Save I stumbled on this recipe during a potluck panic, needing something impressive but doable after work. The idea of baking sushi felt odd at first, but watching that cheese bubble and turn golden changed everything. My kitchen smelled like a mix of sesame oil and melted comfort. Friends arrived skeptical and left asking for the recipe. It's been my go-to ever since.
The first time I made this for my sister, she grabbed a nori sheet and scooped straight from the pan while it was still steaming. She burnt her tongue a little but kept going, laughing between bites. That's when I knew this dish had something special. It turns dinner into an experience, not just a meal. Now it's requested at every family gathering.
Ingredients
- Skinless salmon fillet: Poach or bake it gently so it stays moist and flakes easily without drying out.
- Imitation crab sticks: These add sweetness and texture, but you can skip them if you want pure salmon richness.
- Sushi rice: The short grain variety is essential for that sticky, cohesive base that holds everything together.
- Rice vinegar, sugar, and salt: This trio seasons the rice with that classic sushi tang and subtle sweetness.
- Cream cheese: Softened is key, it blends smoothly and gives the sauce a luscious, almost decadent body.
- Mayonnaise (preferably Japanese Kewpie): Kewpie has a richer, slightly sweeter flavor that makes a noticeable difference.
- Sriracha or chili sauce: Adjust this to your heat tolerance, it should warm you up without overwhelming the seafood.
- Soy sauce: Just a tablespoon adds umami depth and balances the creamy elements.
- Shredded mozzarella cheese: It melts beautifully and creates that irresistible golden crust on top.
- Toasted sesame seeds: A small detail that adds nuttiness and a pleasant crunch.
- Scallions: Fresh and sharp, they cut through the richness with bright, oniony bite.
- Nori sheet: Use it for scooping or crumble it on top for that unmistakable seaweed flavor.
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, this removes excess starch and keeps it from getting gummy. Combine with water, bring to a boil, then cover and simmer on low for 15 minutes before letting it steam off heat for 10 minutes.
- Season the Rice:
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Fold this gently into the warm rice, being careful not to mash the grains, then spread it evenly in your prepared dish.
- Make the Creamy Seafood Mixture:
- In a bowl, combine flaked salmon, shredded crab, softened cream cheese, mayonnaise, Sriracha, and soy sauce. Stir until everything is creamy and well blended, tasting as you go to adjust the spice.
- Assemble the Bake:
- Spread the seafood mixture evenly over the rice layer, smoothing it out with a spatula. Top with shredded mozzarella, making sure it covers the surface for even browning.
- Bake Until Golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is bubbly and turning golden brown in spots. The smell will tell you when it's ready.
- Garnish and Serve:
- Sprinkle toasted sesame seeds, scallions, and nori strips over the top while it's still hot. Serve warm with nori sheets for scooping, and add avocado, cucumber, or pickled ginger if you like.
Save One evening, I brought this to a friend's game night, and we ended up eating it straight from the pan with nori like chips. Everyone was quiet for a few minutes, just savoring, and then the questions started flooding in. It was one of those rare times when food becomes the whole conversation. That's when I realized this dish doesn't just feed people, it brings them together.
Variations You Can Try
Swap the salmon for cooked shrimp or even canned tuna if that's what you have on hand. I've also used leftover rotisserie chicken mixed with a bit of teriyaki sauce, and it worked surprisingly well. For a vegetarian version, try roasted mushrooms and crispy tofu with extra umami from miso paste. The base is forgiving, so don't be afraid to experiment based on what's in your fridge.
Serving Suggestions
This pairs beautifully with a simple cucumber salad dressed in rice vinegar and sesame oil. A light miso soup on the side makes it feel like a full Japanese-inspired meal. If you're hosting, set out little bowls of pickled ginger, wasabi, and extra soy sauce so people can customize their bites. It's also fantastic with a cold beer or a crisp white wine.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave, covered, for about a minute, or warm the whole dish in the oven at 180°C (350°F) until heated through. The rice might firm up a bit, but the creamy layer keeps everything moist. I've even eaten it cold the next day and still enjoyed it.
- Store any leftover nori separately so it stays crispy.
- If making ahead, assemble everything but the cheese, then add it right before baking.
- Freeze individual portions wrapped tightly for up to a month, thaw overnight in the fridge before reheating.
Save This dish taught me that comfort food doesn't have to be complicated or traditional. Sometimes the best recipes are the ones that break a few rules and make everyone smile. Enjoy every warm, creamy, cheesy bite.
Cooking Questions
- → What type of salmon is best for this dish?
Skinless, cooked salmon fillets work best, ensuring the fish is tender and easy to flake for even layering.
- → Can imitation crab be substituted or omitted?
Yes, imitation crab is optional and can be left out or replaced with cooked shrimp or canned tuna for variation.
- → How do you prepare the sushi rice for baking?
Rinse sushi rice until water runs clear, cook it with water, then fold in a mix of rice vinegar, sugar, and salt to give it a mild tangy flavor.
- → What alternatives exist for the creamy sauce?
The creamy sauce combines cream cheese and mayonnaise with Sriracha and soy sauce; you can adjust spice levels or swap mayonnaise for a lighter option if preferred.
- → How can I make the topping extra flavorful?
Adding a drizzle of unagi or teriyaki sauce before baking enhances the savory taste and adds a rich glaze to the cheese topping.
- → Is it necessary to use nori strips as garnish?
Nori strips add a subtle seaweed flavor and textural contrast but can be omitted or replaced with nori snack packs if desired.