Pin It The first time I made a sushi bake, I was trying to recreate the magic of a restaurant favorite without the precision required for hand rolls. What started as laziness became one of my most-requested dishes—turns out, deconstructing sushi into a bubbling casserole somehow makes it even better. The creamy salmon layer mingles with seasoned rice, and when that golden cheese hits the oven, your kitchen smells like the best sushi bar fusion imaginable.
I remember serving this at a casual dinner party where my friend Sarah was hesitant about seafood dishes. She took one bite and immediately asked for seconds, then thirds. Watching someone's skepticism melt into genuine joy over a casserole taught me that sometimes the most impressive meals are the ones that don't try too hard.
Ingredients
- Salmon fillet (400 g, cooked and flaked): Use fresh or even canned salmon if that's what you have—the creaminess masks any difference, and honestly, canned is more convenient.
- Imitation crab sticks (120 g, shredded): Optional, but they add sweetness and texture that plays beautifully against the salmon's richness.
- Sushi rice (2 cups uncooked): This is the foundation—rinse it thoroughly until the water runs clear to remove excess starch and get that proper texture.
- Water (2½ cups) and rice seasoning (vinegar, sugar, salt): The vinegar is what makes sushi rice taste like sushi rice, so don't skip it even if you're in a hurry.
- Cream cheese (120 g, softened) and mayonnaise (120 g): Use Kewpie if you can find it—that slight sweetness is worth the hunt, but regular mayo works fine too.
- Sriracha or chili sauce (2 tbsp): This is your backbone of heat and flavor; adjust based on whether your guests like things spicy or mild.
- Soy sauce (1 tbsp): The salt anchor that ties everything together.
- Mozzarella cheese (150 g, shredded): This gets golden and bubbly, creating a crust that somehow feels both indulgent and necessary.
- Toasted sesame seeds, scallions, and nori strips: These finishing touches are what make people realize they're eating sushi, not just creamy rice casserole.
Instructions
- Start your rice right:
- Rinse the sushi rice under cold running water, stirring gently with your fingers until the water runs clear—this removes the starch that would otherwise make it gluey. Combine with fresh water in a saucepan, bring to a boil, then cover and let it simmer low for 15 minutes until the water is absorbed.
- Season while it's warm:
- While the rice is still steaming, mix your vinegar, sugar, and salt in a small bowl, then fold it gently into the rice—the warmth helps the seasoning distribute evenly and gives you that signature sushi flavor.
- Build your base:
- Spread the seasoned rice evenly into your greased 9x13-inch baking dish, pressing gently so it's compact but not dense. This becomes the foundation that holds everything together.
- Make the creamy 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 well incorporated and creamy. Don't be shy—this layer is supposed to be luscious.
- Layer and top:
- Spread the salmon mixture evenly over your rice layer, making sure to cover it completely, then top with shredded mozzarella. The cheese will melt into a golden, bubbly blanket.
- Bake until golden:
- Place in a preheated 200°C (400°F) oven for 20–25 minutes, watching until the cheese is melted and just starting to brown at the edges. The bubbling around the perimeter is your signal it's ready.
- Finish with flair:
- Let it cool for just a minute, then garnish with toasted sesame seeds, fresh sliced scallions, and nori strips. Serve warm with optional avocado, cucumber, or pickled ginger on the side.
Pin It There's something almost magical about pulling this dish from the oven and watching people's faces light up when they realize it's sushi reimagined. It became the recipe I turn to when I want to impress without the stress of precision, and somehow that ease translates into something that tastes even more generous than it should.
Why This Works as Comfort Food
The genius of a sushi bake is that it strips away the intimidation of traditional sushi-making while keeping everything you love about the flavors. Rice, seafood, that creamy richness, and the briny umami of soy sauce—all of it comes together in a way that feels both familiar and special. There's no rolling technique to master, no raw fish anxiety, just a casserole that tastes like you spent hours perfecting it when really you just layered things and let the oven do the work.
The Flavor Balance Explained
What makes this recipe sing is the interplay between heat, creaminess, and umami. The Sriracha brings a gentle kick that doesn't overwhelm, while the soy sauce anchors everything with salt and depth. The cream cheese and mayo create a luxurious base that mellows the spice and makes the salmon taste richer than it might on its own, and the mozzarella adds a savory element that feels unexpected in a sushi context but somehow completely right. It's like every layer is there for a reason, and none of them compete—they harmonize.
Making It Your Own
This recipe is forgiving enough to adapt based on what you have or what you're craving. I've made it with cooked shrimp when salmon was too pricey, and it was just as delicious. A drizzle of unagi sauce or teriyaki before baking adds depth, and fresh avocado or cucumber slices on the side brighten everything up. The nori strips aren't just decoration—they're your eating utensil, your edible spoon for scooping into the creamy layers below.
- Serve with extra soy sauce mixed with a drop of Sriracha for dipping if your guests want to control the heat level.
- Leftovers reheat beautifully—just warm gently in a low oven so the cheese doesn't toughen.
- Make this a day ahead up to the baking step, then pop it in the oven when guests arrive so it's warm and golden when you serve.
Pin It This casserole is proof that some of the best meals come from happy accidents and a willingness to bend tradition. It's become my go-to recipe for feeding people I care about—easy enough that I'm not stressed, impressive enough that they feel celebrated.
Recipe FAQs
- → Can I substitute salmon with other seafood?
Yes, cooked shrimp or canned tuna can be used as alternatives for salmon to vary the flavor while maintaining the dish's texture.
- → How is the rice prepared for this dish?
Sushi rice is rinsed, boiled, then steamed before mixing with rice vinegar, sugar, and salt, creating a flavorful base layer.
- → What gives the creamy sauce its flavor?
The creamy sauce blends cream cheese, mayonnaise, Sriracha, and soy sauce, delivering a rich and mildly spicy note.
- → How can I enhance the flavor before baking?
Drizzling unagi or teriyaki sauce over the seafood mixture adds a sweet and savory depth to the casserole before baking.
- → Are there any recommended garnishes?
Toasted sesame seeds, scallions, and nori strips are ideal garnishes that add crunch and umami, enhancing each serving.
- → Is this dish suitable for pescatarians?
Yes, it features seafood and vegetarian-friendly ingredients, making it appropriate for pescatarian diets.