Creamy Salmon Sushi Bake (Printer View)

Golden baked salmon and rice layered with creamy sauce and melted mozzarella cheese.

# What you'll 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 or nori snack packs
16 - Optional: sliced avocado, cucumber, pickled ginger

# Method:

01 - Set oven temperature to 400°F (200°C).
02 - Rinse sushi rice under cold water until clear. Combine rice and water in saucepan, bring to boil. Cover, simmer on low for 15 minutes, then remove from heat and let steam for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in small bowl. Fold mixture gently into cooked rice. Spread rice evenly in a greased 9x13-inch baking dish.
04 - In mixing bowl, blend flaked salmon, shredded imitation crab (if using), cream cheese, mayonnaise, Sriracha, and soy sauce until creamy and well combined.
05 - Evenly spread the seafood mixture over the rice layer. Sprinkle shredded mozzarella cheese on top.
06 - Bake for 20 to 25 minutes or until cheese is melted, golden, and bubbly.
07 - Sprinkle toasted sesame seeds, sliced scallions, and nori strips over baked dish. Serve warm, optionally accompanied by sliced avocado, cucumber, and pickled ginger.

# Expert Advice:

01 -
  • You get all the flavors of sushi without any rolling or knife skills required.
  • The creamy sauce melts into the rice and makes every bite rich and satisfying.
  • It feeds a crowd easily and stays warm on the table while everyone goes back for seconds.
02 -
  • Don't skip rinsing the rice; the excess starch will make it gummy and the texture won't be right.
  • Let the cream cheese come to room temperature or it won't blend smoothly and you'll have clumps in your sauce.
  • Watch the cheese in the last few minutes of baking; ovens vary and you want golden bubbles, not burnt edges.
03 -
  • Toast your sesame seeds in a dry pan until they smell nutty; it takes one minute and transforms the flavor.
  • Use Kewpie mayo if you can find it; the richness and slight tang make the sauce taste more authentic.
  • Let the bake rest for five minutes after pulling it from the oven so the cheese sets slightly and scooping is easier.
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