Creamy Salmon Sushi Bake (Printable)

Baked salmon with sushi rice, creamy sauce, and golden cheese topping. Simple and flavorful dish.

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

→ Creamy Sauce

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

→ Toppings

12 - 1 1/2 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 use nori snack packs
16 - Optional: sliced avocado, cucumber, pickled ginger

# How to Make It:

01 - Preheat the oven to 400°F (200°C).
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 heat for 15 minutes. Remove from heat and let steam for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl. Fold gently into cooked rice. Spread rice evenly in a greased 9x13 inch baking dish.
04 - In a bowl, combine flaked salmon, imitation crab (if using), cream cheese, mayonnaise, Sriracha, and soy sauce. Stir until smooth and well combined.
05 - Evenly spread the seafood mixture over the rice layer. Sprinkle shredded mozzarella cheese on top.
06 - Bake for 20 to 25 minutes until cheese is golden and bubbly.
07 - Top with toasted sesame seeds, scallions, and nori strips. Serve warm, optionally with avocado, cucumber, and pickled ginger.

# Expert Tips:

01 -
  • It tastes like fancy sushi night but comes together faster than takeout delivery.
  • One baking dish means minimal cleanup, which somehow makes the whole meal taste better.
  • The contrast of creamy salmon against sticky rice with that golden cheese crust is genuinely addictive.
02 -
  • Don't skip rinsing the sushi rice; old starch turns the whole dish pasty and defeats the purpose of a sushi-inspired meal.
  • The rice needs to cool slightly before you layer the salmon mixture on top, or the cream cheese will separate and turn greasy instead of creamy.
  • Cheese quality matters more than you'd think; cheap mozzarella produces a thin, rubbery layer while good cheese creates that melty, cohesive blanket.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds right before garnishing; the difference between fresh-toasted and pre-toasted seeds is night and day in terms of flavor.
  • If the salmon mixture seems too thick, thin it slightly with a teaspoon of water; it should spread evenly without tearing the rice layer underneath.
  • Make the creamy salmon mixture the day before and store it covered in the refrigerator; assembly on baking day takes five minutes and reduces stress.
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