Save There's something wonderfully unpretentious about a sushi bake—it's what happens when you love sushi but decide the rolling pin can stay in the drawer. I stumbled onto this during a weeknight when friends texted last-minute asking if they could drop by, and I needed something impressive but not complicated. The moment that creamy salmon mixture hit the warm sushi rice and the cheese started bubbling in the oven, I realized I'd accidentally created something better than the original. Now it's the dish people ask me to make again and again, and I've perfected it through happy accidents and kitchen shortcuts.
I made this for my partner's birthday dinner last spring, and watching their face when they realized it was sushi without the fuss was everything. They went back for seconds before everyone else had finished their first helping, and that's when I knew this recipe had staying power. It became our go-to for potlucks and casual entertaining because it arrives at the table still warm, looks like you spent hours on it, and somehow always disappears.
Ingredients
- Salmon fillet (400 g), cooked and flaked: The star that makes this feel luxurious—I buy it already cooked to save time, but roasting your own gives deeper flavor if you have an extra fifteen minutes.
- Imitation crab sticks (120 g), shredded: This is optional, but it adds a traditional sushi vibe and a touch of sweetness that balances the heat from the sriracha.
- Sushi rice (2 cups uncooked): The base everything rests on—rinsing it really matters because it removes starch and keeps each grain distinct rather than mushy.
- Rice vinegar (3 tbsp), sugar (1 tbsp), salt (1 tsp): This trio is the quiet magic that makes plain rice taste like proper sushi rice; don't skip it or rush folding it in.
- Cream cheese (120 g) and mayonnaise (120 g): Kewpie mayo if you can find it—it's sweeter and richer than regular mayo, and it genuinely changes the creamy layer's depth.
- Sriracha or chili sauce (2 tbsp): The heat that keeps this from feeling heavy; adjust based on who you're feeding and how bold you want to go.
- Soy sauce (1 tbsp): Just enough umami to tie everything together without making it salty.
- Mozzarella cheese (150 g), shredded: The golden, bubbling top—use whole milk mozzarella if possible because it melts smoother than low-moisture varieties.
- Toasted sesame seeds, scallions, nori strips: These are what transform the finished bake from casserole into something that tastes like intentional sushi; don't skip them even though they're last-minute.
Instructions
- Get your oven ready and rinse the rice foundation:
- Preheat to 200°C (400°F) while you rinse sushi rice under cold running water, stirring gently until the water runs clear—this takes about two minutes but makes a noticeable difference in texture. Don't skip this step; the starch is what makes rice clumpy instead of light.
- Cook the rice with intention:
- Combine rinsed rice and water in a saucepan, bring to a boil, then cover and lower heat to a gentle simmer for exactly 15 minutes. Remove from heat, keep the lid on, and let it steam for another 10 minutes—this resting period finishes the cooking gently.
- Season the rice while it's warm:
- Whisk rice vinegar, sugar, and salt together in a small bowl, then gently fold this mixture into the warm rice using a wooden spoon or spatula—folding rather than stirring prevents the grains from breaking. Spread this seasoned rice evenly into your greased 9x13-inch baking dish and press it down into a single, even layer.
- Make the creamy salmon mixture:
- In a mixing bowl, combine your flaked salmon, shredded crab (if using), softened cream cheese, mayonnaise, sriracha, and soy sauce, stirring until everything is creamy and the ingredients are evenly distributed with no cream cheese lumps hiding. Taste a tiny spoonful and adjust the heat with more or less sriracha if needed.
- Layer and top:
- Spread the salmon mixture in an even layer over your rice base, then cover the top completely with shredded mozzarella cheese. The cheese doesn't just add richness—it seals in the steam and creates that golden, slightly crispy top.
- Bake until golden and bubbly:
- Slide into the oven for 20 to 25 minutes, checking around the 20-minute mark—you're looking for cheese that's melted, bubbling at the edges, and turning golden brown in patches. The edges will be slightly more browned than the center, which is perfect.
- Finish with the flavors that matter:
- Remove from the oven and immediately scatter toasted sesame seeds, sliced scallions, and nori strips over the top while the cheese is still warm and slightly sticky—the heat helps everything stay in place. Let it cool for just two minutes before serving so nothing slides around but everything is still warm enough to matter.
Save What turned this into a regular recipe for me was realizing it's endlessly forgiving—I've made it with leftover roasted salmon, with shrimp instead of crab, with less sriracha for people who don't love heat, and it always comes out tasting like home. There's something about serving a dish that looks like you spent a lot of effort when you actually spent maybe thirty minutes that shifts how people experience sharing a meal.
Why This Tastes Like Sushi Without the Fuss
The genius of a sushi bake is that it hits every note of what makes sushi craveable—the vinegared rice, the fresh seafood, the umami depth, the cool crunch of nori—but it lets you build it all in one dish without the precision that rolling requires. You get that same satisfaction of layers and textures, but instead of worrying about your seaweed tearing or your roll being too tight, you're just spreading and sprinkling. It's sushi energy without the performance.
Making It Your Own
This recipe is genuinely a starting point, not a strict formula. I've added a drizzle of unagi sauce right before baking for extra depth, swapped in cooked shrimp when salmon was out of my budget, and even experimented with a lighter layer using Greek yogurt mixed with the mayo for guests watching their fat intake. The creamy sauce is where you get to experiment—less sriracha for milder heat, a splash of soy sauce for more savory punch, a touch of wasabi if you want something with real kick.
Some people in my life prefer eating it with nori sheets for scooping, almost like a deconstructed hand roll, while others use a fork like a casserole—both ways work perfectly. You could add thin slices of avocado or cucumber on top right before serving if you want freshness and crunch, or layer in some pickled ginger before the cheese if you like that palate-cleansing zing.
Storage and Leftovers
Leftovers keep in the refrigerator for three days in an airtight container, and reheating is simple—just cover loosely with foil and warm in a 160°C oven for about 10 minutes so the rice doesn't dry out. Cold salmon bake straight from the fridge is actually surprisingly good if you like it at room temperature, with the cheese setting into a denser texture that makes it easier to cut and serve. I've found this is the kind of dish that genuinely tastes fine even when it's not hot, which makes it brilliant for lunch boxes or quick dinners.
- The nori and sesame seeds stay crispier if you add them just before serving rather than stirring them in while it's hot.
- If you're making this ahead, prepare everything through the cheese layer, cover it, and refrigerate—then just pop it in the oven when you're ready to bake and serve.
- Leftover creamy salmon mixture that didn't make it into the bake is excellent mixed with crackers or spread on cucumber rounds for snacking the next day.
Save This dish has become my answer to so many dinner dilemmas—when I want to impress without stress, when friends are coming over and I need something that feels special but practical, when I'm tired but don't want to serve something that feels like giving up. It's turned sushi cravings into something achievable on a regular Tuesday night.
Recipe Questions & Answers
- → Can I substitute the imitation crab sticks?
Yes, you can replace imitation crab sticks with cooked shrimp or canned tuna for a different seafood twist.
- → What type of cheese works best for topping?
Shredded mozzarella cheese melts beautifully and browns nicely, giving a creamy and bubbly top layer.
- → How do I prepare the sushi rice layer?
Rinse the sushi rice until water runs clear, cook with water, then season gently with rice vinegar, sugar, and salt before spreading it evenly.
- → Is it possible to add extra flavor to the dish?
Adding a drizzle of unagi or teriyaki sauce before baking enhances the flavor with sweet and savory notes.
- → What garnishes complement this baked dish?
Toasted sesame seeds, finely sliced scallions, and nori strips add texture and visual appeal while enhancing the overall flavor.