Creamy Salmon Sushi Bake (Printable Version)

Tender salmon with creamy sauce and cheese baked over seasoned sushi rice, garnished with scallions and nori.

# 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
16 - Optional: sliced avocado, cucumber, pickled ginger

# How To Make It:

01 - Preheat the oven to 400°F (200°C).
02 - Rinse sushi rice under cold water until clear. In a saucepan, combine rice and water, 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. Fold seasoning gently into cooked rice and spread evenly in a greased 9x13-inch baking dish.
04 - In a bowl, combine flaked salmon, imitation crab (if using), cream cheese, mayonnaise, Sriracha, and soy sauce. Stir until creamy and well blended.
05 - Spread the seafood mixture evenly over the rice layer and top with shredded mozzarella cheese.
06 - Bake uncovered for 20 to 25 minutes until the cheese is golden and bubbling.
07 - Sprinkle toasted sesame seeds, scallions, and nori strips over the top. Serve warm, optionally with sliced avocado, cucumber, and pickled ginger.

# Expert Advice:

01 -
  • You get all the sushi flavors without the fiddly rolling—just layer, bake, and done.
  • It actually tastes even better than regular sushi rolls because the creamy sauce soaks into every grain of rice.
  • One pan, minimal dishes, and it feeds a crowd without making you spend two hours in the kitchen.
02 -
  • Don't bake it longer than 25 minutes or the bottom rice layer can dry out—timing is everything here.
  • The creamy sauce needs cream cheese that's already soft or it won't blend smoothly; take it out of the fridge 15 minutes before mixing.
03 -
  • Prepare everything in advance and refrigerate the assembled dish; bake it straight from the fridge, just add five extra minutes to the baking time.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top—the aroma and flavor punch are worth that tiny extra step.
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