Creamy Salmon Sushi Bake

The first time I heard about sushi bake, I was skeptical—sushi is meant to be rolled, right? But one rainy Saturday, curiosity won, and I tossed flaked salmon into a dish with creamy sauce and rice. The smell that filled my kitchen as the cheese bubbled golden in the oven was nothing like traditional sushi, yet somehow it felt just as comforting. My family devoured it straight from the pan, scooping bites with nori like chips and dip. That evening, this casserole became our new favorite way to enjoy sushi flavors without the fuss of rolling.

I remember making this for a game night with friends who had never tried sushi bake before. They hesitated at first, unsure about the concept, but after one bite with a crispy nori sheet, they were hooked. We sat around the table, laughing and scooping straight from the dish, and it felt less like dinner and more like an experience. That night taught me that sometimes the best recipes are the ones that bring people together in unexpected ways.

Ingredients

• Skinless salmon fillet: Use fresh or leftover cooked salmon, the flakes should be tender and moist, not dry.
• Imitation crab sticks: These add a sweet, delicate flavor and extra texture, but you can skip them if you prefer pure salmon.
• Sushi rice: Short-grain rice is essential for that sticky, slightly sweet base that holds everything together.
• Rice vinegar, sugar, and salt: This trio seasons the rice and gives it that authentic sushi taste.
• Cream cheese: Softened cream cheese makes the sauce luxuriously smooth and rich.
• Mayonnaise: Japanese Kewpie mayo is creamier and slightly tangy, it makes a noticeable difference.
• Sriracha or chili sauce: Adjust the heat to your liking, I usually go generous because I love the kick.
• Soy sauce: Just a splash adds umami depth without overpowering the creamy elements.
• Mozzarella cheese: It melts beautifully and creates that golden, bubbly top layer everyone fights over.
• Toasted sesame seeds: They add a nutty crunch and make the dish look polished.
• Scallions: Freshly sliced green onions bring brightness and a mild bite.
• Nori: Cut into strips or use snack packs, nori is essential for scooping and adds that oceanic flavor.
• Optional toppings: Avocado, cucumber, and pickled ginger make it feel like a complete sushi platter.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) and grease a 9x13-inch baking dish. This ensures everything bakes evenly and doesnt stick.

Cook the Rice:

Rinse sushi rice under cold water until it runs clear, then cook it with water in a covered saucepan. Let it steam off the heat for 10 minutes so every grain is perfectly tender.

Season the Rice:

Mix rice vinegar, sugar, and salt in a small bowl, then gently fold it into the warm rice. Spread this seasoned rice in an even layer in your prepared dish.

Make the Creamy Salmon Mix:

Combine flaked salmon, shredded crab, cream cheese, mayo, Sriracha, and soy sauce in a bowl. Stir until everything is creamy and well blended, the mixture should be luscious and spreadable.

Assemble and Top:

Spread the salmon mixture evenly over the rice, then sprinkle shredded mozzarella on top. The cheese will melt into a golden, bubbly crust.

Bake:

Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is golden and bubbling at the edges. The smell will drive you crazy.

Garnish and Serve:

Sprinkle toasted sesame seeds, scallions, and nori strips over the top. Serve warm with nori sheets for scooping, and add avocado, cucumber, or pickled ginger if you like.

Save

One evening, I made this for my mom, who always loved sushi but found rolling intimidating. She took a bite, paused, and said it tasted like comfort and adventure at the same time. We sat together scooping bites with nori, laughing about how something so simple could feel so special. That moment reminded me that food is never just about the recipe, its about the memories we create around the table.

How to Store and Reheat

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave or warm the whole dish in a low oven until heated through. The rice may firm up a bit when cold, but it softens again with gentle heat. I like to add a fresh sprinkle of scallions and sesame seeds after reheating to bring back that just-baked feel.

Make It Your Own

This recipe is forgiving and loves improvisation. Swap salmon for cooked shrimp, canned tuna, or even a mix of seafood if thats what you have on hand. If you want more heat, stir in extra Sriracha or drizzle spicy mayo on top before serving. For a richer finish, add a swirl of unagi sauce or teriyaki before baking. Ive even tried adding diced mango for a sweet twist, and it was surprisingly delicious.

Serving Suggestions

This sushi bake shines as the star of a casual dinner or potluck. Serve it with crisp nori sheets, sliced cucumber, and pickled ginger on the side so everyone can build their own bites. A light miso soup or seaweed salad makes a great companion. I also love pairing it with iced green tea or a cold beer on warm evenings.

• Set out small bowls of soy sauce and extra Sriracha for dipping.
• Offer sliced avocado and edamame as fresh, colorful sides.
• Let guests customize their portions with different toppings and nori styles.

Save

Every time I pull this dish from the oven, I feel that same thrill I felt the first time—golden cheese, warm rice, and the promise of flavors that feel both familiar and exciting. Its a recipe that turns an ordinary night into something worth remembering.

Kitchen Q&A

→ Can I substitute the salmon with other seafood?

Yes, cooked shrimp or canned tuna can be used as alternative seafood options without compromising flavor.

→ How do I ensure the sushi rice is properly cooked?

Rinse the sushi rice under cold water until clear, then simmer covered for 15 minutes and let it steam off heat for 10 minutes for perfect texture.

→ What can I add for extra flavor before baking?

A drizzle of unagi or teriyaki sauce adds a sweet, savory boost when added just before baking.

→ Are sesame seeds necessary for the topping?

They add a nutty crunch and subtle aroma but can be omitted or replaced according to preference.

→ Is it possible to prepare this dish in advance?

Yes, assemble the layers ahead, refrigerate, and bake shortly before serving to keep flavors fresh.