Save I stumbled onto sushi bake during a potluck winter when I wanted something warm but still sushi-flavored. The idea of baking rice and salmon together sounded odd until I pulled the bubbling dish from the oven and saw golden cheese stretching over tender flakes of fish. My friends tore into it with nori sheets like chips, and by the end of the night the pan was scraped clean. It's been my go-to ever since when I crave sushi but want something comforting and shareable.
The first time I made this for my sister, she stood at the counter with a piece of nori in one hand and kept scooping straight from the dish. She said it tasted like the inside of a spicy salmon roll but better because of the melted cheese. I remember the kitchen smelling like toasted sesame and warm rice, and how we ended up eating dinner standing up because we couldn't wait to sit down.
Ingredients
- Skinless salmon fillet: I bake or pan-sear mine until just cooked, then flake it gently so you get tender chunks instead of mush.
- Imitation crab sticks: These add a sweet briny flavor and extra texture, but you can skip them if you want pure salmon.
- Sushi rice: Short-grain rice is essential because it holds together and soaks up the vinegar seasoning perfectly.
- Rice vinegar, sugar, and salt: This classic sushi rice seasoning gives you that tangy-sweet backdrop that makes every bite feel authentic.
- Cream cheese: Soften it completely so it blends smoothly into the sauce without lumps.
- Mayonnaise: Japanese Kewpie mayo is richer and slightly sweeter, but any good mayo works in a pinch.
- Sriracha or chili sauce: Start with less if you're heat-shy; you can always drizzle more on top after baking.
- Soy sauce: Just a tablespoon adds umami depth without making the dish too salty.
- Mozzarella cheese: It melts beautifully and gets golden and bubbly, giving you that irresistible cheese pull.
- Toasted sesame seeds: I toast mine in a dry pan for a minute until fragrant; it makes a huge difference.
- Scallions: Slice them thin and sprinkle right before serving so they stay bright and crisp.
- Nori: Cut a sheet into strips or use snack packs; they're your edible spoons and add that seaweed flavor.
- Optional toppings: Sliced avocado, cucumber, and pickled ginger make it feel like a full sushi spread.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) so it's hot and ready when you need it. Grease your baking dish lightly to prevent sticking.
- Cook the rice:
- Rinse the sushi rice under cold water until the water runs clear, then combine it with water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes, then let it steam off the heat for 10 minutes.
- Season the rice:
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold it into the warm rice using a spatula. Spread the seasoned rice evenly across the bottom of your greased baking dish.
- Make the creamy salmon mixture:
- In a mixing bowl, combine flaked salmon, shredded imitation crab if using, softened cream cheese, mayonnaise, Sriracha, and soy sauce. Stir until everything is creamy and well blended.
- Assemble the bake:
- Spread the salmon mixture evenly over the rice layer, then top with shredded mozzarella cheese. Make sure the cheese covers the surface so it melts into a golden blanket.
- Bake until bubbly:
- Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is golden and bubbling around the edges. The smell will fill your kitchen and make everyone impatient.
- Garnish and serve:
- Remove from the oven and immediately sprinkle toasted sesame seeds, sliced scallions, and nori strips on top. Serve warm with extra nori sheets for scooping, and set out avocado, cucumber, and pickled ginger if you like.
Save One evening I brought this to a small gathering and someone said it tasted like comfort food disguised as sushi. We sat around the table with nori in hand, laughing and scooping straight from the pan. That's when I realized this dish isn't just dinner, it's an experience that brings people together.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days. I reheat portions in the oven at 180°C (350°F) for about ten minutes so the cheese gets melty again, though the microwave works if you're in a hurry. The rice may firm up when cold, but warming it brings back most of the original texture.
Swaps and Variations
You can replace salmon with cooked shrimp, canned tuna, or even diced cooked chicken for a different protein. If you want more heat, add a layer of thinly sliced jalapeños under the cheese. For a richer finish, drizzle unagi sauce or teriyaki over the top before baking.
Serving Suggestions
I like to set out small bowls of soy sauce, extra Sriracha, and pickled ginger so everyone can customize their bites. A simple cucumber salad or miso soup on the side rounds out the meal. The nori sheets are essential; they turn each scoop into a handheld bite that feels interactive and fun.
- Serve with crisp nori sheets or nori snack packs for scooping.
- Pair with a light cucumber and sesame salad for crunch.
- Offer extra Sriracha and soy sauce on the side for those who want more kick.
Save This dish has become my answer whenever I want sushi vibes without the fuss, and it never fails to disappear fast. I hope it becomes a favorite in your kitchen too.
Kitchen Tips & Answers
- → Can I substitute the salmon with other seafood?
Yes, cooked shrimp or canned tuna work well as alternatives, maintaining the creamy texture and flavor balance.
- → What type of rice is best for this dish?
Sushi rice is recommended for its sticky texture, which holds the layers together effectively.
- → How spicy is the sauce, and can it be adjusted?
The sauce includes Sriracha, providing mild heat, but the amount can be reduced or omitted to suit personal preferences.
- → What is the purpose of the toasted sesame seeds?
They add a subtle nutty flavor and a delicate crunch that complements the creamy salmon layers.
- → Can this dish be prepared ahead of time?
Yes, you can assemble it earlier and refrigerate before baking. Bake just before serving for best melty texture.