Salmon Cream Cheese Bake (Printer-Friendly Version)
Rich salmon and cream cheese layered on seasoned sushi rice, broiled for a creamy, savory dish perfect for sharing.
# Required Ingredients:
→ Sushi Rice
01 -
2 cups (360 g) dry sushi rice
02 -
500 ml water
03 -
60 ml seasoned rice vinegar
→ Salmon Mixture
04 -
680 g salmon fillet
05 -
Fine sea salt, to taste
06 -
Freshly cracked black pepper, to taste
07 -
2.5 ml garlic powder
08 -
225 g imitation crab meat, chopped
09 -
120 ml Japanese mayonnaise
10 -
115 g cream cheese, softened
11 -
15 ml sriracha
12 -
15 ml low sodium soy sauce
→ Garnishes and Toppings
13 -
24 g furikake (about 3 tablespoons)
14 -
Spicy mayo (Japanese mayonnaise, sriracha, fresh lime juice)
15 -
Chopped green onion
16 -
Black and white sesame seeds
17 -
Roasted seaweed sheets
18 -
Unagi sauce (eel sauce)
19 -
English cucumber, thinly sliced
20 -
Avocado slices
21 -
Additional cooked salmon, for garnish (optional)
# Step-by-Step Instructions:
01 -
Rinse sushi rice thoroughly under cold running water using a fine-mesh sieve until water runs clear. Drain well.
02 -
Transfer rinsed rice to a rice cooker, add 500 ml water, and cook according to manufacturer instructions.
03 -
When finished cooking, spread rice in an even layer on a rimmed baking sheet. Pour seasoned rice vinegar over rice and fold gently with a rice paddle. Allow rice to cool.
04 -
Season salmon fillet on all sides with sea salt, black pepper, and garlic powder.
05 -
Preheat oven to 205°C. Place salmon on a lined baking sheet and roast for 15–20 minutes, or until salmon is just cooked through and flakes easily with a fork (internal temperature should reach 63°C).
06 -
Let salmon cool slightly, then flake into large pieces. In a large mixing bowl, combine flaked salmon, chopped imitation crab, Japanese mayonnaise, softened cream cheese, sriracha, and soy sauce. Fold gently to incorporate.
07 -
Lightly oil a 23x33 cm (9×13 inch) baking dish. Evenly spread cooled seasoned sushi rice in the bottom and gently compress with damp hands or a spatula. Sprinkle furikake evenly over the rice layer.
08 -
Spread the salmon mixture evenly over the rice. Smooth the surface with a spatula.
09 -
Increase oven heat to broil. Place baking dish on the top rack and broil for about 4 minutes, until the top is lightly golden and bubbling but not burnt. Watch carefully.
10 -
Drizzle spicy mayo on top and garnish with green onions, sesame seeds, and additional furikake. Serve warm or at room temperature with roasted seaweed, unagi sauce, cucumber slices, and avocado.
# Handy Cooking Tips:
01 -
For best results, cool rice to room temperature before assembling to prevent a gummy texture.
02 -
Use a kitchen thermometer to ensure salmon reaches a safe internal temperature of 63°C.
03 -
Broiling at the end adds an essential crispy finish—do not skip this step.
04 -
Store leftovers refrigerated in an airtight container for up to 3 days.