Creamy Salmon Sushi Bake (Printable)

Luscious salmon and sushi rice layered with creamy sauce and melted cheese in a comforting bake.

# What You'll 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 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 - Set the oven temperature to 400°F (200°C).
02 - Rinse sushi rice under cold water until clear. Combine with 2 ½ cups water in a saucepan. Bring to 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 the seasoning into the cooked rice.
04 - Evenly spread the seasoned rice in a greased 9x13-inch (23x33 cm) baking dish.
05 - Combine flaked salmon, shredded imitation crab (if using), cream cheese, mayonnaise, Sriracha, and soy sauce in a bowl. Mix until smooth and well incorporated.
06 - Evenly spread the seafood mixture over the rice layer.
07 - Sprinkle shredded mozzarella cheese evenly over the seafood layer.
08 - Place the baking dish in the oven and bake for 20 to 25 minutes until cheese is golden and bubbling.
09 - Remove from oven and garnish with toasted sesame seeds, scallions, and nori strips. Serve warm with optional avocado, cucumber, and pickled ginger.

# Expert Advice:

01 -
  • It tastes like sushi but bakes in one dish, no rolling or shaping required.
  • The creamy salmon mixture gets this rich, almost addictive tang from the Kewpie mayo and Sriracha.
  • Leftovers reheat beautifully and actually taste better the next day once the flavors settle.
02 -
  • If you add the vinegar mixture to cold rice, it won't absorb properly and tastes flat.
  • Softening the cream cheese completely is non-negotiable, otherwise you'll have weird chunks in the salmon layer.
  • Don't overbake or the edges dry out and the cheese turns rubbery instead of gooey.
03 -
  • Use day-old sushi rice if you have it, it spreads more easily and doesn't clump.
  • Toast the nori strips lightly over a flame or in a dry pan for 10 seconds to bring back the crunch if they've gone soft.
  • Add a thin layer of furikake seasoning between the rice and salmon for an extra umami punch.
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