Salmon Cream Cheese Bake

This Salmon Sushi Bake brings all the comforting flavors of sushi to your table in a warm and easy casserole. Creamy salmon meets seasoned rice and bold toppings for a dish that feels both indulgent and simple—perfect for potlucks or weeknight dinners with family. I love how it lets everyone scoop up their own serving and load on whatever toppings they crave.

I first tried this recipe to satisfy my sushi cravings without rolling any rice. Now, every family gathering asks for it, and even my picky teenage niece digs in for seconds.

Ingredients

• Sushi rice: gives authentic sticky texture use high-quality Japanese short-grain if possible
• Seasoned rice vinegar: brings tang and perfectly flavors the base select one with minimal additives
• Salmon fillet: adds richness and heartiness look for fresh wild-caught if available
• Garlic powder: brings savory depth and rounds out the seasoning use a fine powder for best distribution
• Imitation crab meat: gives classic sushi sweetness with light bite seek out brands with real crab blended in
• Japanese mayonnaise: provides rich umami flavor and creamy body Kewpie is my go-to
• Cream cheese: melts into the filling for plush texture pick up full-fat for the best result
• Sriracha: adds just-right heat adjust to your spice tolerance
• Low sodium soy sauce: deepens flavor without making everything too salty choose naturally brewed
• Furikake: brings crunch and light seaweed flavor check labels for a nutty sesame blend
• Spicy mayo: offers extra heat plus creaminess make your own by stirring sriracha and lime juice into mayo
• Green onion: lifts everything with freshness opt for thinly sliced bright stalks
• Black and white sesame seeds: deliver toasty flavor and visual pop use freshly toasted if you can
• Roasted seaweed sheets: are essential for scooping the bake look for crisp packages
• Unagi sauce: drizzles on for sweet savory notes make sure it is thick and glossy
• English cucumber and avocado: bring cool and creamy contrast pick firm-ripe produce for easy slicing

How to Make Salmon Sushi Bake

Prepare the Sushi Rice:

Rinse the dry sushi rice in a fine-mesh sieve under cold water for about a minute. Keep mixing gently by hand until the water runs clear and no more starch remains clinging to the grains.

Cook the Rice:

Place rinsed rice and measured water in your rice cooker. Let it cook fully until fluffy and sticky. Once done, transfer the hot rice to a rimmed baking sheet. Pour seasoned rice vinegar evenly over the rice and use a rice paddle to fold and toss gently. This ensures that every grain is perfectly seasoned. Allow it to cool at room temperature while working on the next steps.

Season the Salmon:

Put the salmon fillet on a plate. Sprinkle salt, pepper, and garlic powder on all sides. Gently pat the seasonings into the fish, ensuring no spots are missed for balanced flavor.

Bake the Salmon:

Heat your oven to a steady 400 degrees Fahrenheit. Place the seasoned salmon on a baking sheet lined with parchment. Place in the oven for about fifteen to twenty minutes until the salmon reaches an internal temperature of at least 145 degrees Fahrenheit. The flesh should be opaque and easily flake with a fork.

Combine Ingredients:

Once the salmon is cooked and slightly cool, use two forks to flake it into chunky pieces. Move to a large mixing bowl. Add chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha sauce, and soy sauce. Gently fold all the ingredients together just until combined, keeping texture in the mix.

Assemble in Baking Dish:

Grease a nine by thirteen inch baking dish with oil. Spread your cooled sushi rice evenly into the dish, then use clean hands to lightly press it into an even layer. Sprinkle furikake all over the rice so each bite has a burst of flavor.

Broil the Bake:

Evenly spread the salmon mixture over the rice in the dish so you get a nice contrast of textures. Slide the baking dish under your oven broiler for about four minutes. Keep a close eye—just enough time to heat through and develop golden spots on top.

Final Touches:

Once the sushi bake is piping hot, take it out and let it rest for a few minutes. Drizzle spicy mayo generously over the top. Sprinkle on green onion, black and white sesame seeds, and any other garnishes you love. Set out roasted seaweed, cucumber slices, avocado, and a bowl of unagi sauce for everyone to customize their perfect bite.

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You Must Know

• Rich in Omega 3 from salmon a win for heart health
• Makes great leftovers for lunch the next day
• Versatile for gluten free diets when you use tamari instead of soy sauce

I always grab an extra bunch of green onions for this recipe. They add a fresh crunch and a pop of color that feels like sunshine in a dish. Once my nephew decorated the whole bake with a smiley face of sesame seeds—we all agreed it tasted even better.

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Storage Tips

Let leftovers cool fully before transferring to an airtight storage container. Store in the refrigerator and enjoy within three days for best flavor and texture. For longer storage, freeze in a tightly wrapped dish or container for up to two months. When reheating, cover with foil in the oven to keep the bake moist and creamy inside.

Ingredient Substitutions

Not a fan of imitation crab Skip it and double the salmon or sub in canned tuna for ease. Dairy free Try using vegan cream cheese and vegan mayo for a plant based take. If you need to keep it gluten free switch out the soy sauce for tamari and double check your furikake blend for wheat.

Serving Suggestions

This bake is always a hit with a side of miso soup and a crunchy Asian style cabbage slaw. Add quick pickled ginger for a cleansing bite between creamy forkfuls. For larger gatherings, set out extra roasted seaweed, sliced radish, and wasabi for a build your own sushi bar feel.

Cultural Context

Sushi bake became popular as a home cook’s answer to takeout sushi—easy to make and easy to share. The inspiration draws from Japanese sushi layered with Filipino casserole style cooking. Now, this dish pops up everywhere from family holiday tables to school potlucks.

Common Recipe Questions

→ What makes this bake unique?

The dish combines classic sushi elements—seasoned rice, savory salmon, creamy textures—and baked layering, eliminating rolling or specialized equipment.

→ Can I use other proteins instead of salmon?

Absolutely! Swap in flaked tuna, crab, or even cooked chicken for different flavor profiles using the same baking method.

→ How do I ensure the rice has the best texture?

Rinse sushi rice thoroughly before cooking, use a rice cooker for consistency, and cool rice before layering to maintain the right stickiness.

→ Are there recommended garnishes?

Try spicy mayo, green onions, sesame seeds, sliced avocado, or a drizzle of unagi sauce to add freshness and depth to each serving.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to three days, or freeze well-wrapped portions for up to two months.

→ What are good sides to serve with this dish?

Pair with miso soup, edamame, Asian slaw, or crispy tempura vegetables for a well-rounded meal featuring complementary flavors and textures.