Save to Pinterest I stumbled onto sushi bake during a potluck where someone brought a pan that disappeared in minutes. The creamy, cheesy top crackled under the broiler, and everyone hovered around with nori sheets, scooping straight from the dish. I went home that night determined to crack the formula, and after a few tries, this version became my go-to whenever I want all the joy of sushi without the rolling fuss.
The first time I served this at a small gathering, I watched my friend tear a sheet of nori in half, pile it high with the warm salmon mixture, and close her eyes as she took a bite. She looked at me and said it tasted like her favorite spicy salmon roll but felt like a hug. That moment sold me on this dish forever.
Ingredients
- Skinless salmon fillet: I always bake or poach mine gently so it stays moist, then flake it with a fork while its still warm for the creamiest texture.
- Imitation crab sticks: These add a sweet, briny note that balances the richness, though you can skip them if youre keeping it simple.
- Sushi rice: Rinsing until the water runs clear is non-negotiable, it removes excess starch and prevents gummy rice.
- Rice vinegar, sugar, and salt: This trio seasons the rice with that unmistakable sushi tang, so dont skip folding it in gently.
- Cream cheese: Let it soften on the counter for an hour, cold cream cheese will clump and refuse to blend smoothly.
- Mayonnaise: Japanese Kewpie has a richer, slightly sweeter flavor that makes the sauce sing, but any mayo works in a pinch.
- Sriracha or chili sauce: Start with less if youre heat-shy, you can always drizzle more on top after baking.
- Soy sauce: Just a tablespoon deepens the umami without overpowering the seafood.
- Mozzarella cheese: It melts beautifully and gets those golden, bubbly edges that everyone fights over.
- Toasted sesame seeds: Toast them in a dry pan for a minute until fragrant, it makes all the difference.
- Scallions and nori: Fresh scallions add a bright bite, and nori strips make every scoop feel like a mini hand roll.
Instructions
- Prep the oven and rice:
- Preheat your oven to 200 degrees C, and rinse your sushi rice under cold water until it runs clear, then cook it with the water in a covered saucepan. Once its done, let it steam off the heat for ten minutes so every grain is tender and separate.
- Season the rice:
- Mix your rice vinegar, sugar, and salt in a small bowl until the sugar dissolves, then gently fold it into the warm rice with a spatula. Press the seasoned rice into a greased baking dish in an even layer, this is your sturdy, flavorful base.
- Make the creamy salmon mixture:
- In a mixing bowl, combine your flaked salmon, shredded crab, softened cream cheese, mayonnaise, Sriracha, and soy sauce, stirring until its luscious and creamy. Spread this mixture evenly over your rice layer, making sure it reaches the edges.
- Top and bake:
- Sprinkle the shredded mozzarella over the salmon mixture, then slide the dish into the oven for 20 to 25 minutes. Youre watching for a golden, bubbly top that crackles slightly at the edges.
- Garnish and serve:
- Pull the dish from the oven, scatter toasted sesame seeds, scallions, and nori strips over the top, then serve warm with nori sheets for scooping. If you have avocado, cucumber, or pickled ginger on hand, set them out for everyone to customize their bite.
Save to Pinterest One evening I made this for my partner after a long week, and we sat on the couch with a pan between us, tearing nori and laughing at how messy our bites were. It wasnt fancy, but it felt special, like we were sharing something we invented together even though the recipe was mine all along.
Swaps and Variations
If salmon isnt your thing, cooked shrimp or canned tuna work beautifully, just drain the tuna well and flake it finely. For a spicier kick, add a thin drizzle of unagi sauce or teriyaki before baking, it caramelizes slightly and adds a sweet-savory depth. You can also swap mozzarella for a mix of mozzarella and cheddar if you want a sharper, more golden crust.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the rice will firm up a bit. Reheat individual portions in the microwave for about a minute, or warm the whole dish in a 180 degree C oven for ten minutes until the cheese melts again. The nori will get chewy if stored on top, so add fresh strips right before serving.
Serving Suggestions
This dish shines at potlucks or casual dinners where everyone can dig in family-style. Set out small bowls of sliced avocado, cucumber ribbons, and pickled ginger so guests can build their perfect scoop. A cold Japanese lager or a crisp white wine pairs wonderfully, though iced green tea keeps it light and refreshing.
- Offer nori snack packs if you dont want to cut full sheets, theyre the perfect size for scooping.
- A drizzle of spicy mayo or eel sauce on top right before serving adds an extra layer of flavor.
- If youre feeding kids, dial back the Sriracha and let them add their own heat at the table.
Save to Pinterest Every time I pull this from the oven, the smell alone gathers everyone in the kitchen, and I love watching their faces light up when they take that first warm, creamy bite. Its the kind of recipe that turns a regular weeknight into something worth remembering.
Common Recipe Questions
- → What type of rice is best for this dish?
Short-grain sushi rice is ideal, as it becomes sticky when cooked, helping to hold the layers together.
- → Can I substitute the seafood used?
Yes, cooked shrimp or canned tuna can be used in place of salmon for different flavors or dietary needs.
- → How can I adjust the spice level?
Control the heat by adjusting the amount of Sriracha or chili sauce in the creamy mixture to suit your taste.
- → What are good garnishes to complement the baked dish?
Toasted sesame seeds, scallions, nori strips, and optional fresh avocado or pickled ginger enhance flavor and texture.
- → Is there a recommended baking temperature and time?
Bake at 200°C (400°F) for 20–25 minutes until the cheese is bubbly and golden for the best result.
- → Can this dish be prepared in advance?
Yes, you can assemble it ahead of time and bake just before serving to enjoy a fresh, hot meal.