Name: Irresistible Salmon Sushi Bake – A Creamy, Savory Delight
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese-American
Ingredients: 2 cups cooked sushi rice; 2 tbsp rice vinegar; 1/2 tsp salt; 1 tbsp sugar; 1 cup cooked salmon (flaked); 1/2 cup imitation crab meat (optional, shredded); 1/2 cup Kewpie mayonnaise; 1 tbsp Sriracha (adjust to taste); 2 tbsp cream cheese, softened; 1 tbsp soy sauce; 1 tsp sesame oil; 1/2 cup shredded mozzarella cheese; 1 tbsp furikake seasoning; Roasted seaweed sheets (nori), for serving; Chopped green onions, for garnish; Avocado slices and cucumber (optional, for serving)

Why You’ll Love Irresistible Salmon Sushi Bake Recipe

It’s effortless enough for a weeknight dinner but impressive enough for entertaining.
The creamy topping and savory salmon create a memorable flavor experience.
Its presentation — with bubbling topping, green onions, and nori strips — will wow your guests.
It’s flexible: you can swap or add ingredients according to your pantry or preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh salmon fillets
Sushi rice (short‑grain)
Cream cheese (softened)
Mayonnaise (Japanese style preferred)
Sriracha sauce
Green onions (chopped)
Nori sheets (cut into strips)

Directions

Preheat your oven to 375°F (190°C). Spray a 9×13‑inch (approx) baking dish with non‑stick cooking spray.
Rinse the sushi rice under cool water until the water runs clear. Cook according to package instructions (around 20 minutes). Allow it to cool slightly.
Remove skin and bones from the salmon (about 1 lb), then chop into bite‑sized pieces and lightly season with salt.
In a medium bowl, blend together the cream cheese, mayonnaise, and sriracha until smooth. Adjust the heat by varying the sriracha to your taste.
Spread the cooked sushi rice evenly in the prepared baking dish. Scatter the chopped salmon over the rice. Spoon the creamy mixture evenly over the salmon.
Bake for about 25‑30 minutes or until the top is bubbling and heated through. Remove from oven, garnish with chopped green onions and nori strips. Optionally drizzle soy sauce or more sriracha before serving.

Servings and timing

Yields: Serves 8.
Prep time: 15 minutes.
Cook time: 30 minutes.
Total time: approx. 45 minutes.

Variations

Swap salmon for cooked shrimp or crab for a different seafood twist.
Add sliced avocado, sesame seeds, or a drizzle of spicy mayo on top for extra flavor and visual appeal.
Use cooked seasoned vegetables like edamame or asparagus for added texture.
If you prefer milder heat, reduce the sriracha or omit it entirely and use a mild chili sauce instead.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F (about 175°C) until warmed through — this helps keep the creamy topping intact without drying out.

FAQs

What is a sushi bake?

A sushi bake is a casserole‑style dish that brings together elements of sushi — like seasoned rice, seafood, nori, and creamy toppings — into a baked, layered form so you don’t have to roll individual pieces.

Can I make this dish ahead of time?

Yes. You can assemble the dish up to 24 hours ahead and keep it covered in the fridge. When ready, remove the cover and bake as directed.

What toppings can I use?

You can use sliced avocado, crispy panko breadcrumbs, sesame seeds, extra green onions, spicy mayo drizzle, eel sauce, or additional nori strips.

What type of rice should I use?

Short‑grain sushi rice is best because it becomes sticky and holds its shape well; it yields the right texture for this type of dish.

Can I use frozen salmon?

Yes, but thaw it fully and pat dry before chopping, to ensure excess moisture doesn’t affect the texture of the bake.

Is this dish spicy?

It can be. The sriracha gives it heat, but you can adjust the amount (or omit it) depending on your preference.

Can I make a smaller portion?

Certainly. You can halve the recipe or use a smaller baking dish — just adjust the cooking time if necessary.

What if I don’t have Japanese mayonnaise?

You can use regular mayonnaise, though Japanese mayo (such as Kewpie) has a slightly sweeter, richer flavor that complements the dish well.

Can I freeze leftovers?

It’s best refrigerated and consumed within three days. Freezing may alter the texture of the rice and creamy topping in a less favorable way.

How should I serve this dish?

Serve hot, straight from the oven. You can drizzle soy sauce, more sriracha, or a little spicy mayo. It goes well with a simple green salad or steamed vegetables on the side.

Conclusion

This Salmon Sushi Bake is a wonderful way to enjoy the essence of sushi in a cozy, baked format. It’s flavorful, easy to assemble, and brings a comforting twist to familiar Japanese‑inspired ingredients. Whether you’re cooking for family or entertaining friends, this dish brings both ease and wow‑factor to the table.