Pin It I discovered this dish completely by accident one weeknight when I was staring into the fridge wondering how to use up leftover sushi rice and a beautiful salmon fillet. Instead of rolling everything into tedious little cylinders, I threw it all into a baking dish with some cream cheese and let the oven do the heavy lifting. Twenty-five minutes later, my kitchen smelled like a sushi restaurant mixed with melted mozzarella, and I realized I'd accidentally created something better than the original.
The first time I made this for guests, I was nervous because someone asked if it was really sushi if it wasn't rolled. By the second bite, they stopped asking questions and just kept eating straight from the baking dish. That's when I knew this recipe had staying power.
Ingredients
- Salmon fillet: Use cooked salmon here—it stays tender and won't dry out in the oven like raw fish might.
- Sushi rice: Don't skip the vinegar seasoning; it's what makes this actually taste like sushi instead of a random casserole.
- Cream cheese and mayonnaise: Kewpie mayo really does make a difference, but regular mayo works fine if that's what you have.
- Sriracha: Start with less than you think you need; you can always add more heat, but you can't take it back.
- Mozzarella cheese: This gets golden and bubbly in a way that looks impressive but requires zero skill.
- Sesame seeds and scallions: These finish the dish with a crack and freshness that makes it feel intentional, not thrown together.
- Nori: Serve strips on the side so people can scoop and customize—it feels interactive and fun.
Instructions
- Get your rice ready:
- Rinse the sushi rice until the water runs clear, then cook it in a saucepan with measured water until fluffy. While it's still warm, fold in the rice vinegar mixture gently—you want the grains intact, not mushy.
- Spread the foundation:
- Press the seasoned rice evenly into your greased baking dish; this is your sturdy base that holds everything together.
- Mix the creamy layer:
- Combine the flaked salmon, imitation crab if using, cream cheese, mayo, Sriracha, and soy sauce in a bowl until it looks like a luxurious pink spread. Taste as you go and adjust the heat to your preference.
- Build and top:
- Spread that creamy mixture generously over the rice, then scatter mozzarella across the top like you're giving it a snowy blanket.
- Bake until golden:
- Pop it into a preheated 200°C oven for 20 to 25 minutes, watching until the cheese bubbles at the edges and turns golden brown—it smells incredible when it's done.
- Finish with intention:
- Sprinkle warm sesame seeds and fresh scallions over the top, add nori strips, and serve while everything is still warm and melty.
Pin It I made this for my mom one Sunday afternoon, and she asked if she could have the recipe to make for her book club. That felt like the ultimate validation—when someone wants to recreate something you've cooked, you know you're onto something real.
Why This Works as a Crowd Pleaser
There's something about a baked casserole that signals comfort and generosity, even when the flavors are adventurous and unexpected. People feel less intimidated walking up to a bubbling baking dish than they do approaching a platter of delicate sushi rolls, so they eat more and enjoy it without overthinking it. Plus, the creamy sauce acts as a buffer for anyone nervous about raw fish or sushi in general—this version feels approachable and indulgent at the same time.
The Science of Layering
The rice needs to be your foundation because it soaks up all those lovely creamy flavors while staying structurally sound underneath. If you tried to bake the sauce directly on a baking dish with no rice base, everything would slide around and you'd end up with something closer to seafood soup. The cheese on top acts as both a shield and a flavor amplifier—it browns and concentrates while protecting the delicate salmon and rice underneath from drying out.
Making It Your Own
The beauty of this dish is that it's genuinely forgiving and flexible, so don't be afraid to experiment once you understand the basic structure. I've made versions with cooked shrimp instead of salmon on nights when I forgot to pick up fish, and honestly, it was just as delicious. You can dial the heat up or down, swap in cream-based additions, or add vegetables if you're feeding people with different preferences.
- Drizzle unagi sauce over the top before baking for an umami boost that tastes like a sushi restaurant secret.
- Layer thin slices of avocado or cucumber on top after baking so they stay fresh and cool against the warm casserole.
- Use whatever leftover cooked seafood you have—this recipe is flexible enough to adapt to what's in your kitchen.
Pin It This recipe turned into a weeknight staple and an easy showstopper for entertaining, which is rare. Every time I make it, I'm grateful for that happy accident that started it all.
Recipe FAQs
- → Can I use fresh salmon instead of cooked salmon?
Yes, but ensure the salmon is fully cooked and flaked before layering. This helps blend flavors and maintain texture.
- → Is imitation crab necessary in this dish?
Imitation crab is optional and adds mild sweetness and texture. You can omit it or substitute with shrimp or canned tuna.
- → What type of rice is best for this dish?
Sushi rice is recommended as it becomes sticky when cooked, helping to hold layers together and absorb seasoning well.
- → How spicy is the creamy sauce?
The spiciness can be adjusted by varying Sriracha or chili sauce amounts, allowing a mild to medium heat according to preference.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the layers in advance, but bake just before serving to enjoy the melted cheese and fresh toppings.
- → What are good garnishes to serve with it?
Toasted sesame seeds, scallions, nori strips, and optional avocado, cucumber slices, or pickled ginger complement the dish well.