If you love a warm, cozy salmon dish that feels indulgent but is still simple to make, this Creamy Salmon Bake with Crispy Rice is going to be your new favorite comfort meal. It has the same energy as a salmon sushi bake, but with the added texture of golden crispy rice that makes every bite so satisfying. The top layer is creamy and rich, while the bottom has that crunchy, toasty crisp that tastes like the edges of perfectly fried rice. It is the kind of dish that makes you want to go back for more before you even finish your first bite.
The creamy salmon mixture melts together with mayo, sriracha, soy sauce, and garlic to create a flavor that is both savory and lightly spicy, with just enough richness to feel luxurious. When you scoop it onto a piece of crispy rice or wrap it with seaweed, it gives that perfect balance of soft and crisp in one bite. It tastes like something you would order at a trendy sushi spot, but the best part is that it is incredibly easy to make at home. Once you try it, it becomes one of those recipes you keep in your rotation.
The crispy rice layer is what makes this recipe extra special. Pressing rice into a pan and slowly crisping it in oil gives you that crunchy, golden crust that feels almost like a rice cake but lighter and more delicate. The inside stays soft and tender, so you get texture without heaviness. The contrast between creamy salmon and crispy rice is exactly what makes this dish shine. It feels comforting but also elevated, like something you would bring out for a dinner with friends.
This dish is also very flexible depending on your vibe. You can eat it with seaweed for a hand-held bite that feels fun and interactive. You can cut the crispy rice into pieces and make it more like a snackable appetizer board situation. Or you can serve it family-style with a big spoon and let everyone scoop their own. It works whether you want something cozy at home or something impressive to share.
It also photographs beautifully, which we love. The creamy salmon has a glossy, bright color from the sauce, and the crispy rice gives that golden, textured base that just looks delicious. A drizzle of spicy mayo on top and a sprinkle of furikake or sliced green onions instantly makes it look styled and intentional without doing anything complicated. If you like dishes that look restaurant-ready but are easy to execute, this is absolutely one of them.
This is the kind of recipe that feels special but doable. It is a great weeknight dinner because the steps are simple, but it is also a perfect dish to make when you want something comforting that still feels exciting. You can dress it up or keep it simple, serve it as a meal or as a shareable appetizer. However you enjoy it, it always hits that cozy, creamy, crispy craving perfectly.
Substitutions
- Use canned salmon or tuna instead of fresh to save time.
- Use sushi rice or jasmine rice depending on your texture preference.
- Swap sriracha for chili crisp, gochujang, or hot honey for different heat levels.
- Add cucumber or avocado for a fresh contrast.
Serving Ideas
- Serve as a shared platter with seaweed sheets.
- Cut into squares for party bites.
- Add a side salad with sesame dressing.
- Plate with miso soup for a cozy meal.
Storage
Store salmon and rice separately in the refrigerator for up to 2 days. Re-crisp the rice in an air fryer 375F degrees 3-4 minutes before serving again.
4
servings20
minutes35
minutes55
minutesIngredients
2 cups 2 uncooked sushi rice
3 cups 3 water
1/4 cup 1/4 rice vinegar
2 tbsp 2 sugar
1 tsp 1 salt
1 tbsp 1 sesame oil (to coat the shape cutter)
neutral frying oil (vegetable, canola, etc.)
- Salmon Bake
1 lb 1 boneless salmon fillet
3 3 imitation crab sticks
8 oz 8 softened cream cheese
1/3 cup 1/3 Japanese mayo
1/4 cup 1/4 sliced green onions
1 tbsp 1 soy sauce
1/3 tsp 1/3 salt
1/4 tsp 1/4 pepper
- Spicy Mayo Drizzle
3 tbsp 3 Japanese mayo
3 tbsp 3 sriracha
1 tsp 1 sugar
1 tsp 1 rice vinegar
1/2 tsp 1/2 sesame oil
- Toppings
1 1 avocado
2 tbsp 2 sliced green onions
2 tbsp 2 furikake
Directions
- Prepare the Rice
Cook your rice in a rice cooker as usual. In a small bowl, combine rice vinegar, sugar, and salt. Warm the mixture in the microwave for 20 to 30 seconds to help the sugar dissolve. Gently fold the mixture into the warm rice until evenly coated. - Shape the Crispy Rice Disks
Press the seasoned rice into a flat, even layer on a plate with higher walls so the thickness can be about 1/2 inch. Cover tightly with plastic wrap and freeze for about 1 hour. This helps the rice firm up and hold its shape. Once chilled, use a round cutter or the rim of a wine glass to cut the rice into small circles. - Crisp the Rice
Heat neutral oil in a pan over medium heat to about 350F – 375F degrees. Add the rice disks and fry until both sides are golden brown and crispy, about 3 to 5 minutes per side. Transfer to a paper towel lined plate to drain excess oil.
Air Fryer Method:
Lightly spray both sides of the rice disks with oil. Air fry at 400°F for 10 to 12 minutes, flipping halfway through, until crispy and golden. - Make the Creamy Salmon Mixture
Season the salmon fillet with salt and pepper. Air fry at 400°F for 10 to 12 minutes or bake at 400°F for 12 to 15 minutes until cooked through. Flake the salmon into a mixing bowl. Add chopped imitation crab, softened cream cheese, mayo, soy sauce, green onions, salt, and pepper. Mix until creamy and well combined. - Bake the Salmon
Transfer the salmon mixture to an oven-safe dish. Spread it into an even layer. Bake at 400°F for 20 to 25 minutes. For a lightly toasted top, switch the oven to broil on high for 1 to 2 minutes. Keep a close eye so it does not burn. - Finish and Serve
Stir together your spicy mayo ingredients in a small bowl. Once the salmon bake is out of the oven, drizzle spicy mayo over the top. Add sliced green onions, furikake, and avocado if using. Serve with the crispy rice disks for scooping or stacking. - Enjoy!
