Toasted sesame seeds, sliced scallions, and nori strips add extra flavor and texture to the final dish.
- → Is this dish suitable for sharing?
Absolutely, baked in a 9x13-inch dish, it yields six servings, ideal for gatherings or family meals.