Creamy Salmon Sushi Bake (Printable)

Tender salmon and sushi rice layered with creamy sauce and melted mozzarella cheese, baked golden.

# 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 1/2 cups water
05 - 3 tbsp rice vinegar
06 - 1 tbsp sugar
07 - 1 tsp salt

→ Creamy Sauce

08 - 1/2 cup cream cheese, softened
09 - 1/2 cup mayonnaise (preferably Japanese Kewpie)
10 - 2 tbsp Sriracha or chili sauce (adjust to taste)
11 - 1 tbsp soy sauce

→ Toppings

12 - 1 1/2 cups shredded mozzarella cheese
13 - 1 tbsp toasted sesame seeds
14 - 2 scallion stalks, finely sliced
15 - 1 sheet nori, cut into small strips or nori snack packs for serving
16 - Optional: sliced avocado, cucumber, pickled ginger

# Directions:

01 - Heat oven to 400°F.
02 - Rinse sushi rice under cold water until water runs clear. Combine rice with 2 1/2 cups water in a saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
03 - In a small bowl, stir together rice vinegar, sugar, and salt. Gently fold the mixture into the cooked rice. Evenly spread the rice in a greased 9x13-inch baking dish.
04 - In a mixing bowl, combine the flaked salmon, imitation crab (if using), softened cream cheese, mayonnaise, Sriracha, and soy sauce. Stir until smooth and well incorporated.
05 - Spread the seafood mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese over the top.
06 - Place the baking dish in the oven and bake for 20 to 25 minutes, or until the cheese is melted, golden, and bubbly.
07 - Remove from oven and garnish with toasted sesame seeds, scallions, and nori strips. Serve warm with optional avocado, cucumber, and pickled ginger.

# Expert Tips:

01 -
  • It tastes like high-end sushi without the rolling, the precision, or the tiny knife skills required.
  • The creamy, cheesy top layer is pure comfort—sushi meets casserole in the most unexpected way.
  • You can have a hot, restaurant-quality dinner on the table in under an hour, which means weeknight wins.
02 -
  • Don't skip rinsing the sushi rice—it's the difference between rice that's light and fluffy versus rice that turns into a starchy cement.
  • The cream cheese needs to be softened at room temperature before mixing, or you'll end up with lumpy streaks instead of a smooth, creamy sauce.
03 -
  • Use a rice paddle or wooden spoon when folding the seasoning into the rice—metal can bruise the grains and make them break apart.
  • Block-style mozzarella shredded at home melts into a silky layer; pre-shredded cheese from a bag tends to be chalky and separates as it bakes.
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