My Cheesy Sushi Bake Dip is a fun, comforting twist on traditional sushi, designed for easy, family-style serving. This dish layers creamy, seasoned rice and savory salmon, all coated in a layer of melted cheese, with a final topping of crunchy panko breadcrumbs and spicy sriracha mayo. The cheesy, bubbly crust adds warmth and richness, while the panko creates a crispy contrast that elevates each bite. It’s perfect for sushi lovers who want the flavors of sushi in a new, shareable format.

Using canned salmon in the filling makes this recipe especially convenient, providing an affordable and accessible option that still delivers delicious flavor. However, if you want to elevate the dish, fresh salmon works wonderfully, adding a more delicate texture and flavor to the bake. This combination of seasoned salmon and sushi rice results in a soft, flavorful base that complements the cheese and adds depth to each layer.

The sriracha mayo drizzle on top adds a hint of heat that balances the richness of the cheese, while the crunchy panko brings in a satisfying texture. Served with crispy wonton or tortilla chips, this cheesy sushi bake dip is a crowd-pleaser and perfect for gatherings. It’s a cozy, playful way to enjoy sushi flavors, bringing something both comforting and unique to the table.

Recommended Rice Cookers

Using a rice cooker for sushi bakesensures that the rice is cooked to perfection with minimal supervision. It’s a great way to make a traditional dish more accessible, especially if you’re pressed for time or prefer a hands-off approach to cooking.

I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large of a rice cooker you need. On that note… let’s get cooking!

Key Features to Look For:

Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.

Cheesy Sushi Bake Dip

Author: kyriethefoodie
Total Time: 25 minutes

Print Recipe

Description

Cheesy Sushi Bake Dip is a creamy, savory blend of salmon, cream cheese, and sushi rice topped with melted mozzarella and crunchy panko, served with crispy wonton chips and drizzled with spicy sriracha mayo.

Ingredients

Units Scale

For the Dip:

2 cans (14.75 oz) salmon
1 block (8 oz) cream cheese, softened
1 tbsp soy sauce
1 tbsp chili crisp (adjust for spice level)
2 cups sushi rice, cooked and cooled (highly recommend using Japanese short-grain or medium grain rice)
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1 tsp sesame oil
2 cups shredded mozzarella cheese
1 cup panko breadcrumbs

For the Wonton Chips:

12 wonton wrappers, cut into triangles
Vegetable oil, for frying

For the Sriracha Mayo:

1/2 cup Kewpie mayo
2 tbsp sriracha

Optional:

Sliced avocados on top of the sushi bake final product
Additional Kewpie mayo for drizzling
Tortilla chips as an alternative to wonton chips

Cook Mode Prevent your screen from going dark

Instructions

Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the wonton triangles in batches until golden brown and crispy, about 1-2 minutes per side. Drain on paper towels and set aside.
Preheat the oven to 450°F (230°C).
In a large mixing bowl, combine the canned salmon, cream cheese, soy sauce, and chili crisp. Stir until well combined.
In a separate bowl, toss the cooked rice with the rice vinegar, sugar, salt, and sesame oil, then spread it evenly on the bottom of a greased 9×9 baking dish.
Layer the salmon and cream cheese mixture on top of the rice, spreading it out evenly.
Sprinkle the shredded mozzarella cheese on top of the salmon layer. Evenly spread the panko breadcrumbs over the cheese.
Bake the dish for 9-10 minutes, or until the cheese is melted and bubbly and the panko is golden and crisp.
In a small bowl, mix the Kewpie mayo and sriracha until smooth and well blended.
Once the sushi bake is out of the oven, drizzle with the sriracha mayo and, if desired, additional Kewpie mayo and avocados. Serve hot with crispy wonton chips or tortilla chips for dipping.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 4-6