Save One Friday night, my roommate came home with leftover sushi rice and a craving for something warm and comforting. Instead of the usual sushi rolls, we wondered what would happen if we layered everything like a casserole—and this creamy salmon bake was born. It's become the dish I make when I want sushi flavors but without the rolling precision, and honestly, it tastes even better shared straight from the baking dish with people gathered around the kitchen.
I remember bringing this to a potluck where someone's grandmother tried it and said it tasted like what she wished sushi dinner parties could be. She went back for thirds and asked for the recipe, which made me realize this dish somehow bridges two completely different food traditions in a way that just works.
Ingredients
- Salmon fillet (400 g flaked): Use fresh salmon cooked gently beforehand, or buy pre-cooked salmon from the deli counter if you're short on time—either way, flake it with a fork just before mixing so the pieces stay tender.
- Imitation crab sticks (120 g shredded): This is optional but adds a classic sushi texture; if you skip it, the salmon becomes the star and the dish tastes even more luxurious.
- Sushi rice (2 cups uncooked): This specific rice matters—it's starchy and sticky, which helps everything bind together in the casserole instead of turning mushy.
- Water (2½ cups) and rice vinegar (3 tbsp): The water cooks the rice to perfection, and the vinegar is what makes it taste authentically sushi-like—don't skip it or use regular vinegar as a substitute.
- Sugar (1 tbsp) and salt (1 tsp): These balance the acidity of the vinegar and season the entire rice base evenly.
- Cream cheese (120 g softened) and mayonnaise (120 g): Softening the cream cheese first prevents lumps; Kewpie mayo is creamier and slightly sweeter than regular brands, which makes a noticeable difference in texture.
- Sriracha or chili sauce (2 tbsp): This brings heat and depth—adjust based on how spicy your crowd likes it, or go milder with just 1 tbsp if serving families with kids.
- Soy sauce (1 tbsp): Use good quality soy sauce here since it's a small amount and flavors everything; low-sodium works too if you prefer less salt.
- Mozzarella cheese (150 g shredded): The golden melted top is what makes this feel special—use freshly shredded cheese from a block, not pre-shredded in a bag, for better melting.
- Sesame seeds (1 tbsp toasted): Toast them yourself in a dry pan for about two minutes until fragrant—it's a small step that doubles the flavor impact.
- Scallions (2 stalks) and nori (1 sheet): These go on top and add brightness and that unmistakable sushi vibe; the nori also becomes a built-in scoop for eating straight from the dish.
Instructions
- Get your oven and rice ready:
- Preheat the oven to 200°C (400°F). Rinse the sushi rice under cold running water, stirring gently with your fingers, until the water runs completely clear—this removes excess starch so the rice stays separate and fluffy rather than gluey.
- Cook the rice slowly:
- Combine rinsed rice and 2½ cups water in a saucepan, bring to a boil, then immediately cover and reduce heat to low. Let it simmer quietly for 15 minutes without lifting the lid, then remove from heat and let it steam covered for another 10 minutes—this resting time is essential for perfect texture.
- Season the rice:
- Mix the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Gently fold this mixture into the warm rice using a spatula, cutting down and turning the rice rather than stirring, so you don't crush the grains.
- Layer the foundation:
- Spread the seasoned sushi rice evenly into a greased 9x13-inch baking dish, using the back of a spatula to smooth it into an even layer—this becomes the sturdy base that holds everything together.
- Mix and spread the creamy salmon:
- In a bowl, combine the flaked salmon, shredded imitation crab if using, softened cream cheese, mayonnaise, Sriracha, and soy sauce. Stir until creamy and completely mixed—you're looking for a spreadable consistency that holds together, not chunky or separated. Spread this mixture evenly over the rice layer.
- Top with cheese:
- Sprinkle the shredded mozzarella evenly across the salmon mixture, using your fingers to make sure there are no bare patches—the cheese needs to cover everything to create that golden, bubbly top.
- Bake until golden:
- Bake for 20 to 25 minutes, watching near the end until the cheese is melted and just turning golden brown. You want the edges to bubble slightly and the top to have a little color, but not dark or crispy.
- Finish with fresh toppings:
- Remove from the oven and immediately garnish with toasted sesame seeds, sliced scallions, and strips of nori. The heat will release the fragrance of the nori and make everything smell incredible.
Save The moment when someone pulls this straight from the oven and the kitchen fills with that combination of melted cheese, toasted sesame, and briny nori—that's when it stops being just dinner and becomes an experience. I've watched people who said they didn't even like fusion food completely lose themselves in this bake.
Why This Works as Comfort Food
There's something about deconstructing sushi into a casserole that makes it feel both elegant and approachable. The rice stays perfectly seasoned underneath, the creamy salmon layer is rich without being heavy, and the cheese melts into little pockets of gold that make every bite feel special. It's the kind of dish that feels like you spent hours in the kitchen, but you're back to normal life in under an hour.
Make It Your Own
This recipe is flexible enough to adapt to what you have on hand or what your crowd enjoys. Shrimp works beautifully if you prefer it over salmon, or mix both for extra seafood richness. Canned tuna is honestly underrated here and makes the dish more budget-friendly without sacrificing flavor. You can also play with the heat level—some nights I add an extra tablespoon of Sriracha, and other times I dial it back to almost nothing for younger guests.
Serving and Storage Tips
Serve this warm straight from the baking dish for maximum impact, and let people tear off pieces of nori and use them to scoop. Leftovers keep well in the fridge for three days, and reheating in a 180°C oven for about 10 minutes brings back the melted cheese texture without drying anything out. You can also freeze unbaked portions in smaller dishes for nights when you want something impressive but have zero energy to cook.
- For extra umami depth, drizzle a little unagi sauce or teriyaki over the top just before baking.
- If someone at your table loves avocado, set sliced pieces on the side so they can add their own—it prevents them from browning during baking.
- Nori sheets work better than nori powder for this because they give you something to actually scoop with, turning eating into an interactive, hands-on experience.
Save This bake has become my answer to "what should we cook?" on nights when I want something that feels special but doesn't require sushi-rolling patience. Every time I make it, someone asks for the recipe, which is how you know you've found something worth keeping in rotation.
Recipe FAQs
- → Can I substitute imitation crab sticks?
Yes, you can omit the crab or replace it with cooked shrimp or canned tuna for variation.
- → What kind of cheese is used for the topping?
Shredded mozzarella melts beautifully for a golden, bubbly finish on top.
- → How is the sushi rice prepared for this dish?
Rice is rinsed until clear, cooked with water, then seasoned with rice vinegar, sugar, and salt before layering.
- → Can I adjust the spiciness of the creamy sauce?
Absolutely. The level of Sriracha or chili sauce can be tailored to suit your preferred heat level.
- → Are there any gluten considerations?
Check soy sauce and imitation crab labels for gluten content, and opt for gluten-free versions if necessary.
- → What garnishes enhance the final dish?
Toasted sesame seeds, finely sliced scallions, and nori strips add texture and flavor contrast.