Description
Salmon Sushi Bake brings Japanese flavors straight to your kitchen with a comforting, cheesy twist that makes dinner feel like a warm hug. Crispy panko topping and creamy salmon mixture create a delightful casserole that turns traditional sushi into a crowd-pleasing, shareable meal perfect for family gatherings.
Ingredients
Scale
Main Ingredients:
- 2 cups sushi rice
- 1 cup cooked salmon
- 8 oz cream cheese
- 2 sheets nori
Supporting Ingredients:
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Garnish and Topping Ingredients:
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- ¼ cup green onions
- ½ cup panko breadcrumbs
- 1 tablespoon sesame seeds
Instructions
- Rinse 2 cups sushi rice under cold water until liquid runs clear. This removes excess starch for perfect texture.
- Combine rice with 2 ½ cups water in saucepan. Bring to boil, then reduce heat to low. Cover and simmer exactly 20 minutes at 190°F.
- Whisk ¼ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in small bowl until sugar dissolves completely.
- Remove rice from heat. Gently fold vinegar mixture into warm rice. Let your rice cool 10 minutes to create stable base for baking.
- Mix 8 oz softened cream cheese, 1 cup flaked salmon, 2 tablespoons mayonnaise, and 1 tablespoon sriracha in separate bowl until smooth.
- Fold ¼ cup chopped green onions into salmon mixture. Ensure ingredients blend thoroughly.
- Grease 9×13 inch baking dish. Spread cooled rice evenly across bottom, creating compact layer.
- Spoon salmon cream mixture over rice. Distribute carefully to cover entire surface.
- Scatter 2 sheets chopped nori pieces across salmon layer for depth of flavor.
- Sprinkle ½ cup panko breadcrumbs over top. Press gently to help crumbs adhere.
- Preheat oven to 350°F. Bake uncovered for exactly 27 minutes until top turns golden brown.
- Remove from oven. Garnish with 1 tablespoon sesame seeds. Rest 5 minutes before serving.
- Slice into squares. Serve warm with additional nori or drizzle of sriracha mayo.
Notes
- Check salmon freshness by pressing gently – if it springs back, it’s perfect for the dish.
- Use sushi-grade salmon to ensure food safety and best flavor when baking.
- Quickly mix rice vinegar into warm rice to distribute seasoning evenly without making grains mushy.
- Serve immediately after baking to enjoy the crispy top layer and warm, creamy salmon filling at its peak texture.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Baked
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 13 g
- Cholesterol: 35 mg