Creamy Salmon Sushi Bake (Printable)

Tender salmon with creamy sauce and melted cheese baked to golden perfection in a flavorful casserole.

# 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 tablespoons rice vinegar
06 - 1 tablespoon sugar
07 - 1 teaspoon salt

→ Creamy Sauce

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

→ Toppings

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

# How to make it:

01 - Set the oven temperature to 400°F to prepare for baking.
02 - Rinse sushi rice under cold water until clear. Combine rice and water in a covered saucepan, bring to a boil, then simmer on low for 15 minutes. Remove from heat and let steam for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold seasoning into cooked rice and spread evenly in a greased 9x13-inch baking dish.
04 - Combine flaked salmon, imitation crab (if using), cream cheese, mayonnaise, Sriracha, and soy sauce in a bowl. Mix thoroughly until creamy and well blended.
05 - Evenly spread the seafood mixture over the rice layer in the baking dish. Top with shredded mozzarella cheese.
06 - Bake the assembled casserole for 20 to 25 minutes, until the cheese melts and turns golden brown.
07 - Sprinkle toasted sesame seeds, scallions, and nori strips on top. Serve warm with optional avocado, cucumber, and pickled ginger.

# Helpful Hints:

01 -
  • It tastes like fancy sushi night but takes half the focus and twice the comfort—no delicate rolling required.
  • The creamy, spiced salmon layer over vinegared rice creates this addictive flavor complexity that feels restaurant-quality but comes together in your kitchen.
  • One baking dish, minimal cleanup, and it feeds a crowd or gives you leftovers that somehow taste better the next day.
02 -
  • Don't oversalt the rice—the soy sauce in the salmon layer adds saltiness too, and you can always add more at the table but you can't take it out.
  • The salmon layer spreads easier if you let the cream cheese soften at room temperature for 15 minutes before mixing instead of trying to break up cold chunks.
  • That 10-minute steam time after cooking the rice is not optional; skipping it leaves you with mushy rice instead of fluffy grains that stay distinct.
03 -
  • Softening your cream cheese in advance makes the whole salmon mixture come together smoothly without lumps or hard streaks that refuse to blend.
  • Don't use low-moisture mozzarella—it browns faster and doesn't melt into that glossy, bubbly layer that makes this dish look restaurant-quality.
  • Taste your sriracha layer before baking; sauces concentrate slightly with heat, so go lighter than you think you want to avoid overpowering the delicate salmon.
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