Creamy Salmon Sushi Bake (Print Version)

Flaked salmon combined with creamy sauce and melted cheese for a rich, comforting main dish.

# 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
11 - 1 tbsp soy sauce

→ Toppings

12 - 1 ½ cups shredded mozzarella cheese
13 - 1 tbsp toasted sesame seeds
14 - 2 scallions, finely sliced
15 - 1 sheet nori, cut into small strips
16 - Optional: sliced avocado, cucumber, pickled ginger

# How to Make It:

01 - Set the oven temperature to 400°F (200°C) and allow it to reach the desired heat.
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, then gently fold into the cooked rice. Spread the seasoned rice evenly in a greased 9x13-inch baking dish.
04 - In a mixing bowl, combine flaked salmon, imitation crab (if using), softened cream cheese, mayonnaise, Sriracha, and soy sauce. Stir until creamy and thoroughly blended.
05 - Evenly spread the seafood mixture over the rice layer, then top with shredded mozzarella cheese.
06 - Place the baking dish in the oven and bake for 20 to 25 minutes, or until the cheese is golden and bubbly.
07 - Sprinkle toasted sesame seeds, sliced scallions, and nori strips on top. Serve warm with optional avocado, cucumber, and pickled ginger.

# Additional Tips::

01 -
  • It delivers that creamy, savory sushi flavor in a fraction of the time it takes to roll individual pieces.
  • The golden cheese crust adds a comforting texture that feels both familiar and exciting.
  • Everyone can customize their scoop with nori, avocado, or pickled ginger, making it a fun interactive meal.
02 -
  • Rinsing the rice is the one step you cannot rush, sticky, gummy rice will ruin the whole texture.
  • Letting the cream cheese soften completely prevents lumps in your creamy sauce, cold cream cheese will never blend smoothly.
  • If your cheese starts to brown too fast, tent the dish with foil for the last few minutes and finish under the broiler for one minute to get that perfect golden crust.
03 -
  • Toast your sesame seeds in a dry pan over medium heat for about one minute, theyll release a nutty aroma that tells you theyre ready.
  • Press the rice firmly into the dish so it holds together when you scoop, loose rice will crumble and make serving messy.
  • If you want a crispier top, switch to broil for the last two minutes, but watch it closely so the cheese doesnt burn.
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