Salmon Sushi Bake – A Creamy, Savory Delight

This salmon sushi bake is one of my favorite easy, crowd-pleasing dishes—it has all the comforting flavors of sushi in a warm, creamy casserole form. The combination of seasoned sushi rice, creamy salmon filling, and a golden, crunchy topping makes it irresistible. I love how simple it is to put together and how beautifully it captures the essence of sushi without the need for rolling or special tools.

Why You’ll Love This Recipe

I love this recipe because it’s perfect for sharing and tastes like a deconstructed sushi roll baked to perfection. The creamy salmon mixture melts into the rice, and the crispy panko topping adds the ideal texture contrast. It’s a great option for family dinners, potlucks, or sushi nights when I want something hearty but still full of flavor. Plus, it’s easy to customize with different proteins or toppings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups sushi rice
2 ½ cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
8 oz cream cheese, softened
1 cup cooked salmon, flaked (or canned salmon)
2 tablespoons mayonnaise
1 tablespoon sriracha (optional)
2 sheets nori, cut into small pieces
1/4 cup green onions, chopped
1/2 cup panko breadcrumbs
1 tablespoon sesame seeds

Directions

1. I start by rinsing the sushi rice under cold water until the water runs clear. Then, I cook it with 2 ½ cups of water in a rice cooker or on the stovetop until tender.
2. While the rice is cooking, I mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
3. Once the rice is done, I transfer it to a large bowl, drizzle the vinegar mixture over it, and gently fold it in to season the rice evenly. I let it cool slightly.
4. In another bowl, I combine the softened cream cheese, flaked salmon, mayonnaise, and sriracha (if I’m using it). I mix until smooth and creamy.
5. I preheat the oven to 375°F (190°C) and lightly grease a baking dish (an 8×8-inch dish works perfectly).
6. I spread the seasoned rice evenly in the bottom of the dish, pressing it gently to form a base.
7. I sprinkle the nori pieces evenly over the rice layer.
8. I spread the creamy salmon mixture on top of the rice and nori layer, smoothing it out with a spatula.
9. I mix the panko breadcrumbs and sesame seeds together, then sprinkle them evenly over the top.
10. I bake for 15–20 minutes, until the top is golden brown and slightly crispy.
11. Once baked, I remove it from the oven and top it with chopped green onions before serving.

Servings and Timing

This recipe makes about 4–6 servings. It takes roughly 15 minutes to prepare and 20 minutes to bake, so it’s ready in about 35 minutes total.

Variations

Sometimes I use imitation crab or cooked shrimp instead of salmon for a different flavor. When I want extra richness, I drizzle spicy mayo or unagi sauce over the top after baking. For a vegetarian version, I replace the salmon with avocado and finely chopped vegetables like cucumber and carrots. I’ve also added a sprinkle of furikake for even more umami flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in the oven at 350°F (175°C) for 10–12 minutes or microwave it for about 1 minute per serving. If I want to bring back some crispiness, I top it with a few fresh breadcrumbs before reheating in the oven. I don’t recommend freezing it, as the cream cheese mixture doesn’t thaw well.

FAQs

Can I use canned salmon?

Yes, I often do for convenience—just make sure to drain it well before mixing.

Can I make it spicy?

Definitely! I add more sriracha or drizzle spicy mayo over the top before serving.

What kind of rice works best?

Sushi rice is ideal because it’s sticky and holds together, but short-grain rice also works in a pinch.

Can I use leftover cooked salmon?

Yes, it’s a great way to use up leftover salmon from another meal.

Can I make it ahead of time?

I often assemble it a few hours ahead, refrigerate it, and bake it just before serving.

How do I serve this sushi bake?

I scoop portions onto plates and serve with sheets of nori or sliced cucumbers for wrapping.

Can I use low-fat cream cheese?

Yes, though the texture will be slightly lighter and less rich.

Can I add more toppings?

Absolutely. I love adding avocado slices, tobiko, or extra sesame seeds on top before serving.

Is this dish gluten-free?

If I use gluten-free soy sauce and panko, it can easily be made gluten-free.

Can I double the recipe?

Yes, I simply use a larger baking dish and bake for a few extra minutes until heated through.

Conclusion

This salmon sushi bake is one of my favorite fusion-style dishes—creamy, savory, and full of classic sushi flavor with none of the fuss. I love how easy it is to throw together and how perfectly it satisfies my sushi cravings. Whether I’m serving it for family dinner or sharing it at a party, it’s always a hit that disappears fast.

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