Creamy Salmon Sushi Bake (Printable)

Luscious casserole with tender salmon, creamy sauce, and melted cheese topping.

# Ingredient List:

→ Seafood

01 - 14 oz skinless cooked salmon fillet, flaked
02 - 4 oz shredded imitation crab sticks (optional)

→ Rice

03 - 2 cups uncooked sushi rice
04 - 2 ½ cups water
05 - 3 tbsp rice vinegar
06 - 1 tbsp sugar
07 - 1 tsp salt

→ Creamy Sauce

08 - ½ cup softened cream cheese
09 - ½ cup mayonnaise (preferably Kewpie)
10 - 2 tbsp Sriracha or chili sauce
11 - 1 tbsp soy sauce

→ Toppings

12 - 1 ½ cups shredded mozzarella cheese
13 - 1 tbsp toasted sesame seeds
14 - 2 scallion stalks, finely sliced
15 - 1 nori sheet, cut into small strips
16 - Optional: sliced avocado, cucumber, pickled ginger

# Steps:

01 - Set oven temperature to 400°F.
02 - Rinse rice under cold water until clear. Combine rice and water in saucepan; bring to boil, cover, and simmer on low for 15 minutes. Remove from heat and let steam for 10 minutes.
03 - Mix rice vinegar, sugar, and salt. Gently fold seasoning into cooked rice. Spread rice evenly in a greased 9x13-inch baking dish.
04 - In a bowl, blend flaked salmon, imitation crab (if using), cream cheese, mayonnaise, Sriracha, and soy sauce until smooth and well combined.
05 - Spread seafood mixture evenly over rice layer. Sprinkle shredded mozzarella cheese on top.
06 - Bake for 20 to 25 minutes or until cheese is melted, golden, and bubbly.
07 - Top with toasted sesame seeds, sliced scallions, and nori strips. Serve warm. Optionally add avocado, cucumber, and pickled ginger.

# Tips from the Pros:

01 -
  • It tastes like restaurant sushi but requires no rolling skills or special knife work.
  • Everything comes together in under an hour, and most of that time is just the oven doing the work.
  • The creamy salmon filling is utterly indulgent without being heavy—it's the kind of comfort food that feels fancy.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my first attempt turned into a gluey disaster, and it completely changes the texture of the final dish.
  • The cream cheese must be softened before mixing, otherwise you'll have lumps throughout the creamy layer that won't meld properly.
  • If you're cooking the salmon yourself, slightly undercook it so it stays moist and tender when the casserole bakes—overcooked salmon turns dry and flaky.
03 -
  • Using Japanese Kewpie mayo instead of regular mayo elevates the entire dish with its subtle sweetness and richer texture—it's a small detail that makes a noticeable difference.
  • Toast your sesame seeds in a dry pan for 30 seconds right before serving so they release their nutty aroma and flavor at the last possible moment.
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