Save The first time I saw sushi bake trending on social media, I was honestly skeptical. How could something that looked like a casserole possibly capture the magic of fresh sushi? But then my friend Sarah brought one to a potluck last winter, and I stood by the baking dish for twenty minutes, scoop in hand, completely converted. The way the warm, seasoned rice meets that spicy, creamy salmon creates something entirely new while somehow feeling comfortingly familiar.
I made this for my dads birthday dinner last month, and he literally asked if there were seconds before he even finished his first serving. We ended up sitting around the table longer than planned, everyone reaching for just one more bite with those little roasted seaweed snacks. Theres something about the communal, scoop-your-own nature of this dish that makes people linger and talk more.
Ingredients
- Sushi rice: Short-grain rice is essential here because it creates that sticky, clinging texture that holds everything together
- Rice vinegar mixture: This seasoning is what transforms plain rice into sushi rice, so do not skip or substitute it
- Salmon fillet: I have found that center-cut pieces work best since they cook evenly and flake beautifully
- Kewpie mayonnaise: This Japanese mayo has a richer, eggier flavor than regular mayonnaise, and it makes a noticeable difference
- Sriracha: Start with less if you are sensitive to heat, because the spice level will intensify during baking
- Nori: Crumbling this into the rice layer adds those essential ocean flavors you expect from sushi
- Mozzarella: Completely optional, but that bubbling, golden topping creates an irresistible texture contrast
Instructions
- Prepare the sushi rice:
- Rinse the rice under cold water until it runs clear, then cook it with the water. While the rice cooks, warm the rice vinegar, sugar, and salt in a small pan until dissolved, then fold this mixture gently through the cooked rice. Let it cool to room temperature so it is ready to layer.
- Cook and flake the salmon:
- Bake the salmon at 200°C for 12-15 minutes until it flakes easily with a fork. Let it cool slightly, then use two forks to break it into small, even flakes.
- Mix the spicy salmon filling:
- Combine the flaked salmon with mayonnaise, sriracha, soy sauce, sesame oil, and chopped green onions. Taste and adjust the sriracha if you want more heat.
- Assemble and bake:
- Spread the seasoned rice in the bottom of your baking dish, then sprinkle with crumbled nori. Layer the spicy salmon mixture on top, add mozzarella if using, and bake for 10-12 minutes until everything is heated through and bubbling.
- Garnish and serve:
- Let the dish rest for 5 minutes, then top with sesame seeds, fresh avocado slices, and extra drizzles of sriracha and mayonnaise. Serve warm with seaweed snacks alongside.
Save This dish has become my go-to for those nights when we want something special but I do not want to spend hours rolling individual sushi pieces. My roommate actually texted me from work last week asking when I would make it again because the leftovers were even better the next day.
Making It Your Own
Once I discovered how versatile this base recipe is, I started experimenting with different proteins. Crab meat works beautifully if you want something milder, or you can use cooked shrimp for a classic California roll vibe. I have even made a vegetarian version with marinated shiitake mushrooms that surprised everyone at the table.
The Perfect Rice
Getting the rice right makes or breaks this dish, and I learned through practice that the seasoning needs to be folded in while the rice is still warm. The heat helps the grains absorb that vinegar mixture evenly. Do not rush the cooling process either, because room temperature rice layers better and gives you that perfect texture contrast with the hot toppings.
Serving Suggestions
The way you serve this matters more than you might expect. I keep a stack of roasted seaweed snacks nearby because they are the perfect vessel for scooping. Cold sake or a crisp white wine cuts through the richness beautifully. Some friends even like to add quick pickled cucumbers on the side for that palate cleansing crunch.
- Set up a toppings bar with extra avocado, cucumber, and spicy mayo so everyone can customize
- Keep the seaweed snacks in a sealed container until serving time so they stay perfectly crisp
- Make sure you have a good serving spoon because people will definitely want seconds
Save There is something joyfully unpretentious about this dish that brings people together in the best way. Hope it becomes a favorite in your kitchen too.
Recipe FAQs
- → What makes this different from regular sushi?
This warm, baked version transforms traditional sushi into a shareable casserole. The rice absorbs the salmon flavors while baking, creating a cohesive dish that's easier to prepare and serve than individual rolls.
- → Can I use cooked salmon instead of raw?
Absolutely. Leftover grilled, poached, or pan-seared salmon works perfectly. Simply flake it and mix with the spicy mayo sauce. This actually saves time since you skip the initial baking step.
- → Is Kewpie mayonnaise necessary?
Kewpie's richer, egg-yolk-forward flavor enhances the dish, but any quality mayonnaise works. Regular mayo yields good results—add a splash of sesame oil to mimic Kewpie's depth.
- → How do I store and reheat leftovers?
Keep refrigerated in an airtight container for up to 2 days. Reheat covered at 160°C (325°F) for 10-15 minutes. The rice may dry slightly; add a splash of water before reheating or enjoy cold.
- → What can I substitute for sriracha?
Sambal oelek, gochujang, or any chili garlic paste provides heat. For milder flavor, use sweet chili sauce or reduce the amount and add red pepper flakes to taste.
- → Can I make this ahead of time?
Prepare components up to 24 hours ahead: cook and season the rice, bake and flake the salmon, mix the spicy sauce. Assemble just before baking, or fully bake and reheat when ready to serve.