Creamy Salmon Sushi Bake (Print View)

Delicious baked salmon layered with creamy sauce and melted cheese for a comforting meal.

# Components:

→ 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 ½ cups water
05 - 3 tbsp rice vinegar
06 - 1 tbsp sugar
07 - 1 tsp salt

→ Creamy Sauce

08 - ½ cup cream cheese, softened
09 - ½ cup mayonnaise (preferably Japanese Kewpie)
10 - 2 tbsp Sriracha or chili sauce, adjust to taste
11 - 1 tbsp soy sauce

→ Toppings

12 - 1 ½ 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

# Directions:

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, then cover and simmer on low for 15 minutes. Remove from heat and let steam for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold the mixture into the cooked rice. Spread the rice evenly in a greased 9x13-inch baking dish.
04 - In a bowl, combine flaked salmon, shredded imitation crab if using, cream cheese, mayonnaise, Sriracha, and soy sauce. Mix until creamy and well incorporated.
05 - Spread the seafood mixture evenly over the rice layer then 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 with optional avocado, cucumber, and pickled ginger.

# Expert Advice:

01 -
  • It gives you all the flavor of sushi without the rolling stress or perfect knife skills.
  • The creamy, spicy sauce seeps into every bite, making each scoop ridiculously satisfying.
  • It feeds a crowd easily and actually tastes better when everyone digs in together.
  • Leftovers reheat beautifully, which almost never happens with seafood dishes.
02 -
  • Don't skip rinsing the rice, the first time I did, the bottom layer turned into a sticky, mushy mess.
  • Let the cream cheese soften completely before mixing, cold chunks won't blend and you'll end up with lumps.
  • Taste the seafood mixture before spreading it, you might want more Sriracha or a pinch of salt depending on your salmon.
  • If the top browns too fast, tent it loosely with foil for the last few minutes to avoid burning.
03 -
  • Drizzle a little unagi sauce or teriyaki over the top before baking for an extra layer of sweet, savory glaze.
  • Use a hot oven and don't overcrowd the pan, you want that cheese to get golden and slightly crispy at the edges.
  • Let it rest for five minutes after baking, it sets up just enough to scoop cleanly without falling apart.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, the fragrance is worth the extra step.
Return