Creamy Salmon Sushi Bake (Printable)

Savory casserole with flaked salmon, creamy sauce, and melted cheese topped to perfection.

# 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:

01 - Preheat the oven to 400°F.
02 - Rinse sushi rice under cold water until water runs 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 covered for 10 minutes.
03 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold the mixture into the cooked rice. Spread rice evenly in a greased 9x13-inch baking dish.
04 - In a mixing bowl, combine flaked salmon, imitation crab (if using), cream cheese, mayonnaise, Sriracha, and soy sauce. Mix until creamy and well incorporated.
05 - Spread the seafood mixture evenly over the rice layer. Top with shredded mozzarella cheese.
06 - Bake for 20 to 25 minutes, until the cheese is golden and bubbly.
07 - Garnish with toasted sesame seeds, scallions, and nori strips. Serve warm, optionally with sliced avocado, cucumber, and pickled ginger.

# Expert Hints:

01 -
  • It tastes like fancy sushi but lets you skip the rolling frustration and just layer everything into a baking dish.
  • The creamy salmon and melted cheese combination hits differently than traditional sushi—richer, warmer, and somehow even more satisfying.
  • Six generous servings mean you can feed a small crowd or have leftovers that somehow taste even better the next day.
  • It's the rare recipe that impresses people without requiring you to pretend you're a professional chef.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my first attempt turned into a starchy, gluey mess that broke apart when serving.
  • The cream cheese needs to be softened before mixing, or you'll end up with lumps that won't spread evenly and will create pockets of unmelted dairy throughout the dish.
  • Mozzarella is the right cheese for this because it melts smoothly and browns beautifully; cheddar gets oily and other cheeses don't behave the same way.
03 -
  • Toast your sesame seeds in a dry pan for just a minute before sprinkling them on top—they taste exponentially better than raw, and that toasted aroma adds to the whole experience.
  • If your salmon is already cooked and cold, flake it gently and let it come to room temperature before mixing with the cream cheese so it incorporates more smoothly without clumping.
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