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Sushi Bake Salmon

Sushi Bake Salmon
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Sushi Bake Salmon is a warm, comforting casserole that reimagines traditional sushi flavors into an easy-to-make baked dish. Featuring tender salmon, creamy spicy mayo topping, seasoned sushi rice, and umami-rich garnishes, this recipe offers a perfect balance of savory, tangy, and spicy notes ideal for cozy dinners or entertaining guests.

Ingredients

Scale

Main Ingredients

  • 1 lb fresh or thawed salmon fillet
  • 2 cups sushi rice (short-grain)
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/2 cup Japanese mayonnaise (e.g. Kewpie)
  • 1–2 tbsp sriracha or preferred spicy sauce
  • 1 tsp soy sauce or tamari (optional)
  • 2–3 nori sheets or 2 tbsp crushed nori flakes
  • 2 green onions, thinly sliced
  • 2 tbsp furikake seasoning

Optional Variations & Garnishes

  • Diced cucumber, avocado slices, or edamame (for veggie boost)
  • Extra sriracha or wasabi mixed into mayo (for more heat)
  • Cooked shrimp or crab meat (seafood substitution)
  • Shredded mozzarella or cream cheese (for cheesy comfort)
  • Extra toasted sesame seeds
  • Soy sauce or tamari for drizzling at serving

Instructions

  1. Prepare the Sushi Rice: Cook sushi rice according to package instructions. While still warm, gently mix in rice vinegar, sugar, and salt to achieve the classic sticky texture and tangy flavor essential for the base of the bake.
  2. Cook the Salmon: Lightly season the salmon fillet with salt and pepper. Bake at 375°F (190°C) for 10-12 minutes or pan-sear until just cooked through. Once cooled slightly, flake the salmon into bite-sized pieces for layering.
  3. Mix the Creamy Topping: In a bowl, combine Japanese mayonnaise, sriracha, and a little soy sauce or lemon juice. Adjust spice and seasoning to taste to create a creamy, spicy topping that complements the salmon’s richness.
  4. Assemble the Bake: In an 8×8-inch baking dish, spread the seasoned sushi rice evenly. Layer the flaked salmon over the rice, then evenly spread or pipe the spicy mayo mixture over the top layer.
  5. Bake Until Golden: Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, until the mayo topping bubbles and turns slightly golden brown to get a pleasant texture contrast.
  6. Garnish and Serve: Remove from oven and sprinkle with chopped green onions, furikake seasoning, and crushed nori sheets. Serve warm, optionally drizzling with soy sauce or tamari. Cut into squares and enjoy with extra nori sheets or rice crackers.

Notes

  • Use high-quality short-grain sushi rice and avoid overcooking to maintain ideal sticky texture.
  • Do not overbake to prevent drying out salmon or rice layers.
  • Fresh or fully thawed salmon provides the best flavor and texture.
  • Allow mayo and cooked salmon to cool before assembly to reduce excess moisture.
  • Cut baked casserole into squares and serve with additional nori sheets or rice crackers for a fun presentation.

Nutrition

Keywords: sushi bake, salmon recipe, baked sushi casserole, creamy spicy salmon, sushi casserole, Japanese fusion dish, comfort food

Find it online: https://emillycooks.com/sushi-bake-salmon/