Creamy Salmon Sushi Bake (Printable view)

Tender salmon and creamy sauce layered with sushi rice, topped with melted mozzarella cheese.

# What You 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 stalks scallions, finely sliced
15 - 1 sheet nori, cut into small strips or nori snack packs for serving
16 - Optional: sliced avocado, cucumber, pickled ginger

# How To Make:

01 - Preheat 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 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold into cooked rice, then spread evenly in a greased 9x13-inch baking dish.
04 - In a bowl, combine flaked salmon, imitation crab (if used), cream cheese, mayonnaise, Sriracha, and soy sauce. Mix until creamy and well blended.
05 - Spread the seafood mixture evenly over the rice layer and top with shredded mozzarella cheese.
06 - Bake for 20 to 25 minutes until the cheese is golden and bubbly.
07 - Sprinkle toasted sesame seeds, scallions, and nori strips on top. Serve warm, optionally accompanied by sliced avocado, cucumber, and pickled ginger.

# Expert Advice:

01 -
  • All the flavors of a sushi roll without any rolling, just layer and bake.
  • That creamy, spicy sauce gets into every grain of rice and makes each bite ridiculously satisfying.
  • The golden cheese top adds a texture contrast you didn't know sushi needed.
  • Perfect for feeding a crowd or meal prepping because it reheats beautifully.
02 -
  • Don't skip rinsing the rice or it'll turn into a sticky, gummy mess instead of fluffy grains.
  • Make sure your cream cheese is fully softened before mixing, or you'll have clumps in your salmon layer.
  • Let the rice steam off the heat after cooking so it absorbs every last bit of moisture.
  • If the top browns too fast, tent it with foil for the last few minutes of baking.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, the flavor is so much deeper.
  • If you love spice, mix a little Sriracha into the mozzarella before sprinkling it on for fiery, cheesy bites.
  • Make the salmon mixture a few hours ahead and keep it in the fridge so assembly is lightning fast when you're ready to bake.
  • Use a broiler for the last 2 minutes if you want an extra crispy, caramelized cheese top.
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