Save I stumbled onto sushi bake on a rainy Thursday when I had leftover salmon and zero patience for rolling individual pieces. The idea of layering everything into one warm, bubbly casserole felt almost rebellious, like breaking sushi rules in the best possible way. My kitchen smelled like toasted sesame and melted cheese within minutes, and I knew I'd found something special. When I pulled it from the oven, golden and crackling at the edges, I scooped a bite with a sheet of nori and understood why this dish has taken over potlucks everywhere. It's sushi without the fuss, and somehow even more comforting.
The first time I made this for friends, I served it straight from the oven with a pile of nori sheets and watched everyone scoop their own portions like they were kids again. Someone said it tasted like a warm hug disguised as dinner, and I haven't found a better description since. We sat around the table, laughing and double-dipping into the dish, and it became the kind of meal people texted me about weeks later. There's something about sharing food you can build yourself, bite by bite, that turns a simple recipe into a memory.
Ingredients
- Skinless salmon fillet: Flaky and mild, it becomes the heart of the dish. I like to bake or pan-sear mine with a little salt before shredding.
- Imitation crab sticks: They add a sweet, briny note and stretch the seafood without much effort. Totally optional, but they make it feel more indulgent.
- Sushi rice: The sticky, slightly sweet base that holds everything together. Rinse it well or it'll turn gummy.
- Rice vinegar, sugar, and salt: This trio seasons the rice and gives it that unmistakable sushi flavor. Don't skip it.
- Cream cheese: Softened so it melts right into the salmon mixture, creating that luscious, creamy texture.
- Mayonnaise: Japanese Kewpie if you can find it, because it's richer and slightly tangy in a way regular mayo isn't.
- Sriracha or chili sauce: Adjust to your heat tolerance, but a little kick makes the whole thing come alive.
- Soy sauce: Just a tablespoon for depth and that umami backbone.
- Shredded mozzarella cheese: It melts beautifully and gets those crispy, golden edges that everyone fights over.
- Toasted sesame seeds: Nutty and crunchy, they add the final touch of texture.
- Scallions: Freshness and color, plus a mild onion bite that balances the richness.
- Nori sheets: Essential for scooping, they turn each bite into a little hand-held moment.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) so it's ready when you are. Grease your baking dish lightly to prevent sticking.
- Cook the rice:
- Rinse the sushi rice until the water runs clear, then simmer it gently with the lid on until tender and fluffy. Let it steam off the heat for 10 minutes so every grain is perfect.
- Season the rice:
- Mix rice vinegar, sugar, and salt in a small bowl, then fold it into the warm rice with a gentle hand. Press the rice evenly into your greased baking dish, creating a firm, even layer.
- Make the creamy salmon mixture:
- Combine flaked salmon, shredded crab, cream cheese, mayo, Sriracha, and soy sauce in a bowl. Stir until it's smooth and creamy, with no lumps of cream cheese left.
- Assemble the layers:
- Spread the salmon mixture over the rice in an even blanket, then sprinkle the mozzarella generously on top. This is where the magic starts.
- Bake until golden:
- Slide it into the oven for 20 to 25 minutes, watching for that bubbling, golden cheese top. The edges should be slightly crisp and the center hot all the way through.
- Garnish and serve:
- Sprinkle with sesame seeds, scallions, and nori strips while it's still warm. Serve with extra nori sheets for scooping, and add avocado or pickled ginger if you like.
Save One evening, I made this for my sister who claimed she didn't like cooked salmon. She took one scoop with a nori sheet, paused, then went back for seconds without saying a word. By the end of the night, she'd asked me to text her the recipe, and now she makes it for her own friends. Sometimes the best compliment is just watching someone go quiet while they eat, then come back for more.
Serving Suggestions
I like to set out a little platter with sliced cucumber, avocado, and pickled ginger so everyone can build their bites the way they want. Some people drizzle unagi sauce on top, others add extra Sriracha, and a few just eat it straight with a fork. There's no wrong way to enjoy it, and that's part of the charm.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat surprisingly well in the oven or even the microwave. The rice might lose a little of its fluffiness, but the flavors deepen overnight, and the creamy layer stays rich. I've even eaten it cold straight from the fridge with a sheet of nori, and it still hits the spot.
Variations and Swaps
You can swap the salmon for cooked shrimp, canned tuna, or even a mix of both if you want to use up what you have. I've made a spicy tuna version with canned tuna and extra Sriracha that was just as addictive. If you're not into imitation crab, leave it out or add diced cucumber for crunch instead.
- Try adding a layer of furikake seasoning between the rice and salmon for extra umami.
- Use a mix of mozzarella and cheddar if you want a sharper, more complex cheese flavor.
- For a lighter version, substitute Greek yogurt for half the mayo and reduce the cream cheese.
Save This dish has become my go-to when I want something that feels special without the stress, and every time I make it, someone asks for the recipe. I hope it becomes one of those easy, crowd-pleasing favorites in your kitchen too.
Recipe FAQs
- → Can I use a different type of seafood?
Yes, cooked shrimp or canned tuna can be substituted for salmon to vary the flavors.
- → How should I prepare the sushi rice?
Rinse the sushi rice until water runs clear, boil with water, then simmer covered for 15 minutes. Let steam for 10 minutes before mixing with vinegar, sugar, and salt.
- → Is it necessary to use imitation crab sticks?
Imitation crab sticks are optional and can be omitted or included based on preference.
- → What cheese works best for the topping?
Shredded mozzarella melts beautifully and creates a golden, bubbly top layer.
- → Can I add extra flavor before baking?
Drizzling unagi or teriyaki sauce before baking enhances the savory depth of the dish.
- → How should I serve the dish?
Serve warm, garnished with toasted sesame seeds, scallions, and nori strips. Optional sides include avocado, cucumber, and pickled ginger.