Pin It My sister sent me a link one Saturday morning with the caption "we're making this tonight." It was a sushi bake video, and I'd never heard of such a thing. By evening, my kitchen smelled like sesame oil and warm rice, and we were fighting over the crispy edges straight from the pan. That bubbly, spicy, creamy top layer won me over instantly. Now it's my go-to when I want all the flavor of sushi without the rolling.
I brought this to a potluck once, skeptical that a casserole version of sushi would go over well. Within twenty minutes the dish was empty and three people had texted me for the recipe. One friend stood by the table with a seaweed snack in each hand, scooping directly from the pan. It's become my most requested bring-along, especially among people who feel intimidated by making sushi at home.
Ingredients
- Sushi rice: Short-grain rice is essential here for that signature sticky, slightly sweet texture that holds everything together in each bite.
- Rice vinegar: This is what gives sushi rice its distinct tang and keeps it from tasting like plain steamed rice.
- Salmon fillet: Use the freshest salmon you can find, skinless makes it easier to flake evenly into the creamy mixture.
- Kewpie mayonnaise: The Japanese mayo is richer and slightly sweeter than American mayo, it makes a noticeable difference in flavor.
- Sriracha sauce: Adjust the amount based on your heat tolerance, start with less and taste as you go.
- Soy sauce: Adds salty umami depth, use gluten-free tamari if you need to avoid gluten.
- Toasted sesame oil: A little goes a long way, it brings that nutty aroma that makes the whole dish smell incredible.
- Nori sheet: Crumbling it over the rice layer adds that essential seaweed flavor and a slight chew.
- Mozzarella cheese: This is not traditional but it creates a gorgeous bubbly golden top that people absolutely love.
- Avocado: Cool, creamy slices balance the heat and add a fresh contrast to the warm bake.
- Sesame seeds: Toasted seeds add a subtle crunch and visual appeal to the finished dish.
Instructions
- Prepare the sushi rice:
- Rinse the rice under cold water until it runs clear to remove excess starch, then cook it in a rice cooker or pot with the water. Once done, gently fold in the warm vinegar mixture so every grain is lightly coated without mashing the rice.
- Bake the salmon:
- Brush the fillet with a bit of neutral oil and bake it until just cooked through and easily flakes with a fork. Let it cool slightly before breaking it into small, bite-sized pieces.
- Make the spicy salmon mixture:
- Combine the flaked salmon with mayonnaise, sriracha, soy sauce, sesame oil, and green onions in a bowl, mixing until creamy and well blended. Taste and adjust the sriracha to your preferred heat level.
- Assemble the bake:
- Press the seasoned rice evenly into your lightly oiled baking dish, then scatter crumbled nori over the top. Spread the spicy salmon mixture in an even layer and finish with shredded mozzarella if using.
- Bake until bubbly:
- Slide the dish into your preheated oven and bake until the cheese is melted, golden, and bubbling at the edges. Let it rest for a few minutes before garnishing with sesame seeds, avocado, and extra drizzles of sriracha and mayo.
Pin It The first time I made this, my husband walked into the kitchen and said it smelled like our favorite sushi spot. When he took his first bite on a seaweed snack, he closed his eyes and nodded. That's when I knew this wasn't just a fun internet recipe, it was something that would become part of our regular rotation.
Choosing Your Salmon
I've tested this with both wild-caught and farm-raised salmon, and honestly both work beautifully. Wild salmon has a firmer texture and deeper flavor, while farm-raised tends to be fattier and creates an even creamier mixture. If you can find sushi-grade salmon and you're comfortable with it, you can even skip the baking step and use it raw, though I prefer the cooked version for gatherings. Just make sure whichever you choose is skinless and boneless to save yourself the hassle later.
Customizing the Heat
I learned the hard way that not everyone shares my love of spice when I served this at a family dinner and my mom spent ten minutes fanning her mouth. Now I start with two tablespoons of sriracha and put extra bottles on the table so people can add more to their own servings. You can also mix in a little gochujang for a deeper, slightly sweet heat, or swap sriracha for a milder chili sauce if you're serving kids. The beauty of this dish is that the creamy mayo balances whatever heat level you choose.
Serving and Storing
This bake is best served warm, straight from the oven when the cheese is still gooey and everything is fragrant. I like to set out small plates, seaweed snacks, and little bowls of extra toppings so everyone can build their own perfect bite. Leftovers keep well in the fridge for up to three days in an airtight container, and I actually love them cold for lunch the next day. If you want to reheat, a quick zap in the microwave works, or you can pop it back in the oven at a low temperature to warm it through without drying it out.
- Let the bake cool completely before covering and refrigerating to avoid condensation making the rice soggy.
- You can freeze individual portions wrapped tightly in foil for up to a month, thaw overnight in the fridge before reheating.
- Garnish with fresh toppings after reheating, not before storing, so they stay crisp and vibrant.
Pin It Every time I pull this bubbling pan from the oven, I think about that first night with my sister and how a random video turned into one of my favorite ways to share a meal. It's comfort food with a kick, and it never fails to make people happy.
Recipe FAQs
- → Can I make this ahead of time?
Prepare the seasoned rice and spicy salmon mixture up to 24 hours in advance. Store separately in the refrigerator. Assemble and bake when ready to serve for the best texture and flavor.
- → Can I substitute the salmon?
Cooked crab, imitation crab, or even shredded cooked chicken work as alternatives. Adjust cooking time accordingly since pre-cooked proteins only need heating through.
- → Is this suitable for meal prep?
This reheats well in the microwave or oven. Store individual portions in airtight containers for up to 3 days. The rice may soften slightly, but flavors continue to develop.
- → What can I serve with this?
Miso soup, cucumber salad, or pickled vegetables make excellent sides. Cold sake or crisp white wine complement the rich, spicy flavors beautifully.
- → How do I adjust the spice level?
Start with 2 tablespoons sriracha and taste before adding more. For less heat, reduce sriracha or substitute with mild chili paste. Add extra spice after baking if desired.
- → Can I make this gluten-free?
Use gluten-free soy sauce or tamari in place of regular soy sauce. Verify all condiments are certified gluten-free, as some sauces contain hidden gluten.