Creamy Salmon Sushi Bake (Printable)

A rich, golden baked dish featuring flaked salmon, creamy sauce, and mozzarella cheese topping.

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

# How-To:

01 - Set oven temperature to 400°F.
02 - Rinse sushi rice under cold water until clear; combine with water in saucepan, bring to 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; fold gently into cooked rice. Evenly spread rice in a greased 9x13 inch baking dish.
04 - Combine flaked salmon, imitation crab (if used), cream cheese, mayonnaise, Sriracha, and soy sauce in a bowl; mix until smooth and creamy.
05 - Spread seafood mixture evenly over rice; sprinkle shredded mozzarella cheese on top.
06 - Bake for 20 to 25 minutes until cheese is golden and bubbly.
07 - Sprinkle toasted sesame seeds, scallions, and nori strips over the bake. Serve warm, optionally with sliced avocado, cucumber, and pickled ginger.

# Insider Tips:

01 -
  • It delivers authentic sushi flavors in a casual, no-fuss format that feels fancy but takes less than an hour.
  • The creamy salmon layer is so rich and satisfying that nobody suspects how simple it actually is to make.
  • You get that irresistible golden cheese crust on top while the rice stays tender underneath—pure comfort food logic.
02 -
  • Don't mix the rice seasoning into the rice while it's piping hot from the pot—let it cool for just a minute or two so the vinegar flavor actually infuses instead of evaporating away.
  • If your cream cheese is cold and lumpy when you mix it with the other ingredients, it won't spread smoothly and you'll end up with cream cheese chunks in your bake; always soften it at room temperature for 30 minutes first.
03 -
  • Room-temperature cream cheese is the difference between a smooth, luscious sauce and one with lumps—plan ahead and let it sit on the counter for 30 minutes before cooking.
  • Toasting your own sesame seeds instead of using pre-toasted ones completely changes the flavor; spend two minutes on this and people will ask what your secret ingredient is.
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