Pin it My neighbor brought this to a potluck last spring, and I watched everyone hover around the dish with nori sheets in hand, scooping straight from the pan. The creamy salmon layer had this golden, bubbly top that crackled when you broke through it. I asked for the recipe on the spot. She laughed and said it was her lazy sushi night invention. I made it the following week and understood why it disappeared so fast.
I served this at a small dinner party in June, and my friend who claims she doesn't like cooked salmon went back for thirds. She kept folding little bites into nori like tiny tacos, dipping them in extra Sriracha. The whole pan was gone before dessert. That night, it stopped being just a casserole and became my go-to when I want to impress without the stress.
Ingredients
- Skinless salmon fillet: I use fresh when I can, but leftover grilled or even poached salmon works perfectly here. Flake it gently so you get some texture, not mush.
- Imitation crab sticks: These add a sweet, briny note that reminds me of California rolls. Shred them by hand for the best texture.
- Sushi rice: Short-grain rice is key. It holds together and soaks up the seasoning without getting sticky or dry.
- Rice vinegar, sugar, and salt: This trio turns plain rice into proper sushi rice. Don't skip the sugar, it balances everything.
- Cream cheese: Let it sit on the counter for 20 minutes before mixing. Cold cream cheese clumps and never blends smoothly.
- Kewpie mayonnaise: The slight sweetness and richer texture make a difference. Regular mayo works, but Kewpie is worth hunting down.
- Sriracha: Start with less if you're cautious. You can always drizzle more on top after baking.
- Mozzarella cheese: It melts into this gorgeous golden blanket. I've tried cheddar once, it was too sharp and weird.
- Toasted sesame seeds and scallions: These add the final pop of flavor and color. Toast the seeds in a dry pan for 2 minutes, it wakes them up.
- Nori sheets: Essential for scooping. I keep the snack packs around because they're pre-cut and crispy.
Instructions
- Preheat and prep:
- Turn your oven to 200°C (400°F) and grease a 9x13-inch baking dish lightly with butter or oil. This prevents sticking and makes cleanup easier.
- Cook the rice:
- Rinse the sushi rice under cold water until it runs clear, this removes excess starch. Combine rice and water in a saucepan, bring to a boil, then cover tightly and simmer on low for 15 minutes. Let it steam off the heat for 10 minutes without lifting the lid.
- Season the rice:
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this into the warm rice using a spatula, don't stir or it'll get gummy. Press the rice evenly into your greased baking dish.
- Make the creamy salmon layer:
- In a mixing bowl, combine flaked salmon, shredded crab sticks, softened cream cheese, mayonnaise, Sriracha, and soy sauce. Mix until everything is creamy and no lumps remain.
- Assemble and top:
- Spread the salmon mixture evenly over the rice layer, reaching all the edges. Sprinkle shredded mozzarella cheese generously on top.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is bubbly and golden brown in spots. The edges will crisp up slightly.
- Garnish and serve:
- Scatter toasted sesame seeds, sliced scallions, and nori strips over the top while it's still hot. Serve warm with nori sheets for scooping, and offer avocado, cucumber, or pickled ginger on the side.
Pin it The first time I reheated leftovers, I wrapped a scoop in nori and ate it standing at the counter at midnight. The rice had absorbed even more of the creamy sauce, and the flavors had deepened overnight. It felt like a secret little reward, better than the original dinner. That's when I started making extra on purpose.
Flavor Variations
You can swap the salmon for cooked shrimp, canned tuna, or even a mix of both. I've also drizzled unagi sauce over the top before baking, and it added this sweet, smoky depth that made everyone ask what the secret ingredient was. If you want it spicier, mix a little more Sriracha into the sauce or sprinkle chili flakes on top halfway through baking.
Serving Suggestions
This works beautifully as a main dish for casual dinners or potlucks. Set out nori sheets, sliced cucumber, avocado, and pickled ginger so people can build their own bites. I've also served it with a simple seaweed salad on the side and a cold glass of white wine. It's interactive, fun, and everyone gets exactly what they want.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave for about a minute, or warm the whole dish covered in foil at 180°C (350°F) for 15 minutes. The rice stays tender and the creamy layer doesn't separate. I actually prefer it the next day once everything has melded together.
- Let it cool completely before covering to avoid condensation that makes the rice soggy.
- If the top loses its crispness, pop it under the broiler for 2 minutes before serving.
- Freeze individual portions wrapped tightly in plastic and foil for up to a month.
Pin it This dish has become my answer to the question, what should I bring. It travels well, looks impressive, and tastes like you put in way more effort than you actually did. Every time I make it, someone asks for the recipe, and I'm always happy to share.
Recipe FAQ
- → What type of rice is best for this dish?
Sushi rice is ideal as it becomes sticky when cooked, helping the layers hold together well.
- → Can I use other seafood instead of salmon?
Yes, cooked shrimp or canned tuna can be excellent alternatives to fresh salmon for this bake.
- → How do I achieve the creamy texture in the sauce?
The combination of cream cheese, mayonnaise, and a touch of Sriracha creates a rich, smooth sauce that binds the seafood.
- → What toppings enhance the final dish?
Shredded mozzarella cheese browns nicely in the oven, while toasted sesame seeds, scallions, and nori strips add flavor and texture contrast.
- → Is it possible to customize the spiciness level?
Absolutely! Adjust the amount of Sriracha chili sauce to make the creamy blend milder or spicier according to taste.
- → How should this dish be served?
Serve warm, optionally accompanied by sliced avocado, cucumber, or pickled ginger for fresh, crunchy accents.