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.
Using canned salmon in the filling makes this recipe especially convenient, providing an affordable and accessible option that still delivers delicious flavor.
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.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal? NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my top picks, from $20–$200! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- 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.
5.5 cups or 10 cups
5.5 cups or 10 cups
3 cups
2 cups
Cheesy Sushi Bake Dip
- Total Time: 25 minutes
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
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 toasted 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
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
I made this for a party and it was a hit! Bought a bag of chips to eat it with and it was fire.
I bet you were the star of the party for bringing this!
This had all the best parts of sushi but with way less effort. Seaweed worked great for scooping.
Thank you for your review, Naomi! 🙂