Save I stumbled onto sushi bake during a weeknight when I had leftover salmon and zero energy for precision rolling. The idea of turning all those delicate sushi flavors into a casserole felt almost rebellious, but the smell that filled my kitchen—sesame, warm rice, and that hit of Sriracha—made me forget I was breaking tradition. My daughter wandered in, drawn by the bubbling cheese, and declared it better than any roll we'd ordered. Sometimes the best recipes are the ones you never planned to make.
The first time I brought this to a potluck, I watched people hesitate, unsure what to make of a casserole dish at a table full of hand rolls. Then someone scooped a spoonful onto a nori sheet, took a bite, and the room went quiet. Within minutes, the pan was empty and I was texting the recipe to three different people. It became my go-to whenever I wanted to impress without the pressure of perfection.
Ingredients
- Skinless salmon fillet: Cooked and flaked, this becomes the heart of the dish; I usually bake or pan-sear mine with a little salt, then let it cool before breaking it apart with a fork.
- Imitation crab sticks: These add a sweet, briny note and extra texture, though you can skip them if you want pure salmon flavor.
- Sushi rice: Short-grain rice is essential for that sticky, tender base; rinsing it well prevents gumminess and lets the grains shine.
- Rice vinegar, sugar, and salt: This trio seasons the rice with that unmistakable sushi tang; I fold it in gently so the grains stay fluffy.
- Cream cheese: Softened to room temperature, it blends smoothly into the sauce and adds a luscious richness.
- Mayonnaise: Japanese Kewpie is my favorite for its slight sweetness and creamy texture, but any good mayo works in a pinch.
- Sriracha or chili sauce: Adjust this to your heat preference; I like a bold kick, but you can start with less and taste as you go.
- Soy sauce: Just a tablespoon brings depth and umami without overpowering the delicate seafood.
- Shredded mozzarella cheese: It melts into a golden, bubbly crown that contrasts beautifully with the creamy layer below.
- Toasted sesame seeds: A quick toast in a dry pan releases their nutty aroma and adds a finishing crunch.
- Scallions: Fresh and bright, they cut through the richness and add a pop of color.
- Nori sheets: Essential for scooping; I like cutting them into small strips or using snack packs so everyone can build their own bites.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and lightly grease a 9x13-inch baking dish. This ensures the rice won't stick and the edges get a little crispy.
- Cook the Rice:
- Rinse the sushi rice under cold water until it runs clear, then combine it with water in a saucepan. Bring it to a boil, cover, reduce to low, and simmer for 15 minutes; let it steam off the heat for another 10 so the grains finish absorbing every drop.
- Season the Rice:
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold it into the warm rice with a spatula. Spread the seasoned rice evenly into your prepared dish, pressing it down just enough to form a compact layer.
- Make the Creamy Salmon Mixture:
- In a mixing bowl, combine flaked salmon, shredded crab (if using), cream cheese, mayonnaise, Sriracha, and soy sauce. Stir until everything is creamy and well blended, adjusting the spice level to your liking.
- Assemble and Top:
- Spread the salmon mixture evenly over the rice, smoothing it out with the back of a spoon. Sprinkle shredded mozzarella over the top in an even layer.
- Bake Until Golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, watching for the cheese to turn golden and bubbly. The aroma will tell you when it is ready.
- Garnish and Serve:
- Remove from the oven and scatter toasted sesame seeds, sliced scallions, and nori strips over the top. Serve warm with nori sheets, avocado, cucumber, or pickled ginger on the side.
Save One evening, my friend who swore she didn't like cooked salmon tried a scoop of this on a nori sheet. She paused mid-chew, eyes wide, and asked for the recipe before she even swallowed. We ended up sitting on my kitchen floor, passing the pan back and forth, laughing about how something so simple could feel this special. That is when I knew this dish was a keeper.
How to Customize Your Sushi Bake
Swap the salmon for cooked shrimp, canned tuna, or even a mix of both if you want variety. I have also stirred in diced cucumber or avocado directly into the creamy layer for extra freshness. For a spicier kick, drizzle unagi sauce or teriyaki over the top before baking, or fold in a spoonful of gochujang for a Korean twist. The beauty of this dish is that it adapts to whatever you have on hand or crave in the moment.
Serving and Storing Tips
Serve this straight from the oven while the cheese is still melty and the rice is warm. Set out small plates, nori sheets, and any fresh toppings so everyone can build their own bites. Leftovers keep well in the fridge for up to two days; reheat individual portions in the microwave or the whole dish covered in foil at 180°C (350°F) until warmed through. The rice may firm up when cold, but a quick zap brings it back to life.
Make-Ahead and Freezing Notes
You can assemble the entire dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When you are ready, let it sit at room temperature for 15 minutes, then bake as directed. I have not tried freezing the fully assembled bake, but you can freeze the cooked, seasoned rice and the salmon mixture separately, then thaw and assemble when needed. Just remember to bring everything to room temperature before baking so it heats evenly.
- Let refrigerated assembled bake sit out for 15 minutes before baking to avoid uneven heating.
- Freeze rice and salmon mixture in separate containers for up to one month.
- Thaw overnight in the fridge and assemble fresh for best results.
Save This sushi bake has become my answer to busy nights and last-minute gatherings, a dish that feels generous without demanding perfection. I hope it brings as much warmth and ease to your table as it has to mine.
Recipe FAQ
- → Can I use fresh salmon for this dish?
Yes, fresh salmon should be cooked and flaked before combining with the creamy mixture for best texture and flavor.
- → Is imitation crab necessary?
Imitation crab is optional; it adds extra seafood flavor but can be omitted or substituted.
- → How do I make the sushi rice sticky?
Rinse the sushi rice thoroughly, cook with measured water, then season it with rice vinegar, sugar, and salt for the classic sticky texture.
- → What cheese works best on top?
Shredded mozzarella melts evenly and creates a golden bubbly crust, enhancing the creamy base.
- → Can this dish be prepared ahead?
You can assemble it in advance and bake just before serving to maintain freshness and optimal texture.
- → What garnishes complement the bake?
Toasted sesame seeds, scallions, and nori strips add crunch and an umami boost, balancing the creamy layers.