Baked Sushi Rolls with a Creamy Salmon Topping
Crab and cream cheese inside, a golden creamy salmon topping on top, served warm from the oven.
Baked rolls are a great choice for anyone who is not keen on raw fish. The filling is classic, while the creamy salmon topping spends a few minutes under a hot grill and turns golden, soft and fragrant.
Why people love them
- They are served warm, which is especially welcome on cold days.
- The salmon in the topping is cooked through.
- You control the heat with the amount of chilli sauce.
Nutrition
Per serving (≈ 240 g). Approximate values.
How to make it
6 steps · start a timer right inside a step
Prepare the rice
Rinse the rice, simmer it covered in the measured water for 12 minutes, rest for 10 and season with the vinegar, sugar and salt mixture. Leave to cool.
Roll the rolls
Spread rice thinly over half a nori sheet and flip it over. Lay cream cheese, crab sticks and cucumber along the edge and roll tightly. You will make four rolls.
Make the topping
Mix the diced salmon, mayonnaise, sriracha and half the cheese. It should be thick and easy to spread.
Slice and top
Cut each roll into eight pieces and set them on a lined baking tray. Spoon a teaspoon of topping onto each piece and scatter over the remaining cheese.
Bake
Bake the rolls near the top of an oven heated to 220 °C, using the grill setting, for 6–8 minutes until the topping turns golden. Stay close: it browns quickly.
Garnish and serve
Top the warm rolls with tobiko and finely sliced spring onion. Let them sit for five minutes, then serve warm.
Cook’s tips
- 1No grill setting? Bake at the highest temperature for 8–10 minutes.
- 2The topping can be mixed in advance and kept in the fridge.
- 3Serve straight away; they are best warm.
- 4To achieve a professional look without a rolling mat, place your nori on a sheet of plastic wrap and use the plastic to help fold the roll tightly before slicing.
Serving & storage: Present these on a flat platter with a side of soy sauce and pickled ginger for acidity. Store leftovers in an airtight container in the refrigerator for up to two days and reheat them in a toaster oven at 350 degrees Fahrenheit for five minutes to restore the crispy texture of the nori.
Variations
Swap the salmon for prawns or chicken. If you prefer it mild, leave out the sriracha and add a teaspoon of lemon juice instead.
The takeaway
These rolls are always the first to disappear. Roll them ahead of time and slide them into the oven just before your guests sit down.
